期刊
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
卷 12, 期 4, 页码 335-346出版社
SAGE PUBLICATIONS LTD
DOI: 10.1177/1082013206067933
关键词
kamaboko; enzymatic hydrolysates; antioxidative activity; anti hypertensive effect
Enzymatic hydrolysates were prepared from commercially available kamaboko type samples using three gastrointestinal proteases and protein proteases. The yields of these hydrolysates were about 10-31% and these protein contents ranged from 62 to 533 mu g/mg per sample powder on their wet weight basis. The hydrolysates showed higher antioxidative activities and scavenging activities against active oxygen species such as hydroxyl radical and superoxide anion radical. Moreover, these hydrolysates exhibited high angiotensin I-converting enzyme inhibitory activites that were similar or higher than those from various fermented foods such as fish sauce, sake, soy sauce, vinegar, miso and natto. The antioxidative and antihypertensive activities of commercially available kamaboko type samples were not related to the colour of the samples. The results indicated that enzymatic hydrolysates from commercially available kamaboko type samples, whose health benefits are scientifically supported, have the potential to be an increasingly important component of a healthy lifestyle and to be beneficial to the public and the food industry.
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