查詢結果分析
來源資料
相關文獻
- 雞蛋白水解物之製備及其性質之研究
- Comparisons of in Vitro Antioxidant Activities of Storage Proteins in Tuber of Two Dioscorea Species
- 豬血蛋白質之酵素水解
- 蛋白質水解物的功能與應用
- 利用幾丁聚醣脫酸澄清梅汁
- 牛乳IgG之酵素水解物性質
- 豬血蛋白質酵素水解物之功能特性
- 改良型麥氏誘殺器對東方果實蠅(Bactrocera dorsalis)(雙翅目:果實蠅科)誘殺效果評估
- 以微生物法或化學法處理蝦殼或魷魚鞘所得幾丁質誘導Cellulomonas flavigena NTOU 1幾丁質酶活性
- 蛋白質酵素水解物與醫療調理營養
頁籤選單縮合
題名 | 雞蛋白水解物之製備及其性質之研究=Studies on the Preparation of Chicken Egg White Hydrolysates and their Properties |
---|---|
作者 | 李敏雄; 蔡采芳; 蘇南維; 葉震浩; 姚惠芳; | 書刊名 | 食品科學 |
卷期 | 26:5 1999.10[民88.10] |
頁次 | 頁468-477 |
分類號 | 346.77 |
關鍵詞 | 雞蛋白; 蛋白酶; 水解; 水解物; Egg white; Protease; Hydrolysis; Hydrolysate; |
語文 | 中文(Chinese) |
中文摘要 | 本研究以五種蛋白?(Alcalase、bromelain、Flavourzyme、Neutrase及papain)對雞蛋白進行水解,探討不同水解條件下之水解率及產物性質,同時對水解產物進行官能品評,藉以開發風味及口感有別於市售雞精之蛋白水解產品,並探討水解產物對鈣及鐵之助溶性。結果發現五種蛋白?中僅Flavourzyme對雞蛋白有較顯著的水解效果,當蛋白?用量為1ku/g substarte及2ku/g substarte,在pH6.0,50℃進行水解24小時後,水解率分別達26%及42%,此水解物稍具苦味,但可接受;添加Flavourzyme 2 ku/g substarte水解12小時及1ku/g substrate水解16小時之產物具有類似雞湯的風味。雞蛋白及其Flavourzyme水解物對鈣及鐵均有助溶效果,但其助溶性與水解程度並無顯著之相關性,其對鈣之溶解能力可從5.3ppm提升至約15ppm,對鐵之溶解能力可從0.2ppm提升至約3ppm。 |
英文摘要 | Egg white was hydrolyzed with five kinds of commercial proteolytic enzymes (Alcalase, bromelain, Flavourzyme, Neutrase and papain). Hydrolysis conditions and the properties of the hydrolysates were investigated. The taste properties and the efficiency of the hydrolysates in promoting the solubility of calcium and ferrous ions were also investigated. Among these enzymes, it was found that Flavourzyme could hydrolyze egg white protein more efficiently. When hydrolysis was carried out at 50℃, pH 6.0, with Flavourzyme at 1 or 2 ku/g substrate for 24 hours, the recovery and degree of hydrolysis (DH) reached 26% and 42%, respectively. The taste of the hydrolysates obtained through Flavourzyme hydrolysis was a little bitter but acceptable. The hydrolysates obtained by means of 12-hour-hydrolysis with Flavourzyme at 2 ku/g substrate or by means of 16-hour-hydrolysis with Flavourzyme at 1 ku/g substrate had a taste similar to that of cooked chicken soup. Egg white and all the hydrolysates could promote the solubility of calcium and ferrous ions. However, there were no significant differences among them. The solubility increased from 5.3 ppm to about 15 ppm for calcium ion, and from 0.2 ppm to about 3 ppm for ferrous ion. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。