Antioxidative Properteies of Peptide Prepared from Tuna Cooking Juice Hydrolyzates with Orientase (Bacillus subtilis)

TUNG FANG Institutional Repository > 餐飲管理系 > 期刊論文 > Item 987654321/1244

jsp.display-item.identifier=請使用永久網址來引用或連結此文件: http://163.15.40.127/ir/handle/987654321/1244

题名:	Antioxidative Properteies of Peptide Prepared from Tuna Cooking Juice Hydrolyzates with Orientase (Bacillus subtilis)
作者:	Hsu, Kuo-Chian Lu, Geng-Hwang Jao, Chia-Ling 饒家麟盧更煌 (東方技術學院食品科技系)
贡献者:	東方技術學院食品科技系
关键词:	Antioxidative activity 1,1-Diphenyl-2-picrylhydrazyl(DPPH) Peptide Protein hydrolysate Tuna cooking juice Orientase
日期:	2009-06
上传时间:	2012-06-25 15:02:30 (UTC+8)
摘要:	The antioxidative activity of isolated peptides from of tuna cooking juice hydrolysates by orientase was determined. The results showed that, among the hydrolysates obtained under different hydrolysis time, the highest antioxidative activity and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging capacity were presented at 60 min. Then, the protein hydrolysate was subjected to a Sephadex G-25 gel filtration chromatography, and five major fractions were obtained. Peptide fractions ranging from 400 to 1500 Da showed the highest antioxidative activity among all fractions. The peptide fractions were further isolated using the two-step high performance liquid chromatography (HPLC-1 and HPLC-2), and six and three fractions were obtained, respectively. The final three antioxidative peptides comprised 4–10 amino acids sequences were observed, and the structures of the peptides were Pro-Val-Ser-His-Asp-His-Ala-Pro-Glu-Tyr (1305 Da), Pro-Ser-Asp-His-Asp-His-Glu (938 Da), and Val-His-Asp-Tyr (584 Da), respectively. We thus conclude that antioxidative hydrolysates from tuna cooking juice may be useful ingredients in food and nutraceutical applications.
關聯:	Food Research International, Vol.42 no.5-6, pp.647-652
显示于类别:	[餐飲管理系] 期刊論文

文件中的档案:

档案	描述	大小	格式	浏览次数
index.html		0Kb	HTML	1024	检视/开启

检视Licence

在TFIR中所有的数据项都受到原著作权保护.

TAIR相关文章

数据加载中.....