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題名 | 不同反應時間之幾丁聚醣-葡萄糖梅納反應產物之抑菌性與幾丁聚醣對魚糕之保存效果=The Bacteriacide Effects on Chitosan-Glucose Maillard Reaction Products Obtained for Different Reaction Times and the Preservative Effects of Chitosan for Kamaboko |
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作者 | 黃俊儒; 陳榮輝; Huang, Jin-ru; Chen, Rong-huei; |
期刊 | 食品科學 |
出版日期 | 19970800 |
卷期 | 24:4 1997.08[民86.08] |
頁次 | 頁458-468 |
分類號 | 361.1928 |
語文 | chi |
關鍵詞 | 幾丁聚醣; 梅納反應產物; 抑菌性; 保存效果; 魚糕; Chitosan; Maillard reaction product; Bacteriacide; Preservative; Kamaboko; |
中文摘要 | 本報告在探討幾可聚醣( chitosan )與葡萄糖之梅納反應產物( Maillard Reaction Product;MRP )之抑菌性及幾丁聚醣對魚糕之保存效果。 梅納反應產物是以 80 %去乙醯程度之幾丁聚醣與葡萄糖混合, 經不同時間加熱所得之產物。 以此再分別調製成 0.025 %、0.05 %之幾丁聚醣 - 葡萄糖梅納反應產物 /0.5 %醋酸溶液與未經梅納反應處 理之幾丁聚醣 - 葡萄糖 /0.5 %醋酸溶液後,進行抑菌性試驗。 結果發現某些幾丁聚醣 - 葡萄糖梅納反應產物對 Bacillus subtilis、Bacullus cereus、Staphylococcus aureus、 Vibrio parahaemolyticus、Escherichia coli. 有抑菌效果, 而對上述微生物之抑菌效果 與梅納反應程度呈反比。魚糕分別添加 0.025 %與 0.05 %幾丁聚醣在 20 ℃與 5 ℃下貯 存,分別可延長貯存期限 1 及 2 天與 4 及 7 天。 從不同程度之幾丁聚醣 - 葡萄糖梅納 反應產物之抑菌效果可以間接證明:幾丁聚醣及其梅納反應產物之抑菌或保存效果與其游離 胺基之殘存量有關。 |
英文摘要 | This study explored the baceteriacide effects on Maillard reaction products (MRP) of chitosan and glucose obtained under different reaction times and the preservation effects of chitosan for kamaboko. Maillard reaction products were obtained by mixing 80% DD chitosan with glucose and heating at 65 ℃ for various times. 0.025% and 0.05% Maillard reaction products under various times and chitosan-glucose in 0.5% acetic acid solution were prepared to test their bacteriacide effect. Results showed that some maillard reaction products had bacteriacide effects against Bacillus subtilis, Bacillus cereus, Staphylococcus aureus, Vibrio parahaemolyticus and Escherichia coil. The bacteriacide effects of those chitosan Maillard reaction products against the above listed bacteria were inversely proportional to the duration of the reaction time needed to produce those products. Kamaboko contained 0.025% and 0.05% chitosan may extend its shelf life for 1 and 2 days; 4 and 7 days for those stored at 20 ℃ and 5 ℃ respectively. Based on different bacteriacide effect of Maillad reaction products obtained from different reaction times, the bacteriacide and preservation effect of chitosan-glucose Maillard reaction products or chitosan itself may relate to the amount of residual free amine group on the backbone of chitosan molecule. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。