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KMID : 0380619890210040492
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Korean Journal of Food Science and Technology
1989 Volume.21 No. 4 p.492 ~ p.497
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Antioxidative Effects of Food Protein Hydrolysates by Protease
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박영호/Park, Yeung Ho
김선봉/염동민/지청일/여생규/이용우/Kim, Seon Bong/Yeum, Dong Min/Ji, Cheong Il/Yeo, Saeng Gyu/Lee, Yong Who
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Abstract
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The antioxidant effects against linoleic acid of various protein hydrolysates from fish protein, defatted soybean cake, egg albumin and casein were investigated. Each protein hydrolysate by enzyme hydrolysis exhibited the antioxidative effects by addition of 5 ㎎ and 10 ㎎ per 1 g linoleic acid. Especially, egg albumin and fish protein hydrolysates had a great antioxidative effects. The protein hydrolysates indicated the synergistic effects with a-tocopherol, and indicated scavenging effects toward metal ion (Fe^(3+), Cu^(2+)) as prooxidants.
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