參考文獻
王淑貞:黃麴菌及枯草菌超氧歧化之研究,靜宜大學食品營養學系碩士論文,(1999).向明:生物技術,田蔚城主編。九州圖書文物有限公司,(1996).
呂易珍:液態納豆應用於化妝品之研究。靜宜大學應用化學系碩士論文,(2004).李春蓮:Bacillus licheniformis 聚木糖分解酵素之純化與生化特性探討。國立屏東科技大學食品科學系碩士論文,(2000).邱子玲:自然環境及市售納豆產品中Bacillus分離株之特性分析及種類鑑
定,輔仁大學生命科學系碩士論文,(2004).
吳侑軒:液態黑納豆對於皮膚保健之研究。靜宜大學應用化學系碩士論文,(2004).范敏慧:枯草菌IMR-NK-1血纖維蛋白之純化及性質研究,靜宜大學食品營養學系碩士論文,(1994).高幸子:納豆抗氧化之研究,屏東科技大學食品科學系碩士論文,(2004).林麗菁:納豆枯草菌之液態培養及其產生納豆激之探討。屏東科技大學食品科學系碩士論文,(2004).
張文重:蛋白質分解酵素(構造 功能 進化及應用)。國立編譯館(1976).陳國誠:微生物酵素工程學。藝軒出版社(1989).
陳鴻章及金安兒:食品生物化學。偉明圖書有限公司(2001).
陳威銘:研發利用紅麴菌發酵生產機能性魚肉產品之新技術。國立台灣海
洋大學食品科學系碩士論文,(2003).
須見洋行:納豆治百病。培琳出版社。(1998).
須見洋行:納豆激的驚異療效。青春出版社。(2002).
許元勳:現代生物科技的新寵兒-神奇納豆菌。生物產業14(1):53-9 (2003).陳金山、除淑媛譯:圖解彩色基礎人體解剖與生理學 合記圖書出版社(2000).
陳淑茹:石蓮萃取物之抗氧化活性及抗致突變性研究。靜宜大學食品營養學系碩士論文,(2003).黃宗慶:攝食枯草菌發酵大豆、黑豆及薏仁對老鼠血液血纖維蛋白水解活
性及凝血作用之影響。靜宜大學食品營養學系碩士論文,(1999).
郭斐琪:枯草菌IMR-NK-1 強力血纖維蛋白之特性研究。靜宜大學食品營養學系碩士論文,(1995).
黃卓治、辛志勳、張文重:納豆菌之研究I納豆菌培養條件之檢討。屏東農專學報18:69-75 (1977a).黃卓治、辛志勳、張文重:納豆菌之研究II引絲納豆之製造。屏東農專學報18:76-80 (1977b).童雅玲:米麴菌蛋白水解與併用乳酸菌發酵對鯖魚肉機能性之影響。海洋大學食品科學系碩士論文,(2004).楊炯政:利用酵素水解白肉雞、鮭魚和文蛤肉作為保健食品基質之研究。中國文化大學生活應用科學研究所碩士論文,(2004).廖曉玲:新世紀醫學-納豆天然的藥用食品。安立出版社。台北,台灣(2002).
鄧德豐:應用微生物學。睿煜出版社。屏東,台灣(1996).
蘇遠志、黃世佑:微生物化學工程學。華香園出版社,(1994).
鄭靜桂:蛋白質之水解與水解液之利用。食品工業29(5):10-17(1997).
蘇遠志:納豆菌代謝產物的開發與應用。生物產業14(2):117-30(2003).蘇遠志:應用微生物學。華香園出版社(1999).
AmarowiczR, Shahidi F. 1997. Antioxidant activity of peptide fraction of capelin protein hydrolysates. Food Chemistry 58: 355–359.
Ammar YB, Matsubara T, Ito K, Iizuka M, Minamiura N. 2002. Some properties of levansucrase of Bacillus natto stabilized with periodate oxidized glucomannan.Enzyme and Microbial Technology 30:875-882.
Amos JA. 1955. The use of enzymes on the baking industry. J. Sci. Food Agric 6:489.
