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KMID : 1007520030120060683
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Food Science and Biotechnology
2003 Volume.12 No. 6 p.683 ~ p.686
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Antioxidant Activity of Enzymatic Hydrolysates from Whelk (Buccinum middendorffi Verkrii) Internal Organ
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Son, Mi-Hui
Park, Ji-Hui/Lee, Seung-Cheol
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Abstract
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Dtfatted whelk internal organ powder was hydrolyzed with 4 different commercial proteases : Flavourzyme, Neutrase, Protease 2000, and Prozyme. The amount of cleaved peptide from the internal organs of whelk increased with reaction time and then reached a plateau after about 12 hr of incubation in all proteases applied. Among the 4 proteases, the highest hydrolysis was observed with Neutrase, exhibiting a maximum yield of 55% at 36 hr of incubation. The hydrolysates treated with observed with Neutrase, exhibiting a maximum yield of 55% at 36 hr of incubation. The hydrolysates treated with Neutrase for 8 hr showed the highest 1,1diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging activity (81.9%), the highest inhibition ability against linoleic acid peroxidation (91.6%), and high iron chelating activity (69.6%).
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