한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제26권5호
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- Pages.416-423
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- 1993
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
수산발효식품 중의 Angiotensin-I 전환효소 저해제의 특성 -2. 정어리 어간장 중의 Angiotensin-I 전환효소 저해제의 특성-
Characteristics of Angiotensin-I Converting Enzyme Inhibitors Derived from Fermented Fish Product -2. Characteristics of Angiotensin-I Converting Enzyme Inhibitors of Fish Sauce Prepared from Sardine, Sardinops melanosticta-
- 염동민 (양산전문대학 식품영양과) ;
- 이태기 (부산수산대학교 식품공학과) ;
-
도정룡
(한국식품개발연구원) ;
- 김외경 (부산수산대학교 식품공학과) ;
-
박영범
(부산수산대학교 식품공학과) ;
-
김선봉
(부산수산대학교 식품공학과) ;
- 박영호 (부산수산대학교 식품공학과)
- YEUM Dong-Min (Department of Food and Nutrition, Yangsan Junior College) ;
- LEE Tae-Gee (Department of Food Science and Technology, National Fisheries University of Pusan) ;
-
DO Jeong-Ryong
(Korea Food Research Institute) ;
- KIM Oi-Kyung (Department of Food Science and Technology, National Fisheries University of Pusan) ;
-
PARK Young-Beom
(Department of Food Science and Technology, National Fisheries University of Pusan) ;
-
KIM Seon-Bong
(Department of Food Science and Technology, National Fisheries University of Pusan) ;
- PARK Young-Ho (Department of Food Science and Technology, National Fisheries University of Pusan)
- 발행 : 1993.09.01
초록
수산자원의 고도이용과 기능특성 해명을 위한 연구의 일환으로 수산식품 중에 존재하는 생리활성물질을 검색하기 위하여 전통수산발효식품의 하나인 정어리 어간장의 숙성에 따른 ACE 저해작용 및 gel 여과에 의한 활성획분의 분리 및 그 특성을 살펴본 결과는 다음과 같다. 1. 정어리 어간장의 숙성에 따른
Fish sauces prepared from sardine, Sardinops melanosticta were tested for inhibitory activity against angiotensin-I converting enzyme(ACE). Three kinds of fish sauces were prepared from scrap(S), meat(M) and round(R) of sardine, respectively. ACE inhibitory activity of sardine sauce S and R decreased with the elapse of fermentation period, whereas that of sardine sauce M increased to 30 days and thereafter decreased. ACE inhibitory activity of sardine sauce M fermented with koji was higher than that without koji. And occurrence of
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