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頁籤選單縮合
題名 | 肝精粉之研製=Studies on the Manufacturing of Pork Liver Extract |
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作者 | 劉正義; 陳瑞山; 劉名榜; 郭忠政; Liu, C. I.; Chen, R. S.; Liu, M. B.; Kuo, C. C.; |
期刊 | 臺糖畜產 |
出版日期 | 19970300 |
卷期 | 2:4 1997.03[民86.03] |
頁次 | 頁53-62 |
分類號 | 473.6 |
語文 | chi |
關鍵詞 | 肝精粉; 酵素; 水解液; 胺基酸; 胜冴; Pork liver extract; Enzyme; Hydrolysates; Amino acids; Peptides; |
中文摘要 | 本試驗旨在利用國內價格低廉之生鮮豬肝,藉由酵素水解,將其蛋白質水解成胺 基酸與胜�鞳A經冷凍乾燥製造成高價位之肝精粉。試驗結果顯示,豬肝經五種酵素水解之後 , 以 F 酵素與 N 酵素製成之水解液最不具苦味, 本瓜酵素次之, 而 Esperase 與 Alcalase 之水解液較苦,其差異極顯著( p<0.01)。P-F 二階段酵素處理 F+P 混合酵素處 理及 F+P 混合酵素處理較單一酵素處理者可提高酵素水解液之香味與甘味, 差異極顯著( p<0.01 )。不同麥芽糊精添加量( 10 與 15% )會極顯著( p<0.01 )降低肝精粉產品之 粗蛋白質量及顯著( p<0.05 )降低粗灰分含量。 |
英文摘要 | Low-price pork liver available in the domestic market was hydrolyzed in to amino acids and petides by the enzymatic method and freeze-dried as a pork liver extract thus turning it into a value-added flavoring for food use. Hydrolysates prepared by using alcalase and esperase had the most bitter taste, the next most bitter by papain, and those by F & N enzymes were the least bitterless (p<0.01). The flavor and sweetness of hydrolysates prepared by P-F, P-N, & F+P enzymatic treatments were stronger than those by single enzymatic treatment (P<0.01). The volume of hydrolysates prepared by P-F & F+P enzymatic treatments were larger than those by single enzymatic treatment (p<0.01) as well. The crude protein and ash content of the prok liver extract were significantly influenced by the amount (10 & 15%) of carrier (malto-dextrin)used. in)used. |
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