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頁籤選單縮合
題 名 | 太陽光電能技術開發研究規劃 |
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作 者 | 郭禮青; | 書刊名 | 電力電子技術 |
卷 期 | 52 1999.08[民88.08] |
頁 次 | 頁1-15 |
分類號 | 448.167 |
關鍵詞 | 太陽光電能; |
語 文 | 中文(Chinese) |
英文摘要 | This experiment investigated the binding properties of actomyosin, myosin, and sarcoplasmic proteins to evaluate the effect of physical, chemical and processing factors. Meat proteins were mixed with sodium tripolyphosphate and salt, and the pH values and ion concentration were significantly (p<0.05) increased. Ham powder had the highest protein content, myosin and actomyosin had the next and sarcoplasmic protein had the lowest. There were signi- ficant differences (p<0.05) among the four proteins. Pre-rigor muscle yielded more (p<0.05) actomyosin and myosin, and had better binding strength than post-rigor muscle. Scanning electron micrographs of heat-formed gels of actomyosin and myosin indicated that the three-dimension structure of sarcoplasmic protein produced an intensive and firm structure. The SDSPAGE electrophotogram of actomyosin and myosin showed that α -actinin, Troponin-T, Tropomyosin, myosin light chain-1 were clearer and heavier than that of ham powder. The binding strength of myosin and actomyosin was greater (p<0.05) than that of ham powder, but wasn't affected by the processing methods of freeze drying and spray drying. |
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