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조영제(Young Je Cho),임영선(Yeong Sun Im),최영준(Yeung Joon Choi),서덕훈(Duck Hoon Seo),김태진(Tae Jin Kim),민진기(Jin Gi Min) 한국수산과학회 2000 한국수산과학회지 Vol.33 No.1
The ATP related compounds play an important role in a taste of traditional salt-fermented seafoods (Jeotkals). The ATP related compounds were analyzed in the traditional anchovy Jeotkal during fermentation and 11 kinds of commercial Jeotkals by enzymatic method compared with existing HPLC method. In the traditional anchovy Jeotkal, the contents of ATP∼IMP decreased during fermentation, while the contents of Hx reached maximum value at 60 days fermentation and thereafter decreased gradually. Uric acid was detected at 30 days fermentation and showed the gentle increment after that. In the commercial Jeotkals, uric acid was detected 14.6∼28.4% of total ATP related compounds content by enzymatic method, while it was not detected by HPLC method. From these results, enzymatic method is more accurate than HPLC method for analysis of the ATP related compounds in Jeotkals.
단백질 분해효소를 이용하여 제조한 속성 멸치 액젓의 펩티드 특성
최영준(Yeung Joon Choi),김인수(In Soo Kim),조영제(Toung Je Cho),서덕훈(Duck Hoon Seo),이태기(Tae Gee Lee),박영범(Yeung Beom Park),박재윤(Jae Woon Park) 한국수산과학회 1999 한국수산과학회지 Vol.32 No.4
Hydrolytic peptides of salted and fermented anchovy sauce, and anchovy actomyosin for the development of a rapid fermentation method with conventional tastes and flavors were studied. The optimal temperatures of crude enzymes isolated from anchovy, liver and viscera of squid were 55, 40∼45 and 45∼60℃, respectively. Crude enzyme isolated from anchovy was more effective on hydrolysis of anchovy actomyosin than that from squid liver and viscera. But the crude enzyme from squid liver was less effective on NaCl than that from anchovy. Three peptides occurred in anchovy actomyosin hydrolyzed with crude enzymes from anchovy and squid liver for 30 min. Their molecular weight were determined by Superdex 200 gel chromatography as 10,800, 5,800 and 2,600 dalton. When anchovy sauce was hydrolyzed with crude enzymes of anchovy, squid liver and viscera, and Protamex duriag 70 days, ranges of their low molecular weight of hydrolyzed peptides were 300∼1,000dalton detected by Sephadex G50 and their major amino acid compositions were glutamic acid, glycine and alanine, which was related with conventional tastes. Those amino acid compositions were similar to those of anchovy sauce hydrolyzed with squid liver. In the case of Protamex treatment, hydrolyzed peptides had high levels of isoleucine and leucine, being associated with the bitter, but a low level of glutamic acid.