Convenient Method for the Determination of Foaming Properties of Egg White and Its Verification
5
0
0
전체 글
(2) ÂW ®;WËK 5 n;W ï&¢ * *Þ G;O»" ÏW ¦Ã. ®;9ËK~ ï& ®G;Ë~º ò~ &ö V v>³ê~ æz& ;F > ®º electronic heavy duty stirrer(IKA, Nara, Japan)¢ ÒÏ~&b "OÏ ®Vö ÒÏ>º ©" ÿ¢ *Æ ¢ ËO~ ò~ ·(60-80 g), v>*(1-3ª), v>³ê (1,000-1,400 rpm)¢ æzÊ ®;W~ 'j J;~ & . ®;W~ G; öº Fig. 1(a)öB BB :f ? ²*»" ®;WÏV~ ã Ò 5 *Æ~ ~" : ~ Ò¢ ¢;~² Fæ~ *Æ¢ ²* B~ º öKö ~ ®;W &¢ B~& . ;WB ®~ ¦bº ®;WÏV ãö B ..F(100-1,000 mL, 10 mL *Ï)j £Ú G;~&b overrun(%)b ¾æÚî . Overrun(%) òÏ 100 mL~Z² – ® 100 mL~Z² = ------------------------------------------------------------------------------------------------------------------------------ × 100 ® 100 mL~Z² ®n;9 ï& ®;WÏV~ : f Fig. 1(b)f ? ¢; V(2 mm) f *Ï~ sj ÚÚ *~ ã"ö V ®n;Wj ï &~& . ®;W ÏV~ : " ÿ¢ V~ Ò~ N¢ ÏV : ö ËO~ ®;W 7 ò~ FÂj j ã® N~& . ® ¦b~ G; ê ÏV : ~ Ò~ N¢ B~ drainage testing unit(Fig. 1(c))b vÚ~&b ¢;* *Ïb zB ®~ Z²¢ digital balance(Ohaus, USA)¢ Ï~ G;~& . ®WËK" n ;W~ ï& öº ïË&Ë 7 fj çNö 1* O~. Fig. 1. Schematic presentation of foaming testing unit. a: foaming apparatus, b: bottom of container, c: drainage testing unit.. 729. ~ ò~ Nê Nö ~ ®WËK 5 n;W~ æ z¢ ²z~& . 6 ÿ¢ öB 20² > G;~ ï&O»~ Ò*Wj ¦Ã~& . &z* O»~ Ï9 ¦Ã &zB O»~ ÏWj ¦Ã~V *~ F ÂW, ÿ ÖÂW, ªZÂWª~ ®;WËK" n;W~ N ¢ Ò~&b, F¦j 4oCöB 4"* &Ë~ &ËV* ö V ®;WËK" n;W~ æz¢ G;~& . Ûêª+ Î þf 3² ç > G;~&b, Ö"~ ÛêªC f Minitab Ver. 13.1(Minitab inc., USA)j Ï~& . ¾Ò *~ F~' N(p < 0.05)º ANOVAf Tukey~ 7jv¦; »j ÒÏ~& .. Ö 5 8 ®;9ËK~ ï& .V òï~ æz& ® overrunö ~º Î"¢ Ò~ V *~ 1,000 rpm, 2ªb whipping j ;~ F ÂW~ ® overrunj G;~& . Fig. 2ö ¾æ :f ? 70 g~ ò¢ ÒÏ ãÖ 60 6º 80 g~ òf jv r F~'b ¸f overrunj ¾æÚî . ®;W~ G;ö ÒÏ>º '. ò~ ·f G;ÏV 5 *Æ¢~ dimension ö V¢ æzF > ®b¾ þ~ ãÖ 60 g ~~ ò¢ R« ãÖ *Æ¢f ÂW"~ 7/ 6²~ Ï ª whipping ¢Ú¾æ p~b 80 g ç~ ò¢ ÒÏ ãÖ ® *Æ¢~ çræ ;W>Ú z ç~ ® W>æ p~ . Þ 60-80 g~ ò º*öBº R« B ò~ Îv& ®;Wö ÒÏ>îb whipping ê Ú ç Ò~º òº &V>æ p~ . ÂW ®;W";~ ª¶' V*f jç «{® rJ^ ® æ pb æ ÂWö Ò~º Wî~ ç^·Ï~ Ö" B Ö bç'b > ® (7). Johnson" Jabik(8)f. Fig. 2. Foam overrun of fresh egg white determined at various initial sample weights. a-b : Means with different superscript are significantly different (p<0.05)..
