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題名 | Effect of Pressure Treatment on the Gelation of Walleye Pollack Actomyosin and Meat Paste=高壓處理對鱈魚肌動凝蛋白與肉漿凝膠之影響 |
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作者姓名(中文) | 柯文慶; 田口武; | 書刊名 | 農林學報 |
卷期 | 44:1 1995.03[民84.03] |
頁次 | 頁57-66 |
分類號 | 439.74 |
關鍵詞 | 高壓處理; 鱈魚; 肌動凝蛋白; 肉漿凝膠; Pressure treatment; Protein denaturation; Gel formation; Actomyosin; Meat paste; Walleye pollack; |
語文 | 英文(English) |
中文摘要 | 對鱈魚肌動凝蛋白(actomyosin)與肉漿(meat paste)施予達5,000 atm的高 壓,觀察加壓後之凝膠形態,並測定ATPase活性之變化以了解蛋白質之加壓變性 情形。 加壓會導致蛋白質形成凝膠,與未加壓者相較,加壓凝膠較具透明感與光澤性, 在不同水分含量及是否經修飾處理(配合加熱或suwari),均可發現壓力對凝膠強 度之增大作用,顯示蛋白質在變性→不溶化→沈澱→凝膠化的過程中,壓力的作 用在於變性,不溶化階段,而沈澱,凝膠化階段則與蛋白質濃度關係較大。 壓力越大,加壓時間越長時,Mg-ATPas與Ca-ATPase活性減少更快也更多,蛋白 質容易變性表示鱈魚其有良好之高壓加工適用性。 |
英文摘要 | High hydrostatic pressure up to 5,000 atm was applied to walleye pollack actomyosin andmeat paste. Resulting gels were observed and protein denaturation was also examined bymeans of the ATPase activity. Gel formation could be induced by pressure treatment, and the pressure-induced gelsshowed more transparent and lustrous in appearance. In spite of different moisture content ormodified treatment (by heat or suwari) to meat pastes, the jelly strength of pressure-inducedgel increased with the increase of pressure. It may conclude that pressure applied more obviouseffect on the denaturation . insolubilization step than precipitation . gelation step during theprocess of gel formation, i.e. protein denaturation→ insolubilizationn→ precipitation →gelation. Thelatter step was more related to protein concentration. The increase in intensity and duration of pressure treatment resulted in a rapid inactivation of the Mg-ATPase and Ca-ATPase. Easy denaturation of protein may indicate a goodprocessing quality of walleye pollack under pressure. |
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