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.
단백질 가수분해물을 이용한 식품 내 소금 저감화
Salt reduction in foods using protein hydrolysates
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품과학회 식품과학과 산업 식품과학과 산업 제51권 제4호 KCI등재
- 발행연도
- 2018.12
- 수록면
- 313 - 324 (12page)
이용수
단백질 가수분해물을 이용한 식품 내 소금 저감화
초록· 키워드
오류제보하기
As excessive intake of salt is regarded as a reason for health problems, the tendency of people to attempt to reduce intake of salt in their everyday lives is on the rise. In Korea, where many people have a higher intake of salt compared to those in other countries, there have been diverse efforts to improve on this eating habit. Protein hydrolysates are chemically, physically hydrolyzed protein that have been widely utilized as a material for not only regular food but health functional food due to have diverse biological effects such as anti-oxidation, anti-inflammation, prevention of diabetes, and regulation of blood pressure. Various amino acids such as glutamic acid, arginine and arginine dipeptides, which exist in the components of protein hydrolysates, have also been recently recognized as being helpful in decreasing the use of salt in foods as they can greatly enhance salty taste when used concurrently with salt due to having both salty and palatable flavors. In the case of protein hydrolysates that decompose soy protein or fish protein such as anchovy, they could reduce consumption of salt by as much as 50% without affecting people’s food preferences when applied to food as they boost salty taste by approximately 10% to 70%. Although there are only a few studies on protein hydrolysates as a salty taste enhancer or salt substitute, the results of several studies are indicative of the potential of protein hydrolysates as a salty taste enhancing ingredient.
목차
Abstract
서론
본문
결론
References
참고문헌 (79)
참고문헌 신청
Albarracin W / 2011 / Salt in food processing;usage and reduction: a review / Int. J. Food Sci. Tech 46:1329~1336
Bilsborough S / 2006 / A review of issues of dietary protein intake in human / Int. J. Spoty Nutr Exerc. Metabolism 16:129~152
Bougatef A / 2010 / Purification and identification of novel antioxidant peptides from enzymatic hydrolysates of sardinella (Sardinella aurita) by-products proteins / Food Chem 118:559~565
Brown IJ / 2009 / Salt intake around the world: implications for public health / Int. J. Epidemiol 38:791~813
Carter BE / 2011 / The sensory optimum of chicken broths supplemented with calcium di-glutamate: a possibility for reducing sodium while maintaining taste / Food Qual. Prefer 22:699~703
Bilsborough S / 2006 / A review of issues of dietary protein intake in human / Int. J. Spoty Nutr Exerc. Metabolism 16:129~152
Bougatef A / 2010 / Purification and identification of novel antioxidant peptides from enzymatic hydrolysates of sardinella (Sardinella aurita) by-products proteins / Food Chem 118:559~565
Brown IJ / 2009 / Salt intake around the world: implications for public health / Int. J. Epidemiol 38:791~813
Carter BE / 2011 / The sensory optimum of chicken broths supplemented with calcium di-glutamate: a possibility for reducing sodium while maintaining taste / Food Qual. Prefer 22:699~703
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