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題 名 | 豬血蛋白質之酵素水解=Enzymatic Hydrolysis of Proteins in Porcine Blood |
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作 者 | 涂瑞澤; 蔡明芳; | 書刊名 | 中華生質能源學會會誌 |
卷 期 | 17:1/2 民87.06 |
頁 次 | 頁18-24 |
分類號 | 473.6 |
關鍵詞 | 豬血; 酵素水解; 水解度; 水解物; 游離胺基酸; Porcine blood; Enzymatic hydrolysis; Degree of hydrolysis; Hydrolysate; Free amino acids; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究以全血(未經離心者)、血球及血漿分別添加酵素(alcalase或ficin),於酵素的最適作用條件下進行水解。結果顯示,水解度隨著反應時間的增長逐漸增加。在相同的時間,血球較血漿的水解度為高,這可歸因於血球中蛋白質的濃度較高所致。在酵素方面,ficin作用的部位比alcalase較無選擇性,不論是全血、血球或血漿均有較高的水解度。水解物的總氮量與未水解者無太大差異。在游離胺基酸方面,水解物的游離胺基酸量增加,一些必需胺基酸的量也相對提高。因此,豬血蛋白質水解物可做為營養補充劑之用。 |
英文摘要 | In this study, the whole blood (without centrifugal separation), blood cell and plasma are hydrolyzed by adding 2% enzyme (alcalase or ficin) under the most appropriate reacting condition for each enzyme. Experimental results show that the degree of hydrolysis(DH) increases with time. The DH for blood cell is higher than that for the plasma due to a higher protein concentration in the cell. To the enzyme, what ficin reacts on is less selective in comparison with alcalase. In addition, ficin reveals a higher DH no matter whether the substrate is whole blood, cell or plasma. The content of coarse protein has little difference in hydrolyzed and un-hydrolyzed ones. However, the quantity of free amino acids has increased and so have the essential amino acids. Therefore, porcine blood hydrolysates can be used as a nutrition supplement. |
本系統中英文摘要資訊取自各篇刊載內容。