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강창수(ChangSu Kang),서형주(HyungJoo Suh),김경임(KyungIm Kim) 고려대학교 보건과학연구소 2004 보건과학논집 Vol.30 No.2
Northern sand lance is a nutrient source as well as seasoning material since it contains all essential amino acids and essential fatty acids. The objective of this study was to optimize production condition of seasoning. from northern sand lance for rapid northern sand lance sauce. The results were summarized as follows; The optimum hydrolysis condition of chopped northern sand lance was 50℃, 6hr. The pH of maximum activity was 8.0 for autolysis condition and 7.0 for koji addition. The concentration of salt addition of rapid northern sand lance sauce was 15%. The condition of isolated soybean protein addition was 5% of chopped northern sand lance for bitter taste masking. Under optimum condition of enzyme hydrolysis, hydrolysis ratio of sample (A), (B) and (C) was 82.1%, 82.6%, 58.4% respectively.
김경임(KyungIm Kim),김경미(KyungMi Kim),강창수(ChangSu Kang) 고려대학교 보건과학연구소 2004 보건과학논집 Vol.30 No.2
This study is focused on clarifying the functional aspects of the extracts from Gleditsiae spina, which has been used as one of the favorite chinese medicinal herbs for a long time. To detect the possible effects of Gleditsiae spina extracts on the immune system of mice, macrophage lysosomal enzyme activity and anti-complementary activity were calculated in semi-vivo. Among different solvent extraction, hot water extract of Gleditsiae spina showed higher macrophage lysosomal enzyme activity and anti-complementary activity than others.<BR> During mass extraction, low molecular weight fraction was removed by using MtOH extraction of Gleditsiae spina. High molecular fweight raction was obtained by hot water extraction and the EtOH precipitation. Fraction GS-1, showing 212% macrophage lysosomal enzyme activity and 81.5% anti-complementary activity, consisted of 38.8% carbohydrate, 21.1% protein and 10.1% uronic acid. Besides no lethal toxicity was observed in GS-1.