Physiological activities and bioactive compound from laver (Pyropia yezoensis) hydrolysates by using subcritical water hydrolysis

被引:36
作者
Park, Jin-Seok [1 ]
Jeong, Yu-Rin [1 ]
Chun, Byung-Soo [1 ]
机构
[1] Pukyong Natl Univ, Dept Food Sci & Technol, 45 Yongso Ro, Busan 48513, South Korea
基金
新加坡国家研究基金会;
关键词
Laver (Pyropia yezoensis); Subcritical water hydrolysis; Hot water & ethanol extraction; Antioxidant; Amino acids; AMINO-ACIDS; DECOMPOSITION; EXTRACTION; KINETICS;
D O I
10.1016/j.supflu.2019.03.004
中图分类号
O64 [物理化学(理论化学)、化学物理学];
学科分类号
070304 ; 081704 ;
摘要
This study aimed to create P. yezoensis hydrolysates, via subcritical water hydrolysis (SWH), which can enhance food functionality. P. yezoensis hydrolysates were produced at (120 to 230) degrees C and 30 bar. Extraction was performed using hot water and ethanol for comparison. The maximum radical-scavenging activity of DPPH and ABTS was (16.63 +/- 0.20) mg trolox/g dried mass and (19.45 +/- 0.07) mg trolox/g dried mass, respectively. The total phenolic, protein, and reducing sugar content was (14.29 +/- 0.33) mg gallic acid/g dried mass, (20.21 +/- 0.27) g BSA/100 g dried mass, and (158.40 +/- 2.12) mg glucose/g dried mass, respectively. The total sugar content did not significantly change from 120 degrees C to 180 degrees C but decreased at higher temperatures. Free amino acid contents decreased as temperature increased to > 120 degrees C. Results showed that both hot water extraction and ethanol extraction are not superior to SWH.
引用
收藏
页码:130 / 136
页数:7
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