Enhancing the anti-adipogenic activity of soy protein by limited hydrolysis with Flavourzyme and ultrafiltration

Food Chemistry

Volumn 122, Issue 1, 2010, Pages 243-248

  Tsou, May June ^a   Kao, Fuh Juin ^b   Tseng, Chun Kai ^c   Chiang, Wen Dee ^c  

^a CHUNG CHOU INSTITUTE OF TECHNOLOGY   (Taiwan)

^b MING CHUAN UNIVERSITY   (Taiwan)

^c TUNGHAI UNIVERSITY   (Taiwan)

Author keywords

3T3 L1 cell; Anti adipogenic activity; Flavourzyme; Limited hydrolysis; Soy protein; Ultrafiltration

Indexed keywords

BETA ACTIN; CCAAT ENHANCER BINDING PROTEIN ALPHA; CCAAT ENHANCER BINDING PROTEIN BETA; FLAVOURZYME; GLYCEROL 3 PHOSPHATE DEHYDROGENASE; PEROXISOME PROLIFERATOR ACTIVATED RECEPTOR GAMMA; PROTEIN HYDROLYSATE; SOYBEAN PROTEIN; UNCLASSIFIED DRUG;

ADIPOGENESIS; ANIMAL CELL; ARTICLE; CELL DIFFERENTIATION; CELL STRAIN 3T3; CONTROLLED STUDY; ENZYME ACTIVITY; GEL PERMEATION CHROMATOGRAPHY; HYDROLYSIS; LIPID STORAGE; MOLECULAR WEIGHT; MOUSE; NONHUMAN; PROADIPOCYTE; PROTEIN ANALYSIS; PROTEIN EXPRESSION; ULTRAFILTRATION; WESTERN BLOTTING;

EID: 77950574364     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.02.070     Document Type: Article

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