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題 名 | 層宰場副產物作為肉類製品添加之探討=Study on Slaughter By-Products used as Additives for Meat Products |
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作 者 | 涂瑞澤; 邱弘儀; | 書刊名 | 中華生質能源學會會誌 |
卷 期 | 16:3/4 民86.12 |
頁 次 | 頁99-108 |
分類號 | 473.6 |
關鍵詞 | 肝藏; 肺臟; 功能特性; 溶解度; 保水性; 吸油性; 起泡性; 乳化性; Liver; Lung; Functional properties; Solubility; Water retention; Fat binding; Foaming; Emulsion; |
語 文 | 中文(Chinese) |
中文摘要 | 利用實驗設計法對大豆蛋白、酪蛋白質及各種不同回收處理的肝、肺臟製備物進行功能特性之比較,包括溶解度、保水性、吸油性、起泡性及乳化性。以中心混成設計,探討各種製備物的功能特性受條件變數的影響。實驗結果顯示 pH 對各種蛋白質製備物的溶解度、保水性及吸油性有非常顯著的影響,但對乳化性的影響則不顯著。此外,各種肝、肺臟製備物保水性及吸油性略優於大豆蛋白質,而溶解度、起泡性及乳化性則以大豆蛋白質及酪蛋白質佔較優。 |
英文摘要 | Several functional properties are studied and compared among liver isolates, lung isolates, soy protein and caseinate. These properties include:protein solubility, water retention, fat binding, foaming and emulsion. Statistical experimental designs, mainly central composite designs, are used to perform the experiments. The results are then analyzed by the multiple factor ANOVA to identify the major effects of the give properties. The property response surfaces, each as a function of major factors, are obtained for the liver isolates, lung isolates, soy protein and caseinate. Experimental results show that the pH affects the solubility, water retention and fat binding properties of isolates significantly, but has no effect on the emulsifying capacity. Furthermore, the water retention and fat binding capacities of isolates from the liver and the lung are better than that of soy protein, but are inferior in solubility, foaming and emulsifying capacities. |
本系統中英文摘要資訊取自各篇刊載內容。