Abstract
This research was done to verify the inhibitory activity of water extracts from Ecklonia cava(WE-EC) against trypsin and the effects on various temperature and pH conditions. The WE-EC showed high trypsin inhibitory activity of 76, 62 and 60% at concentrations of 5, 2.5 and 1 ㎎/㎖, respectively. In all heat treatments excepted for two conditions, such as 100℃ for 20 min and 121℃ for 15 min, the inhibitory activity was stable compared with the untreated group. With regard to pH stability, the WE-EC showed no significant changes at pH 2～8, but somewhat decreased inhibitory activity was revealed at pH 10. Therefore, the WE-EC could be used in the food industry as a natural trypsin inhibitor.
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