Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 17 Issue 3
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- Pages.233-241
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- 1988
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
Studies on the Improvements of Functional Properties of Sardine Protein by Plastein Reaction -1. Synthetic Conditions of Plasteins from the Enzymatic Hydrolysate of Sardine Protein-
Plastein반응을 이용한 정어리 단백질의 기능성 개선에 관한 연구 -1. 정어리 분말단백질의 pepsin가수분해물을 이용한 plastein의 합성조건-
- Kim, Se-Kwon (Dept. of Applied Chemistry, National Fisheries University of Pusan) ;
- Kwak, Dong-Chae (Dept. of Applied Chemistry, National Fisheries University of Pusan) ;
- Cho, Duck-Jae (Dept. of Food & Nutrition, Kyung Nam Junior College) ;
- Published : 1988.09.30
Abstract
In order to develop a new type of food source for the effective utilization of fish protein, plastein reaction was applied to improve the functional properties of sardine protein. Conditions necessary for optimal plastein productivity from sardine protein using pepsin,
어육 단백질의 기능성을 개선하기 위해 정어리 분말단백질의 pepsin가수분해물을 이용하여 plastein을 합성하기 위한 반응조건을 검토하였다. plastein합성반응 최적조건으로서는 pepsin,
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