지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2005.1
- 수록면
- 55 - 60 (6page)
이용수
초록· 키워드
오류제보하기
Chitin and chitosan have been major subjects to be discussed for their versatile potentials as functional food ingredients sincemuch attention was ever before paid to functional foods. Chitin is the second most abundant biopolymer on earth after celluloseand is composed of 2-acetamido-2-deoxy-β-D-glucose (N-acetylglucosamine) monomers attached via β(1→4) linkages.physiological functions of chitosans have been revealed as results of endeavoured research on them since 19 centuries afterresearch on chitins was started. Up until now, those functions when used as functional fod ingredients include indigestibility,adsorptivity, radiostrontium excretion, blood pressure control, serum cholesterol removal, increased intestinal metabolic activity,anticancer and chemopreventive activity, antimicrobial activity, enhanced immunity, active cell affinity, diabetes control, and dietaids against obesity. Therefore, chitosans are being challenged due to their various physiological functions to be more readilyapplied in functional food industry as well as other industries.
목차
등록된 정보가 없습니다.
참고문헌 (0)
참고문헌 신청이 논문의 저자 정보
최근 본 자료
댓글(0)
0