감태(Ecklonia cava ) 에탄올 추출물의 α -Amylase 저해활성에 미치는 열 및 pH의 영향 = Effects of Heat and pH Treatments on α -Amylase Inhibitory Activity of Ecklonia cava Ethanol Extract

다국어 초록 (Multilingual Abstract)

This study examined the inhibitory activity of Ecklonia cava (EC) against α-amylase to evaluate the availability of EC extract as a functional food agent. To verify the inhibitory activity of EC against porcine pancreatic α-amylase,potato starch was used as a substrate. This analysis revealed that EC ethanol extract exhibited high α-amylase inhibitory activity. For potential application within the food industry, the stability of the activity of EC ethanol extract under various heat and pH conditions was examined. The α-amylase inhibitory activity of EC ethanol extract was not affected by the heat and pH treatment conditions used in this study. These results suggest that EC has the potential for development as a functional food agent.

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