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KMID : 1134820090380010121
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 1 p.121 ~ p.124
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Investigation on the Increase of Antioxidant Activity of Cooking Drip from Enteroctopus dofleini by Irradiation
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Choi Jong-Il
Kim Yeon-Joo
Sung Nak-Yun
Kim Jae-Hun
Ahn Dong-Huyn
Chun Byung-soo
Cho Kook-Yeon
Byun Myung-Woo
Lee Ju-Woon
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Abstract
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This study was conducted to investigate the reason for the increase in the antioxidant activity of cooking drip from Enteroctopus dofleini by gamma and electron-beam irradiation. To define the effect of irradiation on the antioxidant activity of polyphenol in cooking drip, polyphenol excluded cooking drip extracts were prepared with polyclarTM. But, the antioxidant activity of the cooking drip extracts without polyphenol was still increased by both irradiations. Instead, the effect on the proteins in the cooking drips prepared by ammonium sulfate precipitation showed great increase in antioxidative activity by irradiation. From these results, it was concluded that the increase in the antioxidative activity in cooking drips by the irradiation was caused by the structural modification of proteins in the cooking drips.
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KEYWORD
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antioxidant activity, cooking drips, irradiation, polyphenol, protein
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