Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Biofunctional Properties of Enzymatic Squid Meat Hydrolysate

  • Choi, Joon Hyuk (Department of Marine Food Science and Technology, Gangneung-Wonju National University) ;
  • Kim, Kyung-Tae (Institute of Drug Research & Development, Chungnam National University) ;
  • Kim, Sang Moo (Department of Marine Food Science and Technology, Gangneung-Wonju National University)
  • Received : 2014.10.21
  • Accepted : 2015.01.11
  • Published : 2015.03.31
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Abstract

Squid is one of the most important commercial fishes in the world and is mainly utilized or consumed as sliced raw fish or as processed products. The biofunctional activities of enzymatic squid meat hydrolysate were determined to develop value-added products. Enzymatic squid hydrolysate manufactured by Alcalase effectively quenched 1,1-diphenyl-2-picrylhydrazyl radical, hydroxyl radical, and hydrogen peroxide radical with $IC_{50}$ values of 311, 3,410, and $111.5{\mu}g/mL$, respectively. Angiotensin I-converting enzyme inhibitory activity of squid hydrolysate was strong with an $IC_{50}$ value of $145.1{\mu}g/mL$, while tyrosinase inhibitory activity with an $IC_{50}$ value of 4.72 mg/mL was moderately low. Overall, squid meat hydrolysate can be used in food or cosmetic industries as a bioactive ingredient and possibly be used in the manufacture of seasoning, bread, noodle, or cosmetics.

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References

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