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KMID : 1160620150200010067
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Preventive Nutrition and Food Science
2015 Volume.20 No. 1 p.67 ~ p.72
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Biofunctional Properties of Enzymatic Squid Meat Hydrolysate
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Choi Joon-Hyuk
Kim Kyung-Tae
Kim Sang-Moo
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Abstract
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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 de-termined 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 IC50 values of 311, 3,410, and 111.5 μg/mL, respectively. Angiotensin I-converting enzyme inhibitory activity of squid hydrolysate was strong with an IC50 value of 145.1 μg/mL, while tyrosinase inhibitory activity with an IC50 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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KEYWORD
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angiotensin I-converting enzyme, antioxidant, squid meat hydrolysate, tyrosinase
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