AOAC.1997.Offical Methods of Analysis. 16th ed. Association of official Analytical Chemists. Washington, DC, USA.
Astawan M, Wahyuni M, Yasuhara T, Yamada K, Tadokoro T, MaekawaA. 1995. Effects of angiotensin I - converting enzyme inhibitory substances derived from Indonesian drued-salted fish on blood pressure of rats. Biosci. Biotech. Biochem 59: 425-429.
Banerjee UC, Sani RK, Azmi W, Soni R.1999. Thermostable alkaline protease from Bacillus brevis and its characterization as a laundry detergent additive. Process Biochem 35 (1-2): 213-219.
Boldyrev AA,Gallant SC,Sukhich GT.1999.Camosine the protective anti-aging peptide.Bio Sci Reports 19:581-587.
Chan WKM,Decker EA,Chow CK,Boissonneault GA.1994.Effect of dietary Camosine on plasma and tissue antioxidant concentrations and on lipid oxidation in rat skeletal muscle lipids 29:461-466.
Chang CC, Ryu DD ,Park Y,Kim JY.1997. Enhancement of rice a-amylase production in recombinant Yarrowia lipolytica. J. Ferment. Bioeng 84(5): 421-427.
Chang CT, Fan MH, Kuo FC, Sung HY. 2000. Potent fibrinolytic enzyme from a mutant of Bacillus subtilis IMR-NK1. J Agric Food Chem 48:3210-3216.
Chen HM, Muramoto K,Yamauchi F.1995.Structural analysis of antioxidative peptides from soybean β-conglycinin. J. Agric. Food Chem 43(3): 574-578.
Chu I M, Lee C,Li TS. 1992. Production and degradation of alkaline protease in batch culture of Bacillus subtilis ATCC14416. Enzyme Microb.Technol 14: 755-761.
Decker EA,Crum AD,Calvert JT.1992.Differences in the antioxidant mechanism of carnosine in the presence of copper and iron. J. Agric.Food Chem 40: 756-759.
Decker EA,Ivanov V,Zhu BZ,Frei B.2001.Inhibition of low density lipoprotein oxidation by camosine and histidine .J Agric Food Chem 49:511-516.
Duh PD,Tu YY, Yen CC.1999.Antioxidative activity of water extract of Harng Tyur (Chrysanthemum morifolium Ramat). Lebensm- Wiss, Technol 32: 269-277.
Dziezak JD. 1986. Preservatives: Antioxidants. Food Technol., 40:94-102.
Erickson MC, Hultin HO. 1992. Influence of histidine on lipid peroxidation in sarcoplasmic reticulum. Archives of Biochemistry and Biophysics 292:427–432.
Farag AM, Hassan MA..2004.Purification, characterization and immobilization of a keratinase from Aspergillus oryzae. Enzyme and Microbial Technology 34:85-93.
Frokjaer S. 1994.Use of hydrolysates for protein supplementation. Food Technol 48(10):86-8.
Fujiwara N,Yamamoto K.1987. Production of alkaline protease in a low-cost medium by alkalophilic Bacillus sp. and properties of the enzyme. J. Ferment. Technol 65 (3): 345-348.
Giese J,.1996. Antioxidants: Tools for preventing lipid oxidation. Food Technology 50: 73-81.
GodfreyT, West S. 1996. Industrial Enzymoloy. Macmillan Press, London.
Gupta R, Beg QK,Lorenz p.2002.Bacterial alkaline protease molecular
approaches and industrial pplications.Appl.Microbiol.Biotechnol 59:15-32.
Halliwell B,Gutteridge JMC.1998.The chemistry of free radicals and related reactive species.In “Free Radicals in Biology and Medicine.”Halliwell B,Gutteridge JMC.Clarendon Press,Oxford 36-104.
Hoondal GS,Tiwari RP,Dahiya Q,Beg K.2002.Microbial alkaline Pectinases and their industrial applications:a review .Appl.Microbiol Biotech 59:409-418.
Hosoi T, Ametani A, Kiuchi K, Kaminogawa S. 2000. Improved growth and viability of Lactobacilli in the presence of Bacillus subtilis (natto), catalase, or subtilisin. Canadian Journal of Microbiology 46(10):892-897.
