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頁籤選單縮合
題名 | 利用Rhodococcus Equi No.23酵素分解蛋黃膽固醇之研究 |
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作者姓名(中文) | 巫峻陽; 游若篍; 許順堯; | 書刊名 | 食品科學 |
卷期 | 22:1 1995.02[民84.02] |
頁次 | 頁69-76 |
分類號 | 341.91 |
關鍵詞 | 膽固醇氧化酶; 磷脂酶C; 蛋黃; Rhodococcus equi; Cholesterol oxidase; Phospholipase C; Egg yolk; |
語文 | 中文(Chinese) |
中文摘要 | 巫蛋含有相當豐富的營養素,但蛋黃中卻含有相當高量的膽固醇,此可能造成消費是之降低。本研究探討Rhodococcus equi No. 23分解膽固醇時之二關鍵性酵素:膽固醇氧化?(cholesterol oxidase)和磷脂?C(phospholipase C)在分解膽固醇時的最適條件,以便日後能用於降低食品中之膽固醇。在分解膽固醇之反應條件方面,在以純膽固醇為受質的條件下,膽固醇氧化?之最適應條件為50°C、Ph7.5;磷脂?C之最適條件則為60°C、Ph5.5。在對蛋黃中之膽固醇進行分解時則以30°C、pH6.0較為合適。蛋黃在30°C、pH6.0的條件下,經粗酵素作用4小時後,約可減少蛋黃中64%的膽固醇。但在蛋黃粉製造時,膽固醇之減少量約為36%,一般成分中貝以粗脂質減少9.7%較為明顯,其餘成分的變化則不大。 |
英文摘要 | Although eggs contain abundant nutrients, the high amounts of cholesterol in egg yolk might be detrimental to health. The objective of this study was to investigate the suitable processing conditions for decomposing cholesterol in egg yolk by cholesterol oxidase and phospholipase C of Rhodococcus equi No. 23. While the optimal degradation conditions for pure cholesterol substrate were found to be 50°C and pH 7.5 for cholesterol oxidase and 60°C and pH 5.5 for phospholipase C, respectively, the best conditions for the degradation of cholesterol in egg yolk were found to be 30°C and pH 6.0. After treatment at such conditions for 4 hours, 64% of cholesterol in egg yolk were decreased. However, during the preparation of egg yolk powders, cholesterol was decreased only by 36%, crude fat by 9.7%, other components were not significantly changed. |
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