가열-건조처리 넙치(Paralichthys olivaceus) 알 농축물의 식품기능성 및 생리활성

키워드

참고문헌 (62)

1. Mohsen Azadian, "Comparison of functional properties and SDS-PAGE patterns between fish protein isolate and surimi produced from silver carp", European Food Research and Technology, 235(1), pp.83~90 (2012), Springer Science and Business Media LLC[DOI]
2. B. K. Bala, "EXPERIMENTAL INVESTIGATION ON SOLAR DRYING OF FISH USING SOLAR TUNNEL DRYER", Drying Technology, 19(2), pp.427~436 (2001), Informa UK Limited[DOI]
3. Balaswamy K, "Chemical composition and some functional properties of fish egg(roes)protein concentrate of rohu(Labeo rohita)", J Food Sci and Tech, 44, pp.293~296 (2007)
4. S. Bellagha, "Drying kinetics and characteristic drying curve of lightly salted sardine (Sardinella aurita)", Drying Technology, 20(7), pp.1527~1538 (2002), Informa UK Limited[DOI]
5. Asli Can Karaca, "Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction", Food Research International, 44(9), pp.2742~2750 (2011), Elsevier BV[DOI]
6. Jang Woo Cha, "Food functionalities and bioactivities of protein isolates recovered from skipjack tuna roe by isoelectric solubilization and precipitation", Food Sci Nutri, 8(4), pp.1874~1887 (2020), Wiley[DOI]
7. M. Chalamaiah, "Chemical composition and functional properties of mrigal (Cirrhinus mrigala) egg protein concentrates and their application in pasta", Journal of Food Science and Technology, 50(3), pp.514~520 (2011), Springer Science and Business Media LLC[DOI]
8. M. Chalamaiah, "Chemical composition, molecular mass distribution and antioxidant capacity of rohu (Labeo rohita) roe (egg) protein hydrolysates prepared by gastrointestinal proteases", Food Research International, 52(1), pp.221~229 (2013), Elsevier BV[DOI]
9. Jean Marc Chobert, "Solubility and emulsifying properties of caseins and whey proteins modified enzymically by trypsin", Journal of Agricultural and Food Chemistry, 36(5), pp.883~892 (1988), American Chemical Society (ACS)[DOI]
10. Jong-il Choi, "Physiological properties of tuna cooking drip hydrolysate prepared with gamma irradiation", Process Biochemistry, 46(9), pp.1875~1878 (2011), Elsevier BV[DOI]
11. J.S. Choi, "Physiological properties of Engraulis japonicus muscle protein hydrolysates prepared by subcritical water hydrolysis", Journal of Environmental Biology, 38(2), pp.283~289 (2017), Triveni Enterprises[DOI]
12. M. Y. Cordero-de-los-Santos, "Physicochemical and functional characterisation of amaranth (Amaranthus hypochondriacus)protein isolates obtained by isoelectric precipitation and micellisation", Food Science and Technology International, 11(4), pp.269~280 (2005), SAGE Publications[DOI]
13. Damodaran S, "Food Proteins and Their Applications", pp.57~110 (1997), Marcel Dekker
14. Dickinson E, "Food Macromolecules and Colloids", pp.201~274 (1994), The Royal Society of Chemistry
15. Zhen-hua Duan, "Drying and quality characteristics of tilapia fish fillets dried with hot air-microwave heating", Food and Bioproducts Processing, 89(4), pp.472~476 (2011), Elsevier BV[DOI]
16. Galla NR, "Physico-chemical, functional and antioxidant properties of roe protein concentrates from Cyprinus carpio and Epinephelus tauvina", J Food Pharm Sci, 1, pp.81~88 (2013)[DOI]
17. Narsing Rao Galla, "Chemical and functional characterization of Gum karaya (Sterculia urens L.) seed meal", Food Hydrocolloids, 24(5), pp.479~485 (2010), Elsevier BV[DOI]
18. Narsing Rao Galla, "Physico-chemical, amino acid composition, functional and antioxidant properties of roe protein concentrates obtained from Channa striatus and Lates calcarifer", Food Chemistry, 132(3), pp.1171~1176 (2012), Elsevier BV[DOI]
19. Galla NR, "Functional properties and in vitro antioxidant activity of roe protein hydrolysates of Channa striatus and Labeo rohita", Food Chem, 135, pp.1479~1484 (2012)[DOI]
