Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Food Functionalities of Various Enzyme Hydrolysates Prepared from Olive Flounder Paralichthys olivaceus Steam-dried Roe Concentrate

넙치(Paralichthys olivaceus) 알의 증자-건조처리 농축분말로부터 다양한 효소 가수분해물의 제조 및 식품기능특성

  • Sang in Kang (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • In Seong Yoon (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Min Kyo Kim (Department of Food and Nutrition/Institute of Marine Industry, Gyeongsang National University) ;
  • Jung Suck Lee (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Min Soo Heu (Department of Food and Nutrition/Institute of Marine Industry, Gyeongsang National University)
  • 강상인 (경상국립대학교 해양식품공학과/해양산업연구소) ;
  • 윤인성 (경상국립대학교 해양식품공학과/해양산업연구소) ;
  • 김민교 (경상국립대학교 식품영양학과/해양산업연구소) ;
  • 이정석 (경상국립대학교 해양식품공학과/해양산업연구소) ;
  • 허민수 (경상국립대학교 식품영양학과/해양산업연구소)
  • Received : 2024.07.30
  • Accepted : 2024.10.22
  • Published : 2024.10.31
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Abstract

In the present study, protein hydrolysates were prepared from olive flounder Paralichthys olivaceus roe concentrate using different commercial proteases, and their functional properties and bioactivities were examined. Protamex (PR; 21.6%) showed the highest degree of hydrolysis, followed by alcalase (AL; 21.1%) and aroase AP-10 (AA; 20.2%). With regard to foaming activity, trypsin, chymotrypsin (CH), and bromelain (BR) had values ranging 181-188%, followed by neutrase (152%) and AA (141%). CH (36%) and BR (70%) maintained foam stability for up to 15 min. The oil-in-water emulsifying activity index of CH (10.6 m2/g) was the highest among all the hydrolysates. Notably, the 2,2'-azino-bis-3-ethylbenzo-thiazoline-6-sulfonic acid (ABTS+) radical scavenging activities (IC50) were significantly higher in pantidase NP-2 (68.1 ㎍/mL) and flavourzyme (FL, 69.8 ㎍/mL) than in other hydrolysates. The tyrosinase inhibitory activities of FL, PR, and AA were inhibited by 12.5-19.8%. Aangiotensin I converting enzyme inhibitory activity of the control was 80.9%, and that of the hydrolysates of CH, AA, PR, and AL, which exhibited higher inhibitory activity, ranged 87.6-90.7%. CH, BR, and AA AP-10 hydrolysates exhibited superior bioactivity and functional properties. Therefore, these hydrolysates can be used as food ingredients in novel types of functional food-enhancing seafood and food processing industries.

Keywords

References

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