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
- 학술대회자료
- 저자정보
- 저널정보
- 한국수산과학회 양식분과 한국수산과학회 양식분과 학술대회 2021 Conference on the Future Technology of Fisheries Science [3개 분과 공동개최]
- 발행연도
- 2021.4
- 수록면
- 199 - 199 (1page)
이용수
초록· 키워드
오류제보하기
The purpose of this study was to find out the optimal hydrolysate conditions according to the central composite design of the reaction surface methodology for the production of antioxidant hydrolysate of aroase AP-10 (AA) as a food grade protease for skipjack tuna roe concentrate.
The enzyme/substrate ratio (X<SUB>1</SUB>, %) as an independent variable was set in a range of 1.0-7.0% with respect to the substrate protein and in a range of 30-270 min as the hydrolysis time (X<SUB>2</SUB>, min), and hydrolysates of 11 experimental groups were prepared. Dependent variables of these hydrolysates were set as degree of hydrolysis (DH), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical, 2,2'-Azino-bis (3-ethylbenzothiazoline- 6-sulfonic acid, ABTS<SUP>+</SUP>) radical scavenging activity and reducing power (RP). AA hydrolysates were found to be 10.12-15.21% for DH, 1.02-1.48 mg/mL for DPPH (IC<SUB>50</SUB>), 74.0-92.8 ㎍/mL for ABTS<SUP>+</SUP> (IC<SUB>50</SUB>), and 1.35-1.61 mg/mL for RP (EC<SUB>50</SUB ... 전체 초록 보기
The enzyme/substrate ratio (X<SUB>1</SUB>, %) as an independent variable was set in a range of 1.0-7.0% with respect to the substrate protein and in a range of 30-270 min as the hydrolysis time (X<SUB>2</SUB>, min), and hydrolysates of 11 experimental groups were prepared. Dependent variables of these hydrolysates were set as degree of hydrolysis (DH), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical, 2,2'-Azino-bis (3-ethylbenzothiazoline- 6-sulfonic acid, ABTS<SUP>+</SUP>) radical scavenging activity and reducing power (RP). AA hydrolysates were found to be 10.12-15.21% for DH, 1.02-1.48 mg/mL for DPPH (IC<SUB>50</SUB>), 74.0-92.8 ㎍/mL for ABTS<SUP>+</SUP> (IC<SUB>50</SUB>), and 1.35-1.61 mg/mL for RP (EC<SUB>50</SUB ... 전체 초록 보기
목차
등록된 정보가 없습니다.
참고문헌 (0)
참고문헌 신청함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Optimization of Bioactive Bromelain Hydrolysates Prepared from Roe Protein Isolate of Skipjack Tuna Katsuwonus pelamis
한국수산과학회 양식분과 학술대회
2021 .04
-
Optimization and bioactivity of Aroase AP-10 hydrolysates prepared from roe protein concentrate of skipjack Tuna Katsuwonus pelamis
한국식품영양과학회 학술대회발표집
2022 .10
-
Bioactivity and Optimization of Aroase AP-10 Hydrolysates Prepared from Roe Protein Isolate of Skipjack Tuna Katsuwonus pelamis
한국수산과학회 양식분과 학술대회
2020 .07
-
Optimization of Antioxidant Bromelain Hydrolysates from Roe Concentrate of Skipjack Tuna Katsuwonus pelamis
한국수산과학회 양식분과 학술대회
2019 .05
-
Processing Optimization for the Preparation of Aroase AP-10 Hydrolysates of the Protein Isolate Recovered from Skipjack Tuna Roe
한국수산과학회 양식분과 학술대회
2019 .05
-
Optimization of antioxidative Bromelain hydrolysates of protein isolate recovered from skipjack tuna Katsuwonus pelamis roe
한국수산과학회 양식분과 학술대회
2022 .10
-
Optimization of Bioactive Bromelain Hydrolysates Prepared from Skipjack Tuna Katsuwonus pelamis Roe Concentrate
한국수산과학회 양식분과 학술대회
2020 .07
-
국내산 백태 품종의 지방산 및 유리아미노산 조성
한국식품영양학회지
2024 .04
-
Functional properties and Bioactivities of Protein Hydrolysates of Skipjack Tuna (Katsuwonus pelamis) Roe Concentrate Prepared by Various Proteases
한국수산과학회 양식분과 학술대회
2017 .05
-
Preparation of Steam-dried Concentrate of the Skipjack Tuna (Katsuwonus pelamis) Roe and Their Chemical and Bioactive Properties of Protease Hydrolysates
한국수산과학회 양식분과 학술대회
2019 .05
-
지역 농산물의 조단백질과 아미노산 조성 비교
한국식품영양학회지
2017 .08
-
Effect of Customized Fertilizer Application and Soil Properties on Amino Acids Composition in Rice Grain
한국토양비료학회지
2015 .10
-
Analysis of Chemical Compositions in Leaves of Adzukibean Cultivars (Vigna angularis L.)
한국식품영양과학회 학술대회발표집
2021 .10
-
Evaluation of Nutritional Potential of Amorpha fruticosa Pollen Collected by Honey bees
Journal of Apiculture
2016 .04
-
Analysis of Amino acid Contents in Food for Revision of The Korean Food Composition Table
한국식품영양과학회 학술대회발표집
2021 .10
-
Functional Characteristics of Whey Protein-Derived Peptides Produced Using Lactic Acid Bacteria Hydrolysis
Journal of Dairy Science and Biotechnology
2023 .03
-
Chemical composition of different parts of ramie (Boehmeria nivea)
Korean Journal of Agricultural Science
2017 .03
-
FOOD COMPONENT CHARACTERISTIC OF PROTEIN CONCENTRATES AND THEIR 2’ND BYPRODUCTS PREPARED FROM SKIPJACK TUNA Katsuwonus pelamis ROE BY COOKING AND DRYING PROCESS
한국수산과학회 양식분과 학술대회
2015 .05
-
Comparison of amino acid composition and protein content of oyster hydrolysate obtained from subcritical water extraction
한국수산과학회 양식분과 학술대회
2017 .05
이 논문의 저자 정보
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2021-529-001944867