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KMID : 1134820120410060840
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Journal of the Korean Society of Food Science and Nutrition
2012 Volume.41 No. 6 p.840 ~ p.845
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Trypsin Inhibitory Activity of Water Extracts from Ecklonia cava as Affected by Temperature and pH
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Jung Seul-A
Kim Koth-Bong-Woo-Ri
Kim Min-Ji
Kim Dong-Hyun
Sun Woo-Chan
Kim Hyun-Jee
Jeong Da-Hyun
Jeong Hee-Ye
Kim Tae-Wan
Cho Young-Je
Ahn Dong-Hyun
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Abstract
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This research was done to verify the inhibitory activity of water extracts from Ecklonia cava (WE-EC) against trypsin and the effects on various temperature and pH conditions. The WE-EC showed high trypsin inhibitory activity of 76, 62 and 60% at concentrations of 5, 2.5 and 1 mg/mL, respectively. In all heat treatments excepted for two conditions, such as 100oC for 20 min and 121oC for 15 min, the inhibitory activity was stable compared with the untreated group. With regard to pH stability, the WE-EC showed no significant changes at pH 2～8, but somewhat decreased inhibitory activity was revealed at pH 10. Therefore, the WE-EC could be used in the food industry as a natural trypsin inhibitor.
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KEYWORD
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Ecklonia cava, water extract, trypsin inhibitor
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