한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제1권2호
  • /
  • Pages.1-8
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  • 1988
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  • 1225-4339(pISSN)
  • /
  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
권호 표지

Ficin처리시 우육의 단백질 분해에 관한 연구 III. 주사형 전자 현미경에 의한 관찰

Studies on the Digestion of Beef by Ficin Treatment : III. A Scanning Electron Microscapic Observation

  • 김정숙 (안양공업 전문대학 식품영양과)
  • 발행 : 1988.12.01
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초록

The morphological changes of fresh beef treated with ficin(0.1% : 35$^{\circ}C$ 2hrs, 6hr,) were examined with scanning electron microscope(SEM), the results obtained were as follows ; Connective tissue protein in fresh beef treated with ficin was occurred solubilization with time and gradually trasformed from a definite form into amorphous form, followed by showing an opening-up phenomenon again and subdivision. Myofibrillar protein was cracked and breaked slightly, followed subdivision with time.

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