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NTIS 바로가기Korean journal of microbiology = 미생물학회지, v.50 no.1, 2014년, pp.73 - 83
The objective of the this study was to investigate the binding capacity and removal ability of lactic acid bacterial strains obtained from Korean soybean paste for mutagenic heterocyclic amines (HCAs) formed during cooking of protein-rich food at high temperature. Among 19 strains identified by carb...
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핵심어 | 질문 | 논문에서 추출한 답변 |
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HCAs의 aminoimidazole 부분은 어디에서 생성되나? | 특히 조리과정 중에 주로 발생되는 돌연변이원인 heterocyclic amines (HCAs)은 주로 육류나 생선을 비롯하여 계란, 콩, 우유 및 치즈 등 고단백 식품을 주로 굽거나 기름에 튀기는 과정 중 열 분해됨으로써 생성된다(Gaubatz, 1997). HCAs의 aminoimidazole 부분은 육류나 생선류의 creatine과 creatinine으로부터 생성되며, 그 외에도 Maillard 반응을 통해 아미노산과 당류의 반응물로부터 발생된다(Jägerstad et al., 1991). | |
조리된 육류로부터 발생되는 heterocyclic amines의 종류는? | , 1991). 조리된 육류로부터 발생되는 HCAs은 약 20여 종으로 가장 대표적인 종류인 2-amino1-methyl-6-phenylimidiazo[4,5-b]pyridine (PhIP)은 creatinine, phenylalanine 및 glucose 혼합물의 가열에 의해 형성되므로 구운 쇠고기, 베이컨, 생선 및 가금류 내에 약 1–50 ng/g 정도 존재한다(Skog et al., 1998). | |
heterocyclic amines는 어떻게 생성되는가? | 특히 조리과정 중에 주로 발생되는 돌연변이원인 heterocyclic amines (HCAs)은 주로 육류나 생선을 비롯하여 계란, 콩, 우유 및 치즈 등 고단백 식품을 주로 굽거나 기름에 튀기는 과정 중 열 분해됨으로써 생성된다(Gaubatz, 1997). HCAs의 aminoimidazole 부분은 육류나 생선류의 creatine과 creatinine으로부터 생성되며, 그 외에도 Maillard 반응을 통해 아미노산과 당류의 반응물로부터 발생된다(Jägerstad et al. |
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