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題 名 | 酵素水解條件對水解淘汰雞肉品質的影響 |
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作 者 | 林秀年; 紀學斌; 楊勝欽; | 書刊名 | 食品科學 |
卷 期 | 22:6 1995.12[民84.12] |
頁 次 | 頁697-713 |
分類號 | 473.6 |
關鍵詞 | 淘汰雞肉; 酵素水解; 水解物; 水解率; 膠體過濾; Spent hen meat; Enzyme hydrolysis; Hydrolysate; Hydrolysis ratio; Gel filtration; |
語 文 | 中文(Chinese) |
中文摘要 | 本實驗目的在於探討蛋白質分解酵素水解淘汰雞肉之適當條件,並評估水解物的風味及成分。水解作用採植物來源之鳳梨蛋白分解酵素(bromelain)與木瓜蛋白分解酵素(papain),及微生物來源麴菌蛋白分解酵素(Aspergillus oryzae protease)與放射菌屬蛋白分解酵素(Streptomyces pronase E)。酵素作用之適當溫度為50℃,pH7.0。對於淘汰雞胸肉及腿肉而言,四種酵素在不同濃度之下,所呈現之水解曲線類似,皆於15小時之前呈顯著上升,15小時後呈輕微增加。一般而言,在相同的酵素作用條件下,腿肉之水解率較胸肉為低。官能品評結果顯示,不同種類的酵素水解液所呈現之風味亦不同。選擇酵素濃度0.005%,溫度50℃,時間15小時,pH7.0作用於淘汰雞胸肉及腿肉,並作水解液之分析與評估。膠體過濾的分析結果顯示,未經水解的淘汰雞肉只有三個小的區分,而經酵素作用之水解液所得之區分約有六個,每一區分的大小和特性皆不同。酵素水解淘汰雞肉所得水解液之游離胺基酸,苦味、甜味胺基酸及核?酸之含量依所用酵素種類之不同而有所差異。 |
英文摘要 | The purpose of this experiment were to investigate the optimum conditions for protease hydrolysis of spent hen meat, and to evaluate the flavor and composition of the hydrolysates. Commercial plant origin of bormelain and papain, and microbial origin of Aspergillus oryzae protease and Streptomyces pronase E were used for the enzyme hydrolysis. The optimum hydrolysis temperature and pH were 50℃, pH 7.0. The trends of the hydrolysis ratio were similar for the four types of enzymes under various enzyme concentrations. The hydrolysis ratio apparently increased during the first 15 hours of enzyme reaction for both spent hen breast and thigh meat, but after 15 hours the increase remain slight. In general, the hydrolysis ratio of breast meat was higher than that of thigh meat under the same hydrolytic conditions. Results of sensory evaluation showed that the flavor profile was different for each type of enzyme hydrolysate. Both spent hen breast and thigh meat were subjected to enzyme hydrolysis at 0.005% enzyme concentration, 50℃, 15 hours, pH 7.0, and the hydrolysates were analyzed. The results showed that there were six fraction peaks for the gel filtration patterns of enzyme-hydrolyzed spent hen meat while only three peaks were found in non enzyme-hydrolyzed meat. The flavor characteristics and area each peak were different. For enzyme-hydrolyzed spent hen meat, the contents of free amino acids, sweet and bitter amino acids and nucleotides varied, depending upon the types of enzymes used. |
本系統中英文摘要資訊取自各篇刊載內容。