한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)
- 제17권2호
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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)
발효단백질의 유리아미노산 정량
Conditions of Quantitative Analysis for free Amino Acid in Fermented Proteins
- 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)
- 발행 : 1988.06.30
초록
발효단백질 중의 유리아미노산을 효과적으로 정량하기 위하여 정량방법(추출조건, 제단백(除蛋白) 및 발색법)에 따른 영향을 검토하였다. 낙농발효품의 수용성 유리아미노산은
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
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