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題 名 | 麻竹筍干發酵過程中酵素活性、化學成分及質地之變化=Changes in Enzyme Activities, Chemical Components and Texture of Dried Ma-Bamboo Shoots (Dendrocalamus Latiflorus) during Fermentation |
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作 者 | 江伯源; | 書刊名 | 食品科學 |
卷 期 | 25:5 1998.10[民87.10] |
頁 次 | 頁537-546 |
分類號 | 463.75 |
關鍵詞 | 麻竹筍干; 天然發酵; 接種發酵; 相對硬度; Dried ma-bamboo shoot; Nature fermentation; Pure culture; Relative hardness; |
語 文 | 中文(Chinese) |
中文摘要 | 本實驗以出青麻竹筍為材料,探討傳統天然發酵及接種發酵法在發酵過程中,有關酵素活性、化學成分與質地變化之相互關係,同時以掃描式電子顯微鏡觀察其組織之微細構造。結果顯示,麻竹筍在傳統天然發酵與接種發酵過程中,聚半乳糖醛酸?(polygalacturonase; PG)、纖維素?(cellulase; Cx)之活性,隨發酵時間之延長而增高;果膠醴?(pectin esterase;PE)活性在第7天時增加,第12天後則下降;而纖維素、半纖維素、木質素及果膠等化學成分則相對呈下降趨勢。 在質地變化方面,以傳統天然發酵法所製得之筍干其相對硬度在70天後,僅餘55%;j疾種發酵則為63%;若發生軟腐時,只剩5%左右。 在掃描式電子顯鏡觀察,可看出在發酵過程中,麻竹筍之組織微細構造在7天內變化少,在第27天,由於細胞壁、化學成分受酵素作用,故有變形及部分細胞壁及中膠層崩潰現象,如發生軟腐時,其組織微細構造會造成崩潰,其外表並有粘液包覆。 |
英文摘要 | The interaction of the enzyme activity, chemical components and texture of fresh Ma-Bamboo during fermentation using traditional natural fermentation and pure culture methods was investigated in this study, and the accompanying changes in microstructures were also observed with SEM (scanning electron microscopy). The results showed that the polygalacturonase (PG) and cellulose (Cx) activities increased during fermentation. The pectin esterase (PE) activity increased on day 7 and decreased after 12 days. However, the chemical components (cellulose, hemicellulose, lignin and pectin) displayed a decreasing tendency. The relative hardness fell to 55% after 70 days, and it dropped to 62% following application of the purse culture methods. As the texture softened and spoiled, the relative hard ness decreased to about 5%. The microstructure of the Ma-Bamboo shoots did not clearly change during 7 days of fermentation as demonstrated by scanning electron micrographs. The microstructure, partial cell wall and middle lamella was transformed and disrupted at day 27 of fermentation due to enzyme action on the cell wall and chemical components. Moreover, the microstructure was transformed and collapsed, ant its outward was also coated by mucilage if the tissue of the bamboo shoots softened. |
本系統中英文摘要資訊取自各篇刊載內容。