查詢結果分析
來源資料
頁籤選單縮合
題名 | 抽出條件對鯖魚肉蛋白質抽出物組成及功能性質的影響 |
---|---|
作者 | 陳榮輝; 吳天祚; | 書刊名 | 中華民國營養學會雜誌 |
卷期 | 18:3/4 民82.10 |
頁次 | 頁223-241 |
分類號 | 411.38 |
關鍵詞 | 抽出條件; 抽出物組成; 黏度; 胺基酸組成; 游離胺基酸; 鯖魚肉; 十二烷硫酸鈉之聚丙烯醯胺膠體電泳; Extraction conditions; Composition; Viscosity; Amino acid pattern; Free amino acids; Mackerel muscle; SDS-PAGE; |
語文 | 中文(Chinese) |
中文摘要 | 不同抽出條件對鯖魚肉抽出物的蛋白質組成及功能性質:黏度、營養成份之胺基酸與呈味成份之游離胺基酸,分別以SDS-PAGE、毛細管黏度計、胺基酸自動分析儀測定,結果顯示鹽溶性蛋白質的抽出在pH7左右、離子強度0.5以下、溫度在20°C以下較易被抽出;而水溶性蛋白質則在pH5左右、離子強度O.1以下、溫度在20°C以下較易被抽出,抽出物的黏度在pH3到7之間,隨抽出液pH值的增加而增加,在pH7到12之間略有下降,離子強度在0.01到1.50之間,黏度隨抽出液離子強度的增加而增加,在1.50到2.00之間,則略有下降;而溫度在4到20°C之間,黏度隨抽出溫度的上升而增加,在20到80°C之間,隨抽出溫度的上升而下降,而抽出物中必需胺基酸的含量,隨抽出液pH值的增加而增加,但抽出液離子強度的改變對必需胺基酸的含量影響不大,抽出溫度在60°C以上,抽出液中必需胺基酸的量都減少。 |
英文摘要 | Effect of extraction conditions on the composition, functional properties: (viscosity), nutrients (amino acid pattern), and taste components (free amino acids)of the extracts of mackerel flesh were studied by SDS-PAGE, capillary viscometer, and amino acid analyer, respectively. The results show that salt-solubleproteins were selectively extracted at a pH around 7, or at an ionic strengthhighter than 0.5, or at a temperatuure below 20°C . However, water-solubleproteins were extracted preferentially at a pH around 5, or at an ionic strengthlower than O.1, or at a temperatuure below 20°C. The viscosity of the extractsincreased with an increase in pH from pH 3 to 7. However, it decreased as pHincreased from pH 7 to 12. The viscosity of the extracts increased with anincrease in ionic strength between n=0.l and p.=1.5, then decreased as ionicstrength further increased to μ=2.0. The effect of extraction temperature on theviscosity of the extracts increased with an increase in temperature from 4 to 20°C , then decreased as temperature further increaed to 80°C . The proportion ofessential amino acids in the extracts increased with an incraese in pH of themedia. The effect of solution ionic strength on the proportion of essential aminoacids was not significant. An extraction temperature of 60°C or highterdecreased the proportion of essential amino acids in the extracts. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。