황다랑어(Thunnus albacares) 알 농축분말로부터 제조한 효소 가수분해물의 식품기능성 및 생리활성
Food Functionalities of Enzymatic Hydrolysates Prepared from Yellowfin Tuna Thunnus albacares Roe Concentrate and Their Bioactivities
2
조회
0
다운로드
0
인용
0
참고문헌
키워드
초록
Enzymatic hydrolysates were prepared from steam-dried yellowfin tuna Thunnus albacares roe concentrate using var ious proteases, after which their biological activities and functional properties were examined. Aroase AP-10 (AA), protamex (PR), alcalase and neutrase showed the highest degree of hydrolysis (19.4–20.0%). Papain (PA) and bro melain (BR) hydrolysates exhibited excellent foaming activities (221% and 187%, respectively) and maintained 63% foam stability for 60 min. In addition, PA showed the highest emulsifying activity index (52.7 m2/g), whereas those of the other enzymatic hydrolysates ranged from 1.4 to 5.7 m2/g. The 2,2′-azino-bis-3-ethylbenzo-thiazoline-6-sulfonic acid radical scavenging activities (IC50 values) were strongest in the control (64.6 μg/mL), followed by Flavorzyme (FL, 89.2 μg/mL), Pantidase NP-2 (93.8 μg/mL) and chymotrypsin (CH, 101.9 μg/mL). Tyrosinase inhibition was notable in AA (35.2%), FL (30.0%) and PR (27.3%). Angiotensin I converting enzyme inhibitory activity was high in all hydrolysates (71.4–86.5%), with bromelain exhibiting the strongest effect (86.5%). Overall, the hydrolysates produced using CH, BR and AA demonstrated superior bioactivity and functional properties. These results reveal their potential as functional food ingredients in seafood and food processing industries.
Abstract
Enzymatic hydrolysates were prepared from steam-dried yellowfin tuna Thunnus albacares roe concentrate using var ious proteases, after which their biological activities and functional properties were examined. Aroase AP-10 (AA), protamex (PR), alcalase and neutrase showed the highest degree of hydrolysis (19.4–20.0%). Papain (PA) and bro melain (BR) hydrolysates exhibited excellent foaming activities (221% and 187%, respectively) and maintained 63% foam stability for 60 min. In addition, PA showed the highest emulsifying activity index (52.7 m2/g), whereas those of the other enzymatic hydrolysates ranged from 1.4 to 5.7 m2/g. The 2,2′-azino-bis-3-ethylbenzo-thiazoline-6-sulfonic acid radical scavenging activities (IC50 values) were strongest in the control (64.6 μg/mL), followed by Flavorzyme (FL, 89.2 μg/mL), Pantidase NP-2 (93.8 μg/mL) and chymotrypsin (CH, 101.9 μg/mL). Tyrosinase inhibition was notable in AA (35.2%), FL (30.0%) and PR (27.3%). Angiotensin I converting enzyme inhibitory activity was high in all hydrolysates (71.4–86.5%), with bromelain exhibiting the strongest effect (86.5%). Overall, the hydrolysates produced using CH, BR and AA demonstrated superior bioactivity and functional properties. These results reveal their potential as functional food ingredients in seafood and food processing industries.