DOI QR코드

DOI QR Code

Biofunctional Properties of Enzymatic Squid Meat Hydrolysate

  • Choi, Joon Hyuk ;
  • Kim, Kyung-Tae ;
  • Kim, Sang Moo
  • Received : 2014.10.21
  • Accepted : 2015.01.11
  • Published : 2015.03.31

Abstract

Squid is one of the most important commercial fishes in the world and is mainly utilized or consumed as sliced raw fish or as processed products. The biofunctional activities of enzymatic squid meat hydrolysate were determined to develop value-added products. Enzymatic squid hydrolysate manufactured by Alcalase effectively quenched 1,1-diphenyl-2-picrylhydrazyl radical, hydroxyl radical, and hydrogen peroxide radical with $IC_{50}$ values of 311, 3,410, and $111.5{\mu}g/mL$, respectively. Angiotensin I-converting enzyme inhibitory activity of squid hydrolysate was strong with an $IC_{50}$ value of $145.1{\mu}g/mL$, while tyrosinase inhibitory activity with an $IC_{50}$ value of 4.72 mg/mL was moderately low. Overall, squid meat hydrolysate can be used in food or cosmetic industries as a bioactive ingredient and possibly be used in the manufacture of seasoning, bread, noodle, or cosmetics.

Keywords

angiotensin I-converting enzyme;antioxidant;squid meat hydrolysate;tyrosinase

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Acknowledgement

Supported by : Gangneung-Wonju National University