논문KCI 등재
알칼리 처리하여 회수한 냉동깡치 어육 단백질의 Lysinoalanine
0
조회
0
다운로드
0
인용
0
참고문헌
주제분류수산학
참고문헌 (21)
- "Formation of lysinoalanine and lanthionine in various food proteins heated at neutral or alkaline pH", pp.1~5 (1978)
- "a new amino acid formed on alkaline treatment of proteins", dl-2-ami(-carboxyrthyl), pp.2878~2887 (1964)
- Choi, Y.J, "Acid-aided protein re-covery from enzyme-rich Pacific whiting", 67, pp.2962~2967 (2002)
- Damodaran, S, "Amino acids, peptifdes, and proteins", pp.321~429 (1996), Marcel Dekker Inc., New York
- Friedman, "Relationship between in vitro digestibility of casein and its content of lysinoalanine and D-amino acids", pp.127~131 (1981)
- Friedman, "Factors governing lysinoalanine formation in soy proteins", (ma at), pp.1282~1288 (1984)
- JMP, "Standard least squares. In Statistics and Graphics Guide", pp.179~209 (2002), SAS Institute, Cary, NC
- Kim, Y.S, "New approaches for the effective recovery of fish proteins and their physicochemical characteristics", 69, pp.1231~1239 (2003)
- Miller, "Effect of heat and alkali on lysinoalanine formation in fish muscle", pp.296~297 (1983)
- U, "Cleavage of structural proteins during assembly of the head of bacteriophage T4", pp.680~685 (1970)
- Lanier, "A Manual of Standard Methods for Measuring and Specifying the Properties of Surimi University of North Carolina Sea Grant College Program" (1991)
- I, "Implications of antinutritional com- ponents in soybean food", pp.31~67 (1994)
- Lowry, "Protein measurement with Folin phenol reagent", pp.256~275 (1951)
- Park, J.D, "Surimi processing using acid and alkali solubilization of fish muscle protein", 32, pp.400~405 (2003)
- Park, J.D, "Effect of sarcoplasmic protein and NaCl on heating gel from fish muscle surimi prepared by acid and alkaline processing", 32, pp.567~573 (2003)
- Raymond, "Studies concerning the determina- tion of lysinoalanine in food proteins", pp.56~59 (1980)
- Savoie, "Susceptibility of protein fractions to lysinoalanine formation"
- Undeland, I, "Recovery of functional proteins from herring (Clupea harengus) light muscle by an acid or alkaline solubilization process", 50, pp.7371~7379 (2002)
- Whitaker, "Behavior of o-glycosyl and o-phosphoryl proteins in alkaline solution In Advances in Experimental Medicine and Biology", pp.1~155 (1977), Plenum Press
- Woodard, "Renal lesions in rat fed diets containing alpha protein", pp.153~162 (1967)
- Woodard, "Toxicity of alkali- treated soy proteins in rats", pp.569~574 (1973)
관련 논문AI추천
어육 단백질을 이용한 가식성 필름의 제조강창수, 목종수, 송기철, 장수현한국수산과학회 · 한국수산과학회지2002 · 제35권 제3호붕장어 가공잔사를 이용한 효소분해소재의 가공강수태, 공청식, 김종태, 오광수, 차용준한국수산과학회 · 한국수산과학회지2002 · 제35권 제3호갑오징어갑 칼슘을 이용한 Surimi 가공 폐수로부터 단백질의 회수김진수, 조문래, 최영준, 허민수한국수산과학회 · 한국수산과학회지2003 · 제36권 제2호어류 알로부터 알칼리 가용화공정을 통해 회수한 Collagenous Protein 획분의 식품 기능특성김진수, 윤인성, 허민수한국수산과학회 · 한국수산과학회지2018 · 제51권 제4호갯장어 효소 가수분해물의 제조 및 특성안창범, 조혜영한국수산과학회 · 한국수산과학회지2002 · 제35권 제1호시판 간고등어의 식품학적 품질 특성김진수, 김형준, 박권현, 박준용, 손희진, 윤민석, 이정석, 전유진, 허민수한국수산과학회 · 한국수산과학회지2009 · 제42권 제2호
