Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 5 Issue 3
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- Pages.174-177
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- 1973
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- 0367-6293(pISSN)
Studies on the Aging of Beef at Adding the Proteolytic Enzyme -III. Changes of Tryptophan Content in Beef According to the Papain Treatment-
단백질(蛋白質) 분해효소(分解酵素) 첨가시(添加時) 우육(牛肉)의 숙성(熟成)에 관(關)한 연구(硏究) -III. Papain 첨가(添加)에 따른 우육(牛肉)의 Tryptophan함량(含量) 변화(變化)에 관(關)하여-
- Youn, J.E. (Seoul Health Junior College) ;
- Yang, R. (Yon Sei University) ;
- Lee, S.K. (Seoul Health Junior College) ;
- Park, S.Y. (Kun Kuk University)
- Published : 1973.09.28
Abstract
Total and free tryptophan contents in the fore shank muscle of korean cow treated with proteolytic enzymes have been analyzed by the spectrophotometric method and the results are as follows: 1. By adding 0.01%, 0.05%, 0.1% of proteolytic enzymes, the total tryptophan and free tryptophan have incresed steadily 2. The rate of increase of the total tryptophan content was highest when 0.05% of the enzymes for the meat weight were added. 3. The change in free tryptophan incident to the addition of proteolytic enzymes was insignificant.
한우(韓牛)의 사태근육(筋肉)에 단백질분해효소(蛋白質分解酵素)를 첨가(添加)해서 total tryptophan 과 free tryptophan을 spectrophotometric method로 분석(分析)한 결과(結果)는 다음과 같다. 1. 단백질분해효소(蛋白質分解酵素)를 0.01%, 0.05%, 0.1%로 첨가(添加)함에 따라 total tryptophan 과 free tryptophan은 계속 증가(增加)하였다. 2. Total tryptophan은 단백질분해효소(蛋白質分解酵素)를 육중량(肉重量)의 0.05% 첨가시(添加時) 그 증가율(增加率)이 가장 높았다. 3. 단백질분해효소(蛋白質分解酵素) 첨가(添加)에 따른 free tryptophan의 함량변화(含量變化)는 그다지 심하지 않았다.
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