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|Title: ||INHIBITION OF LIPOXYGENASE AND BLOOD THINNING EFFECTS OF MACKEREL PROTEIN HYDROLYSATE|
|Authors: ||WHAE-LING CHUANG;BONNIE SUN PAN;JEW-SHOU TSAI|
|Issue Date: ||2016-01-15T06:13:55Z
|Publisher: ||Journal of Food Biochemistry|
|Abstract: ||Abstract:Mackerel (Scomber australasicus) muscle was homogenized with deionized
water at a ratio of 35: 70 (w/w) for 2 min, boiled for 10 min, and then cooled.
Protease N was added to hydrolyze the homogenate at 50C for 2 h, then heated at
90C for 10 min to stop the reaction. The supernatant obtained after centri@gation
andfiltration was the mackerel protein hydrolysate (MPH). It showed inhibitory
efects on both lipoxygenase (LOX)-catalyzed and hemoglobin (Hb)-catalyzed
oxidation of arachidonic acid and linoleic acid. Similar inhibitory effects were
found on LOX'S of soybean, tilapia gill and grey mullet gill.
Blood thinning effects were observed in-vitro by mixing MPH with red blood
cells. The addition of MPH resulted in a reducedfluid consistency fiom 0.03 to
0.02, and an increasedflow behavior indexfiom 0.67 to 0.87 indicative of ajlow
behavior becoming closer to Newtonian type and a thinning consistency.
|Appears in Collections:||[食品科學系] 期刊論文|
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