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KMID : 1134820080370091190
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 9 p.1190 ~ p.1195
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Effect of Electron Beam Irradiation on the Physiological Activities of Cooking Drips from Enteroctopus dofleini
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Kim Yeon-Ju
Kim Hyun-Joo
Choi Jong-Il
Kim Jae-Hun
Chun Byung-soo
Ahn Dong-Hyun
Kwon Joong-Ho
Kim Young-Ji
Byun Myung-Woo
Lee Ju-Woon
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Abstract
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Effect of electron beam irradiation on various physiological property changes of the ethanol extract from the cooking drips of Enteroctopus dofleini was investigated. The Hunter’s color values of extract were increased with increasing irradiation doses. The radical scavenging activity of the extract was increased depending on the irradiation dose. The inhibitory activities against tyrosinase and angiotensin Ⅰ converting enzyme were also increased with irradiation dose. It was also shown that the contents of proteins and polyphenols were increased by the irradiation. It was reasoned that the antioxidant activities were increased by proteins modified by the irradiation.
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KEYWORD
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cooking drip, Enteroctopus dofleini, electron beam, physiological activities
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