학술논문
Optimization of Response Surface Design and Blood Pressure-Lowering Constitutive Effect of Enzymatically Degraded Peptides from Tuna Dark Meats
이용수 9
- 영문명
- 발행기관
- East Asian Health Association
- 저자명
- Diya Zhang Heng Chi Jingjing Shi
- 간행물 정보
- 『Journal of East Asian Health』Vol.1 No.2, 17~25쪽, 전체 9쪽
- 주제분류
- 의약학 > 기타의약학
- 파일형태
- 발행일자
- 2024.09.30

국문 초록
Purpose - In order to optimize the process of enzymatic degradation of peptides from tuna dark meat and also to explore the hypotensive activity of the peptides.
Design/Methodology/Approach - Based on methodology, trypsin was used to treat the dark meat of tuna, to study the effects of material-liquid ratio, enzyme addition, temperature and time on the degree of hydrolysis (%) of the dark meat, to optimize the enzymatic process by using one-factor and response surface experiments, and to study the blood pressure-lowering activity of the enzymatic peptides obtained by in vitro experiments.
Findings - The results show that the optimal enzyme digestion temperature of the peptide by tuna dark meat trypsin was 50.44 ℃, the amount of enzyme added was 2.08%, and the enzyme digestion time was 5.89 h. The in vitro experiments yielded an IC50 value of hypertension inhibitory activity of 2.635 mg/ml, which proved that the enzyme-digested peptide had blood pressure-lowering activity, and provided a basis for the further utilization of the enzyme-digested peptide.
Research Implications - In the management of this paper, high-value utilization of aquatic resources is achieved by effective enzymatic digestion of tuna processing by-products to obtain bioactive peptides through enzymatic digestion technology.
영문 초록
목차
Ⅰ. Introduction
Ⅱ. Materials and Methods
Ⅲ. Results
Ⅳ. Discussion
Ⅴ. Conclusion
References
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