碩士 / 國立高雄海洋科技大學 / 水產食品科學研究所 / 104 / The functional properties of ayu roe protein (AP), prepared from defatted ayu roe, and antioxidant activity of its enzymatic hydrolysates (AH) were studied. Protein is the main component in solid content of ayu roe because the protein, crude lipid and carbohydrate contents of ayu roe are 56, 26, and 11%, respectively. In the functional properties and characteristic analysis of AP, the protein solubility, buffer capacity, isothermal moisture, antioxidant activity and amino acid composition were determined. The results showed that AP had the highest and least protein solubility at pH 12 and pH 4, but had the highest buffer capacity at pH 2 and pH 12. In addition, the main molecular weight of AP is between 210 and 26 kDa. Lys, Ala, Leu, Glu, and Ser are its primary amino acids. Four hydrolytic procedures were employed to obtain antioxidant hydrolysates, AHC, AHA, AHB, and AHP. The main molecular weight of the four AHs is smaller than 26 kDa. Moreover, the four AHs display antioxidant activity in radical scavenging and plasmid DNA cleavage assay and no toxic effect on proliferation of Ca9-22 and M10 cells. Because AHA shows the highest yield and hydrolysis degree and noticeable antioxidant activity, ultrafiltrated AHA (UAHA) is purified by G25 gel filtration FPLC. The fraction UAHA-V obtained from gel filtration shows the highest protection effect on o plasmid DNA cleavage assay. UAHA-V is further chromatographed on a C18 column of HPLC. In my study, it indicates that AH has great potential for development in food additives and supplements.
| Identifer | oai:union.ndltd.org:TW/104NKIM0084019 |
| Date | January 2016 |
| Creators | Chiou, Yi-Chun, 邱益群 |
| Contributors | Yang,Jing-Iong, Chang, Hsueh-Wei, 楊景雍, 張學偉 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 120 |
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