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題名 | 影響肉類蛋白質黏著特性的理化與加工因素=Binding Properties of Meat Proteins Affected by Physical, Chemical, and Processing Factors |
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作者 | 周學明; 洪維新; | 書刊名 | 臺糖畜產 |
卷期 | 4:1 1998.06[民87.06] |
頁次 | 頁33-48 |
分類號 | 463.7 |
關鍵詞 | 肌動球蛋白; 肌球蛋白; 掃瞄電子顯微構造; Actomyosin; Myosin; Scanning electron micrographs; |
語文 | 中文(Chinese) |
中文摘要 | 本試驗旨在探討肌動球蛋白、肌球蛋白、肌漿蛋白的黏著特性受理化和加工因素 所影響。肉類蛋白質與三多聚磷酸鈉和食鹽混合後,pH值偏鹼性和增加離子濃度,有添加的處 理組與沒有添加的對照組,其間差異顯著(p<0.05)。粗蛋白質以後腿肉粉最高,肌動球蛋白 和肌球蛋白次之,肌漿蛋白最低,其間差異顯著(p<0.05)。肌動球蛋白和肌球蛋白比後腿肉 粉和肌漿蛋白有較強的黏著力(p<0.05),以及僵直前肌肉比冷凍豬肉有較強的黏著力 (p<0.05)。凝膠之掃描電子顯微構造圖顯示,肌動球蛋白和肌球蛋白加熱時,形成凝膠之立 體網狀結構,而肌漿蛋白加熱時,形成凝膠之緊密堅實的結構。SDS-PAGE電泳圖顯示肌球蛋 白和肌動球蛋白的α-肌動素、肌動蛋白、旋光素-T、旋光肌球蛋白、肌球蛋白輕鏈-1等蛋 白帶,都較後腿肉粉的為明顯且濃厚,各處理組間的蛋白質帶,僅輕微或不受冷凍乾燥和噴 霧乾燥加工方法的影響。肌球蛋白、肌動球蛋白的黏著力較後腿肉粉的黏著力為高(p<0.05), 但黏著力卻不受冷凍乾燥和噴霧乾燥等加工所影響。 |
英文摘要 | This experiment investigated the binding properties of actomyosin, myosin, and sarcoplasmic protein affected by physical, chemical, and processing factors. When meat proteins were mixed with sodium tripolyphosphate and salt, the pH values and ion concentration were significantly (p <0.05) increased. The protein content of ham powder was higher (p <0.05) than for myosin and actomyosin, and myosin and actomyosin were higher (p <0.05) than for sarcoplasmic protein. More (p <0.05) actomyosin and myosin could be extracted from the pre-rigor muscle and had better binding strength than frozen pork. Scanning electron micrographs of heat-formed gels of actomyosin and myosin indicated the three dimensional structure, and sarcoplasmic protein indicated intensive and firm structure. The SDS-PAGE electrophotogram of actomyosin and myosin showed that α-actinin, troponin-T, tropomyosin, and myosin light chain-1 were clearer and heavier than in ham powder. The binding strength of myosin and actomyosin was greater (p <0.05) than that of ham powder, but the binding strength of myosin and actomyosin was not affected by the processing methods of freeze or spray drying. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。