Studies on Identification, Purification and Characteristics of Gluten Degradable Enzyme Isolated from Lactobacillus paracasei

글루텐 분해 효소의 분리, 정제 및 특성 분석

  • Published : 2017.06.30




Supported by : 농림축산식품부


  1. Gujral N, Freeman HJ, Thomson ABR. 2012. Celiac disease: Prevalence, diagnosis, pathogenesis and treatment. World J Gastroenterol 18: 6036-6059.
  2. Wrigley C, Bekes F, Bushuk W. 2006. Gliadin and Glutenin: The Unique Balance of Wheat Quality. AACC International, Eagan, MN, USA.
  3. Cummins AG, Roberts-Thomson IC. 2009. Prevalence of celiac disease in the Asia-Pacific region. J Gastroenterol Hepatol 24: 1347-1351.
  4. Cataldo F, Montalto G. 2007. Celiac disease in the developing countries: A new and challenging public health problem. World J Gastroenterol 13: 2153-2159.
  5. MINTEL Oxygen. Gluten-free Foods-US-September 2013. 2013. &type=RCItem#0_1_page_RCItem=0 (accessed Dec 2016).
  6. Packaged Facts. 2012. Gluten-Free Foods and Beverages in the U.S.. 4th ed. Packaged Facts, New York, NY, USA.
  7. Euromonitor International. 2011. Gluten-free remains one of the most dynamic health and wellness categories. (accessed Dec 2016).
  8. Statista. 2014. Retail dollar sales of gluten-free products in the United States from 2011 to 2016. (accessed Dec 2016).
  9. Scopes RK. 1982. Protein Purification: Principles and Practice. Springer-Verlag, New York, NY, USA.
  10. Lowry OH, Rosebrough NJ, Farr AL, Randall RJ. 1951. Protein measurement with the folin phenol reagent. J Biol Chem 193: 265-275.
  11. Wrolstad RE. 2000. Current Protocols in Food Analytical Chemistry. John Wiley & Sons, Inc., New York, NY, USA.
  12. 최경임. 2008. 해양으로부터 단백질 분해효소 생산 균주의 동정 및 단백질 분해효소의 특성. 경상대학교 석사학위 논문.