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http://dx.doi.org/10.5657/KFAS.2011.0791

Effects of Heat and pH Treatments on α-Amylase Inhibitory Activity of Ecklonia cava Ethanol Extract  

Kim, Dong-Hyun (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Jung, Ji-Yeon (Food Research Center, CJ Research Institute)
Kim, Koth-Bong-Woo-Ri (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Lee, Chung-Jo (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Kwak, Ji-Hee (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Kim, Min-Ji (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
SunWoo, Chan (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Kim, Hyun-Jee (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Jung, Seul-A (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Kim, Tae-Wan (Department of Food Science and Technology, Andong National University)
Cho, Young-Je (School of Food Science of Biotechnology, Kyungpook National University)
Ahn, Dong-Hyun (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.44, no.6, 2011 , pp. 791-795 More about this Journal
Abstract
This study examined the inhibitory activity of Ecklonia cava (EC) against ${\alpha}$-amylase to evaluate the availability of EC extract as a functional food agent. To verify the inhibitory activity of EC against porcine pancreatic ${\alpha}$-amylase, potato starch was used as a substrate. This analysis revealed that EC ethanol extract exhibited high ${\alpha}$-amylase inhibitory activity. For potential application within the food industry, the stability of the activity of EC ethanol extract under various heat and pH conditions was examined. The ${\alpha}$-amylase inhibitory activity of EC ethanol extract was not affected by the heat and pH treatment conditions used in this study. These results suggest that EC has the potential for development as a functional food agent.
Keywords
Ecklonia cava; Ethanol extract; ${\alpha}$-Amylase inhibitor; Functional food agent;
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Times Cited By KSCI : 15  (Citation Analysis)
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