臺灣博碩士論文加值系統

本研究以五種蛋白酉每（Alcalase、bromelain、Flavourzyme、Neutrase、papain）於50℃進行雞蛋白之水解計16小時，探討不同水解條件（反應時間及酵素劑量）與回收率之關係。結果發現使用Flavourzyme之水解產物，回收率與水解率在五種蛋白酉每中最好，其回收率最高可達90%以上；水解率約為55-60%。其餘四種蛋白水解產物之水解率均低，約為5-15%。添加檸檬酸(citric acid)1%至bromelain 1K-4時，回收率從37.5%提高至62.5%；添加至papain 4K-8時，回收率從50%提高至67.1%。bromelain及papain之水解產物經凍乾後其甲醇可溶物具有抗氧化效果。bromelain 1K-4及papain 1K-4之水解產物經消費者官能品評結果，其接受程度較市售雞精高。

Egg white was hydrolyzed with five kinds of proteolytic enzymes (Alcalase, bromelain, Flavourzyme, Neutrase and papain) at 50℃ for totally 16 hours. Among these enzymes, the recovery and degree of hydrolysis (DH%) of Flavourzyme were the highest. The recovery and DH% were 90% and 60%, respectively. The DH% of other hydrolysates were 5-15%. Adding citric acid to bromelain and papain hydrolysates, respectively, could increase the recovery from 37.5% to 62.5% and 50% to 67.1%. The tests of antioxidant effect showed that the methanol extracts of the lyophilized hydrolysates of bromelain and papain suppressed peroxide values significantly. During sensory evaluation, the hydrolysate of bromelain showed the highest scores of acceptability.

目次……………………………………………………………………..Ⅰ
圖次……………………………………………………………………..Ⅲ
表次……………………………………………………………………..Ⅳ
中文摘要………………………………………………………………..Ⅴ
英文摘要………………………………………………………………..Ⅵ
壹、前言…………………………………………………………………… 1
貳、文獻整理……………………………………………………………… 3
一、雞蛋的化學性質…………………………………………………….. 3
二、蛋的利用…………………………………………………………….. 9
三、蛋白質水解物的生產與應用………………………………….11
四、蛋白質水解物的機能性……………………………………….19
五、蛋白的種類和特性………………………………………….22
參、材料與方法………………………………………………………...24
實驗架構…………………………………………………………………24
一、材料…………………………………………………………….25
二、儀器…………………………………………………………….25
三、方法…………………………………………………………….26
肆、結果與討論…………………………………………………………38
一、表觀回收率與總氮回收率之關係…………………………….38
二、蛋白添加量與水解時間對蛋白水解液回收率的影響…….41
三、蛋白添加量與水解時間對蛋白水解液水解率的影響…….45
四、雞蛋白水解液之消費者品評結果…………………………….49
五、添加有機酸對回收率之影響………………………………….55
六、水解液加熱離心取沈澱再經蛋白作用之效果…………….59
七、水解液之抗氧化活性………………………………………….67
八、蛋白水解液之抗菌活性分析………………………………….69
九、蛋白水解液之電泳檢定分析………………………………….69
伍、結論………………………………………………………………...72
陸、參考文獻……………………………………………………………73

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