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研究生:邱志洋
研究生(外文):Chiu Chih-yang
論文名稱:黃鱔及白鰻生化、物理性質之探討
論文名稱(外文):Studies on some Biochemi-physical properties of yellow eel and Japanese eel
指導教授:邱文貴邱文貴引用關係
指導教授(外文):Chiu Wen-guei
學位類別:碩士
校院名稱:國立屏東科技大學
系所名稱:食品科學系
學門:農業科學學門
學類:食品科學類
論文種類:學術論文
論文出版年:1999
畢業學年度:87
語文別:中文
論文頁數:90
中文關鍵詞:黃鱔白鰻熱凝膠肌原纖維蛋白質粘彈性熱凝固電泳
外文關鍵詞:yellow eelJapanese eelHeat-induced gelmyofibrillar proteinvisco-plasticHeat-induced aggreationSDS-PAGE
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本研究以黃鱔( yellow eel )與白鰻( Japanese eel )為實驗材料,魚肉之肌原纖維蛋白質在生體時,被賦予生體肌肉收縮之功能。在加工上,則利用其富含粘彈性之凝膠形成特性。實驗中以去皮和帶皮兩種魚肉型態,利用以下四種實驗,尋求肌原纖維蛋白質之最適成膠條件,以供加工上之參考。此外,也比較去皮肉與帶皮肉凝膠強度之差異。
1. 熱凝膠反應:由實驗得知鱔魚、鰻魚兩種肉糊分別在40~50℃、60~70℃範圍時形成最適膠體結構,且在pH 6.0條件之下具有最大之凝膠強度。「去皮肉糊」有較高之凝膠強度。
2. 熱凝固反應:實驗結果發現鱔魚、鰻魚兩種肉糊在30~40℃時,肌原纖維蛋白質分子之間的作用程度最大且 明顯受到pH之影響,以pH 6.0最為顯著。
3. ATPase活性:ATPase活性在各個溫度下的活性值與熱安定性有顯著的相關性。由實驗結果得知,鱔魚、鰻魚 的Ca- ATPase 及Mg- ATPase在30~40℃均有較高活性表現。
4. 電泳實驗:由電泳實驗可進一步驗證熱凝膠與熱凝固的實驗結果。結果顯示鱔魚、鰻魚兩種肉糊在30~40℃ 有明顯的熱變性反應。
In live body myofibrillar protein of yellow eel and Japanese eel is given the function of contraction. It will produce the visco-plastic gel during heat processing. For the purpose of utilizing muscle protein of yellow and Japanese eel as minced meat products, chemical and physical facts that affect myofibrillar protein gel formation were studied by four main experiments. The yellow eels and Japanese eels being studied were eel muscle with skin (A form),skin peeled eel muscle(B form)。
1. Heat-induced gelation:It was found that two pastes formed the best gel at heating temperature between 40~50℃ and 60~70℃ in yellow eel and Japanese eel.And it reached the highest gel strength at pH 6.0. The gel strength of form B was higher than of form A.
2. Heat-induced aggreation:It was found that the inter-action of myofibrillar protein in two pastes between 30℃and 40℃ was most remarkable, and was also influenced by pH.
3. The activity of ATPase:The activity of ATPase in different temperature and heated-stability of ATPase has apparent relationship. From the experiment''s result,the Ca++- ATPase and Mg++- ATPase of eel has higher activity between 30℃ and 40℃.
4. SDS-PAGE:SDS-PAGE again provided proof of heat-induced gelation and heat-induced aggreation. It showed that two
pastes has significantly heat-induced denaturation between 30℃and 40℃.
壹、 前言
貳、 文獻探討
2.1 魚種特性
2.2 魚類肌肉蛋白質之性質
2.3 肌原纖維蛋白的凝膠形成機制
2.4 凝膠構造中鍵結形成之重要性
2.5 影響肌原纖維蛋白凝膠形成之因素
2.6 結締組織蛋白質之熱變性
2.7 魚肉ATPase之性質
參、 實驗材料與方法
3.1 實驗材料
3.1.1 原料魚
3.1.2 機器設備
3.1.3 實驗試藥
3.1.3.1 熱凝膠實驗試藥
3.1.3.2 熱凝固實驗試藥
3.1.3.3 ATPase實驗試藥
3.1.3.4 SDS-PAGE電泳實驗試藥
3.2 實驗方法
3.2.1 前處理
3.2.2 熱凝膠實驗
3.2.3 水分測定
3.2.4 pH值的測定
3.2.5 凝膠強度的測定
3.2.6 天然肌動凝蛋白之調製
3.2.7 透析
3.2.8 熱凝固實驗
3.2.9 蛋白質含量之測定
3.2.10 ATPase 活性之測定
3.2.11 無機磷含量的測定
3.2.12 電泳實驗
3.2.12.1 樣品處理
3.2.12.2 電泳試劑配製
肆、 結果與討論
4.1 熱凝膠實驗
4.1.1加熱溫度對凝膠強度之影響
4.1.2加熱時間對凝膠強度之影響
4.1.3 pH對凝膠強度之影響
4.2 熱凝固實驗
4.2.1 加熱溫度對熱凝固反應之影響
4.2.2 pH對熱凝固反應之影響
4.3 ATPase實驗
4.4 SDS-PAGE電泳實驗
伍、結論
陸、參考文獻
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