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題 名 | 以加熱和果膠修飾豬血血球蛋白及其功能性質=Heating and Pectin Modifications of Pig Globin and Their Functional Properties |
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作 者 | 阮進惠; 張文翰; | 書刊名 | 食品科學 |
卷 期 | 23:2 1996.04[民85.04] |
頁 次 | 頁215-227 |
分類號 | 473.6 |
關鍵詞 | 豬血血球蛋白; 加熱修飾; 添加果膠修飾; 加熱後添加果膠修飾; 功能性質; Pig globin; Heating modification; Pectin modification; Heated-plus-pectin modification; Functional properties; |
語 文 | 中文(Chinese) |
中文摘要 | 豬血血紅蛋白溶液經以果膠分離得血球蛋白溶液後以加熱或不同酯化度之果膠或加熱後添加果膠之方法進行修飾,並以修飾產品在pH7下之溶解度為修飾指標,其溶解度愈高即修飾指標愈高則表示其修飾愈佳。另外,將未修飾者及修飾指標較佳者冷凍乾燥後測試比較各項功能性質。 結果顯示,未修飾者的修飾指標僅5.35%而加熱修飾者,則加熱之溫度愈高其修飾指標愈高,以120℃,30min加熱可使其修飾指標達75.17%。在果膠修飾方面,以63%酯化度之果膠為佳,其添加量愈多則修飾指標愈高。若將血球蛋白溶液於120℃加熱30min後添加30%(pectin/protein)之63%酯化度果膠進行修飾,則其修飾指標可達96.51%。在功能性質方面:溶解性而言,未修飾者在酸性pH之溶解性良好,但於中性pH範圍(pH 6~8)下則極差,尤其pH 7 時溶解性僅3.78%加熱修飾者(120℃,30min)於中性pH之溶解性達60%以上,而加熱處理後添加果膠修飾者於中性pH之溶解性可達80%以上;乳化性方面,未修飾者在中性pH下乳化力極差,於pH 6時約46.67%(added oil volume/total volume),而熱修飾及熱處理後果膠修飾者在pH6時之乳化力分別提高至60.78及71.22%,且於酸性及鹼性pH之乳化力均高於未修飾者,另外,修飾者的乳化液安定性均比未修飾者較佳,尤其是熱處理後果膠修飾者乳化液安定性特優;起泡性方面,未修飾者在酸性pH下起泡力良好,但於pH 6~8下極差約340%(pH 7),而加熱修飾者及熱處理後果膠修飾者在pH 6下之起泡力分別為1,480及1,540%,且修飾者的泡沫包安定性均較未修飾者為佳;保水性方面,未修飾益候,熱修飾者及熱處理後果膠修飾者的保水性分別為9.0,3.5及7.5(g water/g protein);吸油性方面,未修飾者,熱修飾者及熱處理後果膠修飾者的吸油量分別為2.92,3.55及6.89(g oil/g protein)。 由此可見,血球蛋白經適當的熱處理後添加適當濃度及酯化度果膠修飾,則可大大改善其在中性pH之溶解度,進而改善各項功能性質,使其在食品加工上具有更多的用途。 |
英文摘要 | Colores globin solution separated from pig hemoglobin by using sodium pectate (i.e., 0% esterified pectin) was modified by heating, or by adding pectin with different degrees of esterification (DE), or by heating before adding pecting. The solubility of the modified product at pH 7 was considered as the modification index. The unmodified and modified products were then freeze dried and compared with regard to their functional properties. As a result, modification of the globin by heating at 120℃ for 30 min (i.e., heated globine), or by heating (120℃, 30 min) before adding 63% DE pectin at a concentration of 30% (pectin/protein) (i.e., heated-plus-pectin globing) increased its modification index from 5.35% to 75.17 or 76.51%, respectively. The globin, heated globin and heated-plus-pectin globin showed excellent solubility at acidic pHs and at alkali pHs, but in the former cases was low at neutral pHs, about 3.78% at pH 7, while in the second and third cases solubility was up to 62.58 and 82.06%, respectively. Their emulsifying capacities were comparatively good at acidic pHs and at alkali pHs, but in the former case showed low capacity at neutral pHs, about 46.67% (added oil volume/total volume) at pH 6 while in the second and third cases showed increased capacity of up to 60.78 and 71.22%, respectively. Especially, the emulsifying capacity of the third case was not affected by pH change, and its emulsion was comparatively stable. The foaming capacity and foam stability of the three globin products were also excellent at acidic pHs and at alkali pHs, but the first showed only 340% volume increase and poor foam stability at pH 7 while the second and third cases showed elevated capacity up to 1480 and 1540% at pH 6, respectively, and had excellent foam stability. The unmodified, heated modified and heated-plus-pectin modified products had 9, 3.5 and 7.5 g water/g protein of water-holding capacity and 2.92, 3.55 and 6.89 g oil/g protein of oil absorption capacity, respectively. |
本系統中英文摘要資訊取自各篇刊載內容。