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

来源：

JOURNAL OF SUPERCRITICAL FLUIDS | 2019年 / 148卷

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

页码：130 / 136

页数：7

共 23 条

[1] Hydrolyzates produced from mackerel Scomber japonicus skin by the pressurized hydrothermal process contain amino acids with antioxidant activities and functionalities [J].