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Preparation and Functional Properties of Enzymatic Oyster Hydrolysates

굴 효소 가수분해물의 제조 및 기능특성

  • Chung, In-Kwon (Division of Marine Life Science, Institute of Marine Industry, Gyeongsang national University) ;
  • Kim, Hye-Suk (Division of Marine Life Science, Institute of Marine Industry, Gyeongsang national University) ;
  • Kang, Kyung-Tae (Division of Marine Life Science, Institute of Marine Industry, Gyeongsang national University) ;
  • Choi, Yeung-Joon (Division of Marine Life Science, Institute of Marine Industry, Gyeongsang national University) ;
  • Choi, Jong-Duck (Division of Marine Life Science, Institute of Marine Industry, Gyeongsang national University) ;
  • Kim, Jin-Soo (Division of Marine Life Science, Institute of Marine Industry, Gyeongsang national University) ;
  • Heu, Min-Soo (Division of Marine Life Science, Institute of Marine Industry, Gyeongsang national University)
  • 정인권 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 김혜숙 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 강경태 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 최영준 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 최종덕 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 김진수 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 허민수 (경상대학교 해양생명과학부/해양산업연구소)
  • Published : 2006.08.30

Abstract

The study was carried out to prepare oyster hydrolysates by using Alcalase, Flavourzyme, Neutrase, Protamex, pepsin and trypsin, and to investigate its functional properties. The ACE inhibitory activity and antioxidant activity of enzymatic oyster hydrolysates did not increase with hydrolysis time. Among enzymatic oyster hydrolysates, oyster hydrolysates incubated with Protamex for 1 hr (OHP) showed the most excellent ACE inhibitory activity and antioxidant activity, and their $IC_{50}$ values were 1.16 mg/mL and 1.49 mg/mL, respectively. However, all enzymatic oyster hydrolysates were not detected in antimicrobial activity.

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