고압 효소 배양 기술이 백미의 단백질 저감화 효율 및 이화학적 특성에 미치는 효과

• Published in: 한국식품과학회지, 57(3) pp. 331 - 336
• Main Authors: 김채원, 이상윤, 최은정, 류왕보, 홍근표
• Format: Journal Article
• Language: Korean
• Published: 한국식품과학회 01.06.2025
• Subjects: 식품과학

This study was conducted to optimize the hydrolysis efficiency of white rice protein using high-pressure enzymatic incubation and to investigate the physicochemical properties of cooked rice produced from treated white rice. Bromelain was employed as the hydrolyzing enzyme, and the effects of incuba...