Sea cucumber (SC) or Stichopus japonicas is widely used in East Asia as a traditional medical component for the treatment of asthma, arthritis, and sinus congestion. The hydrolysate of SC (HSC) after treatment with a protease is also widely used as an ingredient for processed food application such as noodles. Tensile force and deformation are important texture properties of noodle. The peptides prepared by hydrolyzing SC could affect the tensile properties of noodle, as well as DPPH radical scavenging. The objectives of this study were to characterize the tensile properties, the texture properties, color, and DPPH radical scavenging of noodle with HSC and to determine an optimum formulation of dough with HSC for noodle. The HSC was prepared by hydrolyzing dried SC powder with distilled water (DW) and a protease, Protamex (Novozyme Nordisk, Bagsvaerd, Danmark). The tensile properties and antioxidant activity were used as major constraint functions for the optimization. The optimum ratio was determined as flour:water:HSC=69.27:22.48:7.05 (w/w). Increasing the amount of HSC in the formulation increased the tensile force but no significant difference was observed in the deformation.

서 론
 재료 및 방법
  실험재료
  추출액
  혼합물 설계법에 의한 실험 디자인
  반죽 및 면의 제조
  면의 인장도 측정
  DPPH 라디칼 소거능 측정
  조직감 측정
  면의 색도 측정
  통계적 분석
 결과 및 고찰
  HSC 함량에 따른 제면 조직감 특성 확인
  HSC 함량에 따른 면의 인장도
  HCS 함량에 따른 DPPH radical 소거능 결과
  HCS 함량에 따른 색도 결과
  혼합물 설계법 결과
  최적 배합비 도출
 요 약
 감사의 글
 참고문헌

• 유진실(강원대학교 식품생명공학과) | Jinsil Yoo
• 홍은실(강원대학교 식품생명공학과) | Eunsil Hong
• 홍광원(바이오 원) | Kwang Won Hong
• 윤원병(강원대학교 식품생명공학과) | Won Byong Yoon Corresponding author