Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 27 Issue 6
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- Pages.866-870
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- 1995
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- 0367-6293(pISSN)
Effects of Buckwheat Polysaccharides on the Digestibilty of Casein in vitro
In vitro에서 메밀 다당분획이 casein 가수분해에 미치는 영향
- Son, Heung-Soo (Institute of Biotechnology, Korea University) ;
- Lee, Jung-Sun (Institute of Natural Science, Hallym University) ;
- Ra, Kyung-Soo (Department of Food Nutrition, Taegu Technical Junior College) ;
- Kwak, Jae-Hyock (Institute of Biotechnology, Korea University)
- Published : 1995.12.31
Abstract
This study was conducted to determine the effect of soluble polysaccharides and indigestible polysaccharides on the digestibility of casein in vitro and the structure of polysaccharide. The digestibility of casein by trypsin in vitro was reduced to
본 실험에서는 메밀에서 추출한 다당분획이 in vitro에서 casein 가수분해에 미치는 영향을 관찰하였다. 처리방법(날것, 볶은것, 찐것)을 달리한 메밀로부터 추출한 다당중 분자량 10,000 이상의 고분자 가용성다당(HMS-P)과 저분자 불용성다당(LMI-P)이 in vitro에서 trypsin에 의한 casein의 가수분해율을 각각