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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/5795

Title: Bacillus subtilis YJ1 蛋白酶水解及併用乳酸菌發酵對大豆蛋白保健機能性之影響
Effect of Proteolysis by Bacillus subtilis YJ1 and Lactic Acid Bacteria Fermentation on the Functionality of Soybean
Authors: Zhuan-Yu Tsai
蔡顓宇
Contributors: NTOU:Department of Food Science
國立臺灣海洋大學:食品科學系
Keywords: Bacillus subtilis;蛋白酶;乳酸菌發酵;抗氧化
Date: 2006
Issue Date: 2011-06-22T08:38:09Z
Abstract: 本研究擬探討 Bacillus subtilis YJ1 生產蛋白酶之最適培養基組成,對大豆蛋白溶液進行水解,再利用乳酸菌 Lactobacillus plantarum BCRC 10069或Lactococcus lactis subsp. lactis BCRC 10791 發酵24小時,藉此增進大豆蛋白之保健功能性。結果顯示Bacillus subtilis YJ1 在複合培養基 (含skim milk 1.0%、soya meal 1.0%、glucose 0.5%、NaCl 0.5%、K2HPO4 0.25%) 於37 oC、150 rpm 震盪培養4天後中、鹼性蛋白酶活性分別為599.8及522.8 U/mL. min。利用該酵素液於50oC 水解大豆蛋白溶液0至4小時,當水解1小時後,由 SDS-PAGE 電泳分析及非蛋白質態氮含量發現蛋白質已快速被降解。大豆水解物再經乳酸菌 (LAB) 發酵24小時,不論是可溶性蛋白質、胜肽及總游離胺基酸含量都比 LAB 發酵前高,顯示乳酸發酵過程中亦可產生蛋白酶。大豆蛋白經四小時水解物後之產物清除DPPH 能力最高為56.1%、總抗氧化力(TEAC)為3.1 mM,但經不同乳酸菌發酵之產物其清除 DPPH 能力可高達90%;唯總抗氧化力則無明顯差異。大豆蛋白經四小時水解後產物併用 Lc. lactis subsp. lactis BCRC 10791 發酵24小時之產物,利用Amicon將其劃分為MW在1K Da以下、1-5K Da及5K Da以上,由抑制血管升壓素轉換酶 (ACE) 能力結果顯示抑制能力分別為69%、47% 及13%。根據上述實驗結果顯示以 Bacillus subtilis YJ1 酵素液水解大豆蛋白及併用乳酸菌發酵之產物具有提高蛋白質的消化率、抗氧化能力及抑制血管升壓素轉換酶能力。
This study was to investigate the optimal media for Bacillus subtilis YJ1 to produce proteases and to evaluate the functionally of those hydrolysates of soy bean after lactic acid bacteria fermentation. According to the data obtained, the modified medium containing 1% skim milk, 1% soy meal, 0.5% glucose, 0.5% NaCl, 0.25% K2HPO4 had highest neutral (599.8 U/mL.min) and alkaline proteases (522.8 U/mL.min) activities after 4 days incubation at 37 oC. SDS-PAGE and change in nonproteinous nitrogen indicated high degradation of soy bean proteins after 1 h hydrolysis with Bacillus subtilis YJ1 proteases at 50oC. The soluble proteins, peptides and total free amino acid increased significantly (p<0.05) after 24h LAB fermentation of soy bean hydrolysate, compared with those before hydrolysis or without LAB fermentation. The DPPH scavenging ability and TEAC of soy bean significantly increased after hydrolysis and further increased after 24h LAB fermentation. The peptides of the hydrolysates after 24h LAB fermentation with MW lower than 1000 Da could inhibit 69% of Angiotensin I Converting Enzyme (ACE), while those between 1000 and 5000 Da inhibited 47% of ACE based on the hydrolysis of hippuryl-L-Histidyl- L-Leucine (HHL). However, those with MW higher than 5 kDa could only inhibit 13% of ACE. According the data obtained in this study, the digestibility, antioxidant ability and inhibition of ACE activity of soy bean hydrolysates after 24h LAB fermentation could be significantly improved.
URI: http://ethesys.lib.ntou.edu.tw/cdrfb3/record/#G0M94320023
http://ntour.ntou.edu.tw/ir/handle/987654321/5795
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