Dissertation > Excellent graduate degree dissertation topics show

Modification of Soybean Protein Hydrolysates by Fenton or Plastein Reaction and Its Impacts on Their Bioactivity

Author: GaoBo
Tutor: ZhaoXinHuai
School: Northeast Agricultural University
Course: Of Food Science
Keywords: Soy protein hydrolyzate Fenton reaction Protein-like reaction DPPH radical scavenging activity ACE inhibitory activity
CLC: TS214.2
Type: Master's thesis
Year: 2010
Downloads: 125
Quote: 2
Read: Download Dissertation

Abstract


Soy protein is the quality of the plant protein, and having functional properties such as emulsification, foaming and gelling, can be widely applied to various types of food. The protease hydrolyzed soy protein isolate hydrolyzate obtained has antioxidant, inhibiting ACE and other biologically active. In this study, the use of the Fenton reaction and protein-like reaction, respectively modified soy protein hydrolyzate, the two kinds of modification methods of the DPPH radical hydrolyzate clear activity and ACE inhibitory activity. Soybean protein hydrolyzate modified Fenton reaction (1) using the alkaline protease (Alcalase 2.4L FG) hydrolyzed soy protein isolate, 9% degree of hydrolysis of the soy protein hydrolyzate prepared scavenging DPPH radical IC50 value 2.92 mg / mL. (2) the use of the Fenton reaction modified soy protein hydrolyzate, and modified the composition of soy protein hydrolyzate generated by the UV method and the method of Lowry test Fenton reaction. Modified products significantly increased UV absorption at 280 nm, the Lowry method also shows that the modified product increase in absorbance at 750 nm. (3) Fenton reaction modified products DPPH radical scavenging activity evaluation results show that the modified product of the IC50 value of 1.36 ~~ 2.28 mg / mL, IC50 values ??below the soy protein hydrolyzate, indicating improved protein hydrolyzate modification reaction DPPH free radical scavenging activity. (4) The analysis of variance of the two factors Phe: H2O2 and the reaction time. Results Phe: the nature of the impact of H2O2 modified products extremely significant (P lt; 0.01), the reaction time was not significant (P gt; 0.05), indicating that the amount of Fenton's reagent add the main factors affecting the modification of the nature of the product. The 2. Soy protein hydrolyzate class protein response modifiers (1) using the alkaline protease hydrolyzed soy protein isolate prepared with the highest ACE inhibitory activity of soy protein hydrolyzate. The hydrolysis time of 4 h, hydrolysates ACE inhibitory activity, IC50 value of 1.45 mg / mL, the degree of hydrolysis of the hydrolyzate of 16.6%. (2) The response surface analysis study of soy protein hydrolyzate-like protein response modifiers conditions. A fixed reaction temperature of 30 ° C, and the free amino group in the reaction system to reduce the amount of response values, to obtain the optimum reaction conditions for: the enzyme added amount of 275 U / g of protein, substrate concentration of 45% (w / w), reaction time is 3 to 4 h. Various factors like protein reaction order was substrate concentration, reaction time, the amount of enzyme addition. (3) Preparation of 9 kinds of soy protein hydrolyzate of the protein-like reaction modified products, and their ACE inhibitory activity were analyzed. 9 types protein response modified product IC50 values ??in the range of of from 0.64 ~~ 1.30 mg / mL, were less than the IC50 values ??of the original hydrolyzate (1.45 mg / mL), indicating that the modified product of the ACE inhibitory activity increased. By class protein response modifiers 5 h the modified product the highest ACE inhibitory activity, IC50 value of 0.64 mg / mL. (4) response modifiers of the soy protein hydrolyzate and 3 class protein product was analyzed using size exclusion chromatography. The results show that modified by the protein-like reaction, the modified product macromolecular peptide generation, and the the macromolecular peptide peak area with the modified product ACE inhibitory activity of the same order;, high molecular weight class of proteins generated, modified products ACE inhibitory activity increased.

Related Dissertations

  1. Preparation of Duck Egg White Peptide by Enzymatic Hydrolysis and the Evaluation of Its ACE Inhibition and Antioxidation,TS253.1
  2. Preparation and Physicochemical Properties of ACE-inhibitory Peptides from Silkworm Pupae Protein,S886.9
  3. Study on Treatment of Dye Direct Blue 12B by Combined Process Usingiron-carbon Micro-Electrolysis and Fenton Oxidation,X791
  4. Study on the Preparation of Pork Flavoring by Hydrolyzing Soybean Protein,TS264.3
  5. Hydrolysis and Coupled Plastein Reaction on the Antioxidant Properties of Soybean Protein Hydrolysates,TS201.21
  6. The in Vitro ACE-Inhibitory and Antioxidant Activities of the Extracts Prepared from Mao-tofu,R285
  7. Studies on Physiological Activities and Processing Performance of Enzymolysis Products Hydrolyzed from Corn Proteins and Peanut Proteins,TS209
  8. The Chemistry Research of Bioactive Constituents of Isodon Excia in Changbai Mountain,S567.239
  9. Preparation of Active Peptides of Silkwormpupa Protein by Enzymatic Hydrolysis,S886.9
  10. Preparation of Naphthol by Photocatalysis,TQ243.13
  11. Modification of Casein Hydrolysates and Changes of Bioactivities,TS201.2
  12. Degradation of Phenol of High Concentration by FeAlO_x/MMT Catalyzed Fenton Reactions,X703
  13. Preparation of ACE Inhibitory Peptides by Coupling of Enzymatic Hydrolysis and Membrane Separation from Casein Non-Phosphopeptides,TQ464.7
  14. The Study of Mechanism and Therapy of HMGB1 in Renal Warm/Cold Ischemia Reperfusion Injury,R363
  15. Studies on Chemical Constituent and Antioxidation Activity of Polygonatum Odoratum,R282
  16. Screening and Fermentation Characteristics of Lactobacillus Helveticu with ACE Inhibitory Activity S in Traditional Fermented Milk,TS252.1
  17. Study on Screening of ACE Inhibitory Activity of Lactic Acid Bacteria and Its Fermentation Characteristics in Milk,TS201.3
  18. Ultrasonic Extraction of Silkworm Protein and the Biological Activity of Water-Soluble Peptides Prepared by Enzyme Hydrolyzation,TQ464.7
  19. The Degradation of PCBs by Iron and Manganese Oxides,X13
  20. Study on the Effect Appraisal and Factor Choice of Fenton Advanced Oxidation Processes at Room Temperature,X703

CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Food processing industry > Legume system for food > Soy-based food
© 2012 www.DissertationTopic.Net  Mobile