頁籤選單縮合
| 題 名 | 分子量劃分對海菜膠乳化特性的影響 |
|---|---|
| 作 者 | 蔡震壽; 郭玉華; | 書刊名 | 中華民國營養學會雜誌 |
| 卷 期 | 20:3 1995.07[民84.07] |
| 頁 次 | 頁257-267 |
| 分類號 | 341.91 |
| 關鍵詞 | 海菜膠; 乳化特性; 分子量劃分; Monostoma nitidum; Emulsifying properties; Molecular weight fractionation; |
| 語 文 | 中文(Chinese) |
| 中文摘要 | 利用中空纖維薄膜法,進行海菜膠分子量的劃分,以探討其對乳化特性的影響。海菜膠溶液乳化後,經膠體層析發現以低分子量區蛋白質(<10kDa)較易吸附在油/水界面上。劃分分子量大於10kd者顯示較高的乳化活性與乳化活性指數。隨著劃分時間的增加,乳化界面膜上多醣類與蛋白質的吸附量亦隨之增加,而其乳化活性由48.3增至53.4,乳化物安定性由47.8增至52.3。 |
| 英文摘要 | The effects of molecular weight fractionation using hollow fiber membraneon emulsifying properties of Monostrorna nitidum mucilage were investigated. Bygel permeation chromatography, it was observed that the low molecular weightfraction of protein of Monostroma nitidum mucilage was lower than 10 kDa, andwas easily adsorbed onto the oil/water intrerfaces after emulsification. The fractionated molecular weight larger than 10 kDa showed higher emulsifying activityand emulsifying activity index. Increase of fractionation time increased the amounts of polysaccharides and protein adsorbed on the oil/water interfaces, andalso enhanced the emulsifying activity and emulsion stability from 48.3 and 47.8 to 53.4 and 52.3, respectively. |
本系統中英文摘要資訊取自各篇刊載內容。