Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 27 Issue 5
- /
- Pages.476-481
- /
- 1994
- /
- 0374-8111(pISSN)
- /
- 2287-8815(eISSN)
Studies on the Lipase Activity and Lipid Components of the Molded Sardine Meal 'Koji'
정어리를 기질로 제조한 Koji의 Lipase활성과 지질성분
-
KIM Dong-Soo
(Korea Food Research Institute) ;
- KOIZUMI Chiaki (Department of Food Science and Technology, The Tokyo University of Fisheries)
- Published : 1994.09.01
Abstract
The lipase activity of crude enzyme extracted from the molded sardine meal(MSM) 'koji', and lipid classes and fatty acid composition of neutral lipid(NL) and phospholipid (PL) of MSM 'koji' were investigated. The optimum pH and temperature of the crude enzyme was 8.0 and
액젓 제조시 발효를 촉진하기 위하여 정어리를 기질로한 코오지를 제조하고 이것으로 부터 추출한 조효소액인 lipase의 pH 및 온도의존성과 코오지의 구성지질 및 지방산 조성을 조사하였다. Lipase의 최적 활성을 나타내는 pH는
Keywords