Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 17 Issue 2
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- Pages.136-143
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- 1988
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
Conditions of Quantitative Analysis for free Amino Acid in Fermented Proteins
발효단백질의 유리아미노산 정량
- Ryu, Hong-Soo (Dept. of Nutrition and Food Science, National Fisheries University of Pusan) ;
- Moon, Jung-Hye (Dept. of Nutrition and Food Science, National Fisheries University of Pusan) ;
- Lee, Kang-Ho (Dept. of Food Science and Technology, National Fisheries University of Pusan)
- Published : 1988.06.30
Abstract
This study was performed to provide the optimal conditions of quantitative analysis for free amino acid in fermented protein foods. The water extractable free amino acid from dairy fermented foods was extracted effectively at
발효단백질 중의 유리아미노산을 효과적으로 정량하기 위하여 정량방법(추출조건, 제단백(除蛋白) 및 발색법)에 따른 영향을 검토하였다. 낙농발효품의 수용성 유리아미노산은
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