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題名 | 鯖魚肉蛋白質粉末對多重相乳化物安定性的影響=Effect of Mackerel Protein Powder on the Stability of Multiple Emulsions |
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作者 | 李金星; 蔡震壽; 黃健政; Lee, Chin-hsin; Tsai, Jenn-shou; Huang, Jan-jeng; |
期刊 | 食品科學 |
出版日期 | 19970600 |
卷期 | 24:3 1997.06[民86.06] |
頁次 | 頁269-281 |
分類號 | 346.77 |
語文 | chi |
關鍵詞 | 鯖魚; 蛋白質粉末; 多重相乳化物; 安定性; Mackerel; Protein powder; Multiple emulsion; Stability; |
中文摘要 | 本實驗以花腹鯖(Scomber australasicus)魚肉為原料,經乙醇處理或乙醇處理後 再以酵素水解,利用凍結乾燥製得不同處理之鯖魚肉蛋白質粉末,作為多重相乳化物外部相 溶液的乳化劑,以探討其對水╱油╱水型多重相乳化物安定性的影響。鯖魚肉經乙醇處理所 製備之鯖魚肉蛋白質粉末 (ethanol-treated mackerel protein powder) 會降低溶解度與 表面疏水性, 若再以酵素水解所得之鯖魚肉蛋白質粉末 (enzyme-hydrolyzed mackerel protein powder) 則溶解度與表面疏水性可分別增加 4.6 與 4.2 倍;而多重相乳化物的形 成率分別為 59.2 與 70.1 %;油滴顆粒大小為 24.3 與 17.5 μ m。多重相乳化物隨著靜 罝時間的增加, 內部相溶質會進行釋放,經乙醇處理者在 24hr 釋放率可達 100 %,而酵 素水解者僅有 18 %。冷藏、凍藏、熱水加熱或微波加熱處理對多重相乳化物中溶質的釋放 均有影響,其中以微波加熱 20 sec 後,多重相乳化物會完全崩解。 |
英文摘要 | One sample of mackerel (Scomber australasicus) flesh was treated with ethanol and freeze-dried to produce ethanol-treated mackerel protein powder (ETMPP), and another sample was treated with both ethanol and an enzyme and freeze-dried to produce enzyme-hydrolyzed mackerel protein powder (EHMPP). The effects of these protein powders, acting as multiple emulsion external phase emulsifiers, on the stability of the multiple emulsions were investigated. Sample ETMPP was found to decrease the solubility and surface hydrophobicity of protein, whereas sample EHMPP was found to increase the solubility and surface hydrophobicity of protein by 4.6 and 4.2 times, respectively. The multiple emulsion formation of sample ETMPP was 59.2%, and that of sample EHMPP was 70.1%; the oil droplet sizes of the samples ETMPP and EHMPP were 24.3 μ m and 17.5 μ m, respectively. The release of internal phase solute increased with the setting time of the emulsion. The internal phase solute release of sample ETMPP reached 100% after 24 hours while sample EHMPP only showed an 18% release. Cold storage, frozen storage, heating, and microwave heating were all found to affect multiple emulsion solute release. The multiple emulsion collapsed completely after microwave heating for 20 sec. |
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