Journal of Ginseng Research
- Volume 24 Issue 3
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- Pages.153-156
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- 2000
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- 1226-8453(pISSN)
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- 2093-4947(eISSN)
Effect of $\alpha$ -Amylase on the Qualities of Red Ginseng Extract
- Kim, Na-Mi (Korea Ginseng and Tobacco Research Institute) ;
- Lee, Jong-Soo (Department of Genetic Engineering and Bio-Medicinal RRC, Pai-Chai University) ;
- Lee, Byung-H. (Department of Food Science and Agricultural Chemistry, Macdonald College of McGill University)
- Published : 2000.09.01
Abstract
In order to improve the qualities of red ginseng extract and decrease precipitate formation in ginseng drink, red ginseng extract were hydrolyzed with
Keywords
- ${\alpha}$-Amylase hydrolysis;
- red ginseng extract;
- decrease of precipitate;
- intestinal bacteria growth factor