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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/52901

Title: Hypochlesterolemic effect of compounded freshwater clam protein hydrolysate and Gracilaria.
Authors: Yu-Hsin Lin
Jenn-Shou Tsai
Lang-Bang Hung
Bonnie Sun Pan
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: Freshwater clam
Gracilaria
Protein hydrolysate
Insoluble dietary fibre
Bile acid
Hypocholesterol effect
Date: 2010-11
Issue Date: 2020-02-03T07:01:03Z
Publisher: Scisence Journals
Abstract: Abstract: The muscles of freshwater clam and whole Gracilaria powder (WG) were separately extracted using hot water. The residual meat was first freeze-dried, then hydrolysed at 50 °C by Protamex to obtain freshwater clam hydrolysate (PX5). The WG was separated into two fractions, designated as soluble (SDF) and insoluble dietary fibre (IDF). The in vitro bile acid-binding capacities and inhibition of micellar solubility of cholesterol were then investigated using the compounded PX5 and dietary fibre of WG or IDF. Assuming that bile acid binds to cholestyramine at 100%, the relative bile acid-bindings of PX5 and WG were 35.9% and 41.1%, respectively. Bile acid-binding of compounded PX5 and WG showed the best synergistic effect at a ratio of 1:3 (w/w) and relative bile acid-binding of 45.7%, significantly higher than PX5 and WG alone. After peptic digestion, the resulting inhibitions against cholesterol micelle formation in cholestyramine, PX5, WG and IDF were 97.6%, 18.5%, 30.8% and 49.3%, respectively.
Relation: 123(2) pp 395-399
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/52901
Appears in Collections:[Department of Food Science] Periodical Articles

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