Title Page
ABSTRACT
국문 초록
Contents
CHAPTER 1. INTRODUCTION 14
CHAPTER 2. MATERIALS AND METHODS 17
2.1. Preparation of water-soluble mealworm protein 17
2.2. Preparation of soymilk and set yogurt 17
2.3. Protein and free amino acid content 18
2.4. Total phenolic compounds and isoflavone content 20
2.5. DPPH radical scavenging capacity 22
2.6. pH, titratable acidity, and color 23
2.7. Lactobacillus counts of microorganisms 24
2.8. Water hold capacity and syneresis 24
2.9. Rheological properties 25
2.10. Scanning electron microscopy (SEM) 26
2.11. Statistical analysis 27
CHAPTER 3. RESULT AND DISCUSSION 28
3.1. Rheological properties of yogurt 28
3.2. Protein and amino acid content of yogurt 32
3.3. Physicochemical properties and microorganisms of yogurt 35
3.3.1. pH and titratable acidity 35
3.3.2. Lactobacillus counts of microorganisms of yogurt 36
3.3.3. Color 39
3.3.4. Water hold capacity and syneresis 40
3.4. Antioxidant properties of yogurt 43
3.4.1. Total phenolic content and isoflavone content 43
3.4.2. DPPH radical scavenging activity 44
3.5. Microstructure of yogurt 46
CHAPTER 4. CONCLUSION 49
REFERENCES 50
Table 1. Mobile phase gradient for high-performance liquid chromatography Analysis of free amino acid 20
Table 2. Mobile phase gradient for high-performance liquid chromatography analysis of total isoflavone content 22
Table 3. Protein content and amino acid composition of soy yogurt with water-soluble mealworm protein 34
Table 4. Color of soy yogurt 40
Table 5. Total phenolic and isoflavons amount of soy yogurt with water-soluble mealworm protein 44
Figure 1. Temperature sweep of soy yogurt with mealworm protein 31
Figure 2. Frequency sweep test of soy yogurt with water-soluble mealworm protein 32
Figure 3. pH and titratable acidity of soy yogurt with water-soluble mealworm protein 36
Figure 4. Lactobacillus counts of soy yogurt with mealworm protein: (a) Lactobacillus delbrueckii subsp. Bulgaricus counts (b) Streptococcus thermophilus counts 38
Figure 5. Water holding capacity and syneresis of soy yogurt with water-soluble mealworm protein 42
Figure 6. DPPH radical scavenging activity of soy yogurt with water-soluble mealworm protein 46
Figure 7. Microstructure of soy yogurt with water-soluble mealworm protein 48