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
- 2002.6
- 수록면
- 139 - 145 (7page)
이용수
초록· 키워드
오류제보하기
Hen egg-white lysozyme, ovalbumin, egg-yolk phosvitin, acid-precipitated soy protein, αs1 milk casein were covalently linked with galactomannan through a controlled dry-heating at 60℃ under 79% relative humidity without any chemical reagent. Neoglycosylation by the covalent binding of polysaccharide chains brought a significant improvement into the surface functionalities of food proteins. Excellent emulsifying properties, foaming properties were observed in all protein-galactomannan conjugates. Bacterial mutagenesis tests, animal dose test were done to evaluate the food safety of the protein-galactomannan conjugates. The neoglycoproteins were negative for Ames test using Salmonella typhimurium TA100 (hisG46), TA98 (hisD3052) strains,, rec-assay using Bacillus subtilis H17 (rec^-), M45 (rec^+) strains. All substances were also nontoxic for oral administration to rats. LD_(50)’s of these substances were all more than 7.5 g/kg body-weight of rat. No effect was also observed in the weight increases, the concentrations of total cholesterol, triglyceride, phospholipids in blood serum of the administrated rats with 7.5 g/kg conjugates. Thus, Maillard-type proteinpolysaccharide conjugates prepared by covalent attachment of galactomannan to food proteins were proposed to be useful as a safe functional biopolymer in this study.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
ACKNOWLEDGEMENTS
REFERENCES
참고문헌 (0)
참고문헌 신청함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Is Whole Cereal Grain a Functional Food? What is the Functional Food Concept Trying to Accomplish?
한국식품영양과학회 학술대회발표집
2004 .11
-
In Vitro Study on Chitosan and Guar Galactomannan Mixtures as Bile Acid Sorbents
Food Science and Biotechnology
1999 .08
-
Steady and Dynamic Shear Rheological Properties of Buckwheat Starch-galactomannan Mixtures
Preventive Nutrition and Food Science
2012 .09
-
Influence of Galactomannan Addition on Rheological Properties of Buckwheat Starch
한국식품영양과학회 학술대회발표집
2012 .10
-
Antibacterial Activity of Lysozyme - Galactomannan Conjugate against Escherichia coli
Journal of Food Science and Nutrition
1998 .12
-
[P5-06] 고구마전분-Galactomannan 혼합물의 레올로지 특성
한국식품영양과학회 학술대회발표집
2006 .10
-
식품산업에서 활용되는 식품안전 분석기술의 현황
식품과학과 산업
2018 .03
-
Development of Health Functional Food from Food Crop Seedlings
한국식품영양과학회 학술대회발표집
2019 .10
-
소비자의 식품안전 인지도와 안전행동 평가
한국식품위생안전성학회지
2009 .01
-
[P3-25] Rheological and thermal effects of galactomannan addition to acorn starch paste
한국식품영양과학회 학술대회발표집
2009 .11
-
유전자 재조합 식품의 안전성
한국식품위생안전성학회지
1999 .01
-
Effects of Galactomannan addition on Rheological, Pasting, and Physical Properties of Water Chestnut Starch
한국식품영양과학회 학술대회발표집
2014 .10
-
The Survey on Food Additives of Import Food and Domestic Food in Korea
한국식품영양과학회 학술대회발표집
2011 .10
-
[S13-4] Development of Functional Food for Memory Improvement
한국식품영양과학회 학술대회발표집
2010 .10
-
Identification of College Students' Food Safety Awareness and Perceived Barriers to Proper Food Handling Practices
Journal of Food Science and Nutrition
2005 .03
-
Food Industry and Food Additives
한국식품영양과학회 학술대회발표집
2015 .08
-
[S8-1] Food Safety and Forecasting of Outbreak Pattern of Food-borne Disease in Group Food Services
한국식품영양과학회 학술대회발표집
2008 .10
-
Licensing Strategy of Food (Health Functional Food-Oriented)
한국식품영양과학회 학술대회발표집
2019 .10
-
A study on synthetic food colors used in foods
한국식품위생안전성학회 학술발표대회
2001 .01
-
NUTRITION, HEALTH AND FUNCTIONAL FOODS
한국식품영양과학회 학술대회발표집
2001 .12
이 논문의 저자 정보
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2009-511-018078347