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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/49069

Title: 海木耳蛋白質分離與其潛在活性胜肽分析
Isolation and characterization of proteins from Sarcodia montagneana and their potential bioactivies
Authors: Minguel, Jessica
潔西卡
Contributors: NTOU:Department of Food Science
國立臺灣海洋大學:食品科學系
Keywords: BIOPEP;海木耳;功能性;活性胜肽;BIOPEP
BIOPEP;Sarcodia montagneana;functional properties;bioactive peptides;BIOPEP
Date: 2017
Issue Date: 2018-08-22T06:42:16Z
Abstract: 基於海木耳 (Sarcodia montagneana) 有潛力作為替代性的蛋白質來源,對其進行蛋白質萃取,本研究對於蛋白質分離物之功能性與其潛在活性胜肽進行分析。海木耳粉末粗蛋白含量為 14.11 ± 0.19%,而其蛋白質萃取方式分別在兩種溶液中進行: (1) 水萃取產物之產率 (1.84 ± 2.02%) 顯高於 (2) 鹼萃取產物 (0.53 ± 0.58%),蛋白質含量分別為 73.78 ± 1.46% 與 91.63% ± 5.77% 無顯著差異。在 pH 12 下得到之水萃物與鹼萃物皆有最高的溶解度,分別為 29.70 ± 4.93% 和 84.82 ± 4.61%。水萃物之保水性 (11.32 ± 0.17 ml H2O/g) 顯著高於鹼萃物 (8.21 ± 0.60 ml H2O/g),而在保油性方面分別為4.06 ± 0.76 ml oil/g 與 4.32 ± 0.67 ml oil/g。水萃物與鹼萃物之起泡力於 pH 10 下達最高,分別是43.54 ± 6.96% 與 63.12 ± 12.98%。水萃物與鹼萃物分別和大豆油產生之最穩定乳化物之E1350 為 65.69 ± 1.16% 和 59.05 ± 1.65%。此外也對海木耳的蛋白質進行蛋白質體學分析,並以BIOPEP 資料庫判斷鑑定出的蛋白質之潛在活性胜肽。BIOPEP的預測結果顯示海木耳之蛋白質序列含有最多的抑制 DPP-IV 胜肽 (胜肽頻率最高),其他高頻率的活性胜肽還包括抑制ACE的胜肽、抗氧化胜肽、離子流或胃黏膜活性之調節劑與葡萄糖攝取或血管活性物質釋放之促進劑。使用 BIOPEP 進行模擬酵素切割的結果顯示,Ficain、胃蛋白酶、蛋白酶 K、木瓜酵素和 胰彈性蛋白酶 可釋放出較多數量的活性胜肽。本研究結果說明海木耳的蛋白質,有潛力作為一個廉價的蛋白來源應用於食品或其他領域中以增加其價值。
As a potential alternative protein source, Sarcodia montagneana, was subjected to protein extraction. The protein isolates (PI) were evaluated for their functional properties and potential bioactive peptides. The seaweed powder had a 14.11 ± 0.19% crude protein. The protein extraction was done in two solutions: (1) aqueous (Aq), with a higher yield (1.84 ± 2.02%) than with (2) alkaline (Alk), (0.53 ± 0.58%), having a protein content of 73.78 ± 1.46% and 91.63% ± 5.77%, respectively, and with no significant difference. At pH 12, both Aq and alk PIs attained the highest solubility with 29.70 ± 4.93% and 84.82 ± 4.61%, respectively. The water-holding capacity (WHC) of Aq PI (11.32 ± 0.17 ml H2O/ g PI) was significantly higher than the Alk PI (8.21 ± 0.60 ml H2O/g PI). The oil-holding capacities (OHC) of the PIs were 4.06 ± 0.76 ml oil/g PI and 4.32 ± 0.67 ml oil/g PI, respectively. The highest foam capacity was reached at pH 10 for Aq PI (43.54 ± 6.96%) and Alk PI (63.12 ± 12.98%). The most stable emulsion was formed with soybean oil for both PIs with Aq E1350= 65.69 ± 1.16% and Alk E1350= 59.05 ± 1.65%. Proteomic techniques were also carried out. The BIOPEP database was used to determine potential peptides with reported bioactivities of the identified proteins. The predictive results showed that S. montagneana have the highest occurrence of peptides as DPP IV inhibitors, with other high frequency bioactive peptides, ACE inhibitors, antioxidants, ion flow or stomach mucosal membrane activity regulators and glucose uptake or vasoactive substance release stimulants. With BIOPEP’s in silico hydrolysis, it showed that ficain, pepsin (pH > 2), proteinase K, papain and pancreatic elastase released greater numbers of bioactive peptides than other proteases. The results suggest the potential of S. montagneana PI as an inexpensive protein source to be incorporated into several value-added food products and other suitable applications.
URI: http://ethesys.lib.ntou.edu.tw/cgi-bin/gs32/gsweb.cgi?o=dstdcdr&s=G0010432070.id
http://ntour.ntou.edu.tw:8080/ir/handle/987654321/49069
Appears in Collections:[食品科學系] 博碩士論文

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