Development of a Functional Beverage Containing Eel Protein Hydrolysate and Herbal Extracts

• Main Author: 蘇玫綺
• Other Authors: Jing-Iong Yang
• Format: Others
• Language: zh-TW
• Published: 2016
• Online Access: http://ndltd.ncl.edu.tw/handle/49726008255578762094

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.