蛋白質之胃蛋白酶水解物對脂質氧化的影響

Translated title of the contribution: Effect of pepsin-digesed hydrolysate derived from food protein on lipid oxidation

J. R. Chen, Y. S. Yu, C. F. Chen, H. W. Chang, S. C. Yang

Research output: Contribution to journalArticle

Abstract

This study was performed to investigate the antioxidative effects of hydrolysates derived from casein, soybean protein and chlorella protein. All types of protein were hydrolyzed with pepsin, then, purifled with ion exchange resin and gel filtration. The molecular weights of hydrolysates from the various proteins were between 250 to 5000. The hydrolysates of casein, soybean protein and chlorella protein were placed into the same reaction system with linoleic acid. The antioxidative activities were determined by quantifying the lipid peroxidation product in the reaction system with a ferric thiocyanate test on days 1, 3, 7, 14, and 21. Deionized water and BHT were used as the control and positive control. All hydrolysates showed the antioxidative effects. The antioxidative effects of hydrolysates from casein and soy proteins were higher than the hydrolysates from chlorella protein.

Translated title of the contributionEffect of pepsin-digesed hydrolysate derived from food protein on lipid oxidation
Original languageTraditional Chinese
Pages (from-to)226-231
Number of pages6
JournalNutritional Sciences Journal
Volume25
Issue number4
Publication statusPublished - 2000

Keywords

  • Antioxidant activity
  • Casein
  • Chlorella protein
  • Ferric thiocyanate test
  • Hydrolysate
  • Soybean protein

ASJC Scopus subject areas

  • Food Science
  • Medicine (miscellaneous)

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