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.

Original languageTraditional Chinese
Pages (from-to)226-231
Number of pages6
JournalNutritional Sciences Journal
Volume25
Issue number4
Publication statusPublished - 2000

Fingerprint

Chlorella
Soybean Proteins
Pepsin A
pepsin
hydrolysates
protein sources
Protein Hydrolysates
lipid peroxidation
Lipids
Food
soy protein
Ion Exchange Resins
Butylated Hydroxytoluene
Proteins
proteins
Linoleic Acid
casein
Lipid Peroxidation
Gel Chromatography
ion exchange resins

Keywords

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

ASJC Scopus subject areas

  • Food Science
  • Medicine (miscellaneous)

Cite this

蛋白質之胃蛋白酶水解物對脂質氧化的影響. / Chen, J. R.; Yu, Y. S.; Chen, C. F.; Chang, H. W.; Yang, S. C.

In: Nutritional Sciences Journal, Vol. 25, No. 4, 2000, p. 226-231.

Research output: Contribution to journalArticle

Chen, JR, Yu, YS, Chen, CF, Chang, HW & Yang, SC 2000, '蛋白質之胃蛋白酶水解物對脂質氧化的影響', Nutritional Sciences Journal, vol. 25, no. 4, pp. 226-231.
Chen, J. R. ; Yu, Y. S. ; Chen, C. F. ; Chang, H. W. ; Yang, S. C. / 蛋白質之胃蛋白酶水解物對脂質氧化的影響. In: Nutritional Sciences Journal. 2000 ; Vol. 25, No. 4. pp. 226-231.
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title = "蛋白質之胃蛋白酶水解物對脂質氧化的影響",
abstract = "本研究將大豆蛋白、酪蛋白、綠藻蛋白以胃蛋白酶處理,所得試料再以陽離子交換樹脂及凝膠過濾精製,而得到的蛋白質酵素水解物,作為抗氧化試驗的樣品。各種蛋白質酵素水解物之分子量分布在250~5000之間。將大豆蛋白、酪蛋白、綠藻蛋白水解物與亞麻油酸置於同一反應系中,並以合成抗氧化劑BHT作為陽性對照、去離子水為控制試驗,分別在第1、3、7、14、21天以硫氰酸鐵試驗定量反應系中的脂質過氧化產物。結果顯示:3種蛋白質之水解物具有某程度的抗氧化活性。酪蛋白水解物以及大豆蛋白水解物在抗氧化試驗期間,脂質過氧化物的吸光值一直保持於0.35以下;而綠藻蛋白水解物組在第14天時,其過氧化產物吸光值超過了實驗初設定值的0.35。酪蛋白及大豆蛋白水解物的抗氧化能力大於綠藻蛋白。",
keywords = "Antioxidant activity, Casein, Chlorella protein, Ferric thiocyanate test, Hydrolysate, Soybean protein, 大豆蛋白, 酪蛋白, 綠藻蛋白, 水解物, 抗氧化能力, 硫氰酸鐵試驗",
author = "Chen, {J. R.} and Yu, {Y. S.} and Chen, {C. F.} and Chang, {H. W.} and Yang, {S. C.}",
year = "2000",
language = "繁體中文",
volume = "25",
pages = "226--231",
journal = "Journal of the Chinese Nutrition Society",
issn = "1011-6958",
publisher = "臺灣營養學會",
number = "4",

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TY - JOUR

T1 - 蛋白質之胃蛋白酶水解物對脂質氧化的影響

AU - Chen, J. R.

AU - Yu, Y. S.

AU - Chen, C. F.

AU - Chang, H. W.

AU - Yang, S. C.

PY - 2000

Y1 - 2000

N2 - 本研究將大豆蛋白、酪蛋白、綠藻蛋白以胃蛋白酶處理,所得試料再以陽離子交換樹脂及凝膠過濾精製,而得到的蛋白質酵素水解物,作為抗氧化試驗的樣品。各種蛋白質酵素水解物之分子量分布在250~5000之間。將大豆蛋白、酪蛋白、綠藻蛋白水解物與亞麻油酸置於同一反應系中,並以合成抗氧化劑BHT作為陽性對照、去離子水為控制試驗,分別在第1、3、7、14、21天以硫氰酸鐵試驗定量反應系中的脂質過氧化產物。結果顯示:3種蛋白質之水解物具有某程度的抗氧化活性。酪蛋白水解物以及大豆蛋白水解物在抗氧化試驗期間,脂質過氧化物的吸光值一直保持於0.35以下;而綠藻蛋白水解物組在第14天時,其過氧化產物吸光值超過了實驗初設定值的0.35。酪蛋白及大豆蛋白水解物的抗氧化能力大於綠藻蛋白。

AB - 本研究將大豆蛋白、酪蛋白、綠藻蛋白以胃蛋白酶處理,所得試料再以陽離子交換樹脂及凝膠過濾精製,而得到的蛋白質酵素水解物,作為抗氧化試驗的樣品。各種蛋白質酵素水解物之分子量分布在250~5000之間。將大豆蛋白、酪蛋白、綠藻蛋白水解物與亞麻油酸置於同一反應系中,並以合成抗氧化劑BHT作為陽性對照、去離子水為控制試驗,分別在第1、3、7、14、21天以硫氰酸鐵試驗定量反應系中的脂質過氧化產物。結果顯示:3種蛋白質之水解物具有某程度的抗氧化活性。酪蛋白水解物以及大豆蛋白水解物在抗氧化試驗期間,脂質過氧化物的吸光值一直保持於0.35以下;而綠藻蛋白水解物組在第14天時,其過氧化產物吸光值超過了實驗初設定值的0.35。酪蛋白及大豆蛋白水解物的抗氧化能力大於綠藻蛋白。

KW - Antioxidant activity

KW - Casein

KW - Chlorella protein

KW - Ferric thiocyanate test

KW - Hydrolysate

KW - Soybean protein

KW - 大豆蛋白

KW - 酪蛋白

KW - 綠藻蛋白

KW - 水解物

KW - 抗氧化能力

KW - 硫氰酸鐵試驗

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M3 - 文章

AN - SCOPUS:0034502310

VL - 25

SP - 226

EP - 231

JO - Journal of the Chinese Nutrition Society

JF - Journal of the Chinese Nutrition Society

SN - 1011-6958

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