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題名 | 鯖魚肉鹽溶性蛋白質之乳化特性 |
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作者 | 郭俊德; 蔡震壽; 徐永鑫; | 書刊名 | 食品科學 |
卷期 | 22:6 1995.12[民84.12] |
頁次 | 頁688-696 |
分類號 | 439.7 |
關鍵詞 | 鯖魚; 鹽溶性蛋白質; 乳化特性; Mackerel; Salt-soluble protein; Emulsifying properties; |
語文 | 中文(Chinese) |
中文摘要 | 本實驗以鯖魚為原料探討其鹽溶性蛋白質的乳化特性。增加蛋白質的濃度(0~10mg/ml)可降低溶液的表面張力由73.8至47dynes/cm,且其臨界微胞生成膿度為0.3mg/ml。在低蛋白質濃度時(0.2~2.0mg/ml),濃度的增加可增加乳化層而減少油層的生成。當蛋白質濃度增加時(2~15mg/ml),乳化活性與乳化物安定性分別由55與58%增加至86與87%。蛋白質濃度分別為1與15mg/ml時,乳化物之乳化活性指標值為976與331m2/g,乳化安定指標值為15與44.5min。經由電泳圖譜觀察。吸附在乳化油滴表面主要的蛋白質以凝聚大分子、myosin與actin為主。 |
英文摘要 | The emulsifying properties of mackerel salt-soluble protein were investigated. Increasing the protein concentration of the solution (0~10mg/ml) led to a reduction of surface tension from 73.8 to 47 dynes/cm, where the critical micelle concentration was 0.3mg/ml. At low concentrations (0.1~2.0mg/ml), the cream layer increased and the oil layer decreased as the protein concentration increased. Both emulsifying activity and emulsion stability increased from 55 and 58% to 86 and 87%, respectively, as the protein concentration was further increased from 2 to 15mg/ml. As the protein concentration increased from 1 to 15mg/ml, the emulsifying activity index was 976 and 331m2/g, and the emulsifying stability index was 15 and 44.5min, respectively. The major proteins adsorbed at the surface of fat globules were aggregated into higher weight molecule, myosin and actin as observed by electrophoresis. |
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