(3) ®"²æ B 36 ² B 5 ^ (2004). 730. Table 1. Overrun of fresh egg white determined at various whipping conditions Whipping speed (rpm) 1,000 1,200 1,400. Overrun (%) at whipping time (min) 1. 2. 3. 430Û15.5b,y 524Û12.9a,y 311Û18.7c,y. 568Û0b,x0.0 623Û15.3a,x 638Û4.4a,x0. 574Û11.4a,x 628Û12.8a,x 643Û25.7a,x. a-c. : Means with different superscript within a column are significantly different (p<0.05). x-y : Means with different superscript within a row are significantly different (p<0.05).. angel cake systemöB ®~ ;Wö Vê& ¸f Wîf globulins, ovalbumin, ovotransferrin, lysozyme, ovomucoid, ovomucin~ Bî ~& . ®;Wj * ' òï(70 g)j Ö; ê whipping ³ ê 5 *ö V ®;WËKj G;~& . Table 1" ? ;WB ®~ overrunf whipping ³ê(1,000-1,400 rpm) 5 *~ Ã&(1-3ª)ö V¢ Ã&~º ãËj ¾æîb¾ 1,200 rpm, 2ª ç~ öBº whipping ³ê 5 *~ Ã&ö V¢ WB ® ¦b~ F~' Ã&º ¾æ¾æ p~ . Þ, Table 1~ G; z whipping ³ê 5 *~ Ã& öº ®~ ö *ç &V>î .  W~ overbeating *çf ÂWö Ò~º ovalbumin ª¶~ æ W Ã&~ VÚf Ú~ êöB w÷>Ú vâÚ lamellae [j ;W~V r^ ©b >Ú ® (9). Whipping æ³Nö V¢ ;W>º ovalbumin ª¶~ w÷f Wj 6²Ê ®ÏW~ «¶ *~>Ú ®~ »Z& ¢Ú¾ º ©b 6> ® ¾~ //~ F &j ç. ~&bæ z ç~ whipping *~ Ã&º J~æ p~ . ®;9ËK 5 n;9~ Ò*9 ï& ï& O»~ Ò*Wj ¦Ã~V *~ *~ þöB J; B whipping (òï 70 g, whipping ³ê 1,200 rpm, whipping * 2ª)öB F ÂW~ ®;WËKj 20² > G;~& (Fig. 3(a)). G;B ®~ ï overrunf 622.8%, &ÞNº 29.4B Ö ¸f Ò*Wj ¾æÚîb ®¦ b~ G; ¾æ JN~ ¢¦º G;"; 7 ò~ O~ * N 5 ò~ ®¢Wö V ©b 6B . V¢ B ®;W * ò~ Nê 5 çNO~ *j . ãÖ ;{ ®;W ËK~ ï&& &Ë ©b 'B . 6 ®~ Wïj .Vò~ ¦bö & Ã&ïb * ãÖöê ÿ¢ Ö"& &V>îb V¢B Öë' w Ïj *Bº B® WB ®~ ¦b¢ G;~ ò~ ®;WËKj jv~ê ^B& ìj ©b 6B . ;WB ®~ n;Wf ¢>'b ®~ W ê * ã"ö V¢ ®zB z>º ïj G;~º ö Ò¢ ÒÏ~ ® . VÂB Úïf 7ï, ¦b _f .V ò~ 7ï(¦b)ö & jN(%) * > ®b Sathef Salunkhe(10)f ®~ ;W ê ¢;ï~ ®j ;ï'b : ö sj &ê ÏV TÎ ®~ n;Wj G;~& . ¾ ®~ ;ï' ÿf * 'b £æ pb ôf G ; JN¢ ¢bÒ > ® . þöBº ®~ ;W s ÑÖ ÏV~ : j ÿ¢ V~ silicon îB Ú. Fig. 3. Frequency distribution of foam overrun (a) and drainage weight (b) of fresh egg white during 20 times repeated measurements.. ò~ ¶ ì ®j ;W~&b ®~ ;W ê îB ¢ B~ Fig. 1(c)f ?f drainage test unitb TÎ ³ ®n;W G; &Ë~ê ~& . öBº ®n;W ï&~ Î ãÖ ®;Wçê ¦V 90ªræ 15ª *Ïb drainage weight~ æz¢ Îv G;~&b¾ Ö"~ * öº 45ª ê G; drainage weight ¾æÚî . Fig. 3(b)ö ¾æ :f ? £ 45ª~ ã" öº zB ®~ ïZ²º 8.6 g &ÞN 2.7j ¾æÚÚ > G; ¸f Ò*Wj ¾æÚîb &¦ª~ òöB ÒÏB òZ²~ £ 20% ç z>º ©b ¾æÒ . ®n;W~ G;O»ö ®ÚB Zhuf Damodaran(11)f ö êB column Ê ÚöB ®~ »Z ¢V>º {K~ à &¢ G;~ ®n;W~ æz¢ B~& . Davisf Foegeding(12)f þöBf ? foam lamellae¢ Û~ s  ÏV~ : b FÂ>º ò~ ·j G;~&b zB ò& *Ú®Z²~ 50%& >º ²º>º *b *~& . öB B * O»f ®~ n; W" B &; ²º>º *j J~ ß;* Ú ~ n;W æ Ï > ®j ©b '> 30ª ç ~ ã" öº Îv ¸f Ò*W &V>î (Ö" B)..
