프락토, 이소말토 및 갈락토 올리고당들의 쇠고기단백질 냉동변성방지효과 연구

Cryoprotectant Effects of Fructo-, Isomalto-, and Galacto-Oligosaccharides on Beef Protein

  • 이경숙 (한양대학교 식품영양학과) ;
  • 이현규 (한양대학교 식품영양학과) ;
  • 양차범 (한양대학교 식품영양학과) ;
  • 박관화 (서울대학교 식품공학과 & 농업생물신소재센타)
  • 발행 : 2001.06.01

초록

A study was conducted to investigate cryoprotectant effect of commercially produced oligosaccharides (IMO: isomalto-oligosaccharides, FO: fructo-oligosaccharides and GO: galacto-oligosaccharides) on beef protein and to compare their effectiveness to sucrose or a mixture of sucrose and sorbitol on freezing. The optimal addition level of cryoprotectants was determined by measuring $Ca^{2+}$-ATPase activity of sample treated with different concentration (0 to 12%) after freeze-thaw cycle. Since the stabilization effect was not dramatically increased above 8% sugar concentrations, the 8% was determined as an usage level. During frozen storage (at -18$^{\circ}C$ for 12 week), commercially produced oligosaccharides showed lower cryoprotection ability than sucrose but higher than sucrose+sorbitol as measured by protein solubilities and $Ca^{2+}$-ATPase activities.

키워드

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