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알칼리 처리하여 회수한 냉동깡치 어육 단백질의 Lysinoalanine

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참고문헌

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참고문헌 (21)

  1. "Formation of lysinoalanine and lanthionine in various food proteins heated at neutral or alkaline pH", pp.1~5 (1978)
  2. "a new amino acid formed on alkaline treatment of proteins", dl-2-ami(-carboxyrthyl), pp.2878~2887 (1964)
  3. Choi, Y.J, "Acid-aided protein re-covery from enzyme-rich Pacific whiting", 67, pp.2962~2967 (2002)
  4. Damodaran, S, "Amino acids, peptifdes, and proteins", pp.321~429 (1996), Marcel Dekker Inc., New York
  5. Friedman, "Relationship between in vitro digestibility of casein and its content of lysinoalanine and D-amino acids", pp.127~131 (1981)
  6. Friedman, "Factors governing lysinoalanine formation in soy proteins", (ma at), pp.1282~1288 (1984)
  7. JMP, "Standard least squares. In Statistics and Graphics Guide", pp.179~209 (2002), SAS Institute, Cary, NC
  8. Kim, Y.S, "New approaches for the effective recovery of fish proteins and their physicochemical characteristics", 69, pp.1231~1239 (2003)
  9. Miller, "Effect of heat and alkali on lysinoalanine formation in fish muscle", pp.296~297 (1983)
  10. U, "Cleavage of structural proteins during assembly of the head of bacteriophage T4", pp.680~685 (1970)
  11. Lanier, "A Manual of Standard Methods for Measuring and Specifying the Properties of Surimi University of North Carolina Sea Grant College Program" (1991)
  12. I, "Implications of antinutritional com- ponents in soybean food", pp.31~67 (1994)
  13. Lowry, "Protein measurement with Folin phenol reagent", pp.256~275 (1951)
  14. Park, J.D, "Surimi processing using acid and alkali solubilization of fish muscle protein", 32, pp.400~405 (2003)
  15. 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)
  16. Raymond, "Studies concerning the determina- tion of lysinoalanine in food proteins", pp.56~59 (1980)
  17. Savoie, "Susceptibility of protein fractions to lysinoalanine formation"
  18. Undeland, I, "Recovery of functional proteins from herring (Clupea harengus) light muscle by an acid or alkaline solubilization process", 50, pp.7371~7379 (2002)
  19. 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
  20. Woodard, "Renal lesions in rat fed diets containing alpha protein", pp.153~162 (1967)
  21. Woodard, "Toxicity of alkali- treated soy proteins in rats", pp.569~574 (1973)

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