(4) ÂW ®;WËK 5 n;W ï&¢ * *Þ G;O»" ÏW ¦Ã. · ÂW ò~ ®;9ËK 5 n;9 æz /; B B ®;WËK 5 n;W ï&O»~ FÏWj Ò~V *~ F ÂW, F ÂWj ÿÖ~ B ÿÖ ÂWªö 5 çëÏ ÂWªö~ ®;WËK " n;Wj G;~& (Fig. 4). F ÂW" ÿ¢ ;ª ïj &æê ªöj Ã~>ö ÏB G; ò~ ®;W ËKf F ÂW, ÿÖÂW, ªZ ÂW~ B b ¸f ©b ¾æÒb ;WB ®~ overrunj V&b ~&j r ÿÖ ªö~ ®;W ËKf F ÂW~ 80%, ªZ ÂWf 40% >&b F~'b 6²~&. (P < 0.05). ®n;W~ ãÖöê F ÂW ¢;* Ú zB · &Ë ·j F~'b ¸f n;Wj ¾æîb ÿÖÂW" ªZ ÂW *öê F~' N& &V >î (P < 0.05). Ö"º öB ÒÏ ï&O»j Ï~ ' ò~ ®;W ËK 5 n;W~ N¢ Î"' b ê â > ®rj ~ ~ "; 7 ®;Wö 7º j >¯~º Wî~ æz& ¢Ú¾º ©b ' > ® . ÖFWî~ VË ßWö ~º Î"ö & " jv r fWî~ VËßW æzö & . Fig. 4. Foam overrun (a) and drainage weight (b) of fresh egg white (FEW), freeze-dried egg white (FDEW) and commercial spary-dried egg white powder (SDEW). a-c : Means with different superscript are significantly different (p<0.05).. 731. º Ö B'b Úr . Franke and Kie ling(13)º Nê¾ ò~ ªZ &æº {Kö V¢ ªZ*¦ ªö~ VËßW ¢î > ®rj ~&b¾ æzB V ËßWj J« > ®º ÂWWî ~ ' æW¾ ² >W, SH ï ~ æzº Ò~æ p~ . *Ò & öBº ";öB ¢Ú¾º Wî~ æz& ®;WËK 5 n;Wö ~º 'Ëj Ò~ ® . ê¦~ &Ë8*ö 8 ®;9ËK 5 n;9æz F ê¦j 4"ræ 4oCöB &Ë~ &ËV*ö V ®;WËK 5 n;W~ æz¢ G;~& . ÂW~ ®; WËKf ÒB &ËV* ÿn F~' N& ¾æ¾æ p f > ®n;W~ ãÖ &Ë 2" ã" ê¦V F~'b 6²~& (p < 0.05). f ?f Ö"º ïË &Ë &ËV* ~ Ã&ö V¢ foam overrunöº N¢ æ p~b¾ n ;Wf F~'b 6²~& º V~ f ¢~~&. (14). ÂW~ ®;WËK 5 n;Wf ÂWj W~º Wî~ *~ßW" &7 &ê& ®b ß® *6 10.7 lysozyme" ;ç' f~ pH(9.0)öB rb ~*B. Wî"~ ç^·Ï Ö 7º j ~º ©b r J^ ® (15). ®;W êöB ¢Ú¾º lysozyme". Fig. 5. Changes in foam overrun (a) and drainage weight (b) of egg white during storage at 4oC. a-b : Means with different superscript are significantly different (p<0.05)..
