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頁籤選單縮合
題名 | 加壓與加熱對豬肉蛋白質熱變性的影響=A Study on the Effects of Pressurization and Heat Treatments on DSC of Porcine Muscle Protein |
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作者 | 陳明造; 林敬堯; 劉登城; Chen, Ming-tsao; Lin, Jin-yao; Liu, Deng-cheng; |
期刊 | 中華農學會報 |
出版日期 | 19981200 |
卷期 | 184 1998.12[民87.12] |
頁次 | 頁14-23 |
分類號 | 473.6 |
語文 | chi |
關鍵詞 | 示差掃描熱分析儀; 熱焓; 熱變性溫度; 肌球蛋白; 肌漿蛋白質; 肌動蛋白; Differential scanning calorimetry; DSC; Transition heat; △H; Transition temperature; Tm; Mysin; Sarcoplasmic protein; Actin; |
中文摘要 | 本試驗的主要目的在探討加鹽之濃度及利用高壓及加熱處理使豬肉形 成凝膠後以示差掃描熱分析儀(DSC)加以分析其蛋白質熱變性,以瞭解高壓與 加熱對肌肉蛋白質熱變性之熱焓(△H)與熱變性溫度值(Tm)的影響。 試驗結果顯示,豬肉肉糊其加熱處理組在68-70及75-78℃可見到兩個吸熱 波峰,分別為肌漿蛋白質和肌動蛋白。而加壓處理組則可發現當壓力在2000 kg/cm 時有三個熱變性溫度分別在58、68、78℃出現,其為肌球蛋白、肌漿蛋 白質和肌動蛋白。當壓力高於3000 kg/ cm 以上時則肌球蛋白和肌動蛋白的波 峰有消失的趨勢。在相同食鹽濃度下,隨著壓力之增加則樣品的熱焓有下降的 趨勢。另外,隨著食鹽濃度的增加樣品的熱焓(△H)與熱變性溫度值(Tm)均有降 低的現象。 |
英文摘要 | The purpose of this study was to investigate the thermal properties of pork paste with pressurization and heat treatment measured by Differential Scanning Calorimetry (DSC) and to understand the effects of pressure and heat on transition heat (△H) and transition temperature (Tm) of procine muscle protein. Results were as follows: the pork paste with heat treatment was found that there were two Tm's peaks appeared in DSC thermogram at 68-70℃ and 75-78℃. They had been identified as the Tm for sarcoplasmic protein and actin, respectively. Three endothermic peaks at 58, 68 and 78℃ appeared in DSC thermogram were identified as myosin, sarcoplasmic protein and actin as pressurization up to 2000kg/cm . AS pressure higher than 3000kg/cm , endothermic peaks of myosin and actin disappeared. At the same sodium chloride level, transition heat (△H) of all samples with pressurization decreased with pressure increasing. Transition heat (△H) and transition temperature (Tm) of all samples decreased with increasing sodium cholorideconcentration. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。