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참깨粕 蛋白質과 Phytate의 溶解度에 의한 pH와 鹽類의 影響
崔淸,趙永濟,孫圭睦,林聖一,李宇濟 영남대학교 자원문제연구소 1989 資源問題硏究 Vol.8 No.-
The solubilities of phytate and protein in defatted sesame meal extracts as influenced by salts were measured. Optimum extraction conditions as influenced by only pH without salt were identified as: extraction of defatted sesame meal at pH 12.0 and precipitation of protein at pH5.0. Crude protein precipitation was better in higher pH. The protein extraction was more effective with the solution containing Na2C03 under the pH 8. The results showed that papain treatment increased the rates of the protein and phytate solubility when those values were compared to the salts treatment. Glutamic acid contents of water soluble protein and salts soluble protein were 33.3% and 20.0% respectively. Both proteins contained relatively high levels of essential amino acid.