개인구독
소속 기관이 없으신 경우, 개인 정기구독을 하시면 저렴하게
논문을 무제한 열람 이용할 수 있어요.
지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 1984.6
- 수록면
- 181 - 187 (7page)
이용수
초록· 키워드
오류제보하기
Lysine is known as a limiting amino acid in rice. In addition, it is considered to be important in that it is easily non-activated by the browning reaction during processing or storage. The present study was designed to utilize a kinetic approach to analyze the effect of temperature and water activity on available lysine loss in rice. Simplified kinetic models were used to obtain the various kinetic parameters for available lysine loss in rice subjected to accelerated shelf-life tests (ASLT). These kinetic parameters were then used to predict protein quality loss under the non-steady state storage. The predicted losses were compared to the actual losses.
As expected, available lysine loss was increased with increased temperature and water activity. The activation energies and Q_(10) values for available lysine loss ranged from 4.03 to 5.10 Kcal/mole and 1.22 to 1.27, respectively. The shelf-lives at 25℃, the time to reach 25% loss of the available lysine, which was derived from the accelerated shelf-life tests showed 67 to 107 days according to aw’s.
The amount of loss for the fluctuating condition was greater than that occurring at the mean temperature of 45℃. Actually, the differences in effective temperature for the fluctuating storage were between about 4 and 6℃. In predicting the extent of loss using constant state data, the predicted shelf-lives were 2 to 7 days shorter than the actual storage values.
As expected, available lysine loss was increased with increased temperature and water activity. The activation energies and Q_(10) values for available lysine loss ranged from 4.03 to 5.10 Kcal/mole and 1.22 to 1.27, respectively. The shelf-lives at 25℃, the time to reach 25% loss of the available lysine, which was derived from the accelerated shelf-life tests showed 67 to 107 days according to aw’s.
The amount of loss for the fluctuating condition was greater than that occurring at the mean temperature of 45℃. Actually, the differences in effective temperature for the fluctuating storage were between about 4 and 6℃. In predicting the extent of loss using constant state data, the predicted shelf-lives were 2 to 7 days shorter than the actual storage values.
목차
Abstract
Ⅰ. 서론
Ⅱ. 材料 및 方法
Ⅲ. 結果 및 考察
Ⅳ. 結論 및 要約
문헌
참고문헌 (0)
참고문헌 신청함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
온도와 수분활성을 달리한 보리가루 저장시 유효 Lysine의 감소
한국식품영양과학회지
1988 .12
-
발효에 의한 라이신(L-Lysine) 생산에 관한 연구(2) : 영양요구성 변이주에 의한 Lysine 생산
한국식품과학회지
1972 .06
-
쌀단백질의 L - lysineㆍHCl 강화에 관한 연구
한국식품영양과학회지
1979 .03
-
온도와 수분활성을 달리한 녹차 저장중의 비효소적 갈변
한국식품영양과학회지
1988 .09
-
세포융합과 고정화 시스템을 이용한 L-Lysine의 생산성 향상
한국식품과학회지
1989 .02
-
Comparison of Free and Dipeptide Lysine Utilization in Diets for Juvenile Olive Flounder Paralichthys olivaceus
Fisheries and Aquatic Sciences
2014 .01
-
Determination of the dietary lysine requirement by measuring plasma free lysine concentrations in rainbow trout Oncorhynchus mykiss after dorsal aorta cannulation
Fisheries and Aquatic Sciences
2016 .01
-
당-Lysine 모델 수용액을 이용한 감마선 조사에 의한 비효소적 갈변반응 연구
한국식품영양과학회지
2006 .06
-
합성 L-lysine 급여에 따른 돼지의 질소 배설량 변화
한국축산시설환경학회 학술논문발표회
2001 .01
-
소맥(小麥)의 단백질(蛋白質) 및 Lysine함량(含量)에 미치는 환경적(環境的) 변이(變異)
Applied Biological Chemistry
1986 .01
-
Characterization of a New High-lysine Mutant in Barley (Hordeum vulgare L.)
한국육종학회지
2011 .01
이 논문의 저자 정보
이 논문과 함께 이용한 논문
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2009-511-018087459