한국조리학회:학술대회논문집 (Proceedings of the Culinary Society of Korean Academy Conference)
- 한국조리학회 2005년도 제33차 정기춘계학술세미나
- /
- Pages.19-42
- /
- 2005
능이버섯의 우육단백 분해 특성
Peoteolytic Properties of Sarcodon aspratus on Beef Loin
- 이종호 (대림대학 호텔관광외식경영과)
- Lee, Jong-Ho (Dept. of Tourism Hotel & Restaurant Management Daelim College)
- 발행 : 2005.04.30
초록
This study was conducted to investigate the proteolytic properties of Sarcodon aspratus on meat proteins. The analytical condition for the measurement of enzyme activity was determined and the effect of Sarcodon aspratus on beef protein and its fractions were determined by SDS-PAGE and spectrophotometric method, respectively. Optimum temperature and pH of Sarcodon aspratus was