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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2009.1
- 수록면
- 79 - 85 (7page)
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초록· 키워드
오류제보하기
Gelatin hydrolysates with a high inhibitory activity against angiotensin I-converting enzyme (ACE) were fractionated from Alaska pollock surimi refiner discharge. The ACE-inhibitory activity, expressed as IC50 (mg/mL), was highest (0.49 mg/mL) in gelatin hydrolysates formed by sequential 2-hr treatments of Pronase and Flavourzyme. After fractionation through four different membrane filters with molecular weight cut-offs of 3, 5, 10, and 30 kDa, the highest ACE-inhibitory activity (0.21 mg/mL) was observed with the 3-kDa filtrate.
목차
등록된 정보가 없습니다.
참고문헌 (21)
참고문헌 신청
Ariyoshi, Y / 1993 / Angiotensin converting enzyme in-hibitors derived from food proteins / Trends Food Sci. Technol. 4 : 139 ~ 144
Byun, H.G / 2001 / Purification and charac-terization of angiotensinⅠconverting enzyme (ACE) inhibitory peptides from Alaska pollock (Theragra chalcogramma) skin / Process.
Cheung, H.S. / 1980 / Binding of peptide substrates and inhibitors of angiotensin converting enzyme. Importance of the COOH-terminal dipeptide sequence / J. Biol. Chem. (255)
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 :
Byun, H.G / 2001 / Purification and charac-terization of angiotensinⅠconverting enzyme (ACE) inhibitory peptides from Alaska pollock (Theragra chalcogramma) skin / Process.
Cheung, H.S. / 1980 / Binding of peptide substrates and inhibitors of angiotensin converting enzyme. Importance of the COOH-terminal dipeptide sequence / J. Biol. Chem. (255)
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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