ScholarWorks@경상국립대학교

초록

Enzymatic hydrolysates were prepared from steam-dried yellowfin tuna Thunnus albacares roe concentrate using var ious 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 bro melain (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.

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