시판중인 우유 및 발효유제품의 이화학적 및 기능적 특성

• 영문명: Physicochemical and Functional Properties of Market Milk and Fermented Dairy Products
• 발행기관: 전남대학교 생활과학연구소
• 저자명: 정지은(Ji-Eun Jeong) 홍윤호(Youn-Ho Hong)
• 간행물 정보: 『生活科學硏究』生活科學硏究 第17輯, 69~76쪽, 전체 8쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 2007.12.30

영문 초록

The present study was performed to assess the intake, consumption pattern, and functional protein components of milk and fermented dairy products. Total 8 commercial processed dairy products from supermarkets were surveyed. The fermented dairy products were classified according to the health-promoting effects on stomach, intestine, and Liver. In main nutrition sources of information about fermented dairy products have the property of containing living microorganisms such as Bifidobacterium, Lactobacillus and Streptococcus featuring sensory and nutritional qualities. The pH values of the products for stomach protection were 4.30~4.52, for intestinal improvement were 4.26~4.27, and for liver protection were 4.20~4.26. The SDS-PAGE results indicated that main bands of fermented dairy products had Ig heavy chain, lactoferrin, BSA, caseins and whey proteins, immunoglobulin (Ig) and bovine serum albumin (BSA). There were no remarkable differences of protein fractions and peptides between products.

목차

Abstract

Ⅰ. 서론

Ⅱ. 재료 및 방법

Ⅲ. 결과 및 고찰

참고문헌

키워드

milk and fermented dairy products physicochemical properties functionality