Journal of Nutrition and Health
- 제26권8호
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- Pages.998-1005
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- 1993
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- 2288-3886(pISSN)
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- 2288-3959(eISSN)
메주 단백질 가수분해 효소 처리가 탈지 우유 단백질의 응고물 형성 및 소화율에 미치는 영향
Modifications of Skim Milk Protein by Meju Protease and Its Effect on Acid Clotting and Digestibility
초록
This study was attempted to investigate the effects of enzymatic modification of milk protein with Meju protease on its acid clotting and digestibility. The proteases used in this study were isolated from Meju(fermented soybeans) and had specific acticity of 250 units/mg protein at pH 7.0. These proteases were found to be at least 3 different isoenzymes of different pH optima(pH 4.0, 6.0, 10.0). The optimum temperature was 5
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