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題 名 | 加熱處理後雞、鴨蛋與鹹鴨蛋蛋白液化學性質與膠體質地特性的變化=Changes in Chemical Properties and Texture Characteristic of Chicken, Duck and Salted Duck Egg White after Heating |
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作 者 | 黃健政; 蔡震壽; | 書刊名 | 嘉義大學學報 |
卷 期 | 68 2000.02[民89.02] |
頁 次 | 頁35-54 |
分類號 | 346.77 |
關鍵詞 | 蛋白; 加熱處理; 化學性質; 質地特性; Egg white; Heating; Chemical properties; Texture characteristic; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究乃探討雞、鴨蛋蛋白與鹽漬後的鹹鴨蛋蛋白液,經置於10~100℃的水浴後,其蛋白質之表面疏水基、硫氫基變化量與蛋白質分子凝聚程度,並比較在90℃加熱後,三者膠體之質地特性與微細結構。雞、鴨蛋與鹹鴨蛋蛋白之蛋白質分子組成中以卵白蛋白與伴白蛋白為主,其中伴白蛋白含量,雞蛋為鴨蛋或鹹鴨蛋的5倍,且較易受熱凝聚。雞蛋蛋白之硫氫基含量比鴨蛋或鹹鴨蛋蛋白為高,而鹽漬後的鹹鴨蛋蛋白則有較高的疏水性基。隨著溫度的增加(10-80℃),三者的疏水性基與表面硫氫基含量隨之上升。當加熱溫度至90℃時,雞蛋或鹹鴨蛋的疏水性基約為鴨蛋的1.4倍,雞蛋的表面硫氫基含量則為鴨蛋或鹹鴨蛋的2.5~5.1倍。鹹鴨蛋蛋白液加熱,獨度上升的程度大於雞蛋或鴨蛋,而加熱後所產生不溶物則以雞蛋為最少。鴨蛋蛋白加熱成膠後的膠強度與剛性度是雞蛋的1.5與1.7倍、鹹鴨蛋蛋白的1.5與2.4倍。雞、鴨蛋蛋白的加熱凝膠物,為球狀蛋日連續均一且緊密的網狀結構,而鹹鴨蛋蛋白的膠體則是不規則、不均一、不連續的凝集。 |
英文摘要 | This study was to investigate the chemical properties, texture characteristic and microstructure of chicken egg white (CEW), duck egg white (DEW) and salted duck egg white (SDEW) after heating. The ovalbumin and conalbumin are major proteins of the egg white. The conalbumin of CEW was 5 times more than DEW and SDEW, and which aggregated completely during heating. The surface sulfhydryl group of CEW was more than DEW and SDEW; the surface hydrophobic intensity of CEW or SDEW was more than DEW. Both surface hydrophobic intensity and surface sulfhyddryl group were increased with increasing heating temperature from 10 to 80℃. When heating up to 90℃, the surface hydrophobic intensity of CEW or SDEW were 1.4 times higher than DEW. The surface sulfhydryl group of CEW was 2.5~5.1 times higher than DEW or SDEW. The turbidity of SDEW increased with increasing heating temperature. The DEW gel’s had the highest gel strength and rigidity, which exhibited a directional, continuous, globular matrix with 3-dimensional growth, but the microstructure of SDEW gel’s was appear a unidirectional, large globular aggregates. |
本系統中英文摘要資訊取自各篇刊載內容。