臺灣博碩士論文加值系統

酸水解卵白液，雖已有文獻探討，但以強酸進行水解，可能會有一些不利於人體健康的副產物，有機酸可避免此問題，但關於有機酸水解卵白液之相關文獻很少，本研究乃由動力學觀點探討醋酸與乳酸進行水解。
結果顯示，水解率隨時間與溫度而增加，在本實驗條件下，醋酸與乳酸之最高水解率分別為19.45%和34.12%，陰離子效應使乳酸具較高的水解率，兩者之水解均屬一級反應，活化能分別為12.18Kcal/mole和11.45Kcal/mole。水解液呈色與水解率的相關性良好( r2 ≧ 0.91 )，亮度值( L )或YI值或△E值可用於線上檢測，估算水解率，並作為生產控制之指標。

There have been several literature dealing with the acid hydrolysis of egg albumen. However , there may exist some derivatives , such as monochlorine product ( MCP ) , which could cause damage to human body. This concern can be lifted off by using organic acids. Literature related with hydrolysis of egg albumen by organic acid is very few. This study is to investigate the kinetics of hydrolysis of egg white using two organic acids , acetic and lactic acid.
The degree of hydrolysis increased with temperature and time. At the experimental conditions , the maximum degree of hydrolysis was 19.45 % and 34.12 % for acetic acid and lactic acid , respectively. Due to the anion effect , lactic acid yielded more hydrolysate than lactic acid.
The regression results illustrated that the hydrolysis is a first order reaction with an activation energy of 12.18 and 11.45 Kcal/mole for acetic and lactic acid , respectively. The color of hydrolysate correlated well with the degree of hydrolysis. Thus , lightness ( L ) , yellowness or △E values can be used for on-line control.

目錄 ………………………………………………………………… Ⅰ
表次 ………………………………………………………………… Ⅲ
圖次 ………………………………………………………………… Ⅳ
中文摘要 …………………………………………………………… Ⅵ
英文摘要 …………………………………………………………… Ⅶ
壹、 前言 ……………………………………………………………. 1
貳、文獻整理 ……………………………………………………….. 3
一、 蛋的構造與組成 …………………………………………. 3
(一) 蛋殼與蛋殼膜 ……………………………………… 3
(二) 蛋白 ……………………………………………….. 5
(三) 蛋黃膜 ……………………………………………... 7
(四) 蛋黃 ………………………………………………... 7
二、 蛋白質水解液 ………………………………………….… 7
三、 蛋白質水解法 ………………………………………….… 16
(一) 酸水解 …………………………………………….… 17
(1) 強酸水解 ………………………………………... 17
(2) 稀酸水解 ………………………………………... 21
(3) 有機酸水解 ……………………………………… 22
(二) 鹼水解 …………………………………………….… 22
(三) 酵素法水解 ……………………………………….… 29
(四) 化學水解法 ……………………………………….… 31
(五) 其他水解法 ……………………………………….… 35
四、 酸水解動力學 …………………………………………. 36
五、 動力學參數與公式推演 ……………………………… 38
參、材料與方法 ……………………………………………………. 42
一、 實驗材料 ………………………………………………… 42
二、 實驗方法 ………………………………………………… 43
(一) 蛋白的製備 ………………………………………….. 43
(二) 水解 ………………………………………………….. 43
(三) 分析方法 ……………………………………………. .45
(四) 計算 ………………………………………………….. 48
(五) 濾液色澤度測定 ……………………………………...50
(六) 動力學演算 …………………………………………... 50
肆、結果與討論 …………………………………………………….. 55
一、 水解率 …………………………………………………..… 55
二、 動力學探討 ……………………………………………..… 60
三、 水解液中可溶性蛋白質 ………………………………..… 69
四、 濾液呈色 ………………………………………………..… 69
伍、結論 …………………………………………………………..…. 88
陸、參考文獻 ……………………………………………………..…. 89
表次
表編號　　　　　　　　　　　　　　　　　　　　 頁次
表一: 蛋白蛋黃及全蛋之化學組成 ……..…………………………… 4
表二: 蛋白之化學組成 ……………………………………………….. 6
表三: 呈味類 ……………………………………………………….10
表四: 生理活性類 ………………………………………………….14
表五: 化學法水解鍵 ……………………………………………….33
表六: 不同蛋白質水解方法之水解率比較表 ……………………….58
表七: 醋酸水解蛋白在不同水解溫度下之一次反應
　　　速率常數 ………………………………………………………62
表八: 乳酸水解蛋白在不同水解溫度下之一次反應
　　　速率常數 ………………………………………………………65
表九: 有機酸水解蛋白所需活化能 ………………………………….68
圖次
圖編號　　　　　　　　　　　　　　　　　　　　 頁次 圖一: 鹼水解作用機制 ……………………………………………….24
圖二: 鹼水解之β-elimination作用機制 ………………………….25
圖三: 外消旋化作用 ………………………………………………...27
圖四: L-leucine標準曲線圖 …………………………………………49
圖五: 不同溫度下醋酸水解液之水解率 …………………………...56
圖六: 不同溫度下乳酸水解液之水解率 …………………………….57
圖七: 醋酸和乳酸結構式 …………………………………………….59
圖八: 醋酸水解蛋白之一級反應圖 ………………………………….61
圖九: 乳酸水解蛋白之一級反應圖 ………………………………….64
圖十: 醋酸水解蛋白速率常數對溫度之依賴性 …………………….66
圖十一: 乳酸水解蛋白速率常數對溫度之依賴性 ………………….67
圖十二: 醋酸水解液中可溶性蛋白質含量與水解率
關係圖 ……………………………………………………..70
圖十三: 乳酸水解液中可溶性蛋白質含量與水解率
關係圖 ……………………………………………………....71
圖十四: 不同條件下醋酸水解濾液的亮度(L) ………….…………..73
圖十五: 不同條件下醋酸水解濾液的紅色度(a) ……….……………74
圖十六: 不同條件下醋酸水解濾液的黃色度(b) ……….…………..75
圖十七: 不同條件下乳酸水解濾液的亮度(L) ……….……………..76
圖十八: 不同條件下乳酸水解濾液的紅色度(a) ………….………..77
圖十九: 不同條件下乳酸水解濾液的黃色度(b) ………….………..78
圖二十: 醋酸水解濾液亮度(L)與水解率關係 ……………………...79
圖二十一: 乳酸水解濾液亮度(L)與水解率關係 …………………...80
圖二十二: 醋酸水解濾液黃色度(b) 與水解率關係 ………………..81
圖二十三: 乳酸水解濾液黃色度(b) 與水解率關係 ………………..82
圖二十四: 醋酸水解濾液ΔE與水解率關係 ………………………..83
圖二十五: 乳酸水解濾液ΔE與水解率關係 ………………………..84
圖二十六: 醋酸水解濾液黃度(YI) 與水解率關係 …………………85
圖二十七: 乳酸水解濾液黃度(YI) 與水解率關係 …………………86

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