Applied Biological Chemistry
- 제37권4호
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- Pages.272-276
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- 1994
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
효소분해와 염과 당 및 항산화 작용 상승제의 첨가에 의한 계피 추출액의 특성 변화
Changes of Properties in Cinnamon Extracts Prepared by Enzyme Hydrolysis and Addition of Salts, Sugars and Antioxidant Synergists
- Kim, Na-Mi (Korea Ginseng and Tobacco Research Institute) ;
- Do, Jae-Ho (Korea Ginseng and Tobacco Research Institute) ;
- Lee, Jong-Soo (Department of Genetic Engineering, Paichai University) ;
- Kim, Woo-Jung (Department of Food Science and Technology, King Sejong University)
- 발행 : 1994.08.31
초록
액체형태의 건강보조 식품이나 의약품에 이용하기 위한 계피 extracts의 제조방법을 실험하였다. Cellulase, hemicellulase, pectinase,
The dried cinnamon was extracted with enzymes, salts, sugars and additives in order to find the most effective extraction material. Enzymatic hydrolysis of cinnamon suspension with cellulase, hemicellulase, pectinase,