Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 29 Issue 2
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- Pages.246-255
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- 1996
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Isolation and Characterization of Antioxidative Peptides from Enzymatic Hydrolysates of Yellowfin Sole Skin Gelatin
가자미피 젤라틴 가수분해물로부터 항산화성 펩티드의 분리${\cdot}$ 정제 및 특성
- KIM Se-Kwon (Department of Chemistry, National Fisheries University of Pusan) ;
- LEE Hyun-Chel (Department of Chemistry, National Fisheries University of Pusan) ;
- BYUN He-Guk (Department of Chemistry, National Fisheries University of Pusan) ;
- JEON Yon-Jin (Department of Chemistry, National Fisheries University of Pusan)
- Published : 1996.03.01
Abstract
To develop a natural antioxidative peptide, the gelatin was extracted from fish (Yellowfin sole) skin by hot
연속식 3단계 막반응기로부터 각 단계별로 분리한 가자미피 젤라틴 가수분해물의 항산화성을 측정한 결과, 2단계 가수분해물의 항산화력이 가장 뛰어날 뿐만 아니라, 천연항산화제인