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題 名 | 淘汰雞肉與機械去骨雞肉漿之蛋白質抽取與分離條件之研究 |
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作 者 | 林郁芳; 楊勝欽; | 書刊名 | 食品科學 |
卷 期 | 22:6 1995.12[民84.12] |
頁 次 | 頁722-735 |
分類號 | 473.6 |
關鍵詞 | 淘汰雞; 機械去骨雞肉漿; 抽取蛋白質; 分離蛋白質; Spent hen; Mechanically deboned chicken meat; Extracted proteins; Isolated proteins; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究的主要目的,在於探討淘汰雞肉、腿肉以及機械去骨肉漿進行雞肉蛋白質的抽取與分離之適當條件。將雞肉以3至5倍的緩衝液混合攪碎後再經4℃,8296g force離心30min,可得可溶性的抽取蛋白質。研究結果顯示蛋白質抽取率受到肉的種類、緩衝液的pH值及離子強度與抽取溫度的影響。不論是胸肉、腿肉或機械去骨肉漿,雞肉蛋白質的抽取率,以pH 6.5~7.5時較高;在相同pH之條件下,則以機械去骨肉漿之蛋白質抽取率較淘汰雞腿肉或胸肉有較高之趨勢。緩衝液之離子強度愈高,雞肉蛋白質的抽取率亦有增加之趨勢,唯離子強度在0.48以上時抽取率之差異並不明顯。抽取溫度愈高時雞肉蛋白質的抽取率亦增加。抽取時間之長短則對雞肉蛋白質的抽取率無甚影響。依抽取的適當條件所獲得的雞肉蛋白質,再進行沉澱試驗,可以製得分離雞肉蛋白質。於低pH值(pH 4),高離子強度(0.78)或中性pH值(pH7),低離子強度(0.1)時均可得較高的沉澱率。 |
英文摘要 | The objective of this research was to investigate the optimum conditions for making extracted and isolated proteins from spent hen breast and thigh meat and MDPM (Mechnically deboned poultry meat). Chicken meat was blended with 3 to 5 fold of sodium phosphate buffer solution under various conditions. The blended solution was centrifuged at 4℃, 8296g force for 30 min, and the extracted protein was obtained. Research results indicated that chicken meat protein extractability was affected by the types of meat, pH and ionic strength of the buffer solution and extraction temperature. The protein extractability was higher when the pH of the buffer solution ranged between 6.5 and 7.5 for each type of chicken meat. When the pH was the same, there was a trend that the protein extractability of MDPM was higher than that of spent hen breast and thigh meat. The stronger the ionic strength of the buffer solution was, the higher was the protein extractability of the chicken meat. No significant difference of protein extractability was observed when the ionic strength was higher than 0.48. Increasing the extraction temperature increased the protein extractability of the chicken meat while no effect of extraction time was observed. Using the extracted chicken proteins from the optimum extraction conditions, the isoelectric precipitation was most conveniently carried out at pH 4.0, ionic strength 0.78 whereas precipitation by a reduced ionic strength of 0.1 at pH 7.0 had the same effect. |
本系統中英文摘要資訊取自各篇刊載內容。