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頁籤選單縮合
題名 | 不同pH值的氯化鈉緩衝液抽出的吳郭魚(Oreochromis sp.)、劍旗魚(Xiphias gladius)魚肉抽出物的乳化特性 |
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作者 | 陳榮輝; 陳建宏; 蔡震壽; | 書刊名 | 中華民國營養學會雜誌 |
卷期 | 20:2 1995.04[民84.04] |
頁次 | 頁185-199 |
分類號 | 439.7 |
關鍵詞 | 乳化活性; 乳化安定性; 魚肉抽出物; 吳郭魚; 劍旗魚; Emulsifying activity; Emulsion stability; Meat extracts; Tilapia; Swordifish; |
語文 | 中文(Chinese) |
中文摘要 | 吳郭魚、劍旗魚,分別代表白色肉與紅色肉魚,以不同pH值(pH5.0-8.0)的氯化鈉緩衝液抽出之魚肉抽出物的乳化性質以乳化活性(EA)、乳化安定性(ES)測定之。結果顯示不同pH值緩衝液抽出的兩種魚肉抽出之乳化活性類似,不受抽出緩衝液pH值的影響,也不受魚種的影響,其EA值大約等於0.7。抽出物之乳化安定性則受抽出緩衝液pH值的影響;在pH5.0-5.5條件下抽出的抽出其ES值較pH6.0-8.0條件下抽出之抽出物高約0.10單位,但魚種間乃無差異。從參予與未參予乳化的蛋白質量的變化與蛋白質電泳分佈圖結果顯示,以pH5之緩衝液抽出之抽出物,因肌凝蛋白未被萃取,而存在於抽出物中的肌動蛋白成為參與乳化之主要蛋白質,放在pH5.0,5.5抽出之二種魚肉抽出物需要比在pH6.0到8.0抽出者多0.5mg/mL emulsion的蛋白質量才能維持相同的乳化活性。pH5.0,5.5緩衝液抽出之抽出物中的蛋白質受熱後表面疏水性增加,而提高其乳化安定性。 |
英文摘要 | White meat (tilapia) and dark meat (swordfish) were extracted with NaCIbuffers with various pH (5.0-8.0). The emulsifying activity (EA) and emulsionstability (ES) of the extracts were measured. Results showed that emulsifyingactivity was not affected by the pH of the extraction buffers and the EA valuesof the extracts were about 0.7. There was no difference of EA in the extractsfrom the two meats. However, ES values varied with the changes of pH of theextraction buffers, At pHs between 5.0 and 5.5, ES values were 0.10 unit higherthan that of the extracts obtained between pH 6.0-8.0. The ES of the extractsfrom the two meats was also not different. Protein distribution in emulsion layer and unemulsified layer and the patternof electrophoresis of original extracts and their corresponding residues after ernul sifying measurement showed no myosin existed in meat extracts from pH 5buffer. However, Actin and water soluble proteins did exist, therefore actinbecaming the mojor protein participated in the emulsion. Extracts from pH 5.0,5.5 buffers needed 0.5 mg/ml emulsion more than that extracted from pH 6.0-8.0buffers to obtain the same emulsifying activity. Protein in the extracts from pH 5.0-5.5 buffers increased surface hydrophobicities after heating thus increased theemulsion stability. |
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