利用酵素膜反应系统筛选促进脂解胜月太及其纯化、鉴定与动物功能验证.pdfVIP

行 利 精 類 行 年年 行 參理 理 利 年 年 目 錄 1. Introduction 1 2. Objective 1 3. Literature Review 1 4. Materials and Methods 1 5. Results 3 6. Discussion 5 7.計劃成果自評 6 8. References 6 0 1. Introduction The hydrolysis of soy protein can give rise to particularly interesting bioactive functions, such as immunostimulative activity (Chen et al., 1995), anti-oxidative activity (Moure et al., 2006), angiotensin-I converting enzyme inhibitory activity (Chiang et al., 2006), cholesterol-lowering activity (Tsou et al., 2009) and adipogenesis inhibitory activity (Tsou et al., 2010). Several reports have also indicated that fractionating dietary protein hydrolysates with optimum MWCO ultrafiltration membrane could further enhance their bioactivity (Chiang et al., 2008). In addition, a soy protein and its hydrolysate have been reported to reduce body fat of dietary obese rats and genetically obese mice (Aoyama et al., 2000). However, the effects of controlling soy protein degradation in terms of the degree of hydrolysis (DH) on lipolysis-stimulating activity have not yet been reported. DH is a useful way of monitoring the extent of protein degradation and is defined as the percentage of total peptide bonds in a protein that has been cleaved during hydrolysis (Adler-Nissen, 1982).