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題 名 | 豬血蛋白質酵素水解物之功能特性=Functional Properties of Hydrolysates from Porcine Blood Cells |
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作 者 | 涂瑞澤; 蔡明芳; | 書刊名 | 食品科學 |
卷 期 | 26:1 1999.02[民88.02] |
頁 次 | 頁36-46 |
分類號 | 473.6 |
關鍵詞 | 豬血; 酵素水解; 水解物; 功能特性; Porcine blood; Enzymatic hydrolysis; Hydrolysate; Functional properties; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究的目的是探討豬血經酵素水解與未經水解之功能特性差異。豬血經冷凍離心分成血球(約佔40%)與血漿兩部分。其中血球的蛋白質含量較高,是做為水解反應的標的物。分別添加2%ficin或alcalase水解血球蛋白質,再就其水解物做功能特性之比較。由實驗得知,以水解度高者,其溶解度較佳。經過酵素水解後可提高蛋白質之起泡力及乳化力。其中以alcalase的水解物具有較佳的泡沫安定性,可能是因為alcalase水解所產生的疏水性胺基酸較多。經由酵素處理後的水解物之起泡力隨著水解度增加而增加,而clcalase水解產物的起泡力經測定後,顯示略低於ficin的水解產物。在乳化力方面,兩者乳化力並無顯著差異性。 |
英文摘要 | The purpose of this study was to explore the differences in functional properties between hydrolyzed and un-hydrolyzed porcine blood cells. Porcine blood was separated into cells (40% approximately) and plasma using a centrifuge. Because of their higher content of protein, blood cells were hydrolyzed with 2% of alcalase of ficin. The functional properties of the hydrolysates and un-hydrolyzed blood cells are then compared. Experimental results indicated a direct relationship between the levels of hydrolysis and solubility. In other words, the higher the degree of hydrolysis, the higher the solubility. Both the foaming power and emulsifying capacity for blood cells were improved by hydrolysis. The improved foaming stability of hydrolysates, when hydrolyzed with alcalase, was the result of increased production of hydrophobic amino acids. The foaming power of hydrolysates prepared with alcalase was slightly lower than that of hydrolysates prepared with ficin. The emulsifying capacities for hydrolysates prepared with alcalase and with ficin were not significantly different. |
本系統中英文摘要資訊取自各篇刊載內容。