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| 題 名 | 海菜膠中蛋白質與多醣類對乳化特性之影響 |
|---|---|
| 作 者 | 蔡震壽; 林淑姿; | 書刊名 | 食品科學 |
| 卷 期 | 21:5 1994.10[民83.10] |
| 頁 次 | 頁331-340 |
| 分類號 | 346.77 |
| 關鍵詞 | 海菜膠; 乳化特性; 酵素水解; 膠體過濾; Monostroma nitidum mucilage; Emulsifying properties; Enzymatic hydrolysis; Gel permeation chromatography; |
| 語 文 | 中文(Chinese) |
| 中文摘要 | 利用酵素水解海菜膠,探討海菜膠中蛋白質與多醣類對乳化特性之影響。以酵素pron-ase E、cellulase R-10、macerozyme 水解不同時間之海菜膠,其乳化活性與乳化安定性皆下降,但以蛋白質分解酵素pronase E 作用者下降速率較快。pronase E 與 ccllulaseR-10 同時水解之海菜膠,於 1 小時乳化能力幾乎喪失。由膠體層析圖發現,海菜膠經酵素作用後,高分子區域的蛋白質受到酵素作用而分解,增加低分子區域蛋白質的量。利用中空纖維管柱超過濾法,將海菜膠中蛋白質分成分子量大於 100 萬與小於1萬兩部分。當蛋白質濃度為 0.12mg/ml 時,乳化活性以分子量大於 100 萬者小於分子量小於 1 萬者,但乳化安定性則相反。利用琉水性膠體層析,可將海菜膠劃分成 F1、F2、F3 三部分,疏水性的程度為 F1<F2<F3。F1 中含右 82.3% 的多醣類和少量的低分子量蛋白質;F2 和 F3 所含醣類各為11,3%、6.4%。疏水性的蛋白質分子主要分佈於高分子區域,且與多醣類有鍵結。 |
| 英文摘要 | Effect of protein and polysaccharide of Monostroma nitidum mucilage on emulsifying properties has been investigated by enzymatic hydrolysis. Both emulsifying activity and emulsion stability decreased by pronase E, cellulose R-10 and macerozyme hydrolysis especially in pronase E showing highest decreasing rate. Combination of pronase E and cellulase R-10 to hydrolyze the mucilage for i hr, the results was shown that emulsifying capacity alomost lost. By gel permeation chromatography, the increased of protein content in low molecular weight area with enzymatic hydrolysis was found. As protein con- centration at 12 ml/mg, the high molecular weight components (M. W.> 1,000 kd) was shown higher emulsion stability than low molecular weight components (M. W.<10kd). The mucilage has been fractionated using hydrophobic affinity chromatogrraphy. The results have indicated that the mucilage consists of three distinct components. Fl, which reprensents 82.3% of polysaccharide and little low molecular weight protein. F2 and F3, which reprensents 11.3% and 6.4% of ploysaccharides, respectively. Hydrophobic proteins distributed in high molecular weight area and in association with polysaccharides. |
本系統中英文摘要資訊取自各篇刊載內容。