Evaluation the functional properties of egg yolk protein enzymatic hydrolysate on prevent osteoporosis, regulation on lipid metabolism and inhibition of angiotensin I-converting enzyme activity

• Main Authors: Chou,Chanchi, 周千琪
• Other Authors: Liu,Liyun
• Format: Others
• Language: zh-TW
• Published: 2011
• Online Access: http://ndltd.ncl.edu.tw/handle/87067998929711694280

碩士 === 實踐大學 === 食品營養與保健生技學系碩士班 === 99 === Osteoporosis and hypertension are the health problem in recent years. Egg is a very important livestock products in our country. Egg yolk includes the rich lipid and the protein. In order to understand the function of health care in egg yolk protein hydrolysate to the human body, we cooked egg yolks than extracted with acetone and 95 % ethanol to remove most of lipid content, and residues were delipid egg yolk protein (DEYP). DEYP powders were individually hydrolyzed with papain, alcalase and flavourzyme. The optimal hydrolysis parameter : substrate concentration = 1.5 % ; enzyme and substrate ratio, E / S = 1：1000 ; pH = 7.0 ; temperature = 55 ℃ ; obtain the hydrolysates P4, P2F2, A2F2. We feed the SD rats with P4, P2F2, A2F2 to observe the bone mineral density, blood sugar, insulin, ALP activity, serum calcium, total cholesterol, LDL cholesterol, HDL cholesterol, triglyceride. Observed the experiment group and baseline group’s bone mineral density, blood sugar, insulin, ALP activity, serum calcium, showed no significantly with each other. This three enzyme hydrolysates had inhibition of ACE activity, IC50 values 17 ~ 92 µg /mL ; and the three hydrolysates were separated from ultrafiltration membrane with MWCO 5.0 KDa. The molecular weight lower than 5.0 KDa enzyme hydrolysates had inhibition of ACE activity, IC50 values 15 ~ 78 µg /mL. And the three enzyme hydrolysates were separated from ultrafiltration membrane and HPLC analysis .The molecular weight lower than 5.0 KDa enzyme hydrolysates had inhibition of ACE activity, IC50 values 21 ~ 350 µg /mL.