동결건조 어류 알 농축물의 식품기능성 및 생리활성 = Food Functionality and Bioactivity of Vacuum Freeze-dried Fish Roe Concentrates

다국어 초록 (Multilingual Abstract)

The purpose of this study was to evaluate the food functional properties and in vitro bioactivity of vacuum freezedriedfish roe concentrates (FRCs) prepared from Alaska pollock Theragra chalcogramma (AP), bastard halibutParalichthys olivaceus (BH) and skipjack tuna Katsuwonus pelamis (ST). All three species showed better bufferingcapacity on the alkaline side (pH 10-12) than on the acidic side. The water-holding capacities of the FRCs were 3.5,8.5 and 4.2 g/g protein for AP, BH and ST, respectively, and were significantly higher than that of commercial eggwhite. The protein solubilities of the FRCs were 42.5% (AP), 50.0% (BH) and 13.9% (ST). The foaming capacitiesof the FRCs were not significantly different among the species (128.0% for AP, 128.3% for BH, and 143.3% for ST;P>0.05), and their foam stability was maintained at 53.0-74.2% for 60 minutes. The oil-in-water emulsifying activityindexes of AP and BH (19.5 and 20.2 m2/g protein, respectively) were significantly superior to that of ST (P<0.05).
The 2,2-diphenyl-1-picrylhydrazyl and 2,2′-azino-bis-3-ethylbenzothia-zoline-6-sulfonic acid radical-scavengingactivities (IC50, mg/mL) of the FRCs were in the ranges of 1.05-3.26 and 0.13-0.18 mg/mL, respectively, and theangiotensin I converting enzyme inhibitory activity was in the range of 0.97-1.89 mg/mL.

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