Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 23 Issue 3
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- Pages.366-369
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- 1991
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- 0367-6293(pISSN)
Denaturation of Heat Treated Lysozyme under High Pressure Conditions
고압조건에서 가열 처리된 Iysozyme의 변성
- Cho, Rae-Kwang (Department of Agricultural Chemistry, kyungpook National University) ;
- Hong, Jin-Hwan (Department of Agricultural Chemistry, kyungpook National University)
- Published : 1991.06.01
Abstract
In order to elucidate texturization mechanism of extrudated protein, egg white lysozyme was heated under high pressure conditions, and its solubility and changes of molecular weight were investigated. Under high pressure conditions of
압출성형가공(extrusion cooking)에 의한 단백질의 조직화 메카니즘을 해석하기 위해 난백lysozyme을 고압조건에서 가열처리한 모델계 시료의 불용화 현상과 분자량적인 변화를 조사하였다.