한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제30권5호
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- Pages.842-849
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- 1997
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
멸치육 단백질 효소가수분해물의 항산화작용
Antioxidative Activity of Enzymatic Hydrolysates Derived from Anchovy Muscle Protein
- YEUM Dong-Min (Department of Food and Nutrition, Yangsan College) ;
- LEE Tae-Gee (Department of Food Science and Technology, Pukyong National University) ;
- PARK Yeung-Ho (Department of Food Science and Technology, Pukyong National University) ;
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KIM Seon-Bong
(Department of Food Science and Technology, Pukyong National University)
- 발행 : 1997.09.01
초록
Pepsin, trypsin,
This study was designed to investigate the antioxidative activity of enzymatic hydrolysates prepared from defatted anchor muscle by various pretenses. In these hydrolysates, the hydrolysates derived from pepsin and Protamex showed the strongest antioxidative activity. Enzymatic hydrolysates also showed the synergistic effects on antioxidative activity of
키워드