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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.3 No.1
- 발행연도
- 1998.3
- 수록면
- 10 - 14 (5page)
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초록· 키워드
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The hydrolysis conditions of blue mussel were evaluated by response surface methodology(RSM) for the alkaline protease Optimase™ APL-440. Conditions favoring the highest degree of hydrolysis in blue mussel were pH 9.8, 58℃ reaction temperature, 2.9 hrs reaction time, 46.8%(w/v) substrate concentration, and 0.34% (v/w) enzyme/substrate ratio. Levels of n-3 fatty acids, e.g. C18:3, C18:4, and C20:5, did not change after hydrolysis in blue mussel sample.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
ACKNOWLEDGEMENTS
REFERENCES
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UCI(KEPA) : I410-ECN-0101-2009-511-018074192