식품산업과 영양 (Food Industry And Nutrition)

한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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글루텐 분해 효소의 분리, 정제 및 특성 분석

Studies on Identification, Purification and Characteristics of Gluten Degradable Enzyme Isolated from Lactobacillus paracasei

  • 발행 : 2017.06.30
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참고문헌

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  2. Wrigley C, Bekes F, Bushuk W. 2006. Gliadin and Glutenin: The Unique Balance of Wheat Quality. AACC International, Eagan, MN, USA.
  3. Cummins AG, Roberts-Thomson IC. 2009. Prevalence of celiac disease in the Asia-Pacific region. J Gastroenterol Hepatol 24: 1347-1351. https://doi.org/10.1111/j.1440-1746.2009.05932.x
  4. Cataldo F, Montalto G. 2007. Celiac disease in the developing countries: A new and challenging public health problem. World J Gastroenterol 13: 2153-2159. https://doi.org/10.3748/wjg.v13.i15.2153
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  8. Statista. 2014. Retail dollar sales of gluten-free products in the United States from 2011 to 2016. http://www.statista.com/statistics/301621/us-retail-dollar-sales-of-glutenfree-products (accessed Dec 2016).
  9. Scopes RK. 1982. Protein Purification: Principles and Practice. Springer-Verlag, New York, NY, USA.
  10. Lowry OH, Rosebrough NJ, Farr AL, Randall RJ. 1951. Protein measurement with the folin phenol reagent. J Biol Chem 193: 265-275.
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  12. 최경임. 2008. 해양으로부터 단백질 분해효소 생산 균주의 동정 및 단백질 분해효소의 특성. 경상대학교 석사학위 논문.