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
- 2013.1
- 수록면
- 201 - 206 (6page)
이용수
초록· 키워드
오류제보하기
Natural seasoning with antihypertensive effect was developed using beef hydrolyzate. Quality of the natural seasoning product was compared with five concentrations of beef hydrolyzates at 0, 5, 10, 15, and 20%. Optimum conditions of beef hydrolyzate were determined to be Alcalase 2.4 L 1%, beef concentration 5%, and 4 h of hydrolysis. Angiotensin-converting enzyme (ACE) inhibitory activity of beef hydrolyzate was increased by 70.2% as compared to that of control under the same condition. Sensory evaluation results showed that natural seasoning with 15% beef hydrolyzate was acceptable with salty and savory taste. ACE inhibitory activity of the seasoning with 15% beef hydrolyzate was increased by 41.7% compared to control. Amino acid compositions of natural seasoning in 15% beef hydrolyzate were taurine (511.3mg%), glutamine (846.2mg%), glycine (120.6mg%), and ammonia ($NH_3$) (105.7 mg%). Optimal composition of the seasoning product was: 15% beef hydrolyzate mixed with 1.7% red pepper powder, 4.25% crab water extract, 10.2% kelp powder, 1.7% garlic powder, 10.2% anchovy powder, 10.2% short-necked clam powder, 12.75% shrimp powder, 17% beef powder, 12.75% shiitake powder, and 4.25% freeze-dried pollock powder. The seasoning with 15% beef hydrolyzate may have antihypertensive effects with high consumer acceptability.
목차
등록된 정보가 없습니다.
참고문헌 (0)
참고문헌 신청이 논문의 저자 정보
최근 본 자료
댓글(0)
0