지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.6 No.2
- 발행연도
- 2001.6
- 수록면
- 117 - 121 (5page)
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초록· 키워드
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Changes in antioxidative activity and Angiotensin converting enzyme (ACE) inhibitory activity in juice prepared from Dolsan leaf mustard kimchi (DLMK) at various fermentation temperatures were investigated. Antioxidative activity of juice from optimally ripened DLMK at 20 and 30℃ showed 80 and 83%, respectively. Juice from 10-day fermented DLMK at 30℃ showed 62% inhibitory activity against the ACE. In the juice fermented DLMK at 20℃~30℃, physiological activity was higher than that of the 4~10℃. In particular, optimally ripened DLMK at 30℃ showed the highest physiological activity. The physiological activity in DLMK juice at the fermentation period increased significantly with an increase in the growth of microbes. Consequently, a maximum physiological activity was shown at the maximum cell number. These results suggest that the microorganisms in DLMK juice would play an important role in the physiological activity.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
ACKNOWLEDGEMENTS
REFERENCES
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