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題名 | 內切型蛋白酶對虱目魚製成冷凍魚漿之影響=Effect of Endoproteases on Frozen Surimi Prepared from Milk Fish |
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作者 | 藍群傑; Lan, Chun-chieh; |
期刊 | 大仁學報 |
出版日期 | 19970300 |
卷期 | 15 1997.03[民86.03] |
頁次 | 頁1-16 |
分類號 | 439.74 |
語文 | chi |
關鍵詞 | 虱目魚; 內切型蛋白酶; 木瓜蛋白酶; 鳳梨蛋白酶; 魚漿; Milk fish; Endoproteases; Papain; Bormelain; Trypsin; Fish mince; |
中文摘要 | 虱目魚經冷凍再製成冷凍魚漿後,魚漿之肌動凝蛋白(actomyosin)抽出量、Ca�� -ATPase活性硫氫基(-SH)均減少,且魚漿之鹽溶性蛋白質經SDS-polyacrylamide gel電泳分析,亦發現肌凝蛋白重鍵(myosin heavy chain)與肌動蛋白(actin)之總量減,顯示魚肉蛋白質可能形成大分子的凝聚。 而經冷凍之虱目魚製成之煉製品,其穿破力(breaking force)、變形度(deformation)、膠強度(gel strength)及曲折試驗均降低。未冷凍之魚,在製作魚漿時添加0.5 %木瓜蛋白�t(papain)、0.5 %鳳梨蛋白�t(bormelain)和0.2%胰蛋白�t(trypsin)等蛋白質分解�t,對肌動凝蛋白抽出率和硫氫基多寡無明顯改變,但添加0.2%胰蛋白�t組,其硫氫基有稍增加的現象,Ca��-ATPase比活性和全活性則有下降趨勢,而由電泳圖發現分子量明顯減小,所製成煉製品之膠強度亦明顯下降。已凍藏過之魚,在製作魚漿時添加上述三種蛋白�t,肌動凝蛋白抽出率有增加的現象,硫氫基量則比未處理前稍減少,Ca��-ATPase活性則下降許多,在電泳圖上亦發生小分子出現,但比未凍藏魚經內切型蛋白�t處理時,小分子呈現的量較少,但製成煉製品時膠強度則比凍藏過之魚製成之煉製品有增加趨勢,此增加之量主要是穿破力增強之故。 |
英文摘要 | The extractability of actomyosin, Ca��-ATPase activity, SH group and SDS-polyacrylamide gel electrophoretic analysis of 0.6M KCl soluble protein indicated that the percentage of the myosin heavy chain and actin, indicative of actomyosin, decreased from the frozen surimi made of frozen milk fish Chanos chanos Forsskal). This is possibly related to the formation of disulfide bonds among fish protein molecules occurring with protein denaturation and aggregation. There fore, the surimi product had reduced gel forming ability containing breaking force, deformation and gel strength. The addition of papain (0.5%), bormelain (0.5%) and trypsin (0.5%) did not change the extractability of actomyosin and SH group of the frozen surimi prepared from unforzen milk fish. But the SH group were increared by addition of trypsin (0.2%). The three proteases decreased the actomyosin Ca��-ATPase activity, protein molecules weight and gel-forming properties of surimi product. The addition of papain 0.5%), bormelain (0.5%) and trypsin (0.2%) improved. the extractability of actomyosin of frozen surimi prepared from frozen milk fish. The gel strength and breaking force of surimi product were also increased. But they were not increased to the levels of the unfrozen fish. The SH group and Ca��-ATPase activity were lower than the frozen surimi without preatease treatment. On the other hand, the small protein molecules were lower than the unforzen milk fish. |
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