Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Improvement on the Antioxidant Activity of Instant Noodles Containing Enzymatic Extracts from Ecklonia cava and Its Quality Characterization

감태 효소 추출물을 이용한 즉석 국수의 항산화성 개선 및 품질 특성

  • Heu, Min-Soo (Department of Food Science and Nutrition/Institute of Marine Industry, Gyeongsang National University) ;
  • Yoon, Min-Seok (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Hyung-Jun (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Park, Kwon-Hyun (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Lee, Jong-Hyun (Sinchungeefood Co. Ltd.) ;
  • Jo, Mi-Ran (Sinchungeefood Co. Ltd.) ;
  • Lee, Jung-Suk (Jeju Sea Grant College Program) ;
  • Jeon, You-Jin (School of Marine Biomedicinal Sciences, Jeju National University) ;
  • Kim, Jin-Soo (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
  • 허민수 (경상대학교 식품영양학과/해양산업연구소) ;
  • 윤민석 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 김형준 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 박권현 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 이종현 ((주)신천지식품) ;
  • 조미란 ((주)신천지식품) ;
  • 이정석 (제주-씨그랜트 사업단) ;
  • 전유진 (제주대학교 해양의생명과학부) ;
  • 김진수 (경상대학교 해양식품공학과/해양산업연구소)
  • Received : 2010.07.09
  • Accepted : 2010.10.12
  • Published : 2010.10.31
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Abstract

This study was conducted to improve the antioxidative activity of instant noodles containing enzymatic extracts from Ecklonia cava (EEC). EEC has relatively better antioxidative activity than extracts from other indigenous plants in Jeju Island. The EEC (2.5 mg/mL) had 82.5% for the hydroxy radical, 78.4% for the DPPH radical, and 64.9% for the superoxide anion radical scavenging activities, and 65.2% for the cell viability (100 ${\mu}g/mL$). According to the texture of the dough, the DPPH free radical scavenging of uncooked instant noodles, sensory evaluation of cooked instant noodles, and turbidity of the cooking drip, the optimal EEC concentration was 1.8% for the instant noodles. The major amino acids in the instant noodles with EEC were glutamic acid (24.2%), proline (10.2%), valine (10.0%), and isoleucine (12.3%). The zinc and iron in the instant noodles were enhanced by adding 1.5-1.8% EEC. The antioxidant activity of instant noodles with EEC was 75.4% for the hydroxy radical, 74.1% for the DPPH radical, and 51.2 % for the superoxide anion radical scavenging activities.

Keywords

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