- 期刊
酵素水解雞腿骨蛋白製備活性胜肽之研究Ⅱ：抗氧化性分析
The Study on Development of Bioactive Peptides Derived from Chicken Leg Bone Protein Ⅱ: Antioxidative Activity
摘要
The purposes of this study were to develop bioactive peptides obtained from hydrolysis of chicken leg bone protein by various enzymes. In previous researches hydrolysates derived from hydrolysis of chicken leg bone showed activities inhibiting in angiotensin Ⅰ converting enzyme (ACE). Further examination of antioxidative activity was carried out in this study. Results showed antioxidative activity of hydrolysate increased significantly after enzymatic hydrolysis (p＜0.05). Hydrolysates of Alcalase-treated chicken bone protein at 4 h of hydrolysis had the greater antioxidant abilities, but followed by reducing activity in scavenging of DPPH radical and inhibition on linoleic acid peroxidation, however. These results indicated chicken leg bone hydrolyzed by Alcalase showed greatest antioxidative activity and ACE inhibitory activity. Chicken leg bone had high potential to be utilized and produce antioxidative and ACE inhibitory peptides as an ingredient of functional food.
並列摘要
The purposes of this study were to develop bioactive peptides obtained from hydrolysis of chicken leg bone protein by various enzymes. In previous researches hydrolysates derived from hydrolysis of chicken leg bone showed activities inhibiting in angiotensin Ⅰ converting enzyme (ACE). Further examination of antioxidative activity was carried out in this study. Results showed antioxidative activity of hydrolysate increased significantly after enzymatic hydrolysis (p＜0.05). Hydrolysates of Alcalase-treated chicken bone protein at 4 h of hydrolysis had the greater antioxidant abilities, but followed by reducing activity in scavenging of DPPH radical and inhibition on linoleic acid peroxidation, however. These results indicated chicken leg bone hydrolyzed by Alcalase showed greatest antioxidative activity and ACE inhibitory activity. Chicken leg bone had high potential to be utilized and produce antioxidative and ACE inhibitory peptides as an ingredient of functional food.
延伸閱讀
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