Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 16 Issue 1
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- Pages.120-126
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- 1984
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- 0367-6293(pISSN)
Effects of Soy Protein Isolate on the Growth of Lactobacillus acidophilus
분리대두단백(分離大豆蛋白)이 Lactobacillus acidophilus의 생육(生育)에 미치는 영향(影響)
- Seong, Won-Hee (Department of Foods and Nutrition, Duksung Women's College) ;
- Lim, Sook-Ja (Department of Foods and Nutrition, Duksung Women's College) ;
- Ko, Young-Tae (Department of Foods and Nutrition, Duksung Women's College)
- Published : 1984.03.30
Abstract
The effects of heat treatment of soy protein and of various nutrients added to soy protein isolate (SPI)-based yogurt on the growth of Lactobacillus acidophilus were investigated. The sensory evaluation of the yogurt beverage prepared from SPI was also performed. Soy milk was prepared from SPI (4.2% as protein) and various nutrients, such as glucose, lactose, sucrose, yeast extract, peptone and tryptone. Mild
본 연구에서는 대두단백질의 가열에 의한 변성이 L. acidophilus의 생육에 미치는 영향과 SPI-Yogurt에 첨가되는 여러 가지 영양분이 L. acidophilus의 생육에 미치는 영향을 관찰하였고 제조된 요구르트의 flavor를 조사하였다. SOY milk를 SPI(단백질 4.2%)와 여러 가지 당(糖) 및 발육촉진물질로 제조하였고, 준비된 SOY milk 100ml를 적절히 가열살균후 24시간 배양된 유산균 2.5ml를 접종하고
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