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상업적 효소를 이용한 명태(Theragra chalcogramma)두부 및 정형 다시마(Laminaria japonica)부산물 유래 고압 추출물의 수율개선 및 이의 식품성분 특성
노윤이 ( Yun I Noh ),박권현 ( Kwon Hyun Park ),이지선 ( Ji Sun Lee ),김현정 ( Hyekon Jeong Kin ),김민지 ( Min Ji Kim ),김기현 ( Ki Hyun Kim ),김정균 ( Jeong Gyun Kim ),허민수 ( Min Soo Heu ),김진수 ( Jin Soo Kim ) 한국수산과학회 2013 한국수산과학회지 Vol.46 No.1
This study was conduced to improve the yield of extracts from Alaska pollock Theragra chalcogramma head and sea tangle Laminaria japonica byproducts using various commercial enzymes, such as Alcalase, Flavourzyme, Neu- trase(NH), and Proramex. Among the enzymatic hydrolysates, the yield was highest in hydrolysate incubated with NH for 4 h. NH-treated hydrolysates (NHH)also improved functional properties, such as angiotensin-l converting enzyme(ACE)inhibitory activity and 2,2-diphenyl-l-picryldrazyl(DPPH)radical scavenging activity, as converting to extracts from Alaska pollock head and sea tangle byproducts. Total free amino acid and taste values ofNHH were 379.7mg/100mL and24.03, respectively, after digcstion for4h. These values are2.2-fold and1.9-fold higher com- paned with those of water soluble fractions extracted from Alaska pollock head and non-forming sea tangle, respec- tively. According to the tasts value results, the major taste-active compounds among free amino axids of NHHwere glutamic acid and aspartic acid. These results suggest that NHH can be used as an ingredient for natural seasoning preparation.