Antioxidative Effects of Food Protein Hydrolysates by Protease

효소(酵素)에 의한 단백질(蛋白質) 가수분해물(加水分解物)의 항산화작용(抗酸化作用)

  • Kim, Seon-Bong (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • Yeum, Dong-Min (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • Yeo, Saeng-Gyu (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • Ji, Cheong-Il (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • Lee, Yong-Woo (Department of Food Technology, Dong Eui Technical Junior College) ;
  • Park, Yeung-Ho (Department of Food Science and Technology, National Fisheries University of Pusan)
  • 김선봉 (부산수산대학 식품공학과) ;
  • 염동민 (부산수산대학 식품공학과) ;
  • 여생규 (부산수산대학 식품공학과) ;
  • 지청일 (부산수산대학 식품공학과) ;
  • 이용우 (동의공업전문대학 식품공업과) ;
  • 박영호 (부산수산대학 식품공학과)
  • Published : 1989.08.01

Abstract

The antioxidant effects against linoleic acid of various protein hydrolysates from fish protein, defatted soybean cake, egg albumin and casein were investigated. Each protein hydrolysate by enzyme hydrolysis exhibited the antioxidative effects by addition of 5mg and 10mg per 1g linoleic arid. Especially, egg albumin and fish protein hydrolysates had a great antioxidative effects. The protein hydrolysates indicated the synergitic effects with ${\alpha}-tocopherol$, and indicated scavenging effects toward metal ion $(Fe^{3+},\;Cu^{2+})$ as prooxidants.

Keywords

antioxidant effects;protein hydrolysate;peptide