• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.147-155
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• 2004

Freeze dried antler, heat dried antler, antler were extracted through processing step by water, protease and hydrochloric acid(HCl). Extraction rate of freeze dried antler at 50$^{\circ}C$ by water was 9.01％(8.82, absorbance at 280 nm), that of heat dried antler was 9.01％(4.45, absorbance at 280 nm), and that of antler was 1.10％(0.31, absorbance at 280 nm), respectively. Extraction rate of freeze dried antler by bacterial protease was 16.89％(4.50, absorbance at 280 nm), and that of heat dried antler was 17.29％(5.62, absorbance at 280 nm), and that of antler was 18.22％(0.64, absorbance at 280 nm), respectively. Extraction rate of freeze dried antler by 0.8N HCl was 72.25％(4.60, absorbance at 280 nm), that of heat dried antler was 71.14％(4.70 absorbance at 280 nm), and that of antler was 79.82％ (2.80, absorbance at 280 nm), respectively. Extraction rate of freeze dried antler through three processing steps was 98.15％, that of heat dried antler was 97.35％, that of antler was 99.14％, respectively. The result of analysis by HPLC shows that high molecular pe which appears in young antler and antler extraction was changed into a small molecular peak of about 1,000 by the reaction of protease, and protein of about MW 70,000 was extracted from their remaining residue by 0.8N HCl. The above result shows that water extraction and protease extraction in the freeze dried young antler, protease extraction and HCl extraction in dried young antler, and HCl extraction in antler are most effective.

• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.379-387
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• 2003

The freeze dried young antler was extracted by water and proteases. In case of water extraction, the extraction rate was highest when it was reacted in 5% of concentration for 6 hours at 50$^{\circ}C$. The result of HPLC analysis of extract shows that high molecular peak in water extract was transformed into low molecular polk by proteases. The rate of low molecular peak was highest when bacteria protease was used, and its second highest rate was pepsin, but the effect of papain on it was low, The extraction rate of young antler reacted for 5 hours was 33.4%(absorbance 13.25 at 280nm) of bacteria protease, 22.4%(absorbance 10.06) of papain, and 30.2% (absorbance 11.34) of pepsin. The young antler was boiled for 30min and it was reacted by proteases for 5 hours at 50$^{\circ}C$. The extraction rate of it was 47,6%(absorbance 12,54) of bacteria protease, and 26,4%(absorbance 7,48) of papain, and 45.6%(absorbance 7.23) of pepsin, In protein content, water extract was 52,1%, bacteria protease extract was 37.8%, and in amino acid content, water extract was 16.3%, bacteria protease extract was 31.96%, in ash content, water extract was 8.8%, bacteria protease extract was 5.6% by dry base. In mineral content, water extract contains 3.6% of Ca, 8.6% of P, 0.01% of Mg, 1.4 % of Na, 0.02 % of F, and bacteria protease extract contains 2.5% of Ca, 11.8% of P, 0.046 % of Mg, 2.1 % of Na, 0.018 % of F by dry base.

• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.388-396
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• 2003

The freeze dried young antler residue was extracted by proteases and hydrochloric acid(HCl). The young antler was extracted by water at 50$^{\circ}C$ and the residue was reacted by proteases for 5 hours at 50$^{\circ}C$. The extraction rate of its residue was 32.8%(absorbance 3.61 at 280nm) of bacteria protease, 23.8%(absorbance 0.69) of papain, and 31.2% (absorbance 2.96) of pepsin. The young antler was extracted by boiling water and the residue was reacted by proteases for 5 hours at 50$^{\circ}C$. The extraction rate of its residue was 45.0%(absorbance 3.61) of bacteria protease, 30.4%(absorbance 0.33) of papain, and 51.2% (absorbance 2.77) of pepsin. The result of HPLC analysis reveals that in 50$^{\circ}C$ water extract and boiling water extract, all high molecular peak was reduced under MW 1,000 by proteases. The result from the extract of young antler residue reacted by HCl for 5 hours at 50$^{\circ}C$ shows that its extraction rate was 45% (absorbance 0.78) in concentration of 0.1N HCl, 61% (absorbance 1.82) in 0.2N, 81% (absorbance 2.29) in 0.4N, and 82.0% (absorbance 3.28) in 2.0N. The result of HPLC analysis also reveals that in the extract by 0.8N HCl, the peak of about MW 70,000 accounted for 78% in total. Protein content of the extract by 0.8N HCl was 8.2%, and content of amino acid was 81.6%, ash was 1.3%, and mineral contents were 0.1 % of Ca, 2.3% of P, 0.8 % of Mg, 3.4% of Na, 0.002% of F by dry base.