頁籤選單縮合
題名 | 臭氧脫色豬血紅蛋白功能特性之探討=Study on the Functional Properties of Swine Hemoglobin Decolored with Ozone |
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作者 | 張馨穗; 陳昭誠; 張鴻民; | 書刊名 | 食品科學 |
卷期 | 23:4 1996.08[民85.08] |
頁次 | 頁529-537 |
分類號 | 463 |
關鍵詞 | 臭氧; 豬血紅蛋白; 脫色; 功能特性; 鐵含量; Ozone; Swine hemoglobin; Decoloration; Functional property; Iron content; |
語文 | 中文(Chinese) |
中文摘要 | 本實驗乃利用臭氧之氧化作用將血紅蛋白中之紫質(porphyrin)構造破壞,以期獲得不具色澤之血紅蛋白,並進行功能特性探討,了解脫色血紅蛋白粉末之性質。溶解度測試中,在pH3及9脫色之產品各在pH7及pH3~4附近表現出較未處理者低的數值,但乳化能力方面則以pH3下所得之脫色產品的乳化力最高,而pH9下處理者在酸性下乳化力不好,乳化安定性則兩種脫色產品均大致較未處理者優良。起泡能力及泡沫安定性則以未處理者較佳。鐵含量在脫色前後的樣品中沒有改變。 |
英文摘要 | Ozone was used to destroy the porphyrins structure in hemoglobin and to prepare decolored protein products. The functional properties of those products prepared at pH 3 and 9 were tested and compared with those of native hemoglobin. In a solubility test, decolored products, prepared at both pH 3 and 9, showed lower values than did native hemoglobin at pH 7 and pH 3-4, respectively, but products decolored at pH 3 exhibited excelled excellent emulsifying in all the pHs tested while decolored products prepared at pH 9 displayed lower capacity in the acidic pHs. In an emulsion stability test, decolored products almost always showed better properties than the native protein did. The foarming properties, both foaming capacity and foam stability, of decolored hemoglobin were inferior to those of native hemoglobin. The iron content in the hemoglobin before and after ozone decoloration did not change remarkably. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。