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Journal of medicinal food, v.9 no.3, 2006년, pp.363 - 367
Nagai, Takeshi (Department of Food Science and Technology, Tokyo University of Agriculture, Hokkaido, Japan.) , Inoue, Reiji (Inoue Yohojo Bee Farm Inc., Hyogo, Japan.) , Suzuki, Nobutaka (Graduate School of Biosphere Science, Hiroshima University, Higashi-hiroshima, Japan.) , Nagashima, Toshio (Department of Food Science and Technology, Tokyo University of Agriculture, Hokkaido, Japan.)
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Enzymatic hydrolysates were prepared from royal jelly using three enzymes (pepsin, trypsin, and papain), and their antioxidative properties were evaluated. The yield of these hydrolysates was very high, about 20-26% on a raw weight basis. In comparison with the antioxidative activities of water extr...
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