(5) ®"²æ B 36 ² B 5 ^ (2004). 732. ÂWWî"~ ;*V'Öf ;*V' >BK~ 6²¢ ¢bÚb ®~ n;Wj ËçÒ > ®r >î b(16,17) &ËV* 7 ¢Ú¾º pH çßf &ËV*~ Ã& ö V¢ ¾æ¾º ®n;W~ 6²f &ê& ®j ©b 'B .. º. £. öBº ÂW~ ®;WËK 5 n;Wj *Þ~² ï&~V * &O»j B~¶ ò~ ·, whipping ³ ê 5 * ®;Wö ~º 'Ëj Ò~ ' ®;Wj F;~& . F;B (òï 70 g, 1,200 rpm, 2ª)b ÂW~ ®;WËK 5 n;Wj 20² > G;~ ï& Ö" ¸f Ò*Wj ¾æÚîb ò~ æz(F ÂW, ÿÖ ÂWªö, çëÏ ÂWªö) 5 ê¦~ &Ë V*ö V ®;WËK 5 n;W~ F~' N¢ Î"' b ê > ®î .. 6Ò~ º 2003jê ³âVFBBÒë~ j æöb > ¯>îb ö 6Òãî . 6 j~ ¢¦f ò¢ B & "²Òö² 6Òãî .. ^. ò. 1. Kinsella JE. Functional properties of food proteins: A review. CRC Crit. Rev. Food Sci. Nutr. 7: 219-280 (1976) 2. Damodaran S. Functional properties. pp. 167-234. In: Food Proteins. Nakai S, Modler HW (eds). VCH Publishers Inc., New York, NY, USA (1996) 3. Kinsella JE. Functional properties of protein: Possible relationships between structure and function in foams. Food Chem. 7: 273-288 (1981) 4. Halling PJ. Protein-stabilized foams and emulsions. CRC Crit.. Rev. Food Sci. Nutr. 15: 155-203 (1981) 5. Baniel A, Fains A, Popineau Y. Foaming properties of egg albumen with a bubbling apparatus compared with whipping. J. Food Sci. 62: 377-381 (1997) 6. Hagolle N, Relkin P, Popineau Y, Bertrand D. Study of the stability of egg white protein-based foams: effect of heating protein solution. J. Sci. Food Agric. 80: 1245-1252 (2000) 7. Mine Y. Recent advances in the understanding of egg white protein functionality. Trends Food Sci. Technol. 6: 225-232 (1995) 8. Johnson TM, Zabik ME. Response surface methodology for analysis of protein interactions in angel cakes. J. Food Sci. 46: 12261230 (1981) 9. Lau K, Dickinson E. Structural and rheological properties of aerated high sugar systems containing egg albumin. J. Food Sci. 69: 232-239 (2004) 10. Stahe SK, Deshpande SS, Salunkhe DK. Functional properties of lupin seed proteins and protein concentrates. J. Food Sci. 47: 491-497 (1982) 11. Zhu HM, Damodaran S. Heat induced conformational changes in whey protein isolate and its relation to foaming properties. J. Agric. Food Chem. 42: 846-855 (1994) 12. Davis JP, Foegeding EA. Foaming and interfacial properties of polymerized whey protein isolate. J. Food Sci. 69: 404-410 (2004) 13. Franke K, Kieβling M. Influence of spray drying conditions on functionality of dried whole egg. J. Sci. Food Agric. 82: 18371841 (2002) 14. Hammershøj M, Qvist KB. Importance of hen age and egg storage time for egg albumen foaming. Lebensm. Wiss. Technol. 34: 118-120 (2001) 15. Poole S, West SI, Walters CL. Protein-protein interactions: The importance in the foaming of heterogeneous protein systems. J. Sci. Food Agric. 35: 701-711 (1984) 16. Clark DC, Mackie AR, Smith LJ, Wilson D. The interaction of bovine serum albumin and lysozyme and its effect on foam composition. Food Hydrocol. 2: 209-223 (1988) 17. Damodaran S, Anand K, Razumovsky L. Competitive adsorption of egg white proteins at the air-water interface: Direct evidence for electrostatic complex formation between lysozyme and other egg proteins at the interface. J. Agric Food Chem. 46: 872-876 (1998) (2004j 9ú 3¢ %>; 2004j 10ú 12¢ j).
(6)
관련 문서
Wolfenson, President of the World Bank, who partners with former Archbishop of Canterbury, Lord Carey, and works with Knight Templar, Canon Andrew White, to bring
적혈구(red blood cell, reticulocyte) 2. 백혈구(white
If you want to lock the white balance during movie shooting in the auto white balance mode, select MENU → (Camera Settings2) → Assign [AWB Lock Hold] or [AWB Lock Toggle]
This means that when there is a new service company joining the platform or a certain aligned company’s Brand Token trading volume increases thanks to the company’s growth,
Select: Skin surface (Target of intersection, white border on upper figure) Click: [GO] (in the lower right side of modeling window). Select: original and duplicated curves
I examine the ways in which slavery damages human sensibility while destroying everyday lives of both black and white people such as Sethe, protagonist of
Eine Kritik des Electronic Commerce-Richtlinienentwurfs vom 18.11. 개정온라인서비스법에 대하여도 마찬가지로 Bröhl, EGG-Gesetz über rechtliche
The study photgraphs of male dentist dressed in formal attire (A) white coat1. The study photgraphs of female dentist dressed in formal attire (A)
