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題 名 | 酵素處理海菜水解物與蛋白質結合物之乳化特性=Emulsifying Properties of Monostroma nitidum Enzymatic Hydrolysate-Protein Conjugates |
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作 者 | 蔡震壽; 邱宗甫; | 書刊名 | 食品科學 |
卷 期 | 23:1 1996.02[民85.02] |
頁 次 | 頁35-44 |
分類號 | 348.87 |
關鍵詞 | 海菜; 水解物; 結合物; 乳化特性; Monostroma nitidum; Hydrolysate; Conjugate; Emulsifying properties; |
語 文 | 中文(Chinese) |
中文摘要 | 本實驗以酵素處理海水解物與牛血清蛋白質、酪蛋白鈉、分離大豆蛋白質,在乾熱條件下(60℃,RH65%)進行反應,探討二者形成結合物的乳化特性。酵素處理海菜水解物經乾熱反應後,乳化活性與乳化安定性分別由51.5與48.0%增至57.6與50.0%,表面疏水性值由44.5增至156.2 Se/mg/ml,膠濾層析圖中蛋白質高╱低分簦舉區域的面積比亦由0.251增至0.343,而添加牛血清蛋白質、酪蛋白鈉與分離大豆蛋白質行乾熱反應者,結合物的乳化活性分別增至為76.4、79.7與83.1%,乳化安定性亦分別增至為74.9、75.0與80.8%,表面疏水或分別增至為591.8、174.3與259.3 Se/mg/ml,而蛋白質╱高低分子量區域面積比分別增至為0.286、0.334與0.443。以pronase E處理之酪蛋白鈉、分離大豆蛋白質水解物與酵素處理海菜水解物進行乾熱反應所得之結合,其乳化活性隨水解時間的增加(0~60分鐘)而分別降至53.0與53.5%,乳化安定性分別降為48.5與47.8%,蛋白質高╱低分子量區域的面積比分別降為0.184與0.182,溶液黏度分別由12.9與12.5cps降低8.0與8.2cps。 |
英文摘要 | The emulsifying properties of Monostroma nitidum enzymatic hydrolysate-protein (bovine serum albumin (BSA), sodium caseinate (SC), soy protein isolate (SPI) conjugates prepared by dry-heating at 60℃, RH 65% were investigated. By dry-heating, the emulsifying activity and emulsion stability of the conjugates of Monostroma nitidum enzymatic hydrolysate increased from 51.5 and 48.0% to 57.6 and 50.0%, respectively. The surface hydrophobicity increased from 44.5 to 156.2 Se/mg/ml. The ratio of protein high/low molecular weight peak area increased from 0.251 to 0.343. Conjugates with BSA, SC and SPI prepared by dry-heating increased in emulsifying activity to 76.4, 79.7 and 83.1%; increased in emulsion stability to 74.9, 75.0 and 80.8%; and increased in the ratio of protein high/low molecular weight peak area to 0.286, 0.334 and 0.443, respectively. When sodium caseinate and soy protein isolate were first hydrolyzed with pronase E for 60 min, and then conjugated with Monostroma nitidum enzymatic hydrolysate, emulsifying activity decreased to 53.0 and 53.5%, and emulsion stability decreased to 48.5%; the ratio of protein high/low molecular weight peak area decreased to 0.184 and 0.182; and the solution apparent viscosity of the conjugates decreased to 8.0 and 8.2 cps, respectively. |
本系統中英文摘要資訊取自各篇刊載內容。