한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제28권1호
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- Pages.34-39
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- 1996
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- 0367-6293(pISSN)
In vitro에서 메밀의 다당류가 소화효소 활성에 미치는 영향
Effect of Buckwheat Polysaccharides on Digestive Enzyme Activity In Vitro
- Lee, Jung-Sun (Institute of Natural science, Hallym University) ;
- Ra, Kyung-Soo (Department of Food Nutrition, Taegu Technical Junior Collage) ;
- Son, Heung-Soo (Department of Food Engineering, Ansan Technical College)
- 발행 : 1996.02.28
초록
메밀(날 메밀, 볶은 메밀, 찐 메밀)에서 추출, 분리한 crude hemicellulose, alcohol-insoluble hemicellulose, residue 및 고분자 가용성 다당류(분자량 10 KDa 이상)와 저분자 가용성 다당류(분자량 10 KDa 이하)가 in vitro에서 췌장의 소화효소 활성에 미치는 영향을 조사하였다. 다당류-효소액을
We examined the effects of crude hemicellulose, alcohol-insoluble hemicellulose, high molecular weight soluble polysaccharide (HMS-P : MW>10 kDa) and low molecular weight souble polysaccharide (LMS-P : MW<10 kDa) fraction isolated from buckwheat (raw, roast and steam) on digestive enzyme activity in vitro. The enzyme activities were measured after the polysaccharides-enzyme mixtures were incubated at