Iwai K, Nakaya N, Kawasaki Y, Matsue H. 2002. Inhibitory Effect of Natto, A Kind of Fermented Soybeans, on LDL Oxidation in Vitro . J Agric Food Chem 50:3592-3596.
Johnvesly B,Naik GR. 2001. Studies on production of thermostable alkaline protease from thermophilic and alkaliphilic Bacillus sp. JB-99 in a chemically defined medium 37:139-144.
Joo HS,Kumar CG., Park GC, Kim KT,Paik SR,Chang CS. 2002. Optimization of the production of an extracellular alkaline protease from Bacillus horikoshii 38:155-159.
Ju Ho Ko , Jun Peng Yan , Lei Zhu , Yi Peng Qi .2004. Identification of two novel fibrinolytic enzymes from Bacillus subtilis QK02_ Comp Biochem and Physiol Part C 137:65–74.
Kato T, Itaya T, Tahara T, Sugimoto M, Sato Y. 1990a. Preparation of uncooked semi-dry fermented sausage by lactic acid bacteria. Nippon Shokuhin Kogyo Gakkaishi 37(4): 248-255.
Kato T, Tahara T, Sugimoto M,Sato Y. 1990b. Proteolysis in semi-dry fermented sausage. Nippon Shokuhin Kogyo Gakkaishi 37(9): 715-721.
Keay L, Wildi BS.1970. Proteases of the genus Bacillus :neutral proteases.Biotech. Bioeng 7:179-212.
Kim W, Choi K, Kim Y, Park H, Choi J, Lee Y, OH H, Kwon I, Lee S. 1996. Purification and Characterization of a fibrinolytic enzyme producted form Bacillus sp. strain CK11-4 screened from Chungkook-Jang. Applied and Environmental Microbiology 62 (7):2482-2488.
Kole MM., Draper I.,Gerson DF.1988. Protease production by Bacillus subtilis in oxygen-controlled, glucose fed-batch fermentation.Appl. Microbiol. Biotechnol 28: 404-408.
Konosu S,Watanabe K,Shimizu T.1974.Distribution of nitrogenous constituents in the muscle extracts eight speciese of fish. Bull. Jap. Soc. Sci. Fish 40:909-914.
Kumar C, Takagi GH.1999.Microbial alkaline protease:from a bioindustrial viewpoint.Biotech.Adv17:561-594.
Lahl WJ, Braun SD.1994. Enzymatic production of protein hydrolysates for food use. Food Technol 48(10): 68-71.
Lee YS, Noguchi ,TNaito H. 1983. Naito: Intestinal absorption of calcium in rats given diets containing casein or amino acid mixture: the role of casein phosphopeptides. Br. J. Nutr 49: 67-76.
Mabrouk SS,Hashem AM,E1-Shayeb NMA, Ismail AM.1999. Optimization of alkaline protease productivity by Bacillus licheniformis ATCC 21415(69):155-159.
MacAllister RV. 1979. Nutritive sweeteners made form starch. Adv. Carbohydr. Chem. Biochem 36:15-9.
Malathi S,Chakraborty R.1991. Production of alkaline protease by a new Aspergillus flavus isolate under solid-substrate fermentation conditions for use as a depilation agent. Applied and Environmental Microbiology 57: 712-716.
Manachini PL.,Fortina MS, Parini C. 1998. Thermostable alkaline protease produced by Bacillus thermorubber: a new species of Bacillus. Appl Microbiol Biotechnol 28:409-413.
Mawadza C, Hatti-Kaul R, Zvauya R, Mattiasson B. 2000. Purification and characterization of cellulases produced by two Bacillus strains. J. Biotechno 83: 177-187.
Megias C, Yust MDM, Pedroche J, Giron-Calle LJ, Alaiz M, Millan F, Vioque J. 2004.Purification of an ACE inhibitory peptide after hydrolysis of sunflower (Helianthus annuus L.) protein isolates. J. Agric. Food. Chem 52: 1928-1932.
