Purification and identification of lipolysis-stimulating peptides derived from enzymatic hydrolysis of soy protein》.pdf

Food Chemistry 138 (2013) 1454–1460 Contents lists available at SciVerse ScienceDirect Food Chemistry journal homepage: www.elsevi /locat e/foodchem Purification and identification of lipolysis-stimulating peptides derived from enzymatic hydrolysis of soy protein May-June Tsou a, Fuh-Juin Kao b, Hsi-Chi Lu c, Hao-Chun Kao c, Wen-Dee Chiang c,⇑ a Department of Culinary Arts, Chung Chou University of Science and Technology, 6 lane 3 Sec. 3 Shanchiao Rd., Yuanlin Changhua 51003, Taiwan, ROC b Department of Hospitality Management, Ming Chun University,5 De-Ming Rd., Gui Shan District, Taoyuan County 333, Taiwan, ROC c Department of Food Science, Tunghai University, 181 Sec. 3 Taichung Kan Rd., Taichung 40704, Taiwan, ROC a r t i c l e i n f o a b s t r a c t Article history: The aim of this study was to purify and identify lipolysis-stimulating peptides derived from Received 28 August 2012 Flavourzyme-soy protein isolate (SPI) hydrolysate (F-SPIH). Glycerol release was employed as a marker Received in revised form 15 October 2012 for lipolysis in 3T3-L1 adipocytes. A higher glycerol release represents a better lipolysis-stimulating activ- Accepted 24 October 2012 ity. The peptide fraction with highest glycerol release obtained from F-SPIH fractionated by sequential Available online 16 November 2012 ultrafiltration membranes was further purified using gel filtration chromatography and two steps of reverse-phase high-