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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.4 No.1
- 발행연도
- 1999.3
- 수록면
- 14 - 17 (4page)
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Bovine hide and pigskin gelatins were prepared and their molecular weight profiles were examined by SDS-PAGE. The major molecular weights of bovine hide gelatin were 220 kDa, 140 kDa, and 130 kDa and the weights of pigskin gelatin were 210 kDa, 135 kDa and 120 kDa. Also, as a typical parameter of rheological property of the gelatin, viscosities of gelatin were measured under various conditions. Gelatin hydrolysates were prepared using typical commercial proteases and their angiotensin converting enzyme inhibitory activities were examined.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
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