원문정보
Effect of Temperature and pH on Trypsin Inhibitory Activity of Ethanol Extracts from Ecklonia cava
초록
영어
This study was performed to investigate the inhibitory activity of ethanol extract from Ecklonia cava (EE-EC) against trypsin and the stability of this activity under various heat and pH conditions. As a results, The EE-EC showed trypsin inhibitory activity of 77, 54, and 32% at concentrations of 5, 2.5, and 1 mg/mL and was not affected by the heat treatment conditions used in this study. Whereas trypsin inhibitory activity of EE-EC was stable in the pH range of 2-8, but decreased with pH treatment of pH 10 compared with the control. Therefore, the EE-EC could be useful as a natural and functional agent.
목차
1. 서론
2. 재료 및 방법
2.1. 재료 및 시약
2.2. 추출
2.3. pH 측정
2.4. 색도측정
2.5. Trypsin 저해 활성
2.6. 열처리
2.7. pH 안정성
2.8. 통계처리
3. 결과 및 고찰
3.1. 수율
3.2. 색도 및 pH
3.3. 감태 에탄올 추출물의 trypsin 저해활성
3.4. 열처리에 의한 trypsin 저해활성 변화
3.5. pH 처리에 의한 trypsin 저해활성 변화
4. 결론
감사
References