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題名 | 豬血漿麩醯基轉移酶配合凝血酶和血纖維蛋白原製備結著劑對畜產品凝膠特性之影響=Effects of Binder of Porcine Plasma Transglutaminase with Thrombin and Fibrinogen on Gel Properties in Animal Products |
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作者姓名(中文) | 郭明儒; 曾再富; 陳文賢; 陳佳萱; 陳文賢; 郭明儒; 陳佳萱; 曾再富; | 書刊名 | 畜產研究 |
卷期 | 49:2 2016.06[民105.06] |
頁次 | 頁130-137 |
分類號 | 473.6 |
關鍵詞 | 豬血漿麩醯基轉移酶; 凝血酶; 血纖維蛋白原; 蛋白; 蛋黃; 牛乳; |
語文 | 中文(Chinese) |
中文摘要 | 本研究旨在探討最適化條件之豬血漿麩醯基轉移? (transglutaminase, TGase) 配合凝血? (thrombin) 和血纖維蛋 白原 (fibrinogen) 製備結著劑 (TGase with thrombin and fibrinogen bining agent, TGTF 結著劑 ) 對蛋白、蛋黃及牛乳凝 膠特性之影響。蛋白、蛋黃及牛乳中分別添加不同比例 (0.5、1.0、1.5 及 2.0%) 之 TGTF 結著劑粉末,檢測試樣之膠 體凝結時間、凝膠強度和質地剖面分析 ( 硬度、彈性、內聚性、附著度及膠黏性 )。結果顯示,隨著添加 TGTF 結著 劑百分比的增加,膠體凝結時間有減少的現象 (P < 0.01),其中牛乳具有最短的膠體凝結時間,而蛋黃凝結時間則最 長,且凝膠強度有逐漸上升的趨勢(P < 0.01)。質地剖面分析方面,添加TGTF結著劑能提升蛋白及蛋黃膠體的硬度、 彈性、內聚性及膠黏性 (P < 0.01),且能提升牛乳的硬度、彈性及膠黏性 (P < 0.01)。 |
英文摘要 | The purpose of this experiment was conducted to investigate the optimized meat binder (TGase with thrombin and fibrinogen binding agent; TGTF binder) from pig blood transglutaminase (TGase) matched up thrombin and fibrinogen on the physical properties changes of egg white, yolk and milk. Different percentage of TGTF binder powder including 0.5, 1.0, 1.5 and 2.0% were added to egg white, yolk and milk. Clotting time of gel, gel strength and textual profile analysis (hardness, springiness, cohesiveness, adhesiveness and gumminess) were measured. Results showed that with the addition of TGTF increases, colloid coagulation time have shown a decrease (P < 0.01), which has the shortest colloid coagulation of milk coagulation time and the yolk is the longest setting time and gel strength has gradually upward trend (P < 0.01). In the aspect of textual profile analysis, added TGTF binder could enhance the protein and egg yolk colloid hardness, elasticity, cohesiveness and gumminess (P < 0.01) and also could enhance the milk of hardness, elasticity and plastic viscosity (P < 0.01). |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。