查詢結果分析
來源資料
相關文獻
- 發酵豬肉[酉圭]之小分子量蛋白質及其抗氧化性
- Proteolysis of Fermented Chinese-style Sausage Inoculated with Lactic Acid Bacteria during Drying and Ripening
- 豬肉在紅麴菌、乳酸菌和酵母菌等培養液浸漬期間色澤、TBA及VBN的變化
- 對乳酸菌豬肉和醱酵加工肉製品的認知
- 紅槽培養液浸漬對豬肉肌肉蛋白及顯微構造的影響
- 燻煙及亞硝酸鈉對常溫貯藏去皮雞腿製品化學特性及肉毒桿菌毒素之影響
- 乳酸菌胞外多醣之組成與功能
- 未去勢雄性肉豬含男性脂酮和糞臭素含量影響豬肉腥臭味以及懷孕母豬飼料含葉酸對於繁殖表現之研究報導
- 不同屠體重豬屠肉品質之研究
- 紅麴菌對豬肉混合物中含氮化合物及游離胺基酸之影響
頁籤選單縮合
題名 | 發酵豬肉[酉圭]之小分子量蛋白質及其抗氧化性=Small Molecular Weight Protein Contents and Their Antioxidant Abilities of Porcine Si-raw |
---|---|
作者 | 邱韻霖; 郭秀蘭; | 書刊名 | 華醫學報 |
卷期 | 44 2016.06[民105.06] |
頁次 | 頁1-11 |
分類號 | 473.6 |
關鍵詞 | 生物-抗氧化; 乳酸菌; 蛋白質分解; 豬肉; Bio-antioxidants; Lactic acid bacteria; Proteolysis; Pork; |
語文 | 中文(Chinese) |
中文摘要 | 本研究以16S rDNA(PCR)篩選並鑑定分離之Pediococcus acidilactici乳酸菌作為試驗菌株。P. acidilactici並作為發酵菌元接種於豬肉酉圭(Si-raw)中,於25℃培養7天進行發酵,測定其生長情形及蛋白質分解活性。結果顯示發酵期間P. acidilactici生長良好,菌數維持在106-7 cfu/g,P. acidilactici產酸能力亦良好,發酵三天酸度即達到19.28%,且能維持到發酵後期。無論是對照組或接種組,在SDS-PAGE電泳圖並未觀察到明顯差別,但可溶性蛋白比率則會隨發酵時間而減少,且這段期間小分子量蛋白質 (M.W.<10,000)如胜肽及胺基酸的釋出會隨之增加。肉酉圭中小分子量蛋白質之DPPH和ABTS自由基清除率會隨發酵期間提高,並且在發酵7天分別增加到原來的7.4和20倍,而接種Pediococcus acidilactici發酵5天後,其ABTS之清除率較高於對照組,此結果顯示其可能為生理活性物質,並可做為發展抗氧化機能性成分之來源。 |
英文摘要 | In this study, the genus Pediococcus acidilactici was screened and identified by polymerase chain reaction (PCR) using 16S rDNA gene of lactic acid bacteria. P. acidilactici was used as a starter culture and inoculated into porcine Si-raw. During fermentation, samples were incubated at 25℃ for 7 days and determined for their growth rates and proteolytic activities. The results showed P. acidilactici grew very well and remained between 5-7 log cfu/g. The result showed that P. acidilactici had acid production activity. The increase in acidity was found when the samples were fermented for 3 days and remained above 19.28% at a later stage. No remarkable differences were detected between the inoculated sample and control sample on the SDS-PAGE electrophoregram. During fermentation, the ratio of soluble protein decreased with curing time. However, in the presence of Si-raw, proteins were decomposed to small molecules weight protein (M. W. <10,000) such as peptide and free amino acids. It was found that the ABTS and DPPH scavenging abilities increased with the fermentation time, and the values were about 7 and 20 times after 7 days. Furthermore, higher ABTS radical scavenging abilities were observed from the P. acidilactici inoculated samples than the control samples after fermented for 5 days. These findings suggested that bio-active compounds from the small molecule weight proteins might be potential resources for the development of antioxidant functions. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。