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NTIS 바로가기Journal 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.)
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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