Earticle

초록

영어

This study investigated the effects of steaming on the antioxidative activities of ray hydrolysates in vitro. Based onthe results of 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay, steamed ray hydrolysate possessed significantly higher antioxidativeactivities than raw ray hydrolysates (p<0.05). The 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radicalscavenging activity of steamed ray hydrolysate by pancreatin was slightly lower than raw ray hydrolysate at all concentrations.Raw ray hydrolysate displayed moderate hydroxyl radical scavenging activity, while steamed ray hydrolysate showed agreater increase in hydroxyl radical scavenging activity than raw ray hydrolysate at concentrations above 21.33mg/mL, and itreached 58.21% at 42.67mg/mL. The results of this study show that ray hydrolysates have potent free radical scavengingactivities and reducing power, and the steaming has a partial impact on the antioxidative activity of ray hydrolysates.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자

• Eun Young Jung [ Department of Food and Nutrition, Korea University, Seoul 136-703, Korea ]
• Seong Yeong Kim [ Department of Food and Nutrition, Korea University, Seoul 136-703, Korea ]
• Song Hwan Bae [ Department of Food and Biotechnology, Hankyong National University, Anseong, Gyeonggi 456-749, Korea ]
• Un Jae Chang [ Department of Food and Nutrition, Dongduk Women’s University, Seoul 136-714, Korea ]
• Sung Sun Park [ Department of Food and Nutrition, Sungshin Women’s University, Seoul 136-742, Korea ]
• Sam-Pin Lee [ Department of Food Science and Technology, Keimyung University, Daegu 704-710, Korea ]
• Hyung Joo Suh [ Department of Food and Nutrition, Korea University, Seoul 136-703, Korea ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664