난백은조인 ( 주 ) 에서공급한신선한달걀을할란하여난황을제거한후사용하였으며동일한난백을동결건조하여동결건조난백을제조하였다. 분무건조로제조된상업용난백분말은 Ovonor(Annezin les bethunes, France) 의제품을사용하였다.
1200 Speed control Container 27 mm Propeller 2 mm Height control Fig. 1. Schematic presentation of foaming testing unit. (a) Foaming apparatus, (b) Bottom of container, (c) Drainage testing unit
다음과같은다중회귀식에적용하여산 출하였다. Y = β 0 + β 1 X 1 + β 2 X 2 + β 3 X 3 + β 12 X 1 X 2 + β 13 X 1 X 3 + β 23 X 2 X 3 + β 11 X 1 2 + β 22 X 2 2 + β 33 X 3 2 + ε Y: response variables, β 0: intercept, β 1, β 2, β 3: regression coefficient, X 1, X 2, X 3 : independent variables, ε: random error
ayonnaise) 의제조및안정성평가
700 600 500 b a ab Overrun (%) 400 300 200 100 0 60 70 80 Sample weight (g)
690 660 Overrun (%) 630 600 570 0 2 4 6 8 Frequency 18 Drainage weight at 45 min (g) 15 12 9 6 3 0 0 2 4 6 8 10 12 Frequency
800 a 600 b Overrun (%) 400 c 200 0 FEW FDEW SDEW 70 Drainage weight at 45 min (g) 60 50 40 30 20 10 c b a 0 FEW FDEW SDEW
800 600 a a a a a Overrun (%) 400 200 0 0 1 2 3 4 Storage time (weeks) 25 Drainage weight at 45 min (g) 20 15 10 5 a a b b b 0 0 1 2 3 4 Storage time (weeks)
Overrun (%) 800 600 400 a a a a 200 0 7 8 9 10 ph 70 Drainage weight at 45 min (g) 60 50 40 30 20 10 a a a a 0 7 8 9 10 ph
800 600 a a a a Overrun (%) 400 b 200 0 0.0 0.1 0.2 0.3 0.4 Concentration of NaCl (M) 70 Drainage weight at 45 min (g) 60 50 40 30 20 10 ab bc a c ab 0 0.0 0.1 0.2 0.3 0.4 Concentration of NaCl (M)
800 600 a b a a a Overrun (%) 400 200 0 0.0 0.1 0.2 0.3 0.4 Concentration of CaCl 2 (M) 70 Drainage weight at 45 min (g) 60 50 40 30 20 10 a a a a a 0 0.0 0.1 0.2 0.3 0.4 Concentration of CaCl 2 (M)
800 600 c b b a Overrun (%) 400 200 0 FEW 15 30 60 Heat treatment time (min) 70 Drainage weight at 45 min (g) 60 50 40 30 20 10 b a a a 0 FEW 15 30 60 Heat treatment time (min)
800 b ab a 600 Overrun (%) 400 c d c 200 0 FEW Pepsin Neutrase Papain Alcalase Flavourzyme 70 Drainage weight at 45 min (g) 60 50 40 30 20 10 d b a c bc c 0 FDEW Pepsin Neutrase Papain Alcalase Flvourzyme
Overrun (%) 800 600 400 200 b a a a a a 50 40 30 20 10 Degree of hydrolysis (%) 0 FEW 2 4 6 8 10 Concentration of Flavourzyme (%) 0 Drainage weight at 45 min (g) 60 50 40 30 20 10 c b b a ab ab 50 40 30 20 10 Degree of hydrolysis (%) 0 FEW 2 4 6 8 10 Concentration of Flavourzyme (%) 0
800 600 c a ab bc Overrun (%) 400 200 0 FEW 0 0.05 0.1 Concentration of xanthan (%) Drainage weight at 45 min (g) 70 60 50 40 30 20 10 c a b c 0 FEW 0 0.05 0.1 Concentration of xanthan (%)
Overrun (%) 800 600 400 bc cd a ab d cd 200 0 Control* 6.0 6.5 7.0 8.0 9.0 ph adjustment before spray-drying 70 Drainage weight at 45 min (g) 60 50 40 30 20 10 d b ab c a ab 0 Control* 6.0 6.5 7.0 8.0 9.0 ph adjustment before spray-drying
Surface hydrophobicity 4000 3000 2000 1000 d c a b c bc 0 Control* 6.0 6.5 7.0 8.0 9.0 ph adjustment before spray-drying
600 Overrun (%) 550 500 450 400 c b abc abc abc ab a ab 350 300 0 1 2 3 5 7 10 14 Dry heating time (day) 65 Drainage weight at 45 min 60 55 50 45 a a a a a a a a 40 0 1 2 3 5 7 10 14 Dry heating time (day)
