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Korean journal for food science of animal resources = 한국축산식품학회지 v.32 no.2, 2012년, pp.162 - 167   SCIE SCOPUS 피인용횟수: 2
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Elucidation of Antioxidant Activity of Phosvitin Extracted from Egg Yolk using Ground Meat

Jung, Samooel    (Department of Animal Science and Biotechnology, Chungnam National University   ); Jo, Cheo-Run    (Department of Animal Science and Biotechnology, Chungnam National University   ); Kang, Min-Gu    (Department of Animal Science and Biotechnology, Chungnam National University   ); Ahn, Dong-Uk    (Department of Animal Science, Iowa State University   ); Nam, Ki-Chang    (Department of Animal Science and Technology, Sunchon National University  );
  • 초록

    Phosvitin was extracted from a chicken egg yolk and the iron-binding, along with antioxidative activity of the extracted phosvitin, was determined after mixing with ground beef at the concentrations of 100 and 500 mg/kg of meat. The electrophoretic pattern of the extracted phosvitin on SDS-PAGE was found to be identical to that of the standard phosvitin. The extracted phosvitin at $1,000{\mu}g$ /mL showed an ability to bind approximately 65% of the iron in a 3 mM iron solution. Lipid oxidation was inhibited in the ground beef mixed with 500 mg/kg of the extracted phosvitin, during storage at $4^{\circ}C$ compared to that of the control (p


  • 주제어

    phosvitin .   ground beef .   antioxidant activity .   iron binding.  

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  • 이 논문을 인용한 문헌 (2)

    1. 2013. "" 농업과학연구 = CNU Journal of agricultural science, 40(2): 131~137     
    2. 2015. "" 한국가금학회지 = Korean journal of poultry science, 42(3): 215~221     

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