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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2008.10
- 수록면
- 919 - 924 (6page)
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초록· 키워드
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The aim of this study was to observe the changes in allergenicity of saeujeot (salted and fermented shrimp) using a competitive indirect enzyme-linked immunosorbent assay (Ci-ELISA). The fermentation conditions tested for saeujeot consisted of various temperatures (25, 15, and 5℃) and salt concentrations (25, 15, and 10%). When saeujeot was fermented at a low salt concentration and high temperature, the binding ability of mAb and shrimp-allergic patient serum to allergen was significantly decreased. In particular, the binding ability of mAb to allergen in saeujeot fermented with 10% salt at 25℃ for 5 days decreased to 5%. Also, the binding ability of shrimp-allergic patient serum to allergen in saeujeot fermented for 5 days with 10% salt at 25℃ was 8%. In conclusion, the binding of mAb and shrimp-allergic patient serum to tropomyosin in saeujeot decreased with longer fermentation periods, lower salt concentrations (10%), and higher temperatures (25℃).
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Acknowledgments
References
참고문헌 (31)
참고문헌 신청
1. [학술지(정기간행물)] - Jin-Gyu Park / 2007 / Allergenicity Changes in Raw Shrimp (Acetes japonicus) and Saeujeot (Salted and Fermented Shrimp) in Cabbage Kimchi due to Fermentation Conditions / Food Science and Biotechnology 16 (6) : 1011 ~ 1017
2. [학술지(정기간행물)] - Ahn H-J / 2000 / Processing of low salted and fermented shrimp using gamma irradiation before optimum fermentation / Korean J. Food Sci. Technol 32 : 1107 ~ 1113
3. [기타자료] - / 2007 / Ministry of Maritime Affairs and Fisheries / Statistical Yearbook of Maritime Affairs and Fisheries : 368 ~ 370
4. [학술지(정기간행물)] - Kim Y-J / 1996 / Effects of proteolytic enzymes on the production of fermented beef of pork with addition of fermented shrimp / Korean J. Anim. Sci 38 : 275 ~ 282
5. [학술지(정기간행물)] - You B-J / 1992 / Processing of low salt fermented sauce of shellfish with citric acid pretreatment / Korean J. Food Sci. Technol 24 : 541 ~ 546
2. [학술지(정기간행물)] - Ahn H-J / 2000 / Processing of low salted and fermented shrimp using gamma irradiation before optimum fermentation / Korean J. Food Sci. Technol 32 : 1107 ~ 1113
3. [기타자료] - / 2007 / Ministry of Maritime Affairs and Fisheries / Statistical Yearbook of Maritime Affairs and Fisheries : 368 ~ 370
4. [학술지(정기간행물)] - Kim Y-J / 1996 / Effects of proteolytic enzymes on the production of fermented beef of pork with addition of fermented shrimp / Korean J. Anim. Sci 38 : 275 ~ 282
5. [학술지(정기간행물)] - You B-J / 1992 / Processing of low salt fermented sauce of shellfish with citric acid pretreatment / Korean J. Food Sci. Technol 24 : 541 ~ 546
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UCI(KEPA) : I410-ECN-0101-2013-573-001007548