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수산식품단백질 품질평가를 위한 새로운 모델 설정 2 . 해산 갑각류의 C-PER 및 DC-PER
류홍수,이근우,최병대 한국수산과학회 1986 한국수산과학회지 Vol.19 No.3
To confirm the application of a newer in vitro assays to determining the nutritional value of marine crustaceans (mainly shrimps and crabs), which have been considered to be highly nutritive depending on their levels of the essential amino acids and digestibility, their C-PERs and DC-PERs were determined and studied the factors influencing their in vitro results. Four species of seawater shrimps and 2 species of seawater crabs were used in this experiment. The in vitro digestibilities showed 83∼86% for raw shrimps and the trypsin indigestibile substrate content (TIS) was ranged from 1.32 to 3.33㎎/g solid expressed quantitatively as ㎎ of purified soybean trypsin inhibitor. The smaller size of shrimps revealed a greater in vitro digestibility and a lower contents of TIS. It was noted that the in vitro digestibility of raw blue crab meat was around 85% while boiled tenner crab meat showed 86% or above, and the leg meat had the greatest in vitro digestibility in the various parts of crab meats. The poor in vitro digestibilities for shrimp`s and crab`s meat, compared with that of the other seafoods as noted in previous reports, suggest that the drop in pH, due to the change in their freshness during harvesting and frozen storage, resulted in underestimating their digestibilities using four-enzyme digestion technique. The lysine contents in all samples were higher than that of ANRC casein but they contained a slightly lower sulfur-containing amino acids than those in ANRC casein. But the other EAA, such as valine, tyrosine and phenylalanine, were found to be a half as little as that in casein and played a key-factor in calculation of C-PER or DC-PER. It was observed that the value of C-PER and DC-PER for all samples ranged from 2.1 to 2.4, and the predicted digestibilities showed 90% or above in all samples.
해조단백질 추출에 관한 연구 : 3. NaOH 가용성 단백질의 추출 3. Extraction of NaOH Soluble Proteins
류홍수,우순임,이강호 한국수산학회 1978 한국수산과학회지 Vol.11 No.2
In present study, the effect of various factors including the solvent concentration, extraction time, extraction temperature and the ratio of sample vs extraction solvent(w/v) upon the extractability of the NaOH soluble proteins of marine algae were investigated. Seven species of sun-dried algae, the major ones in consumption as food, namely Porphyra suborbiculata, Undaria pinnatifida(natural and cultivated), Sargassum fulvellum, Sargassum kjellmanianum, Ulva pertusa, Enteromorpha linza and Codium coarctatum were used for the extraction of the NaOH soluble protein. The frozen and masceratd samples were prepared by the same method described in previous paper(Lee, 1977). In case of the TCA insoluble protein, all samples reached maxima at 0.025M NaOH solution while the 0.05M for the extractable total nitrogen. Variation of the ratio of sample vs solvent gave slight effect upon the extractability, 100ml solvent added to 1g dried sample was effective. The effect of extraction time on the extractability differed from species. The extractabilty of Enteromorpha linza, Ulva pertusa and Codium coarctatum reached maxima within 1 hour extraction and 2 hours for the cultivated Undaria pinnatifida while 3 hours for the natural Undaria pinnatifida, Sargassum fulvellum, Sargassum kjellmanianum and Porphyra suborbiculata. The most effective extractionn temperature was 60℃ for all samples.