요구르트의 발효와 저장성에 미치는 Chitooligosaccharides 첨가 효과 = Effect of Chitooligosaccharides on the Fermentation Characteristeics and Shelf Life of Yogurt

국문 초록 (Abstract)

두 종류의 chitooligosaccharides S-5 (deacetylation degree: 46.6%, viscosity: 1.1 cps, MW: 3787)와 S-6 (deacetylation degree: 57.8%, viscosity: 1.0 cps, MW: 4228)를 첨가한 요구르트의 발효에 따른 품질특성을 조사하였다. Chitooligosaccharides를 첨가한 요구르트의 pH와 적정산도는 뚜렷한 변화는 나타나지 않았다. 유산균수는 40℃에서 24시간 째 모든 구에서 10(8)CFU/mL를 나타내었다. Chitooligosaccharides S-5을 첨가한 요구르트 (MS-5)의 점도는 대조구와 chitooligosaccharides S-6을 첨가한 요구르트 (MS-6)보다 높았다. DPPH 라디칼 소거능은 각 처리구별 60.04% (대조구), 87.66% (MS-5), 77.93% (MS-6)이었으며, TBARS값은 각각 대조군은 14.62% (대조구), 51.82% (MS-5), 50.80% (MS-6)을 나타내었다. Chitooligosaccharides 첨가에 의해 요구르트의 항산화활성이 대조구에 비해 증가하였다. 기호성은 MS-5 첨가구가 유의적인 차이는 없으나 가장 양호하였다. 요구르트를 4℃에서 15 일간 저장하면서 요구르트의 품질변화를 비교 검토한 결과 각 처리구별 pH, 산도는 저장 9일 이후 대조구에 비해 MS-5와 MS-6가 뚜렷한 차이를 나타내었으며, 유산균수의 변화는 MS-6가 대조구 및 MS-5에 비해 유의적으로 낮은 경향을 나타내었다. DPPH 라디칼 소거능은 저장기간 동안 대조구에 비해 MS-5와 MS-6가 높은 수준을 유지하였으며 특히 MS- 5가 뚜렷하게 높은 경향을 타나내었다.

다국어 초록 (Multilingual Abstract)

The effects of two kinds of chitooligosacchrides, S-5 (deacetylation degree: 46.6%, viscosity: 1.1 cps, MW: 3787) and S-6 (deacetylation degree: 57.8%, viscosity: 1.0 cps, MW: 4228), on the fermentation and quality characteristics of yogurt were investigated. The changes of pH and titratable acidity of yogurt did not show significant difference by addition of chitooligosacchrides. The number of lactic acid bacteria was 108CFU/mL in control and chitooligosacchirdes added yogurt after fermentation for 24 hours at 40℃. The viscosity of S-5 added yogurt (MS-5) was higher than that of control and S-6 added yogurt (MS-6). The DPPH radical scavenging activity of yogurts was 60.04% (control), 87.66% (MS-5), and 77.93% (MS-6), respectively. The TBARS activitiy of yogurts was 14.62% (control), 51.82% (MS-5) and 50.80% (MS-6), respectively. The antioxidative activity of yogurt with chitooligosaccharides (MS-5 and MS-6) was higher than that of control. The sensory quality of MS-5 added yogurt was significantly improved compare to control. The changes of pH, titratable acidity and lactic bacteria in various yogurts did not show significant difference during storage for 15 days at 4℃. But DPPH radical scavenging activity of MS-5 and MS-6 maintained the higher value than that of control during storage for 15 days at 4℃.

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