100 a a a a b Solubility (%) 90 c 80 70 0 3 5 7 10 14 Dry heating time (day)
140 120 100 Oil volume (10%) Oil volume (20%) Oil volume (30%) Oil volume (40%) EAI (m 2 /g) 80 60 40 20 0 0.1 0.25 0.5 1 Egg yolk solid content (%)
100 Absorbed protein (%) 90 80 70 Oil volume (10%) Oil volume (20%) Oil volume (30%) Oil volume (40%) 60 0.1 0.25 0.5 1 Egg yolk solid content (%)
0.4 0.3 Oil volume (10%) Oil volume (20%) Oil volume (30%) Oil volume (40%) Abs at 500nm 0.2 0.1 0.0 0.1 0.25 0.5 1 Egg yolk solid content (%)
0.5 0.4 a b Abs at 500 nm 0.3 0.2 c 0.1 0.0 Fresh-EY Freeze-dried EY Spray-dried EY
50 40 Oil volume (10%) Oil volume (20%) Oil volume (30%) Oil volume (40%) EA (%) 30 20 10 0 0.1 0.25 0.5 1 Egg yolk solid content (%)
0.45 0.40 Fresh-EY Freeze-dried EY Spray-dried EY 0.35 Abs at 500 nm 0.30 0.25 0.20 0.15 0.10 0 1 2 3 4 Time (hr)
30 5,000 LEU 10,000 LEU Conversion yield (%) 20 10 0 0 1 2 3 4 5 Incubation time (hr) Conversion yield (%) 40 30 20 10 Salt 0% Salt 5% Salt 15% 0 0.0 0.5 1.0 1.5 2.0 Incubation time (hr)
100 EY (6%) EY (8%) EY (10%) Emulsion stability (%) 80 60 40 20 0 50 / 1hr 65 / 1hr Heating condition
Mayonnaise stability (%) 100 80 60 40 y = 1.9702x + 43.212 R 2 = 0.708 20 0 0 5 10 15 20 25 30 35 Conversion yield of phospholipid (%) 1.6 1.4 y = -0.0311x + 1.0726 Turbidity (O.D. at 400 nm) 1.2 1.0 0.8 0.6 0.4 R 2 = 0.585 0.2 0.0 0 5 10 15 20 25 30 35 Conversion yield of phospholipid (%)
9 EY (10%) EY (8%) EZ-EY (6%) Sensory score 8 7 6 5 4 b a a b a ab b a a 3 2 1 Appearance Taste Overall Acceptability
9 EY (10%) EY (8%) EZ-EY (6%) 8 a a a a Sensory score 7 6 5 4 a a a a a b b b c a a a a a 3 2 1 Nutty taste Sourness Oiliness Yellowness Umami Rancid flavor Intensity of sensory attribute
0.5 0.4 b a b Abs at 500 nm 0.3 0.2 c 0.1 0.0 F-EY EZ-EY EYP EZ-EYP
100 80 EYP EZ-EYP Solubility (%) 60 40 20 0 4.0, [0.15 M] 4.0, [0.52 M] 6.5, [0.15 M] 6.5, [0.52 M] ph, [Concentration of NaCl]
Mayonnaise stability (%) 100 80 60 40 EY 6% EY 7% EY 8% 20 0 F-EY EYP EZ-EYP
분말난백시료 48 g을증류수 240 ml에혼합한후, homogenizer를이용하여고속 (9,500 rpm) 으로 5분간균질화하였다. 이때형성된거품은 vacuum desiccator 안에서압력을가하여제거하여난백용액 (20%, w/v) 을제조하였다. 난백용액을여러가지처리 (ph조절, 염첨가등 ) 조건에맞춰조절한후 degasing 과정을통해남아있는거품을완전히제거하였다. Gelatin casing에각용액을넣은후잘밀봉하여 80 의 water bath에서 40분간가열하였다. 가열이끝난후상온에서 30분간냉각한다음 4 에서 24시간저장한후겔의물성을측정하였다.
140.0 120.0 A 100.0 B B B Hardness(N) 80.0 60.0 40.0 20.0 D C B A FD SD 0.0 ph7 ph8 ph9 ph10 ph
25 20 Fracture stress (MPa) 15 10 5 0 20 40 60 80 Fracture strain (%)
2000 0 [θ], deg cm 2 dmol -1-2000 -4000-6000 -8000 control ph 6 ph 6.5 ph 7 ph 8 ph 9-10000 200 210 220 230 240 250 260 W avelength (nm )
Hardness (N) 100.0 87.5 75.0 62.5 84.73 79.83 50.0 8.97 8.23 7.49 ph 6.75 74.93 70.03 Temp ( ) 65.13 6.01
50 0-50 CD value -100-150 -200 50C 75C 80C -250 220 230 240 250 W a v e l e n g t h ( n m )
50 0-50 CD value -100-150 -200 ph6, 75C ph6.44, 68C ph 6.44, 82C ph 7.5, 65 ph 7.5, 75C ph 7.5, 85C ph 8.56, 68C ph 8.56, 82C ph9, 75C control -250 230 235 240 245 250 Wavelength (nm)
140 120 Intensity 100 80 60 65C 75C 85C ovalbumin 40 20 0 0 20 40 60 80 100 2-Theta-Scale