臺灣博碩士論文加值系統

本研究中以酸(鹽酸、硫酸)及五種酵素(Alcalase、bromelain、
Flavourzyme、Neutrase、papain)進行雞蛋白之水解，探討不同水解條件
及產物之性質，並進行官能品評，找出風味及口感宜人者。再進行功能性
之試驗，探討其對鈣及鐵離子之助溶性。結果發現鹽酸之水解效率最高，
且水解液之風味最佳，但其鹽含量過高，無法直接飲用，但可應用於調味
料或風味增強劑。以硫酸水解雞蛋白所得之水解物雖然鹽含量少，但多帶
有苦澀味。酵素水解僅以Flavourzyme有較明顯的效果，呈味性較佳，但
仍稍具苦味。雞蛋白及其酵素水解物均有助鈣及鐵可溶化的效果，但與水
解度並沒有很大的相關性。以水解0.5-1小時所得水解物具有較好的助鈣
可溶性，其中應有助鈣可性胜的存在。

In this study, egg white was hdrolyzed with acids (HCl/H2
SO4)/ or enzymes (Alcalase, bromelain, Flavourzyme, Neutrase,
papain) Hydrolysis conditions andproperties of hydrolysates
were investigated. We also evaluated the taste and the ability
as metal ion (Ca, Fe) solutizer of the hydrolysates. We found
acidhydrolysis is efficient. The flavor of HCl hydrolysates is
the best, but it wastoo salty to be drunk directly. It could be
used as seasoning or flavor enhancer. The hydrolysates by H2SO4
hydrolysis had much less salt than HCl did,but they were bitter
and astringent. Flavourzyme was the only enzyme that
couldhydrolyze egg white protein efficiently. The taste of
hyrolysates by Flavourzyme hydrolysis was a little bitter but
acceptable. Egg white and itshydrolysates from Flavourzyme
hydrolysis had the ability as Ca and Fe ion solutizer, and this
phenomenon was not correlated well with degree of hydrolysis.The
hydrolysate from Flavourzyme hydrolysis by 0.5-1 hour had better
ability asCa solutizer, and there should be peptides improving
Ca solubility.