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題 名 | 經β-環狀糊精處理之減膽固醇蛋黃粉的理化性質=Physiochemical Properties of Reduced Cholesterol Egg Yolk Treated with β-Cyclodextrin |
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作 者 | 楊勝欽; 林宜慧; | 書刊名 | 食品科學 |
卷 期 | 25:6 1998.12[民87.12] |
頁 次 | 頁822-834 |
分類號 | 463.37 |
關鍵詞 | 膽固醇; β-環狀糊精; 減膽固醇蛋黃; 反應曲面法; 乳化能力; 加熱凝膠; Cholesterol; β-cyclodextrin; Reduced cholesterol egg yolk; Response surface methodology; Emulsifying capacity; Heat coagulation; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究乃探討以β-環狀糊精(β-cyclodextrin, β-CD)處理所得之減膽固醇蛋黃粉及未處理蛋黃粉間,其組成分及理化、功能性質之差異。結果顯示,減膽固醇蛋黃粉之粗蛋白質、粗脂肪含量皆低於新鮮蛋黃粉;膽固醇及粗卵磷脂含量則分別降低94.3%及28.9%,磷脂醯膽鹼(phosphatidyl choline, PC)含量及黃色度(Hunter's b value)亦明顯降低,然粉未之明亮度(Hunter's L value)及乳化能力皆高於新鮮蛋黃粉。由新鮮及減膽固醇蛋黃粉蛋白質之SDS-PAGE電泳分析結果,可知兩組之蛋白質次單元組成並未有明顯改變,僅蛋白質帶顯示之濃度有所差異。不論是新鮮或減膽固醇蛋黃粉,其加熱凝膠物之硬度(hardness)、咀嚼性(chewiness)及膠質感(gumminess)皆隨著蛋白質濃度的增可而上升,減膽固醇蛋黃粉尤為明顯。 |
英文摘要 | The purpose of this experiment was to investigate differences between reduced cholesterol egg yolk powder treated with β-cyclodextrin (β-CD) and native egg yolk powder in terms of proximate composition, physiochemistry and functional properties. The results showed that the crude protein and fat concentration of reduced cholesterol egg yolk powder were lower than those of native egg yolk powder. The cholesterol concentration and crude lecithin content of reduced cholesterol egg yolk powder decreased 94.3% and 28.9%, respectively. The phosphatidyl choline content and Hunter's b value also apparently decreased; however, the emulsifying capacity and Hunter's L value of reduced cholesterol egg yolk powder were higher than those of native egg yolk. Results of SDS-PAGE showed no apparent changes on protein bands between native and reduced cholesterol egg yolk powder except for a slight difference in protein concentration. The hardness, chewiness and gumminess of heat coagulated native and reduced cholesterol egg yolk gels increased with increasing protein concentration, and this trend was more apparent in reduced cholesterol egg yolk gel. |
本系統中英文摘要資訊取自各篇刊載內容。