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Antioxidant activities and nutritional properties of Jeonyak prepared with beef bone stock and gelatin
- Authors
- Ku, Su Kyung; Seo, Dong Won; Kim, Sun Im; Sim, Ki Hyeon
- Issue Date
- Feb-2014
- Publisher
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
- Keywords
- Jeonyak; gelatin; oligosaccharide; antioxidant activity; amino acid
- Citation
- FOOD SCIENCE AND BIOTECHNOLOGY, v.23, no.1, pp 81 - 87
- Pages
- 7
- Journal Title
- FOOD SCIENCE AND BIOTECHNOLOGY
- Volume
- 23
- Number
- 1
- Start Page
- 81
- End Page
- 87
- ISSN
- 1226-7708
2092-6456
- Abstract
- The antioxidant activities and nutritional properties of Jeonyak made with beef bone stock and gelatin were investigated. Traditional Jeonyak (J1) was prepared with beef bone stock, whereas modified Jeonyak was made with gelatin and honey (J2) or with gelatin and oligosaccharides (J3). All 3 kinds of Jeonyak had antioxidant activities and J1 had the highest activity. The alpha-glucosidase inhibitory activity was measured to investigate the antidiabetic effect and J3 had the highest inhibitory activity of 80.47%. Glycine was the most abundant amino acid in all 3 kinds of Jeonyak. Both traditional and modified Jeonyaks have antioxidative and antidiabetic effects, suggesting that Jeonyak can be used as an effective traditional functional food.
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Collections - 전통예술학과 > 전통식생활문화전공 > 1. Journal Articles
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