查詢結果分析
來源資料
頁籤選單縮合
題名 | 海菜膠噴霧乾燥粉末的乳化特性= |
---|---|
作者 | 蔡震壽; 郭玉華; |
期刊 | 食品科學 |
出版日期 | 19941200 |
卷期 | 21:6 1994.12[民83.12] |
頁次 | 頁413-423 |
分類號 | 439.72 |
語文 | chi |
關鍵詞 | 海菜; 黏質物; 乳化特性; 膠體層析法; Monostroma nitidum; Mucilage; Emulsifying properties; Gel permeation chromatography; |
中文摘要 | 以海菜為原料,用熱水抽取可溶性物質,其中以多醣類與蛋白質為主,並以噴霧乾燥法製得粉末,在不同條件下,探討此海菜膠噴霧粉末的乳化特性。海菜膠之臨界微胞濃度值為l mg/ml 。油添加量的增加ㄝ(0.05~0.5,v/v) ,可提高乳化活性及乳化安定性至 61.0 及57.0%。利用膠體層析法來觀察海菜膠溶液,得知吸附在油水界面膜上以低分子量區域中的蛋白質佔較多量。海菜膠的乳化特性亦受溶液 pH 值的影響,調整溶液之 pH 值為 3.0 時,形成乳化物之黏度、蛋白質之吸附量、乳化活性及乳化安定性最佳,其次為 pH 7.4 溶液,pH 10.0 溶液最差。5%分離大豆蛋白質溶液中添加 0.02 %海菜膠,則其乳化活性即可達100%。配製二者混合溶液,經噴霧乾燥製成粉末,其乳化能力亦優於單獨分離大豆蛋白質。 |
英文摘要 | The emulsifying properties of spray-dried Monostroma nitidum mucilage were investigated. The critical micelle concentration of spray-dried Monostroma nitidum mucilage was 1.0mg/ml. Both emulsifying activity and emulsifying stability increased to 61.0% and 57.0%, respectively, as oil ratio was increased from 0.05 to 0.5 (v/v). By gel permeation chromatography, the major component of the emulsion's interface was low molecular weight protein. Both emulsifying activity and stability at different pH's were shown to follow the order of pH 3.0>pH 7.4>pH 10.0. By addition of 0.02% Monostroma nitidum mucilage to 5% soy protein isolate solution, the emulsifying activity of the mixture reach to 100%. Spray-dried powder of the mixtures showed more excellent emulsifying capacity than soy protein isolate alone. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。