plSSN : 0374-8111 | elSSN : 2287-8815
plSSN : 0374-8111 | elSSN : 2287-8815
plSSN : 0374-8111elSSN : 2287-8815
Food Functionalities of Enzymatic Hydrolysates Prepared from YellowfinTuna Thunnus albacares Roe Concentrate and Their Bioactivities
강상인·윤인성·김현재1·김연희1·김은희1·허민수1*
경상국립대학교 해양식품공학과/해양산업연구소, 1경상국립대학교 식품영양학과/해양산업연구소
Enzymatic hydrolysates were prepared from steam-dried yellowfin tuna Thunnus albacares roe concentrate using various proteases, after which their biological activities and functional properties were examined. Aroase AP-10 (AA), protamex (PR), alcalase and neutrase showed the highest degree of hydrolysis (19.4-20.0%). Papain (PA) and bromelain (BR) hydrolysates exhibited excellent foaming activities (221% and 187%, respectively) and maintained 63% foam stability for 60 min. In addition, PA showed the highest emulsifying activity index (52.7 m2/g), whereas those of the other enzymatic hydrolysates ranged from 1.4 to 5.7 m2/g. The 2,2′-azino-bis-3-ethylbenzo-thiazoline-6-sulfonic acid radical scavenging activities (IC50 values) were strongest in the control (64.6 μg/mL), followed by Flavorzyme (FL, 89.2 μg/mL), Pantidase NP-2 (93.8 μg/mL) and chymotrypsin (CH, 101.9 μg/mL). Tyrosinase inhibition was notable in AA (35.2%), FL (30.0%) and PR (27.3%). Angiotensin I converting enzyme inhibitory activity was high in all hydrolysates (71.4-86.5%), with bromelain exhibiting the strongest effect (86.5%). Overall, the hydrolysates produced using CH, BR and AA demonstrated superior bioactivity and functional properties. These results reveal their potential as functional food ingredients in seafood and food processing industries.
Bioactivity, Enzymatic hydrolysates, Functionality, Steam-dried concentrate, Yellowfin tuna roe