방사선산업학회지 (Journal of Radiation Industry)

한국방사선산업학회 (Korean Society of Radiation Industry)
권호 표지

감마선 조사에 의한 수산 자숙액의 생리활성에 대한 연구

Study on the Physiological Activities of Gamma-irradiated Seafood Cooking Drips

  • 조으리 (한국원자력연구원 정읍방사선과학연구소) ;
  • 김연주 (한국원자력연구원 정읍방사선과학연구소) ;
  • 최종일 (한국원자력연구원 정읍방사선과학연구소) ;
  • 성낙윤 (한국원자력연구원 정읍방사선과학연구소) ;
  • 정필문 (한국원자력연구원 정읍방사선과학연구소) ;
  • 김재훈 (한국원자력연구원 정읍방사선과학연구소) ;
  • 송범석 (한국원자력연구원 정읍방사선과학연구소) ;
  • 윤요한 (한국원자력연구원 정읍방사선과학연구소) ;
  • 이주연 (전북대학교 농업생명과학대학원 원예학과) ;
  • 이주운 (한국원자력연구원 정읍방사선과학연구소)
  • Jo, Eu-Ri (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Yeon-Joo (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Choi, Jong-il (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Sung, Nak-Yun (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Jung, Pil-Moon (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Jae-Hun (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Song, Beom-Seok (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Yoon, Yohan (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Lee, Ju-Yeoun (Department of Horticultural Science, Chonbuk National University) ;
  • Lee, Ju-Woon (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
  • 투고 : 2010.01.29
  • 심사 : 2010.02.23
  • 발행 : 2010.03.30

⟨ 이전 논문 다음 논문 ⟩

초록

Cooking drips which were obtained as by-product after seafood processing in the food industries, still contain lots of proteins, carbohydrates, and other functional materials. This study was conducted to investigate the effect of gamma irradiation on the biological activities of seafood cooking drips. When the cooking drips of Hizikia fusiformis, Enteroctopus dofleini and Thunnus thynnus were irradiated, the antioxidant activities, whitening effect, and angiotensin I converting enzyme inhibition activity of the ethanol extract from seafood cooking drips were all increased by gamma irradiation. This was because of the increased extraction efficiency of available compounds by irradiation. These results suggested that the seafood cooking drips, wasted as by-products, can be used as functional compounds with gamma irradiation treatment.

키워드

과제정보

연구 과제 주관 기관 : 한국원자력연구원