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題名 | Optimization of Enzymatic Hydrolysis Conditions for Producing Soy Protein Hydrolysate with Maximum Lipolysis-Stimulating Activity=最適化酵素分解條件以生產具最高脂解促進活性的大豆蛋白水解物 |
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作者 | 高馥君; 鄒梅君; 高豪駿; 江文德; Kao, Fuh-juin; Tsou, May-june; Kao, Hao-chun; Chiang, Wen-dee; |
期刊 | Journal of Food and Drug Analysis |
出版日期 | 20110600 |
卷期 | 19:2 2011.06[民100.06] |
頁次 | 頁197-201+242 |
分類號 | 361.4 |
語文 | eng |
關鍵詞 | 分離大豆蛋白; 水解物; 脂解促進活性; 丙三醇釋放量; 3T3-L1脂肪細胞; Soy protein isolate; Hydrolysates; Lipolysis-stimulating activity; Glycerol release; 3T3-L1 adipocytes; |
英文摘要 | The optimum hydrolysis conditions of 2.5% (w/v) soy protein isolate (SPI) with 1% (w/w of SPI) Flavourzyme® for increasing glycerol release in mature 3T3-L1 adipocytes were investigated by response surface methodology (RSM). Higher glycerol release indicated higher lipolysis-stimulating activity. The independent variables were hydrolysis time (HT) 19.2 - 220.8 min, pH 5.32 - 8.68 and reaction temperature (RT) 33.2 - 66.8°C. Based on the response surface and contour plots, the optimum hydrolysis of SPI with Flavourzyme® for maximizing the glycerol release in the cells occurred at pH = 7.12, RT = 48.77°C and HT = 124.85 min. The F-value for lack of fit was not significant (p > 0.05), so the second order model was appropriate for describing the response surface. In addition, the model had a satisfactory coefficient of R2 (= 0.935) and was verified experimentally. |
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