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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2009.1
- 수록면
- 163 - 170 (8page)
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초록· 키워드
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This study was conducted to obtain the gelatin fraction with a high antioxidative activity from Alaska pollock surimi by-products using a two-step enzymatic hydrolysis and ultrafiltration. Among gelatin hydrolysates from refiner discharge of Alaska Pollock surimi, the highest antioxidative activity (81.5%) resulted from gelatin hydrolysate sequentially treated with Pronase E and Flavourzyme each for 2 hr. However, no difference was seen in the antioxidative activity of the second hydrolysate (Pronase E-/Flavourzyme-treated hydrolysate) when compared to the permeate fractionated through a 10-kDa membrane. The results suggest that the Pronase E-/Flavourzyme-treated hydrolysate from refiner discharge gelatin of Alaska pollock surimi can be used as a supplementary raw material for improving health functionality.
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등록된 정보가 없습니다.
참고문헌 (24)
참고문헌 신청
Byun, H.G / 2001 / Purification and characterization of angiotensinⅠconverting enzyme (ACE) inhibitory peptides from Alaska pollock (Theragra chalcogramma) skin / Process. B
Chan Ho Park / 2007 / Characterization of Acid-soluble Collagen from Alaska Pollock SurimiProcessing By-products (Refiner Discharge) / Food Science and Biotechnology 16 (4)
Chen, H.M. / 1995 / Structural analysis of antioxidative peptides from soybean β-conglycinin / J. Agric. Food Chem. 43 : 574 ~ 578
Cho, S.M. / 2004 / Processing optimization and functional properties of gelatin from shark (Isurus oxyrinchus) cartilage / Food Hydro-colloids. 18 : 573 ~ 579
Cho, S.M. / 2005 / Extracting optimization and physical properties of yellowfin tuna (Thunnus albacares) skin gelatin compared to mammalian gelatins / Food Hydrocolloids. 19
Chan Ho Park / 2007 / Characterization of Acid-soluble Collagen from Alaska Pollock SurimiProcessing By-products (Refiner Discharge) / Food Science and Biotechnology 16 (4)
Chen, H.M. / 1995 / Structural analysis of antioxidative peptides from soybean β-conglycinin / J. Agric. Food Chem. 43 : 574 ~ 578
Cho, S.M. / 2004 / Processing optimization and functional properties of gelatin from shark (Isurus oxyrinchus) cartilage / Food Hydro-colloids. 18 : 573 ~ 579
Cho, S.M. / 2005 / Extracting optimization and physical properties of yellowfin tuna (Thunnus albacares) skin gelatin compared to mammalian gelatins / Food Hydrocolloids. 19
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