| 학회 |
한국화학공학회 |
| 학술대회 |
2011년 가을 (10/26 ~ 10/28, 송도컨벤시아) |
| 권호 |
17권 2호, p.1466 |
| 발표분야 |
생물화공 |
| 제목 |
Antioxidant activity of tuna cooking juice hydrolysate by irradiation |
| 초록 |
Tuna protein hydrolysates are of increasing interest because of their potential application as a source of bioactive peptides. Large amounts of tuna cooking juice with proteins and extracts are produced during the process of tuna canning, and these cooking juice wastes cause environmental problems. Therefore, in this study, cooking juice proteins were hydrolyzed by irradiation for their utilization as functional additives. The degree of hydrolysis of tuna cooking juice protein increased depending on the absorbed doses. To investigate the antioxidant activity of the hydrolysate, we performed the ferric reducing antioxidant power assay, and the lipid peroxidation inhibitory and superoxide radical scavenging activities were measured. All of the antioxidant activities were increased in the hydrolysate, suggesting that radiation hydrolysis, which is a simple process that does not require an additive catalysts or an inactivation step, is a promising method for food and environmental industries |
| 저자 |
최종일, 김재훈, 송범석, 김재경, 박종흠, 이주운
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| 소속 |
한국원자력(연) |
| 키워드 |
tuna cooking juice; hydrolysate; antioxidant; radiation
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| E-Mail |
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| 원문파일 |
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