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題名 | 米糠及甘藷蛋白酶抑制劑對烏魚子褐變之影響=Effects of Protease Inhibitors from Rice Bran and Sweet Potato on Browning of Dried Mullet Roe |
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作者 | 孫寶年; 黃文良; 蔡欽泓; 張克亮; | 書刊名 | 食品科學 |
卷期 | 24:1 1997.02[民86.02] |
頁次 | 頁75-85 |
分類號 | 439.72 |
關鍵詞 | 烏魚子; 褐變; 胰蛋白酶抑制劑; 米糠; 甘藷; Dried mullet roe; Browning; Trypsin inhibitor; Phenanthroline; Rice bran; Sweet potato; |
語文 | 中文(Chinese) |
中文摘要 | 養殖烏魚卵浸泡蛋白�t抑制劑較未浸泡抑制劑者,在凍乾至水活性 0.89 時,總 游離胺基酸含量及高褐變速率之胺基酸包括 lysine、histidine、glutamic acid、 pro line、 glycine 及 taurine 均明顯降低。 再於 45 ° C 保溫 4 天後,控制組之游離胺基酸含量 為 166.40 U mole/g dry mass,浸於含 trypsin inhibitor 12.5 IV/g roe 或2.5 U mole roe 之溶液者, 分別為 94.98 及 57.78 u mole/g dry mass,其褐變速率分別為控制組的 27.02 及18.94%。浸泡於米糠粗抽出液 0.75 IV/g roe 或甘諸粗抽出液 12.50 IU/g roe者,其游離胺基酸含量分別為 158.92 或 189.66 U mole/g dry mass,其褐變速率 分 別為控制組的 2.24 及 2.03 倍。 經分析發現米糠及甘藷粗抽出液中含有還原糠及蛋 白�t,造成烏魚卵含較高的游離胺基酸量和褐變速率,故需純化後方能應用於烏魚子加工。 |
英文摘要 | Cultured mullet roe were soaked in aqueous solutions containing proteas e inhibitors and freeze-dried to a water activity of 0.89. the total free amino acid contents, especially those of high browning rate (type I) amino acids, including lysine, histidine, gluatamic acid, proline, glycine and taurine, were reduced by treatment with trypsin inhibitor or o-phenanthroline. After incubation of the dried mullet roe at 45 ° C for 4 days, the free amino acid contents in thr roe soaked in a solution containing 12.5 IU trypsin inhibitor/g roe or 2.5 umole o-phenanthroline/g roe were 94.98 and 57.78 u mole/g dry mass, respectively while that of the control was 166.40 umole/g dry mass. Their browing rates were 27.02% and 18.94% of that of the control. The free amino acid contents of the roe treated with 0.75 IU rice bran extract/g roe and 12.50 IU sweet potato extract/g roe were 158.92 and 189.66 umole/g dry mass, respectively. Their browing rates were 2.24 and 2.03 fold that of the control. The crude extracts of rice bran and sweet potato contained reducing sugar and proteases, resulting in roe products with higher contents of free amino acids, especially the type I amino acids, and higher browning intensity. Therefore, they need to be purified prior to application to mullet roe to prevent browning. |
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