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KMID : 1007520020110020117
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Food Science and Biotechnology
2002 Volume.11 No. 2 p.117 ~ p.121
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Highly Concentrated Branched Oligosaccharides as Stabilizer for Freeze-Dried Beef Protein
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Lee, Kyoung Sook
Lee, Hyeon Gyu/Auh, Joong Hyuck/Baek, Hyung Hee/Cho, Somi Kim/Yang, Cha Bum/Park, Kwan Hwa
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Abstract
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Lyoprotection of minced beef proteins by a highly concentrated branched oligosaccharides mixture (HBOS) was studied. HBOS was prepared from liquefied corn starch using Bacillus lichniforms maltogenic amylase. Eight percent (w/v) solutions of sucrose, sucrose+sorbitol, and HBOS were determined as the usage levels for drying beef actomyosin (AM). HBOS-treated AM denatured more than sucrose-treated AM, but less than the control (freeze-dried with no additive) during storage. Freezedried beefs showed protein solubility of 88, 86, and 54% for HBOS, sucrose, and control, respectively. Similar trend in color was observed between sucrose- and HBOStreated beef. Texture profile analysis (TPA) revealed HBOStreated beef gel had highest hardness and fracturability, and similar levels of chewiness to the sucrose-treated beef gel and similar springiness and cohesiveness to sucrose+sorbitol-treated beef gel. Water-holding capacities of the gel were 74.7, 73.3, 78.8 and 61.9% for HBOS, sucrose, sucrose+sorbitol, and control, respectively. These results showed the positive effect of HBOS as a lyoprotectant for beef and confirmed the applicability of freeze-dried beef for gel-form products.
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