$\require{mediawiki-texvc}$
  • 검색어에 아래의 연산자를 사용하시면 더 정확한 검색결과를 얻을 수 있습니다.
  • 검색연산자
검색연산자 기능 검색시 예
() 우선순위가 가장 높은 연산자 예1) (나노 (기계 | machine))
공백 두 개의 검색어(식)을 모두 포함하고 있는 문서 검색 예1) (나노 기계)
예2) 나노 장영실
| 두 개의 검색어(식) 중 하나 이상 포함하고 있는 문서 검색 예1) (줄기세포 | 면역)
예2) 줄기세포 | 장영실
! NOT 이후에 있는 검색어가 포함된 문서는 제외 예1) (황금 !백금)
예2) !image
* 검색어의 *란에 0개 이상의 임의의 문자가 포함된 문서 검색 예) semi*
"" 따옴표 내의 구문과 완전히 일치하는 문서만 검색 예) "Transform and Quantization"
쳇봇 이모티콘
안녕하세요!
ScienceON 챗봇입니다.
궁금한 것은 저에게 물어봐주세요.

논문 상세정보

Abstract

Despite abundant nutritions, krill is barely used for human consumption. The objective of this study was to investigate the nutritional component and amino acid composition of krill and further utilizes it for food resource. Proximate compositions of krill meal were consisted of crude protein 58.85%, ash 13.89%, crude fat 12.45%, carbohydrate 11.01% and moisture 3.80%. The amount of total amino acid was 54.74 g%, and the major amino acids were glutamic acid (7.71 g%), aspartic acid (6.20 g%), leucine (4.72 g%), lysine (4.41 g%), arginine (6.49 g%) and alanine (3.25 g%), respectively. Total essential amino acid content was 21.87%, and the major amino acids were leucine (4.72 g%), lysine (4.41 g%) and isoleucine (2.90 g%), respectively. Content of total free amino acid in krill meal was 20224.30 mg/kg, and the major free amino acids were taurine (4501 mg/kg), arginine (3130.60 mg/kg), proline (2302.90 mg/kg), alanine (2088.10 mg/kg), glycine (1606.40 mg/kg) and lysine (1197.40 mg/kg). Especially, taurine was the most abundant of all free amino acids. Thus, these data indicate that krill seems to be abundant protein source food.

참고문헌 (21)

