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題名 | 鯖魚肉濃縮蛋白質之乳化特性=Emulsifying Properties of Mackerel Protein Concentrate |
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作者 | 蔡震壽; 徐永鑫; 郭俊德; Tsai, Jenn-shou; Shyu, Yeong-shin; Kuo, Jin-der; |
期刊 | 食品科學 |
出版日期 | 19970200 |
卷期 | 24:1 1997.02[民86.02] |
頁次 | 頁21-31 |
分類號 | 439.7 |
語文 | chi |
關鍵詞 | 鯖魚; 濃縮蛋白質; 乳化特性; Mackerel; Protein concentrate; Emulsifying properties; |
中文摘要 | 本實驗以鯖魚為原料探討其濃縮蛋白質粉末的乳化特性。粉末濃度由 0.02%( w/v )增至 0.3% ( w/v )時,乳化活性與乳化物安定性分別由 6 與 4% 增至 59 與 64% ; 當濃度高於 0.3% ( w/v )時,乳化活性與乳化物安定性仍隨之增加,但有沉澱層產生 。蛋白質粉末粒徑減少,乳化活性會增加,當粒徑小於 0.063 mm 時,乳化層可達 88%,而 乳化物中沉澱層減少至 1%。 蛋白質粉末經由 0.6 M NaCl 溶液浸洗後,會降低乳化活性與 乳化物安定性。魚肉經由乙醇處理,可提高濃縮蛋白質粉末的白色度;此粉末經九週儲藏後 ,其乳化活性與乳化物安定性較為穩定且高於未經乙醇處理者。 |
英文摘要 | The emulsifying properities of mackerel protein concentrate were inves tigated. At low concentration (0.02-0.3% (w/v)), the emulsifying activity and emulsion stability increased from 6 and 4% to 59 and 64%, respectively, as the concentration increased. Both emulsifying activity and emulsion stability increased, but a precipitate layer was produced at a protein concentration of 0.3% (w/v) or above. As the protein powder's particle size decreased, the cream layer increased. At particle sizes of less than 0.063 mm, the cream layer increased to 88%, and the precipitate layer decreased to 1%. both emulsifying activity and emulsion stability decreased when the protein powder was washed with 0.6 M NaCl solution. Treatment of the flesh with ethanol enhanced the whiteness of the protein powder. After 9 weeks of storage of the ethanol-treated samples, both the emulsifying activity and emulsion stability were higher and more stable as compared with those of the untreated samples. |
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