최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기Food science and biotechnology, v.27 no.3, 2018년, pp.847 - 851
Han, Ji-Kyoung (Department of Food, Nutrition and Biotechnology, College of Health Sciences, Kyungnam University) , Sung, Su-Chang (Department of Food, Nutrition and Biotechnology, College of Health Sciences, Kyungnam University) , Jo, Min-Ji (Department of Food, Nutrition and Biotechnology, College of Health Sciences, Kyungnam University) , Lee, Seung-Cheol (Department of Food, Nutrition and Biotechnology, College of Health Sciences, Kyungnam University)
Subcritical water (SCW) extract of blue mussel was prepared at 100, 200, and
Fishery Information Portal Site of Korean Ministry of Oceans and Fisheries. http://www.?ps.go.kr/jsp/sf/ss/ss_?shery_kind_list. jsp?menuDepth070103
National Fisheries Research Development Institute. 2013. http://www.nifs.go.kr/portal/page?idaq_seafood_2_7&typetot& fromtotList&?m_col_id2009-MF0008018-6-D01 (accessed June 2017)
Grienke U, Silke J, Tasdemir D. Bioactive compounds from marine mussels and their effects on human health. Food Chem. 142: 48-60 (2014)
Kim SJ, Matsushita Y, Fukushima K, Aoki D, Yagami S, Yuk HG, Lee SC. Antioxidant activity of a hydrothermal extract from watermelons. LWT-Food Sci. Technol. 59: 361-368 (2014)
Yoshida H, Terashima M, Tajahashi Y. Production of organic acids and amino acids from ?sh meat by sub-critical water hydrolysis. Biotechnol. Progress. 15: 1090-1094. (1999)
Cushman DW, Cheung HS. Spectrophotometric assay and properties of the angiotensin-converting enzyme of rabbit lung. Biochem. Pharmacol. 20: 1637-1648. (1971).
Carr AG, Mammucari R, Foster NR. A review of subcritical water as a solvent and its utilization for the processing of hydrophobic organic compounds. Chemical Eng. J. 172: 1-17 (2011)
http://thermopedia.com/content/1150Begal (accessed at Aug 2017)
Wang B, Li L, Chi CF, Ma JH, Luo HY, Yu YF. Puri?cation and characterization of a novel antioxidant peptide derived from blue mussel (Mytilus edulis) protein hydrolysate. Food Chem. 138: 1713-1719 (2013)
Cheng S, Yu X, Zhang Y. Extraction of polysaccharides from Mytilus edulis and their antioxidant activity in vitro. Shipin Gongye Keji 31: 132-134 (2010)
Je JY, Park P, Byun HG, Jung WK, Kim SK. Angiotensin I converting enzyme (ACE) inhibitory peptide derived from the sauce of fermented blue mussel, Mylitus edulis. Bioresource Technol. 96: 1624-1629. (2005)
Dai ZY, Zhang YP, Zhang H, Lu YB. Preparation and characterization of mussel (Mytilus edulis) protein hydrolysates with angiotensin-1 converting enzyme (ACE) inhibitory activity by enzymeatic hydrolysis. J. Food Biochem. 36: 66-74 (2012)
Powell T, Bowra S, Cooper HJ. Subcritical water processing of proteins: An alternative to enzymatic digestion? Anal. Chem. 88: 6425-6432 (2016)
Prashanth D, Vinutha B, Salma KM, Sreeja SL, Pratiti D, Padmaja R, Radhika S, Amit A, Venkateshwarlu K, Deepak M. Screening of selected Indian medicinal plants for acetylcholinesterase inhibitory activity. J. Ethnopharmacol. 109: 359-363 (2007)
Galloway TS, Millward N, Browne MA, Depledge MH. Rapid assessment of organophosphorous/carbamate exposure in the bivalve mollusk Mytilis edulis using combined esterase activities as biomarkers. Aquat. Toxicol. 61: 169-180 (2002)
Kopecka-Pilarczyk J. The effect of pesticides and metals on acetylcholinesterase (AChE) in various tissues of blue mussel (Mytilus trossulus L.) in short-term in vivo exposures at different temperatures. J. Environ. Sci. Heal. B. 45: 336-346 (2010)
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.