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NTIS 바로가기KSBB Journal, v.27 no.6, 2012년, pp.330 - 334
정희예 (부경대학교 식품공학과) , 김꽃봉우리 (부경대학교 수산과학연구소) , 정슬아 (부경대학교 식품공학과) , 김현지 (부경대학교 식품공학과) , 정다현 (부경대학교 식품공학과) , 이가영 (부경대학교 식품공학과) , 강보경 (부경대학교 식품공학과) , 박시우 (부경대학교 식품공학과) , 김태완 (안동대학교 식품생명공학과) , 조영제 (경북대학교 식품공학부) , 안동현 (부경대학교 식품공학과)
This study was performed to investigate the inhibitory activity of ethanol extract from Ecklonia cava (EE-EC) against trypsin and the stability of this activity under various heat and pH conditions. As a results, The EE-EC showed trypsin inhibitory activity of 77, 54, and 32% at concentrations of 5,...
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핵심어 | 질문 | 논문에서 추출한 답변 |
---|---|---|
serine protease의 특징은 무엇인가? | 단백질 가수분해 효소인 protease는 촉매부위에 있는 아미노산 잔기의 특성에 따라 cystein, serine, aspartic 및 metallo protease로 분류되며 [1,2], serine protease는 생체 내에서의 소화, 혈액응고, 섬유소분해, complement activation, 호르몬의 생성과 분배, 배란과 수정, phagocytosis, kinin system 등에 관여하지만 [1,3] 효소의 조절이 잘 이루어지지 않으면 세포나 조직의 단백질 성분이 파괴되어 폐기종, 성인의 호흡곤란증, 췌장염과 같은 질병을 일으킨다 [4]. Polypeptide 사슬 중의 lysine이나 arginine 잔기에서 유래된 카르복시기를 가진 펩티드를 가수분해하는 효소인 trypsin [EC 3. | |
감태 에탄올 추출물의 색도를 측정한 결과는 어떻게 나타났는가? | 따라서 감태 에탄올 추출물의 색도 및 pH를 측정한 결과를 Table 1에 나타내었다. 색도는 명도, 적색도 및 황색도가 각각 81.19, -8.47 및 38.48로 명도가 높고 황색도가 낮았으며 적색도는 음의 값으로 나타났다. 감태 에탄올 추출물의 pH는 6. | |
protease는 어떻게 분류되는가? | 단백질 가수분해 효소인 protease는 촉매부위에 있는 아미노산 잔기의 특성에 따라 cystein, serine, aspartic 및 metallo protease로 분류되며 [1,2], serine protease는 생체 내에서의 소화, 혈액응고, 섬유소분해, complement activation, 호르몬의 생성과 분배, 배란과 수정, phagocytosis, kinin system 등에 관여하지만 [1,3] 효소의 조절이 잘 이루어지지 않으면 세포나 조직의 단백질 성분이 파괴되어 폐기종, 성인의 호흡곤란증, 췌장염과 같은 질병을 일으킨다 [4]. Polypeptide 사슬 중의 lysine이나 arginine 잔기에서 유래된 카르복시기를 가진 펩티드를 가수분해하는 효소인 trypsin [EC 3. |
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