查詢結果分析
來源資料
相關文獻
- Interactions of Alginate, Carrageenan and Myofibrillar Proteins in an Emulsion Model System during Thermal Treatment
- 不同乳化劑對天使米蛋糕品質之影響
- 晶體乳化儀及其在臨床上的應用
- Lipase-Catalyzed Transesterification of Propylene Glycol with Triglyceride in Organic Solvents
- 淘汰雞肉與機械去骨雞肉漿之抽取與分離蛋白質品質評估
- 浸漬與乳化添加劑對米飯質地之影響
- 經β-環狀糊精處理之減膽固醇蛋黃粉的理化性質
- 乳化燃料對汽油噴油引擎性能之影響
- 高溫高壓下柑橘油精乳化製程之探討
- 淺談白內障超音波乳化術之新技術與觀念
頁籤選單縮合
題名 | Interactions of Alginate, Carrageenan and Myofibrillar Proteins in an Emulsion Model System during Thermal Treatment=加熱乳化模式中海藻酸鈉、鹿角菜膠與肌原纖維蛋白質之交互作用 |
---|---|
作者 | 林國維; Lin, Kuo-wei; Keeton,Jimmy T.; |
期刊 | 食品科學 |
出版日期 | 19990800 |
卷期 | 26:4 1999.08[民88.08] |
頁次 | 頁423-430 |
分類號 | 341.91 |
語文 | eng |
關鍵詞 | 膠類; 乳化; 肌原纖維蛋白質; Hydrocolloid; Emulsion; Ferguson plot; Myofibrillar proteins; |
中文摘要 | A model emulsion containing sodium alginate (AL), iota-carrageenan (CA) or a combination (ALCA) was heated to 65.6℃ or 71.1℃, and salt-soluble proteins (SSP) and water-soluble proteins (WSP) were extracted to characterize the protein-hydrocolloid interactions using nondenaturing gel electrophoresis. The salt-soluble protein (SSP) concentrations of all treatments decreased after heating. CA showed the greatest decline (~42%) in SSP content when the emulsion was heated from 65.6℃ to 71.1℃. The SSP and WSP (water-soluble protein) contents of AL remained stable as the heating temperature increased, indicating that alginate might provide better protection for myofibrillar proteins against denaturation at higher heating temperatures. Following heating, the actin in the CA appeared to increase in molecular size or to change in shape, but this result was reversed under ALCA treatment. The protein net charge did not change in the control (CONT) or under AL treatment when the temperature increased from 65.6 to 71.1℃. Results suggested that alginate could provide more protection for myofibrillar proteins as evidenced by unchanged protein concentrations and stable configuration during heat denaturation. |
英文摘要 | Research Note Interactions of Alginate, Carrageenan and Myofibrillar Proteins in an Emulsion Model System during Thermal Treatment |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。