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Elucidation of Antioxidant Activity of Phosvitin Extracted from Egg Yolk using Ground Meat
Saooel Jung,Cheo Run Jo,Min Gu Kang,Dong Uk Ahn,Ki Chang Nam 한국축산식품학회 2012 한국축산식품학회지 Vol.32 No.2
Phosvitin was extracted from a chicken egg yolk and the iron-binding, along with antioxidative activity of the extracted phosvitin, was determined after mixing with ground beef at the concentrations of 100 and 500 mg/kg of meat. The electro-phoretic pattern of the extracted phosvitin on SDS-PAGE was found to be identical to that of the standard phosvitin. The extracted phosvitin at 1,000ug/mL showed an ability to bind approximately 65% of the iron in a 3mM iron solution. Lipid oxidation was inhibited in the ground beef mixed with 500 mg/kg of the extracted phosvitin, during storage at 4oC compared to that of the control (p