Partial Purification of Anticancer and Anticoagulant Proteins from Chlorella Hydrolysate

Kang, Min-Sook; Sim, Sang-Jun; Chae, Hee Jeong

doi:10.13050/foodengprog.2004.8.2.98

Food Eng. Prog. 2004; 8(2):98-104

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2004.8.2.98

Article

클로렐라 가수분해물로부터 항암 및 혈액 응고 저해 활성을 가진 단백질의 부분 정제

강민숙¹, 심상준², 채희정³^,^*

Partial Purification of Anticancer and Anticoagulant Proteins from Chlorella Hydrolysate

Min-Sook Kang¹, Sang-Jun Sim², Hee Jeong Chae³^,^*

Author Information & Copyright ▼

¹호서대학교 식품영양학과

²성균관대학교 화학공학과

³호서대학교 식품생물공학과 및 벤처전문대학원 첨단산업기술전공

¹Department of Food and Nutrition, Hoseo University

²Department of Chemical Engineering, Sungkyunkwan University

³Department of Food and Biotechnology, Hoseo University

^*Corresponding author: Hee Jeong Chae, Department of Food and Biotechnology, Hoseo University, Asan 336-795, Republic of Korea Phone: +82-41-540-5642, Fax: +82-2-6280-6346, E-mail: hjchae@office.hoseo.ac.kr

ⓒ Copyright 2004 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: May 31, 2004