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http://dx.doi.org/10.3746/jkfn.2006.35.7.919

Preparation and Functional Properties of Enzymatic Oyster Hydrolysates  

Chung, In-Kwon (Division of Marine Life Science, Institute of Marine Industry, Gyeongsang national University)
Kim, Hye-Suk (Division of Marine Life Science, Institute of Marine Industry, Gyeongsang national University)
Kang, Kyung-Tae (Division of Marine Life Science, Institute of Marine Industry, Gyeongsang national University)
Choi, Yeung-Joon (Division of Marine Life Science, Institute of Marine Industry, Gyeongsang national University)
Choi, Jong-Duck (Division of Marine Life Science, Institute of Marine Industry, Gyeongsang national University)
Kim, Jin-Soo (Division of Marine Life Science, Institute of Marine Industry, Gyeongsang national University)
Heu, Min-Soo (Division of Marine Life Science, Institute of Marine Industry, Gyeongsang national University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.35, no.7, 2006 , pp. 919-925 More about this Journal
Abstract
The study was carried out to prepare oyster hydrolysates by using Alcalase, Flavourzyme, Neutrase, Protamex, pepsin and trypsin, and to investigate its functional properties. The ACE inhibitory activity and antioxidant activity of enzymatic oyster hydrolysates did not increase with hydrolysis time. Among enzymatic oyster hydrolysates, oyster hydrolysates incubated with Protamex for 1 hr (OHP) showed the most excellent ACE inhibitory activity and antioxidant activity, and their $IC_{50}$ values were 1.16 mg/mL and 1.49 mg/mL, respectively. However, all enzymatic oyster hydrolysates were not detected in antimicrobial activity.
Keywords
oyster hydrolysates; ACE inhibitory activity; antioxidant activity; antimicrobial activity;
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