효소적가수분해에의한홍게껍질단백질의특성

효소적가수분해에의한홍게껍질단백질의특성

노경희， 민관희， 서보영， 김소희， 서영완， 송영선 - 한국영양학회지, 2012 - dbpia.co.kr

... A와 P 및 PA 효소반응으 로 생성된 단백질 가수분해물의 분자량은 75 kDA 미만의 폴 리펩티드
또는 아미노산으로 분해된 것으로 나타났으나 F와 N 및 PM 효소를 처리하여 생성된
가수분해물에 존재하는 단백질은 100~150 kDa의 크기도 확인되었다. ...

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