조단백질정량 - 개량 Kjeldahl법을 이용한 콩가루의 조단백질 정량
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* 본 문서는 한글 2005 이상 버전에서 작성된 문서입니다. 한글 2002 이하 프로그램에서는 열어볼 수 없으니, 한글 뷰어프로그램(한글 2005 이상)을 설치하신 후 확인해주시기 바랍니다.
목차
1. 서 론2. 재료 및 방법
3. 결과 및 고찰
4. 요 약
5. References
본문내용
식품에는 생명체의 유지에 매우 중요한 영향을 미치는 탄수화물, 단백질, 지방, 무기질 등과 같은 많은 영양소가 포함되어 있다(1). 그 중 단백질은 체조직 구성, 체내 에너지 공급 및 대사 조절의 기능을 수행하는 필수적인 영양소이다(2). 단백질의 과잉섭취나 결핍은 피부 탄력 저하, 빈혈 등 인체에 나쁜 영향을 주어 평소 적절한 단백질의 섭취는 매우 중요하다(3). 현재 식품에 함유된 단백질의 정량분석은 다양한 분석법에 의해서 이루어지고 있는데(4), 그 중에 Kjeldahl법은 식품중의 단백질에 질소가 함유되는 특성에 기인하여 조단백질 함량을 구하는 방법이다(5). 또한 Kjeldahl법의 증류과정에서 생성되는 암모니아(NH3)를 충분히 냉각시켜 강산으로 중화시킬 필요가 없어 더 간편한 개량 Kjeldahl법(6)도 주로 이용된다.5대 완전식품 중 하나인 콩은 동아시아에서 오랫동안 경작되고 꾸준히 소비되어 왔으며(7) 효능으로는 고혈압을 완화시키며(8) 골 감소를 방지해 골다공증을 예방(9)할 뿐만 아니라 ......<중 략>
참고 자료
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