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題 名 | 酵素處理海菜水解物之濃度、pH值及分子量劃分對乳化特性的影響=Effects of Concentration, PH and Molecular Weight Fractionation on the Emulsifying Properties of Monostroma nitidum Enzymatic Hydrolysate |
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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88-97 |
分類號 | 346.217 |
關鍵詞 | 海菜; 水解物; 超過濾; 乳化特性; Monostroma nitidum; Enzymatic hydrolysate; Ultrafiltration; Emulsifying properties; |
語 文 | 中文(Chinese) |
中文摘要 | 以Cellulase R-10酵素處理海菜,萃取熱水可溶性物質,其成分以多醣類(50.0%)與蛋白質(6.0%)為主,並以噴霧乾燥法製得粉末,探討此酵素處理海菜水解物的乳化特性。隨著濃度的增加,(0.1~3.0%,w/v)其乳化活性與乳化安定性分別由7.6與5.0%增至54.5與49.0%,且在各濃度下仍有油層產生。酵素處理海菜水解物之性質亦受pH值的影響,pH3.0時,其溶液黏度、乳化活性、乳化安定性及乳化物之界達電位皆大於pH5與pH7.0者。利用超過濾法將酵素處理海菜水解物劃分成1,000 kd以上、10至1,000 kd與10 kd以下三部分,其乳化活性分別為57.0、50.0與2.0%,乳化安定性分別為51.0、48.5與1.0%。 |
英文摘要 | The emulsifying properties of spray-dried Monostroma nitidum enzymatic hydrolysate at various concentraction, pH and molecular weight fractionation were investigated. Monostroma nitidum treated with cellulose R-10 to extracted the hot-water soluble enzymatic hydrolysate which represents 50.0% of polysaccharide and 6.0% of protein. Increasing the enzymatic hydrolysate concentration of the solution (0.1~3.0%), the emulsifying activity and emulsion stability increased from 7.6 and 5.0% and 49.0%, respectively, and oil was separated from emulsion at these concentrations. The solution apparent viscosity and the emulsifying activity, emulsion stability and zeta potential of emulsion at different pH's were all shown to follow the order of pH 3.0>pH 5.0>pH 7.0. By ultrafiltration, Monostroma nitidum enzymatic hydrolysate was fractionated into three fractioins based on molecular weight: higher than 1,000 kd, 10~1,000 kd and lower than 10 kd. The emulsifying activity was 57.0, 50.0 and 2.0%, and emulsion stability was 51.0, 48.5 and 1.0%, respecitively. |
本系統中英文摘要資訊取自各篇刊載內容。