20. Gbogouri GA, "Influence of hydrolysis degree on the functional properties of salmon byproduct hydrolysates", J Food Sci, 69, pp.615~622 (2004)[DOI]
21. Peter J. Hailing, "Protein‐stabilized foams and emulsions", C R C Critical Reviews in Food Science and Nutrition, 15(2), pp.155~203 (1981), Informa UK Limited[DOI]
22. 허민수, "가다랑어 및 황다랑어 알의 식품성분 특성", 한국수산과학회지, 39(1), pp.1~8 (2006), 한국수산과학회
23. S.W.A. Himaya, "An active peptide purified from gastrointestinal enzyme hydrolysate of Pacific cod skin gelatin attenuates angiotensin-1 converting enzyme (ACE) activity and cellular oxidative stress", Food Chemistry, 132(4), pp.1872~1882 (2012), Elsevier BV[DOI]
24. Ronny Horax, "Protein extraction optimisation, characterisation, and functionalities of protein isolate from bitter melon (Momordica charantia) seed", Food Chemistry, 124(2), pp.545~550 (2011), Elsevier BV[DOI]
25. Rossawan Intarasirisawat, "Chemical compositions of the roes from skipjack, tongol and bonito", Food Chemistry, 124(4), pp.1328~1334 (2011), Elsevier BV[DOI]
26. Rossawan Intarasirisawat, "Isolation of antioxidative and ACE inhibitory peptides from protein hydrolysate of skipjack (Katsuwana pelamis) roe", Journal of Functional Foods, 5(4), pp.1854~1862 (2013), Elsevier BV[DOI]
27. Won-Kyo Jung, "Angiotensin I-converting enzyme inhibitory peptide from yellowfin sole (Limanda aspera) frame protein and its antihypertensive effect in spontaneously hypertensive rats", Food Chemistry, 94(1), pp.26~32 (2006), Elsevier BV[DOI]
28. 김형준, "동결건조로 제조한 어류 알 농축물의 식품성분 특성", 한국수산과학회지, 53(2), pp.165~173 (2020), 한국수산과학회[DOI]
29. 김상보, "Antioxidant and angiotensin I-converting enzyme inhibitory activities of northern shrimp (Pandalus borealis) by-products hydrolysate by enzymatic hydrolysis", Fisheries and Aquatic Sciences, 19(3), pp.1~6 (2016), 한국수산과학회
30. John E. Kinsella, "Functional properties of proteins in foods: A survey", C R C Critical Reviews in Food Science and Nutrition, 7(3), pp.219~280 (1976), Informa UK Limited[DOI]
31. Vilailak Klompong, "Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type", Food Chemistry, 102(4), pp.1317~1327 (2007), Elsevier BV[DOI]
32. Hordur G. Kristinsson, "Fish Protein Hydrolysates: Production, Biochemical, and Functional Properties", Critical Reviews in Food Science and Nutrition, 40(1), pp.43~81 (2000), Informa UK Limited[DOI]
33. Hordur G. Kristinsson, "A Comparative Study between Acid-and Alkali-aided Processing and Surimi Processing for the Recovery of Proteins from Channel Catfish Muscle", Journal of Food Science, 70(4), pp.C298~C306 (2006), Wiley[DOI]
34. 이균우, "등전점 용해", 침전 공정으로 어류 알 분리단백질의 제조과정에서 발생하는 가공처리수에 대한 식품기능성 및 생리활성, 2017, pp.50(6), 694~706[DOI]
35. 이현지, "Preparation and characterization of protein isolate from Yellowfin tuna Thunnus albacares roe by isoelectric solubilization", precipitation process, 2016, pp.19(2), 1~10[DOI]
36. 이현지, "Chemical composition of protein concentrate prepared from Yellowfin tuna Thunnus albacares roe by cook-dried process", Fisheries and Aquatic Sciences, 19(2), pp.1~8 (2016), 한국수산과학회
37. Lowry OH, "Protein measurement with the Folin phenol reagent", J Biol Chem, 193, pp.265~275 (1951)
38. K. Al-Sayed Mahmoud, "Characterisation of the lipid fractions obtained by proteolytic and chemical extractions from rainbow trout (Oncorhynchus mykiss) roe", Process Biochemistry, 43(4), pp.376~383 (2008), Elsevier BV[DOI]
39. "Yearbook of Marine Resource" (2021)[URL]
40. Mohamed Beva Kelfala Foh, "Influence of pH Shift on Functional Properties of Protein Isolated of Tilapia (Oreochromis niloticus) Muscles and of Soy Protein Isolate", Food and Bioprocess Technology, 5(6), pp.2192~2200 (2011), Springer Science and Business Media LLC[DOI]
41. Mukund Mohan, "Functional properties of Rohu (Labeo rohita) proteins during iced storage", Food Research International, 39(8), pp.847~854 (2006), Elsevier BV[DOI]
