한국식품조리과학회지 (Korean journal of food and cookery science)
- 제7권4호
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- Pages.93-101
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- 1991
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
키위 단백질 분해효소가 카제인의 기능성에 미치는 영향
Modification of Functional Properties of Casein by Kiwifruit Protesse
- Yoon, Sun (Department of Food and Nutrition Yonsei University) ;
- Choi, Hye-jung (Department of Food and Nutrition Yonsei University) ;
- Lee, Jin-sil (Department of Food and Nutrition Yonsei University)
- 발행 : 1991.11.01
초록
The object of this study was to investigate characteristics of kiwifruit protesae and effect of this enzyme on the functionality of casein. The specific activity of crudely prepared kiwifruit pretense on casein was 196.95 units/mg protein, it showed optimum activity at pH 3.0,
키워드