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http://dx.doi.org/10.3746/jkfn.2009.38.1.121

Investigation on the Increase of Antioxidant Activity of Cooking Drip from Enteroctopus dofleini by Irradiation  

Choi, Jong-Il (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Kim, Yeon-Joo (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Sung, Nak-Yun (Advanced Radiation Technology Institute, Korea Atomic Energy Research Instituteg)
Kim, Jae-Hun (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Ahn, Dong-Huyn (Food Science and Biotechnology, Pukyung National University)
Chun, Byung-Soo (Food Science and Biotechnology, Pukyung National University)
Cho, Kook-Yeon (Seoul University of Venture & Information)
Byun, Myung-Woo (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Lee, Ju-Woon (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.38, no.1, 2009 , pp. 121-124 More about this Journal
Abstract
This study was conducted to investigate the reason for the increase in the antioxidant activity of cooking drip from Enteroctopus dofleini by gamma and electron-beam irradiation. To define the effect of irradiation on the antioxidant activity of polyphenol in cooking drip, polyphenol excluded cooking drip extracts were prepared with polyclar$^{TM}$. But, the antioxidant activity of the cooking drip extracts without polyphenol was still increased by both irradiations. Instead, the effect on the proteins in the cooking drips prepared by ammonium sulfate precipitation showed great increase in antioxidative activity by irradiation. From these results, it was concluded that the increase in the antioxidative activity in cooking drips by the irradiation was caused by the structural modification of proteins in the cooking drips.
Keywords
antioxidant activity; cooking drips; irradiation; polyphenol; protein;
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