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NTIS 바로가기Korean journal for food science of animal resources = 한국축산식품학회지, v.31 no.4, 2011년, pp.563 - 569
문승은 (동국대학교 식품생명공학과 및 Lotus기능성식품소재연구소) , 성지훈 (동국대학교 식품생명공학과 및 Lotus기능성식품소재연구소) , 신한승 (동국대학교 식품생명공학과 및 Lotus기능성식품소재연구소)
Heterocyclic amines (HCAs) are food mutagens and carcinogens that are found in cooked fish, meat, and protein-rich foods. This study examined the inhibitory effect of marinades containing a Nelumbo nucifera leaf fraction on HCA formation in cooked beef steak. As a result of the Ames assay, cooked be...
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핵심어 | 질문 | 논문에서 추출한 답변 |
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식품 중 Heterocyclic amines 생성량에 영향을 주는 주요 요소는 무엇인가? | , 1995). 또한 육류와 어류 등의 종류와 조리 조건, 특히 조리온도, 조리시간은 HCAs의 생성량에 영향을 미치는 주요 요소로 보고되고 있다(Knize et al., 1998). | |
Heterocyclic amines이란 무엇인가? | Heterocyclic amines(HCAs)은 두 개 이상의 벤젠고리를 가지는 방향족 화합물로 Ames assay에 의해 잠재적인 돌연변이원으로 알려져 있으며(Van Dyck et al., 1995), 화학 구조에 따라 순수 아미노산의 가열 분해 산물들인 aminocarbolines와 아미노기를 갖는 imidazole 고리가 quinoline 이나 quinoxaline 또는 pyridine에 붙어있는 amino-imidazoazaarenes으로 분류할 수 있다. | |
식품 중 HCAs는 언제 생성되는가? | , 1990). 대부분의 HCAs는 육류, 어류 등과 같은 단백질이 풍부한 식품에서 주 식품조리방법 중 하나인 가열 과정에서 생성되며(Layton et al., 1995), 전구물질인 amino acid, sugar, creatinine 또는 creatine은 HCAs의 생성에 영향을 미친다(Van Dyck et al. |
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