Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 26 Issue 5
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- Pages.416-423
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- 1993
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Characteristics of Angiotensin-I Converting Enzyme Inhibitors Derived from Fermented Fish Product -2. Characteristics of Angiotensin-I Converting Enzyme Inhibitors of Fish Sauce Prepared from Sardine, Sardinops melanosticta-
수산발효식품 중의 Angiotensin-I 전환효소 저해제의 특성 -2. 정어리 어간장 중의 Angiotensin-I 전환효소 저해제의 특성-
- YEUM Dong-Min (Department of Food and Nutrition, Yangsan Junior College) ;
- LEE Tae-Gee (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- DO Jeong-Ryong (Korea Food Research Institute) ;
- KIM Oi-Kyung (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- PARK Young-Beom (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- KIM Seon-Bong (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- PARK Young-Ho (Department of Food Science and Technology, National Fisheries University of Pusan)
- 염동민 (양산전문대학 식품영양과) ;
- 이태기 (부산수산대학교 식품공학과) ;
- 도정룡 (한국식품개발연구원) ;
- 김외경 (부산수산대학교 식품공학과) ;
- 박영범 (부산수산대학교 식품공학과) ;
- 김선봉 (부산수산대학교 식품공학과) ;
- 박영호 (부산수산대학교 식품공학과)
- Published : 1993.09.01
Abstract
Fish sauces prepared from sardine, Sardinops melanosticta were tested for inhibitory activity against angiotensin-I converting enzyme(ACE). Three kinds of fish sauces were prepared from scrap(S), meat(M) and round(R) of sardine, respectively. ACE inhibitory activity of sardine sauce S and R decreased with the elapse of fermentation period, whereas that of sardine sauce M increased to 30 days and thereafter decreased. ACE inhibitory activity of sardine sauce M fermented with koji was higher than that without koji. And occurrence of
수산자원의 고도이용과 기능특성 해명을 위한 연구의 일환으로 수산식품 중에 존재하는 생리활성물질을 검색하기 위하여 전통수산발효식품의 하나인 정어리 어간장의 숙성에 따른 ACE 저해작용 및 gel 여과에 의한 활성획분의 분리 및 그 특성을 살펴본 결과는 다음과 같다. 1. 정어리 어간장의 숙성에 따른
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