Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 17 Issue 4
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- Pages.283-289
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- 1988
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
Decrease in Available Lysine of Barley Powders during Storage at Different Water Activities and Temperatures
온도와 수분활성을 달리한 보리가루 저장시 유효 Lysine의 감소
- Song, Mee-Yeong (Dept. of Food Nutrition, Pusan Women's University) ;
- Jung, Yeon-Hwa (Dept. of Food Nutrition, Pusan Women's University) ;
- Chun, Soon-Sil (Dept. of Food Nutrition, Pusan Women's University) ;
- Kim, Mu-Nam (Dept. of Food Nutrition, Pusan Women's University)
- Published : 1988.12.30
Abstract
Lysine is known as a limiting amino acid in barley and easily inactivated by the browning reaction during processing or storage. The barley powders ground to 120 mesh in particle size were controlled at water activity of 0.44, 0.52, 0.65 and 0.75 by using saturated salt solutions and then stored at 35, 45
변온조건하에서 보리가루를 저장하였을 때 수분활성에 따른 avaible lysine의 손실을 반응속도론적으로 고찰한 결과 Avalilable lysine은 일차반응으로 감소하였으며 반응속도는 수분활성과 저장온도가 높을수록 빨랐고, 각 수분활성에서의 활성화 에너지는
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