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http://dx.doi.org/10.3746/jkfn.2012.41.6.840

Trypsin Inhibitory Activity of Water Extracts from Ecklonia cava as Affected by Temperature and pH  

Jung, Seul-A (Dept. of Food Science and Technology / Institute of Food Science, Pukyong National University)
Kim, Koth-Bong-Woo-Ri (Dept. of Food Science and Technology / Institute of Food Science, Pukyong National University)
Kim, Min-Ji (Dept. of Food Science and Technology / Institute of Food Science, Pukyong National University)
Kim, Dong-Hyun (Dept. of Food Science and Technology / Institute of Food Science, Pukyong National University)
SunWoo, Chan (Dept. of Food Science and Technology / Institute of Food Science, Pukyong National University)
Kim, Hyun-Jee (Dept. of Food Science and Technology / Institute of Food Science, Pukyong National University)
Jeong, Da-Hyun (Dept. of Food Science and Technology / Institute of Food Science, Pukyong National University)
Jeong, Hee-Ye (Dept. of Food Science and Technology / Institute of Food Science, Pukyong National University)
Kim, Tae-Wan (Dept. of Food Science and Biotechnology, Andong National University)
Cho, Young-Je (School of Food Science of Biotechnology, Kyungpook National University)
Ahn, Dong-Hyun (Dept. of Food Science and Technology / Institute of Food Science, Pukyong National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.41, no.6, 2012 , pp. 840-845 More about this Journal
Abstract
This research was done to verify the inhibitory activity of water extracts from Ecklonia cava (WE-EC) against trypsin and the effects on various temperature and pH conditions. The WE-EC showed high trypsin inhibitory activity of 76, 62 and 60% at concentrations of 5, 2.5 and 1 mg/mL, respectively. In all heat treatments excepted for two conditions, such as $100^{\circ}C$ for 20 min and $121^{\circ}C$ for 15 min, the inhibitory activity was stable compared with the untreated group. With regard to pH stability, the WE-EC showed no significant changes at pH 2~8, but somewhat decreased inhibitory activity was revealed at pH 10. Therefore, the WE-EC could be used in the food industry as a natural trypsin inhibitor.
Keywords
Ecklonia cava; water extract; trypsin inhibitor;
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Times Cited By KSCI : 7  (Citation Analysis)
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