  1. AOAC, 1990, Official method of analysis, Association of Official Analytical Chemists, Washington D. C., 15th eds., 994. 
  2. Bjorndal, B., Vik, R., Brattelid, T., Vigerust, N. F., Burri, L., Bohov, P., Nygard, O., Skorve, J., Berge, R. K., 2012, Krill powder increases liver lipid catabolism and reduces glucose mobilization in tumor necrosis factor-alpha transgenic mice fed a high-fat diet, Metabolism Clinical and Experimental, 61, 1461-1472. 
  3. Chapman, G. E., Greenwood, C. E., 1988, Taurine in nutrition and brain development, Nutrition Research, 8, 955-968. 
  4. Chen, Y. C., Jaczynski, J., 2007, Gelation of protein recovered from whole antarctic krill (Euphausia superba) by isoelectric solubilization/precipitation as affected by functional additives, J. Agric. Food Chem., 55, 1814-1822. 
  5. Chen, Y. C., Tou, J. C., Jaczynski, J., 2009, Amino acid and mineral composition of protein and other components and their recovery yields from whole antarctic krill (Euphausia superba) using isoelectric solubilization/precipitation, J. Food Science, 74(2), 31-39. 
  6. Gigliotti, J. C., Jaczynski, J., Tou, J. C., 2008, Determination of the nutritional value, protein quality and safety of krill protein concentrate isolated using an isoelectric solubilization/precipitation technique, Food Chem., 111, 209-214. 
  7. Je, J. Y., Park, P. J., Jung, W. K., Kim, S. K., 2005, Amino acid changes in fermented oyster (Crassostrea gigas) sauce with different fermentation periods, Food Chem., 91(1), 15-18. 
  8. Jin, Y. S., Yin, Y., Shim, T. H., Sa, J. H., Wang, M. H., 2006, Studies for component analysis and biological evaluation in picrasma quassioides (D. Don) Benn. Extracts, Kor. J. Pharmacogn., 37(1), 37-41. 
  9. Kim, D. S., Do, J. R., Park, I. S., Rhee, S. K., 2000, Study on the manufacturing of chitosan using krill (Euphausia superba Dana) and quality characteristics, J. Kor. Soc. Agric. Chem. Biotechnol., 43(4), 309-313. 
  10. Kim, E. S., Kim, J. S., Moon, H. K., 1999, Taurine contents in commercial milks, meats and seafoods, J. Kor. Soc. Food Sci. Nutr., 28(1), 16-21. 
  11. Kim, H. S., 2007, Studies of the Amino acid and fatty acid composition in the pulpy substanc of feral peach (Prunus persica Batsch var. davidiana Max.), J. Life science, 17(1), 125-131. 
  12. Kim, J. D., Chang, J. I., Yoo, M. I., Chung, H. W., Kwon, C. H., Oh, D. S., Kim, C. H., 2004, Effect of krill meal as a feed addictive in laying hen diets, Kor. J. Intl. Agri., 16(1), 110-116. 
  13. Kim, K. M., Cho, Y. B., Hwang, Y. J., Lee, D. S., Lee, Y. B., 2012, Comparison of general composition of cooked krill and alcalase optimization for maximum antioxidative activity by using response surface methodology, Kor. J. Culinary Research, 18(1), 15-26. 
  14. Kim, S. A., Kim, D. Y., 1995, Status and prospect of antarctic krill fisheries, Ocean Policy Research, 10(2), 419-444. 
  15. Lee, E. H., Cho, S. Y., Cha, Y. J., Park, H. S., Kwon, C. S., 1984, Studies on the processing of krill sauce, J. Kor. Soc. Food Nutr., 13(1), 97-106. 
  16. Lee, K. I., Cho, J. E., Ahn, H. K., 2007, Volatile flavor compounds identified from the sauces made with waste of shrimp, crab and lobster, Kor. J. Culinary Research, 13(1), 119-128. 
  17. Wojcik, O. P., Koenig, K. L., Zeleniuch-Jacquotte, A., Costa, M., Chen. Y., 2010, The potential protective effects of taurine on coronary heart disease, Atherosclerosis, 208(1), 19-25. 
  18. Park, C. K., Park, J. N., 1996, Extractive nitrogenous constituents of Toha (Caridina denticulata denticulata, freshwater shrimp) and Jeotsaeu (Acetes japonicus, seawater shrimp), Kor. J. Food Sci. Technol., 28(6), 1111-1118. 
  19. Petty, M. A., Kintz, J., DiFrancesco, G. F., 1990, The effects of taurine on atherosclerosis development in cholesterol-fed rabbits, Eur. J. Pharmacology, 180, 119-127. 
  20. Taro, K., Toshiko, A., Kiyoshi, E., 2001, Influence of age and ovariectomy on the hypocholesterolemic effects of dietary taurine in rats fed a cholesterol-free diet, Nutrition Research, 21, 1025-1033. 
  21. Winiarska, K., Szymanski, K., Gorniak, P., Dudziak, M., Bryla, J., 2009, Hypoglycaemic, antioxidative and nephroprotective effects of taurine in alloxan diabetic rabbits, Biochimie, 91(2), 261-270. 

이 논문을 인용한 문헌 (0)

  1. 이 논문을 인용한 문헌 없음

원문보기

원문 PDF 다운로드

  • ScienceON :
  • KCI :

원문 URL 링크

원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다. (원문복사서비스 안내 바로 가기)

상세조회 0건 원문조회 0건

DOI 인용 스타일