Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 29 Issue 5
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- Pages.1052-1056
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- 1997
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- 0367-6293(pISSN)
A Study on Iron Binding Peptides from Casein Hydrolysates
Casein 가수분해물 소재 철분결합 Peptide에 관한 연구
- Choi, In-Wook (Korea Food Research Institute) ;
-
Kim, Ki-Sung
(Korea Food Research Institute) ;
-
Lim, Sang-Dong
(Korea Food Research Institute) ;
- Kim, Hee-Soo (Korea Food Research Institute)
- Published : 1997.10.01
Abstract
When casein was hydrolyzed by trypsin, alcalase, neutrase, protamax, and S. aureus type V8, peptides
우유 casein단백질을 trypsin, alcalase, neutrase, protamax, S. aureus type V8 등의 단백질분해효소를 이용하여 가수분해시키고 생성된 peptide의 철분가용화능을 측정하였을 때, trypsin과 alcalase에 의해 생성된 peptide들이 pH 6의 조건에서 각각 6.42와
Keywords
- casein;
- trypsin;
- alcalase;
- iron binding peptide;
- soluble iron;
- immobilized iron affinity chromatography