Neidleman SL. 1991. Historical perspective on the industrial uses of biocatalysts. In“Biocatalysts for Industry” 21-33. (Edited By Tonathan S.D.) Plenum Press, New York.
Nishimura T,Kato H. 1988. Test of free amino acid and peptides. Food Rev. Int 4(2): 175-194.
Okamoto G, Hayase F, Kato H. 1992. Scavenging of active oxygen species by glycated proteins. Biosci. Biotechnol. Biochem 56: 928-931.
Pan TZ,Lin SH.1991. Fermentative production of alkaline protease as detergent additive. J. Chinese Biochem. Soc 20 (1): 49- 60.
Peng Y, Huang Q, Zhang RH, Zhang YZ. 2003. Purification and characterization of a fibrinolytic enzyme produced by Bacillus amyloliquefaciens DC-4 screened from douchi, a traditional Chinese soybean food. Comp Biochem and Physiol Part B 134 :45-52.
RahmanR,NZA, Razak CN, Ampon K, Basri M, Yunus WMZW, Salleh, AB. 1994. Purification and characterization of a heat-stable alkaline protease from Bacillus stearothermophilus F1. Appl Microbiol Biotechnol 40:822-827.
Saiga A, Tanabe S, Nishimura T. 2003. Antioxidant activity of peptides obtained from porcine myofibrillar proteins by protease treatment. J. Agric. Food Chem 51: 3661-3667.
Schaich KM., Karel, M. 1975. Free radicals in lysozyme reacted with peroxidizing methyl linoleate. J. Food Sci 40:456-459.
Simic MG, 1988.Mechanisms of inhibition of free-radical processes in mutagenesis and carcinogenesis.Mutat.Res 202:377-386.
Sim MK,Xu CL.1997.Effect of oral feeding of BEC on the level fluid of the rat .Internal J of Food Sci and Nutr 48:113-117.
Sumi H, Hamada H, Nakanishi K, Hiratani H. 1990. Enhancement of the fibrinolytic activity in plasma by oral administration of Nattokinase I. Acta Haematol 84:139-143.
Sumi H, Hamada H, Tsushima H, Mihara H. 1988. A novel strong fibrinolytic enzyme (Nattokinase) in the vegetable cheese‘‘Natto’’. Fibrinolysis 2:67.
Tsukamasa Y, FukunotoK, AsaiM, TohmoY, Akahane Y, Suzuki F, Yasumoto K. 1989. Change in flavor constituents of pork sausage on curing under aseptic and conventional conditions. Nippon Shokuhin Kogyo Gakkaishi 36(4): 279-285.
U. K.Laemmli.1970.Cleavage oftructural proteins during the assembly of the head of bacteriophage T4.Nature 227:680-685.
Van den B,. Haenen R, Bast A. 1999.Applicability of an improved Trolox equivalent antioxidant capacity(TEAC) assay for evaluation of antioxidant capacity measurements of mixtures. Food Chem 66:511-517.
Wade AM,Tucker HN.1998.Antioxidant Characteristics of L-histidine J Nutr Biochem 9:308-315.
Wardlaw FB, Dick RL,Acton JC. 1990. Nonprotein nitrogen (NPN) and free amino acid contents of dry, fermented and nonfermented sausages. Meat Sci 27: 1-12.
Wergedahl H, Liaset B, Gudbrandsen OA, Lied E, Espe M, Muna Z, Mork S, Berge RK. 2004. Fish protein hydrolysate reduces plasma total cholesterol, increases the proportion of HDL cholesterol, and lowers acyl-CoA:cholesterol acyltransferase activity in liver of Zucker rats. J Nutr. 134(6):1320-1327.
Yashiro A, Oda S, Sugano M. 1985. Hypocholesterolemic effect of soybean protein in rats and mice after peptic digestion. J. Nutr 115: 1325-1336.
Zheng Zl, Zuo ZY , Liu ZG, Tsai KC , Liu AF, Zou GL. 2005.Construction of a 3D model of nattokinase, a novel fibrinolytic enzyme from Bacillus natto A novel nucleophilic catalytic mechanism for nattokinase .Journal of Molecular Graphics and Modelling 23:373–380.