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頁籤選單縮合
題 名 | 豬肉和其他蛋白源之熱性質的分析=Analysis of Thermal Properties of Pork and Other Protein Sources |
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作 者 | 劉登城; 陳明造; 魏世明; | 書刊名 | 中華農學會報 |
卷 期 | 178 1997.06[民86.06] |
頁 次 | 頁76-88 |
分類號 | 346.77 |
關鍵詞 | 豬肉肉糊; 非肉蛋白源; 示差掃描熱分析; 熱變性溫度; 熱變性焓; Pork paste; Non-meat protein sources; DSC; Denaturation temperature (Tm); Transition heat (△H); |
語 文 | 中文(Chinese) |
中文摘要 | 本研究的主要目的即是探討一些可能用於豬肉製品中的肉蛋白源,如牛肉、雞肉 、兔肉及魚肉等,與非肉蛋白源,如單離大豆蛋白、小麥筋蛋白、乳清蛋白、酪蛋白鈉及卵 白蛋白等對豬肉肉糊之熱性質的影響。本試驗中以豬肉為主,肉蛋白質類以 1:l(w/w) 之比 例添加,而非肉蛋白質類則以豬肉重的 2.5% 或 5% 添加。所有的樣品皆分成末添加食鹽及 添加 2.5% 的食鹽兩組並在 4 ℃下細切 5 分鐘後, 進行示差掃描熱析 (Differential Scanning Calorimetry,DSC)。 結果顯示,各種肉類蛋白質均具有三個熱變性溫度 (Tm), 而非蛋白質之熱變性溫度較偏向於高溫。 混合物之 DSC 之圖譜乃由豬肉及其他肉類蛋白質 或非肉蛋白質 DSC 圖譜相互結合而成。 食鹽之添加將降低肉類蛋白質之熱變性溫度及熱變 性焓值 (△ H),而非肉蛋白質之熱變性溫度則因食鹽之添加而似有升高趨勢, 但變化並不 顯著。 |
英文摘要 | The purpose of this study was to investiagate the effects of the meat protein sources, such as chicken, beef, rabbit and tuna, and non-meat protein sources (including soybean protein isolate, gluten, whey protein, soidium caseinate and egg white) on thermal properties of pork paste. Meat proteins and non-meat proteins were added into pork patste for DSC. The ratio of pork and meat proteins used in this research was 1:1 (w/w). The amount of addition of non-meat proteins was 2.5% or 5%. All samples were added with 1% or 2.5% salt, individually and minced for 5 min at 4 ℃. Results were as follows: The DSC analysis showed that all meat proteins had three denaturation temperatues (Tm) while the denaturation temperatures of non-meat proteins were higher. The DSC thermograms of mixtures were similar to a combination of the thermograms of pork protein and meat proteins or non-meat proteins, individually. Addition of salt decreased the Tm and transition heat (△ H) of meat proteins while the Tm of non-meat proteins seemed to incrase for addition of salt, but the changes were not significant. |
本系統中英文摘要資訊取自各篇刊載內容。