title: Biofunctional properties of enzymatic squid meat hydrolysate.
abstract: Squid is one of the most important commercial fishes in the world and is mainly utilized or consumed as sliced raw fish or as processed products. The biofunctional activities of enzymatic squid meat hydrolysate were determined to develop value-added products. Enzymatic squid hydrolysate manufactured by Alcalase effectively quenched 1,1-diphenyl-2-picrylhydrazyl radical, hydroxyl radical, and hydrogen peroxide radical with IC50 values of 311, 3,410, and 111.5 μg/mL, respectively. Angiotensin I-converting enzyme inhibitory activity of squid hydrolysate was strong with an IC50 value of 145.1 μg/mL, while tyrosinase inhibitory activity with an IC50 value of 4.72 mg/mL was moderately low. Overall, squid meat hydrolysate can be used in food or cosmetic industries as a bioactive ingredient and possibly be used in the manufacture of seasoning, bread, noodle, or cosmetics.
authors: Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangwon 210-702, Korea.
authors: Joon Hyuk
authors: JH
authors: Choi
authors: Institute of Drug Research & Development, Chungnam National University, Daejeon 305-764, Korea.
authors: Kyung-Tae
authors: KT
authors: Kim
authors: Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangwon 210-702, Korea.
authors: Sang Moo
authors: SM
authors: Kim
keywords: angiotensin I-converting enzyme; antioxidant; squid meat hydrolysate; tyrosinase