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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/37180

Title: 酵素水解與萃取條件對台灣蜆抗氧化性之影響
Effects of Enzymatic Hydrolysis and Extraction Condition on the Antioxidative Activity of Freshwater Clam
Authors: 邱思魁
Contributors: 國立臺灣海洋大學:食品科學系
NTOU:Department of Food Science
Keywords: ;抗氧化性;酵素水解;萃取條件
Freshwater clam;Antioxidative activity;Enzymatic hydrolysis;Extraction condition
Date: 2007-02-01
Issue Date: 2016-01-12T03:39:04Z
Publisher: 臺灣農業化學與食品科學
Abstract: Abstract:This study investigated the effect of enzymatic hydrolysis on antioxidative activity of freshwater clam, followed by comparing the differences in activity and chemical nature between the extracts prepared by different extraction conditions and fractionated by ion-exchange columns. Three commercial enzymes, flavourzyme, alcalase and protamex, were used respectively to hydrolyze the dry meat at 50℃ for up to 12 hours. With the exception of an increase in reducing power, the inhibition of linoleic acid peroxidation and scavenging α, α-diphenyl-β-picrylhydrazyl (DPPH) radical effect did not increase or even decreased in all hydrolysates. Hot water (HW), HW-80% ethanol (HW-EtOH), and EtOH extracts were then prepared from dry meat and determined at various concentrations. Results revealed that the antioxidative capacity of freshwater clam was contributed by low-molecule-weight components. The IC50 values measured for EtOH extract decreased to 5-8% of that for HW extract. Somewhat differences in the kinds of constituents and chemical natures between HW-EtOH and EtOH extracts were also obser.
Relation: 1(45),pp.37-45
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/37180
Appears in Collections:[食品科學系] 期刊論文

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