42. W.A.M. MUTILANGI, "Functional Properties of Hydrolysates from Proteolysis of Heat‐denatured Whey Protein Isolate", Journal of Food Science, 61(2), pp.270~275 (1996), Wiley[DOI]
43. Dai-Hung Ngo, "Active peptides from skate (Okamejei kenojei) skin gelatin diminish angiotensin-I converting enzyme activity and intracellular free radical-mediated oxidation", Food Chemistry, 143, pp.246~255 (2014), Elsevier BV[DOI]
44. 박성환, "Protein functionality of concentrates prepared from yellowfin tuna (Thunnus albacares) roe by cook-dried process", Food Science and Biotechnology, 25(6), pp.1569~1575 (2016), 한국식품과학회[DOI]
45. C. Pires, "Properties of protein powder prepared from Cape hake by-products", Journal of Food Engineering, 108(2), pp.268~275 (2012), Elsevier BV[DOI]
46. Subramaniam Sathivel, "Properties of soluble protein powders from Alaska pollock (Theragra chalcogramma)", International Journal of Food Science & Technology, 41(5), pp.520~529 (2006), Wiley[DOI]
47. SUBRAMANIAM SATHIVEL, "A COMPARISON OF PHYSICAL AND RHEOLOGIC PROPERTIES OF ARROWTOOTH FLOUNDER PROTEIN MADE USING THREE DIFFERENT EXTRACTING PROCESSES", Journal of Food Biochemistry, 32(5), pp.557~575 (2008), Hindawi Limited[DOI]
48. S. Sathivel, "Biochemical and functional properties of herring (Clupea harengus) by product hydrolysates", Journal of Food Science, 68(7), pp.2196~2200 (2003), Wiley[DOI]
49. Subramaniam Sathivel, "Properties of protein powders from arrowtooth flounder (Atheresthes stomias) and herring (Clupea harengus) byproducts", Journal of Agricultural and Food Chemistry, 52(16), pp.5040~5046 (2004), American Chemical Society (ACS)[DOI]
50. Marloes Schurink, "Novel peptides with tyrosinase inhibitory activity", Peptides, 28(3), pp.485~495 (2007), Elsevier BV[DOI]
51. Zdzislaw E. Sikorski, "Modification of technological properties of fish protein concentrates", C R C Critical Reviews in Food Science and Nutrition, 14(3), pp.201~230 (1981), Informa UK Limited[DOI]
52. Sikorski ZE, "Seafood Proteins", pp.6~12 (1994), Chapman and Hall
53. Ee-San Tan, "A comparative study of physicochemical characteristics and functionalities of pinto bean protein isolate (PBPI) against the soybean protein isolate (SPI) after the extraction optimisation", Food Chemistry, 152, pp.447~455 (2014), Elsevier BV[DOI]
54. Hui-Chun Wu, "Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus)", Food Research International, 36(9-10), pp.949~957 (2003), Elsevier BV[DOI]
55. 윤인성, "넙치(Paralichthys olivaceus) 및 가다랑어(Katsuwonus pelamis) 알로부터 알칼리 가용화과정을 통해 회수한 알칼리 불용성획분의 이화학적 성분특성", 한국수산과학회지, 51(3), pp.230~237 (2018), 한국수산과학회[DOI]
56. 윤인성, "동결건조 어류 알 농축물의 식품기능성 및 생리활성", 한국수산과학회지, 53(3), pp.403~416 (2020), 한국수산과학회[DOI]
57. 윤인성, "어류 알로부터 알칼리 가용화공정을 통해 회수한 Collagenous Protein 획분의 식품 기능특성", 한국수산과학회지, 51(4), pp.351~361 (2018), 한국수산과학회[DOI]
58. 윤인성, "Fish Roe Concentrates의 제조과정 중에 발생하는 Processed Waters 의 식품기능성과 생리활성", 한국수산과학회지, 50(5), pp.506~519 (2017), 한국수산과학회[DOI]
59. In Seong Yoon, "Chemical composition and functional properties of roe concentrates from skipjack tuna (Katsuwonus pelamis)by cook-dried process", Food Sci Nutr, 6(5), pp.1276~1286 (2018), Wiley[DOI]
60. In Seong Yoon, "Food functionality of protein isolates extracted from yellowfin Tuna (Thunnus albacares) roe using alkaline solubilization and acid precipitation process", Food Sci Nutri, 7(2), pp.412~424 (2019), Wiley[DOI]
61. Lijun You, "Purification and identification of antioxidative peptides from loach (Misgurnus anguillicaudatus) protein hydrolysate by consecutive chromatography and electrospray ionization-mass spectrometry", Food Research International, 43(4), pp.1167~1173 (2010), Elsevier BV[DOI]
62. Boen Yuan, "Effects of limited enzymatic hydrolysis with pepsin and high-pressure homogenization on the functional properties of soybean protein isolate", LWT - Food Science and Technology, 46(2), pp.453~459 (2012), Elsevier BV[DOI]

관련 논문AI추천