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
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.15 No.4
- 발행연도
- 2010.12
- 수록면
- 316 - 321 (6page)
이용수
초록· 키워드
오류제보하기
Krill byproduct was hydrolyzed with Alcalase 2.4L to produce functional ingredients for high antioxidative activities against 1,1-dimethyl-2-picryl-hydrazyl (DPPH) radical and Fe. The objective of this study was to investigate the optimum condition for degree of hydrolysis and antioxidative activity of enzymatic hydrolysate produced with the commercial Alcalase using response surface methodology (RSM) with a central composite rotatable design (CCRD). The ranges of independent variables were pH 7.6～10.4 for initial pH and 50.9～79.1℃ for hydrolysis temperature and their dependent variables were degree of hydrolysis, Brix, amount of phenolic compounds, DPPHscavenging activity and Fe-chelating activity. RSM with CCRD was well designed to investigate the optimum condition for functional ingredients with high antioxidative activities using Alcalase 2.4L because of their high R² values of the range of 0.93～0.99 except the R² value of 0.50 for the amount of total phenolic compounds. The optimum hydrolysis conditions were pH 9.5 and 62℃ for degree of hydrolysis (DH) and pH 9.1 and 64℃ for DPPH-scavenging activity by response surface methodology. The yield of DH and DPPH-scavenging activity were 14.1±0.5% and 10.5±0.2%, respectively. It is advantageous to determine the optimum hydrolysis conditions of krill and its by-products for the creation of different kinds of food products, as well as to increase the usage of marine protein sources.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
CONCLUSION
ACKNOWLEDGEMENT
REFERENCES
참고문헌 (17)
참고문헌 신청
Robin MR / 1988 / Euphausia super－A critical review of estimates of annual production / Comp Biochem Physiol (90B):499~505
Suh HL / 1988 / Review on the reproduction feeding and longevity of the antarctic krill, Euphausia super / Bull Korean Fish Soc (21):303~310
Guerard F / 2002 / Production of tuna waste hydrolysates by a commercial neutral protease preparation / J Mol Catal B Enzym (19):489~498
Kim E / 1996 / Development of functional seasoning agents from skipjack preparation by-product with commercial proteases: I. Processing of hydrolysate from skipjack processing by-products with protease treatment / J Korean Soc Food Sci Nutr (25):608~616
Benjakul S / 1997 / Protein hydrolysates form Pacific whiting solid wastes / J Agric Food Chem (45):3423~3430
Suh HL / 1988 / Review on the reproduction feeding and longevity of the antarctic krill, Euphausia super / Bull Korean Fish Soc (21):303~310
Guerard F / 2002 / Production of tuna waste hydrolysates by a commercial neutral protease preparation / J Mol Catal B Enzym (19):489~498
Kim E / 1996 / Development of functional seasoning agents from skipjack preparation by-product with commercial proteases: I. Processing of hydrolysate from skipjack processing by-products with protease treatment / J Korean Soc Food Sci Nutr (25):608~616
Benjakul S / 1997 / Protein hydrolysates form Pacific whiting solid wastes / J Agric Food Chem (45):3423~3430
함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Optimization of Enzymatic Hydrolysis with Cryotin F on Antioxidative Activities for Shrimp Hydrolysate Using Response Surface Methodology
Journal of Food Science and Nutrition
2009 .12
-
[P10-185] The optimum reaction for the production of the functional oyster hydrolysates by enzymatic hydrolysis and acid hydrolysis
한국식품영양과학회 학술대회발표집
2006 .10
-
Preparation of Egg White Liquid Hydrolysate (ELH) and Its Radical-Scavenging Activity
Preventive Nutrition and Food Science
2015 .09
-
유채단백질의 단백효소에 의한 가수분해 조건
한국식품영양과학회지
1992 .11
-
Characteristics of a Black Soybean (Glycine max L. Merrill) Protein Isolate Partially Hydrolyzed by Alcalase
Food Science and Biotechnology
2009 .04
-
[S5-3] Development of Functional Ingredients Using Fermentation or Hydrolysis Processes
한국식품영양과학회 학술대회발표집
2007 .10
-
Determining Optimum Condition of Acid Hydrolysis Technique for Food Waste Reduction
한국토양비료학회지
2017 .12
-
폐가축사체 가수분해를 위한 최적 가수분해제 선정
한국토양비료학회지
2012 .04
-
A New Reaction Scheme for the Starch Hydrolysis and Temperature Policy Influence during Mashing
Food Science and Biotechnology
2002 .02
-
식물체 플라보노이드 성분 분석을 위한 적정 가수분해 조건
Food Science and Preservation
2010 .04
-
Hydrolysis by Alcalase Improves Hypoallergenic Properties of Goat Milk Protein
한국축산식품학회지
2016 .01
-
Enhanced Production of Phenolic Compounds from Pumpkin Leaves by Subcritical Water Hydrolysis
Preventive Nutrition and Food Science
2016 .06
-
Purification of antioxidant peptides from krill (Euphausia superba) protein hydrolysates by peptic hydrolysis
한국수산과학회 양식분과 학술대회
2015 .10
-
가금부산물인 닭 용골연골로부터 chondroitin sulfate를 포함하는 뮤코다당단백질의 추출에 관한 연구
한국가금학회 정기총회 및 학술발표회
2004 .11
-
Casein으로부터 Alcalase에 의해 생성된 철분결합 Peptide
한국식품과학회지
1998 .02
-
[P8-190] Purification and Characterization of Antioxidative Peptide from Korean Elk Meat protein by Enzymatic Hydrolysis
한국식품영양과학회 학술대회발표집
2007 .10
-
단백질 분해 효소 처리가 청국장의 항산화 활성에 미치는 영향
한국식품영양과학회지
2011 .02
-
HEPATOPROTECTIVE PEPTIDE FRACTION FROM KRILL (Euphausia superba) PROTEIN HYDROLYSATES BY PEPTIC HYDROLYSIS
한국수산과학회 양식분과 학술대회
2015 .05
이 논문의 저자 정보
이 논문과 함께 이용한 논문
상황버섯 열수 및 에탄올 추출물의 항산화 효과 및 생리활성
김정옥
,
정미정
,
최향자
외 4명
한국식품영양과학회지
2008
.06
에탄올 농도에 따른 머루(Wild Grape, Vitis coignetiae) 추출물의 폴리페놀 함량 및 항산화 활성
정현진
,
박선빈
,
김선아
외 1명
한국식품영양과학회지
2007
.12
감국, 국화 및 구절초 꽃 휘발성 성분의 항산화활성
우관식
,
유정식
,
황인국
외 5명
한국식품영양과학회지
2008
.06
모과잼 제조시 혼합물 실험계획법에 의한 재료 혼합비율의 최적화
이은영
,
장명숙
한국식품영양과학회지
2009
.07
열처리한 국산 감초추출물의 항산화활성
우관식
,
황인국
,
노영희
외 1명
한국식품영양과학회지
2007
.06
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2012-511-003794875