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동결건조 어류 알 농축물의 식품기능성 및 생리활성

Food Functionality and Bioactivity of Vacuum Freeze-dried Fish Roe Concentrates

정우철|김도엽|이창영|김진수|김형준|강상인|허민수|윤인성
한국수산과학회 (The Korean Society of Fisheries and Aquatic Science)|2020.06|한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)|제53권 제3호|pp. 403-416|DOI https://doi.org/10.5657/KFAS.2020.0403

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참고문헌

키워드

Anti-oxidative activityFreeze-dryingBioactivityFood functionalityFish roe concentrate
주제분류수산학

초록

The purpose of this study was to evaluate the food functional properties and in vitro bioactivity of vacuum freezedriedfish roe concentrates (FRCs) prepared from Alaska pollock Theragra chalcogramma (AP), bastard halibutParalichthys olivaceus (BH) and skipjack tuna Katsuwonus pelamis (ST). All three species showed better bufferingcapacity on the alkaline side (pH 10-12) than on the acidic side. The water-holding capacities of the FRCs were 3.5,8.5 and 4.2 g/g protein for AP, BH and ST, respectively, and were significantly higher than that of commercial eggwhite. The protein solubilities of the FRCs were 42.5% (AP), 50.0% (BH) and 13.9% (ST). The foaming capacitiesof the FRCs were not significantly different among the species (128.0% for AP, 128.3% for BH, and 143.3% for ST;P>0.05), and their foam stability was maintained at 53.0-74.2% for 60 minutes. The oil-in-water emulsifying activityindexes of AP and BH (19.5 and 20.2 m2/g protein, respectively) were significantly superior to that of ST (P<0.05). The 2,2-diphenyl-1-picrylhydrazyl and 2,2′-azino-bis-3-ethylbenzothia-zoline-6-sulfonic acid radical-scavengingactivities (IC50, mg/mL) of the FRCs were in the ranges of 1.05-3.26 and 0.13-0.18 mg/mL, respectively, and theangiotensin I converting enzyme inhibitory activity was in the range of 0.97-1.89 mg/mL.

Abstract

The purpose of this study was to evaluate the food functional properties and in vitro bioactivity of vacuum freezedriedfish roe concentrates (FRCs) prepared from Alaska pollock Theragra chalcogramma (AP), bastard halibutParalichthys olivaceus (BH) and skipjack tuna Katsuwonus pelamis (ST). All three species showed better bufferingcapacity on the alkaline side (pH 10-12) than on the acidic side. The water-holding capacities of the FRCs were 3.5,8.5 and 4.2 g/g protein for AP, BH and ST, respectively, and were significantly higher than that of commercial eggwhite. The protein solubilities of the FRCs were 42.5% (AP), 50.0% (BH) and 13.9% (ST). The foaming capacitiesof the FRCs were not significantly different among the species (128.0% for AP, 128.3% for BH, and 143.3% for ST;P>0.05), and their foam stability was maintained at 53.0-74.2% for 60 minutes. The oil-in-water emulsifying activityindexes of AP and BH (19.5 and 20.2 m2/g protein, respectively) were significantly superior to that of ST (P<0.05). The 2,2-diphenyl-1-picrylhydrazyl and 2,2′-azino-bis-3-ethylbenzothia-zoline-6-sulfonic acid radical-scavengingactivities (IC50, mg/mL) of the FRCs were in the ranges of 1.05-3.26 and 0.13-0.18 mg/mL, respectively, and theangiotensin I converting enzyme inhibitory activity was in the range of 0.97-1.89 mg/mL.

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