지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2024.5
- 수록면
- 478 - 484 (7page)
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This study investigated whether brewer’s spent yeast (BSY) is suitable as an ingredient for preparing a milk alternative. To remove the bitter taste of BSY, it was washed with sodium hydroxide (NaOH). Subsequently, 2.09±0.12 g/100 mL of protein was extracted from BSY by autolysis and the emulsification activity index and emulsification stability index of the extract were 2.90±0.12 m2/g and 46.82±2.05%, respectively. BSY milk was prepared by high-speed homogenization of the extract and oil using a sugar ester. Emulsion stability was measured through the creaming index and turbidity. When canola oil and avocado oil were used, the emulsion was stable when the hydrophilic-lipophilic balance (HLB) value was 5. When coconut oil was used, the emulsion was most stable when the HLB value was 8. Most of the fat globules in the three samples were less than 2 μm in size. Viscosity was measured at 4°C and 25°C. There was no significant difference in viscosity between whole milk and all three samples. The color lightness and yellowness values were lower than those of whole milk, and there was no significant difference in redness values.
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REFERENCES
참고문헌 (26)
참고문헌 신청
Anderson HE, Santos IC, Hildenbrand ZL, et al. A review of the analytical methods used for beer ingredient and finished product analysis and quality control. Anal Chim Acta. 2019. 1085:1-20.
Boateng M, Okai DB, Frimpong YO, et al. Wet brewers’ spent grains and wet brewers’ spent yeast: problems associated with their usage and suggested solutions: a case study of the Ejisu-Juaben Municipality of Ghana. Livestock Research for Rural Development. 2015. 27:5. https://lrrd.cipav.org.co/lrrd27/1/boat27005.htm
Chalupa-Krebzdak S, Long CJ, Bohrer BM. Nutrient density and nutritional value of milk and plant-based milk alternatives. Int Dairy J. 2018. 87:84-92.
Chang L, Lan Y, Chen B, et al. Interfacial, and emulsifying properties nexus of green pea protein fractions: Impact of pH and salt. Food Hydrocoll. 2023. 140:108652. https://doi.org/10.1016/j.foodhyd.2023.108652
Comas DI, Wagner JR, Tomas MC. Creaming stability of oil in water (O/W) emulsions: Influence of pH on soybean protein-lecithin interaction. Food Hydrocoll. 2006. 20:990-996.
Boateng M, Okai DB, Frimpong YO, et al. Wet brewers’ spent grains and wet brewers’ spent yeast: problems associated with their usage and suggested solutions: a case study of the Ejisu-Juaben Municipality of Ghana. Livestock Research for Rural Development. 2015. 27:5. https://lrrd.cipav.org.co/lrrd27/1/boat27005.htm
Chalupa-Krebzdak S, Long CJ, Bohrer BM. Nutrient density and nutritional value of milk and plant-based milk alternatives. Int Dairy J. 2018. 87:84-92.
Chang L, Lan Y, Chen B, et al. Interfacial, and emulsifying properties nexus of green pea protein fractions: Impact of pH and salt. Food Hydrocoll. 2023. 140:108652. https://doi.org/10.1016/j.foodhyd.2023.108652
Comas DI, Wagner JR, Tomas MC. Creaming stability of oil in water (O/W) emulsions: Influence of pH on soybean protein-lecithin interaction. Food Hydrocoll. 2006. 20:990-996.
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