臺灣博碩士論文加值系統

本研究目的在於探討卵白蛋白質酵素水解物對鈣螯合能力的功能性。經胃蛋白酶和胰蛋白酶所得之水解物，以超過濾 (UF) 將水解物區分為U3-5、U1-3、U1 (分別代表是3-5 kDa、1-3 kDa 和1 kDa以下)的三種不同分子量分佈的超濾物 (ultrafiltrate)，三種超濾物產率是14.71%、9.45%、10.20%。其中以U3-5含量最高，然而U1-3有最高胺基濃度。對鈣的螯合能力試驗結果顯示，以超濾物U1-3的鈣螯合能力最高，為15.59 mg calcium /g protein。經in vitro鈣促進吸收實驗結果顯示，以超濾物U1的促鈣吸收率最高，為17.37 mg calcium /g protein。組成胺基酸分析指出，U1的主要胺基酸組成有Glu、Leu、Ala、Asp和Ser；U1-3的主要胺基酸組成有Glu、Thr、Asp、Leu和Val；U3-5的主要胺基酸組成有Glu、Asp、Ala、Leu和Ser，過去研究指出這些胺基酸與鈣有高度結合傾向，特別是Glu在三種超濾物中的胺基酸組成含量都是最高的，推測這些水解胜肽螯合鈣的活性，主要由異電荷吸引效應主導。

The objective of this study is to investigate the calcium binding activity of hydrolysates derived from egg white (EW) protein. EW protein was hydrolyzed by pepsin and trypsin. The hydrolysates (EWH) was ultrafiltrated by UF membranes with MWCO 5, 3 and 1 kDa and the three ultrafiltrates were named U3-5 (3-5 kDa), U1-3 (3-1 kDa) and U1 (below 1 kDa). U3-5 exhibited the highest yield. U1-3 displayed the highest calcium-binding activity (15.59 mg calcium /g protein) and amino group content. Evaluation of calcium bioavailability by in vitro simulated gastrointestinal test showed that U1 exhibits the highest calcium bioavailability activity (17.37 mg calcium /g protein). The main amino acids of U1, U1-3 and U3-5 are Glu, Leu, Ala, Asp, Ser, and Glu, Thr, Asp, Leu, Val, as well as Glu, Asp, Ala, Leu, and Ser, respectively. Previous studies indicated that these amino acids have high affinity with calcium. Moreover, Glu is the highest amount of amino acid composition of three ultrafiltrates. It is assumed that the effect of charge attraction enhances the calcium binding activity of the peptides from EW.

中文摘要........................................................I
英文摘要.......................................................II
誌謝.........................................................III
目錄..........................................................IV
圖目錄......................................................VIII
表目錄.........................................................X
壹、前言.......................................................1
貳、文獻整理....................................................3
一、雞蛋與卵白蛋白介紹...........................................3
(一)雞蛋.....................................................3
(二)卵白的組成................................................5
(三)卵白在食品科學上的研究應用...................................8
二、蛋白質水解酶之介紹..........................................10
(一)酶分類介紹...............................................10
(二)蛋白酶來源和應用介紹......................................11
(三)影響酶作用的因素.........................................13
(四)胃蛋白酶和胰蛋白酶........................................16
三、蛋白質水解物之介紹.........................................17
(一)蛋白質水解方式...........................................17
(二)胜肽與活性胜肽...........................................18
(三)食品衍生胜肽：從研究到應用.................................21
(四)來自卵白蛋白已被開發的活性胜肽..............................26
四、鈣質之介紹................................................29
(一)鈣的攝取來源.............................................29
(二)鈣的吸收與代謝...........................................30
(三)影響鈣吸收的因子..........................................32
五、膜過濾技術................................................34
參、材料與方法.................................................36
一、實驗材料..................................................36
(一)雞蛋卵白蛋白原料..........................................36
(二)實驗藥品.................................................36
1.卵白蛋白水解物製備........................................36
2.卵白蛋白水解物胺基濃度測定..................................37
3.卵白蛋白水解物鈣螯合能力測定................................37
4.卵白蛋白水解物in vitro促鈣吸收試驗..........................38
(三)實驗儀器.................................................39
二、實驗方法..................................................40
(一)實驗架構示意..............................................40
(二)試驗項目.................................................41
1.卵白蛋白粉末製備..........................................41
2.卵白酵素水解物製備........................................42
3.卵白酵素水解物以膜過濾進行分子量分組.........................42
4.卵白酵素水解物胺基濃度測定.................................43
5.卵白酵素水解物對鈣螯合能力測定..............................45
6.in vitro促進鈣吸收功能評估：體外消化透析法..................49
7.胺基酸組成分析...........................................52
8.統計分析................................................52
肆、結果與討論.................................................53
一、卵白蛋白質凍乾粉產率與酵素水解物產率..........................53
二、卵白蛋白酵素水解經超過濾(ultrafiltration)產物特徵探討.........54
(一)卵白蛋白酵素水解物依分子量超濾膜區分之各組超濾物產率...........54
(二)卵白蛋白酵素水解物胺基濃度.................................56
(三)卵白蛋白酵素水解物鈣螯合能力...............................60
(四)in vitro 促進鈣吸收功能..................................65
(五)胺基酸組成分析...........................................69
伍、結論......................................................78
陸、參考文獻...................................................79

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