지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2008.2
- 수록면
- 58 - 65 (8page)
이용수
초록· 키워드
오류제보하기
To see the possibility of irradiation as an alternative to ultra high temperature (UHT) sterilization, the quality characteristics of milk were analyzed. Milk treated by UHT (135℃ for 4 sec) and irradiation at higher than 3 kGy showed no viable counts after 7 days of storage at 4℃. The contents of certain amino acids of milk, such as Arg, Asp, Glu, Ile, Leu, Lys, Pro, Ser, Thr, and Tyr, were lower in irradiated groups at 10 kGy than in UHT-treated one, but no difference was observed between irradiated milks at less than 5 kGy and UHT. The capillary electrophoresis (CE) patterns of the milk irradiated at 10 kGy showed a similar trend to the raw milk, low temperature long time (LTLT, 63℃ for 30 min), and high temperature short time (HTST, 72℃ for 15 sec) treated. However, the CE pattern of UHT-treated milk was different. Rennet coagulation test agreed with the CE results, showing that all milk samples were coagulated by rennet addition except for UHT-treated milk after 1 hr. These results suggest that irradiation of milk reduce the content of individual amino acids but it may not induce severe conformational change at a protein level when compared with UHT treatment.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Acknowledgments
References
참고문헌 (27)
참고문헌 신청
1. [학술지(정기간행물)] - Jee Young Imm / 2005 / Microbial and Nutritional Quality of Extended Shelf Life (ESL) Milk / Food Science and Biotechnology 14 (6) : 752 ~ 757
2. [학술지(정기간행물)] - Sung-Hee Park / 2006 / Effect of Ice Recrystallization on Freeze Concentration of Milk Solutes ina Lab-Scale Unit / Food Science and Biotechnology 15 (2) : 196 ~ 201
3. [학술지(정기간행물)] - Clare DA / 2005 / Comparison of sensory, microbiological, and biochemical parameters of microwave versus indirect UHT fluid skim milk during storage / J. Dairy Sci 88 : 4172 ~ 4182
4. [학술지(정기간행물)] - Swaisgood HE / 1987 / Continuous treatment of ultrahigh temperature sterilized milk using immobilized sulfhydryl oxidase / Method Enzymol 136 : 423 ~ 431
5. [학술지(정기간행물)] - Abu-Tarboush HM / 1996 / Sensory and microbial quality of chicken as affected by irradiation and post-irradiation on storage at 4oC / J. Food Protect 60 : 761 ~ 770
2. [학술지(정기간행물)] - Sung-Hee Park / 2006 / Effect of Ice Recrystallization on Freeze Concentration of Milk Solutes ina Lab-Scale Unit / Food Science and Biotechnology 15 (2) : 196 ~ 201
3. [학술지(정기간행물)] - Clare DA / 2005 / Comparison of sensory, microbiological, and biochemical parameters of microwave versus indirect UHT fluid skim milk during storage / J. Dairy Sci 88 : 4172 ~ 4182
4. [학술지(정기간행물)] - Swaisgood HE / 1987 / Continuous treatment of ultrahigh temperature sterilized milk using immobilized sulfhydryl oxidase / Method Enzymol 136 : 423 ~ 431
5. [학술지(정기간행물)] - Abu-Tarboush HM / 1996 / Sensory and microbial quality of chicken as affected by irradiation and post-irradiation on storage at 4oC / J. Food Protect 60 : 761 ~ 770
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UCI(KEPA) : I410-ECN-0101-2013-573-001009946