Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 27 Issue 5
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- Pages.708-715
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- 1995
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- 0367-6293(pISSN)
Functional Properties of Proteolytic Enzyme-Modified Isolated Sesame Meal Protein
단백질 분해효소에 의한 참깨박 단백질의 기능성 변화
- Lee, Seon-Ho (Department of Food Science and Technology, Yeungnam University) ;
- Cho, Young-Je (Department of Food Science and Technology, Yeungnam University) ;
- Chun, Sung-Sook (Department of Food Science and Technology, Yeungnam University) ;
- Kim, Young-Hwal (Department of Clinical Pathology Daegu Junior Health College) ;
- Choi, Cheong (Department of Food Science and Technology, Yeungnam University)
- 이선호 (영남대학교 식품가공학과) ;
- 조영제 (영남대학교 식품가공학과) ;
- 천성숙 (영남대학교 식품가공학과) ;
- 김영활 (대구보건전문대학 임상병리과) ;
- 최청 (영남대학교 식품가공학과)
- Published : 1995.10.31
Abstract
Effect of enzymatic modification with pepsin, papain and trypsin was studied on functional properties of isolated sesame meal protein hydrolysates. Solubility of protein hydrolysates distinctively increased from 2% to
Pepsin, papain 및 trypsin 처리 참깨박 단백질의 기능성의 변화를 조사한 결과 용해도에 있어 pH 4에서 2%의 대조군에 비해