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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/46528

Title: Conditions for the induction of some selective enzymes from Bacillus subtilis and their hydrolysis ability against mackerel and gracilar (asparagus, Gracilaria verrucosa)
Authors: Li -Jung Yin
Pei -Chien Wu
Hsiu -Ho Cheung
Shann -Tzong Jiang
Contributors: 國立臺灣海洋大學:海洋生物研究所
Keywords: seaweed hydrolysate
enzymes from Bacillus subtilis
antioxidation ability
mackerel hydrolysate
Date: 2007
Issue Date: 2018-05-22T07:44:00Z
Publisher: Fisheries Science
Abstract: Abstract: This study was conducted to optimize the cultivation conditions for Bacillus subtilis to produce proteases, amylases and cellulase, and to further investigate the hydrolysis ability against mackerel and asparagus. The extracellular enzymes from B. subtilis after 2 and 4 days incubation in a modified medium, containing 1% skim milk, 1% soya meal, 0.25% starch, 0.25% K2HPO4, 0.5% NaCl and 0.05% MgCl2 were collected for the hydrolysis of asparagus and minced mackerel, respectively. Except for the α,α-diphenyl-β-picrylhydrazyl (DPPH) scavenging ability of the hydrolyzed asparagus, the trolox equivalent antioxidation capacity and DPPH scavenging ability of both samples increased significantly (P<0.05) after 1 h hydrolysis and further increased during elongated hydrolysis at 50°C. Sodium dodecylsulfate-polyacrylamide gel electrophoresis indicated severe degradation of muscle proteins during hydrolysis. Changes in reducing sugar, soluble proteins and peptides before/after hydrolysis suggested the extracellular enzymes from B. subtilis could effectively hydrolyze the mackerel or asparagus, and subsequently improve their antioxidation ability.
Relation: 73(3) pp.713-723
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/46528
Appears in Collections:[食品科學系] 期刊論文

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