| Summary: | 碩士 === 國立高雄海洋科技大學 === 水產食品科學研究所 === 104 === According to the results of previous studies in Dr Yang’s laboratory,the protein hydrolysate with antioxidant properties and inhibitory activity of angiotensin-converting enzyme (ACE) was produced by the enzymatic (A, B, C, and D) were made by the mix of the hydrolysate with 6 herbal extract solutions according to different proportions. The four beverages were evaluated their antioxidant properties, inhibitory activity of ACE, and sensory evaluation. In the four formula beverages, B formulation displayed the highest DPPH radical scavenging and reducing power. Moreover, all of Moreover, all of A, B, C and D demonstrated significant inhibitory activity of ACE.In addition, B and D showed higher tasting test scores among four. Therefore, B formulation was assumed the most potential for development of a functional beverage.
Key words: eel, protein hydrolysate, antoxidant activity, inhibitory activity of angiotensin-converting enzyme,functional beverage.
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