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Antioxidant Activity of Porcine Skin Gelatin Hydrolyzed by Pepsin and Pancreatin
장운기,하고은,정석근,설국환,오미화,김동욱,장애라,김세훈,박범영,함준상 한국축산식품학회 2013 한국축산식품학회지 Vol.33 No.4
Gelatin is a collagen-containing thermohydrolytic substance commonly incorporated in cosmetic and pharmaceutical pro-ducts. This study investigated the antioxidant activity of gelatin by using different reagents, such as 2,2-azinobis-(3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS), 2,2-di (4-tert-octylphenyl)-1-picrylhydrazyl (DPPH), and oxygen radical absor-bance capacity-fluorescein (ORAC-FL) in a porcine gelatin hydrolysate obtained using gastrointestinal enzymes. Electro-phoretic analysis of the gelatin hydrolysis products showed extensive degradation by pepsin and pancreatin, resulting in an increase in the peptide concentration (12.1 mg/mL). Antioxidant activity, as measured by ABTS, exhibited the highest val-ues after 48-h incubation with pancreatin treatment after pepsin digestion. Similar effects were observed at 48 h incubation,that is, 61.5% for the DPPH assay and 69.3% for the ABTS assay. However, the gallic acid equivalent (GE) at 48 h was 87.8µM, whereas 14.5 µM GE was obtained using the ABTS and DPPH assays, indicating about sixfold increase. In the ORAC-FL assay, antioxidant activity corresponding to 45.7 µM of trolox equivalent was found in the gelatin hydrolysate after 24 h hydrolysis with pancreatin treatment after pepsin digestion, whereas this activity decreased at 48 h. These antioxidant assay results showed that digestion of gelatin by gastrointestinal enzymes prevents oxidative damage.
아파트 暖房配管에서의 自動 定流量밸브 設置에 따른 經濟性 評價에 관한 硏究
金光洙,張雲基 서울産業大學校 1993 논문집 Vol.38 No.1
This study present the economic saving for installation of automatic flow control valve (Automatic F. C. V) on the heating pipe network in the apartment development. To obtain the effect of economic evaluation for the construction cost and the energy consumption for heating water, the comparison between piping network of the multi-zoining, combination supply, revers return type (the existed piping network) and that of the single zoining, downward supply, direct return type(the new piping network) constructed at the apartment was performed. Besides, in order to compare and discuss the amount of heat supplied during the winter season in the year 1991. Hanshine and Samsung A. P. T in the new piping network were selected wiht Daelim and Jugong A. P. T in the existed piping network which were almost same condition of the No. of floor and household and the area similar to the above A. P. T.
장운기 ( Oun Ki Chang ),정석근 ( Seok Geun Jeong ),한기성 ( Gi Sung Han ),설국환 ( Kuk Hwan Seol ),박범영 ( Beom Young Park ),함준상 ( Jun Sang Ham ) 한국유가공기술과학회 2013 Journal of Dairy Science and Biotechnology (JMSB) Vol.31 No.1
Mare milk is gaining importance because of its nutritional characteristics and therapeutic properties, which enable its use as part of the diet of the elderly, convalescents, and newborn infants. This review describes the functional and bioactive components of mare milk, such as proteins, carbohydrates, and lipids, and the characteristics such as acidification and released free amino acids of fermented mare milk. The protein profile of mare milk differs from that of bovine milk but is similar to that of human milk. The salt and lactose content in mare`s milk is similar to that in human milk, but mare`s milk has a significantly lower content of fat. Whey protein concentration is higher and casein content is much lower in mare milk than in bovine milk. These health-promoting properties indicate that mare milk and its derivatives could become valuable foods for elderly consumers in the form of probiotic beverages. Protein allergies related to and the potential industrial applications of mare milk have also been discussed in comparison with those of bovine milk. Although mare milk has diverse advantages if used as a nutritional food and has positive effects on health, further studies are required to enable its use as a complete substitute for human milk or as a health food.