Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Antioxidative Activity of Low Molecular Weight Biocompounds Purified from Anchovy (Engraulis japonicus) Sauce

멸치액젓 유래 저분자 물질의 항산화활성

  • CHOI Geun-Pyo (Department of Food and Life Science, Gangwon Provincial University) ;
  • SEO Jung-Gil (Faculty of Food and Biotechnology, Pukong National University) ;
  • KIM Sang-Moo (Faculty of Marine Bioscience and Technology, Kangnung National University)
  • 최근표 (강원전문대학 식품생명과학과) ;
  • 서정길 (부경대학교 식품생명공학부) ;
  • 김상무 (강릉대학교 해양생명공학부)
  • Published : 2003.08.01
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Abstract

Antioxidative activities of low molecular weight biocompounds purified from anchovy (Engraulis japonicus) sauce fermented at $15\pm3^{\circ}C$ for 5 years were investigated. The fermented anchovy sauce showed 5 peaks on gel chromatography pattern. Antioxidant activity of peak 2 was $82.7\%$ followed by $42.6\%$ of peak 1. Main antioxidant compounds of peak 1 were glutamic acid and lysine, but those of peak 2 were not confirmed by amino acid sequence analysis.

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References

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