Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 11 Issue 3
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- Pages.171-175
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- 1979
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- 0367-6293(pISSN)
Thermal Inactivation of Crude Papain and Papaya Peroxidase
Papaya중의 단백질 분해 효소와 Peroxidase의 열 불활성화
- Park, Kwan-Hwa (Department of Food Technology, College of Agriculture, Seoul National University) ;
- Kim, Ze-Uook (Department of Food Technology, College of Agriculture, Seoul National University) ;
- Shin, Jae-Doo (Department of Food Technology, College of Agriculture, Seoul National University) ;
- Noh, Bong-Soo (Department of Food Technology, College of Agriculture, Seoul National University)
- Published : 1979.09.15
Abstract
Thermal properties of crude papain and crude peroxidase from domestic papaya were investigated. The crude extract of papaya was inactivated at the temperature range of
최근 우리나라의 남부지방에서 재배가 되어 시판되고 있는 파파야를 시료로하여 조효소액을 만들고 단백질 분해효소와 퍼옥시다아제의 열 불활성화 실험을 pH 7.0,
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