跳到主要內容

臺灣博碩士論文加值系統

(18.97.14.82) 您好!臺灣時間:2025/02/19 10:16
字體大小: 字級放大   字級縮小   預設字形  
回查詢結果 :::

詳目顯示

我願授權國圖
: 
twitterline
研究生:林玫欣
研究生(外文):Lin Mei-Hsin
論文名稱:鯖魚肉與內臟水解物之抗氧化性研究
論文名稱(外文):Studies on Antioxidative Activity of Mackerel Meat and Viscera Hydrolysates
指導教授:蕭泉源蕭泉源引用關係
學位類別:碩士
校院名稱:國立海洋大學
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:78
中文關鍵詞:鯖魚抗氧化性硫氰酸鐵法還原力自由基游離胺基酸複合胺基酸分子量
外文關鍵詞:mackerelantioxidative activityferric thiocyanate methodreducing powerfree radicalfree amino acidconbined amino acidmolecular weight
相關次數:
  • 被引用被引用:39
  • 點閱點閱:504
  • 評分評分:
  • 下載下載:0
  • 收藏至我的研究室書目清單書目收藏:0
鯖魚肉及內臟之自家消化與酵素Protease A、Protease N水解液之pH值於24小時水解期間分別有先降後升及持續下降的現象,氨含量則皆隨水解時間增長而增加,魚肉自家消化水解物之可溶性蛋白質含量亦逐漸增加,但增加率遠較酵素水解物為少,而內臟水解物之可溶性蛋白質含量在不同水解方法間無明顯差異。
三種鯖魚肉水解物之總游離胺基酸(FAA)含量在水解10小時期間增加迅速,爾後減緩甚或減少,其中以Protease A之分解效果最佳,Protease N次之,而自家消化則遠低於二種酵素。內臟在水解期間,FAA亦有先增後減之現象,三種內臟水解物之FAA總量差異不大,惟皆高於魚肉水解物。雙胜類之甲肌(Ans)及肌(Car)被發現存在於魚肉之酵素水解液中,而魚肉自家消化以及內臟水解液中皆未發現。胜類之複合胺基酸(CAA)在魚肉水解物中遠較內臟水解物為高。
各水解物皆具有抑制亞麻油酸自氧化之能力,魚肉水解物之抑制效果大於內臟,其中又以Protease N水解物之抑制能力最強;水解物之還原過氧化物能力皆隨水解時間延長而提升,內臟水解物之效果較肌肉為強;在清除DPPH自由基能力方面,魚肉水解物以添加酵素者效果較佳,內臟水解物則無明顯差異。就水解方法而言,以酵素水解者之三種抗氧化性皆較自家消化者為強。統計分析顯示鯖魚肉水解物之抗氧化能力與Ans、Car及CAA含量之相關性頗高,可知其抗氧化能力之強弱與Ans、Car和CAA含量有關。
自家消化水解物之分子量分布範圍較廣,且於水解期間變化不大,顯示僅部分蛋白質被分解,而酵素水解物之分子量則多分布於2,000 Da以下,蛋白質似已被分解為小分子之胜及FAA。利用膠體層析劃分Protease N水解物,分析抗氧化性得知其抑制亞麻油酸自氧化能力較強之處為920-660 Da之胜。
鯖魚肉與內臟水解物除具抗氧化效果外,更富含FAA與胜,可利用於開發天然抗氧化劑兼具調味功能及其他療效之天然添加物。
The mackerel meat and viscera were hydrolyzed by autolysis and with the addition of Protease A and Protease N. The pH value of meat hydrolysates decreased and then increased during hydrolysis for 24 hr. However, the pH of the viscera hydrolysates decreased gradually. The NH3 of all hydrolysates increased with the hydrolysis time. The soluble proteins of enzymatic hydrolysis of the meat increased and then decreased during hydrolysis, but those of the viscera hydrolysates decreased gradually.
The total free amino acids (FAA) of both meat and viscera hydrolysates increased significantly during the first 10 hr of hydrolysis. The increase rate in order was Protease N, Protease A, and autolysis hydrolysates . The amounts of the total FAA in the viscera hydrolysates; however, the combined amino acids (CAA) in the former were much lower than the latter. The histidine-related dipeptides, anserine (Ans) or carnosrine (Car), were found in high levels in the enzymatic hydrolysates of the meat, bur were not detected in the autolysis hydrolysate of the meat and all viscera hydrolysates.
The meat hydrolysate had higher ability of the inhibition of linoleic acid autoxidation than that of the viscera hydrolysate. The Protease N hydrolysate of the meat had the highest ability among hydrolysates. The reducing power of the hydrolysate increased with the hydrolysis time. The power of the viscera hydrolysate was higher than that of the meat hydrolysate; however, the scavenging on a,a-diphenyl-b-picuylhydrazyl free radical of the latter was more effective than the former. In general, the enzymatic hydrolysate had stronger antioxidative activity than that by autolysis. The positive correlation between the antioxidative activity and the levels of Ans, Car, and CAA of the hydrolysate indicated that small peptide might be an important factor influencing the antioxidative activity.
The HPLC profiles of the hydrolysates using superdex peptide column showed that the molecular weight of the compounds in the enzymatic hydrolysate was mostly lower than 2000 Da. The inhibition of linoleic acid autoxidation for 4 gel filtration fractions of the Protease N hydrolysates indicated, that the peptide with the molecular weight of 920-660 Da had a stronger antioxidative activity.
In addition to antioxidative activity, the hydrolysates of mackerel meat and viscera were rich in FAA and peptides, which were the taste-active components of seafoods. The results of this study provided the data for the efficient utilization of fish and their wastes to produce the natural additives with both antioxidant and seasoning functions.
頁次
中文摘要………………………………………………………… Ⅰ
英文摘要………………………………………………………… Ⅲ
目錄…………………………………………………………… Ⅴ
壹、前言…………………………………………………………… 1
貳、文獻整理……………………………………………………... 3
一、酵素水解……………………………………………………… 3
二、影響蛋白質水解程度之因子………………………………… 4
(一) 酵素的種類與來源…………………………………………... 4
(二) 酵素濃度……………………………………………………... 5
(三) 溫度…………………………………………………………... 5
(四) pH值………………………………………………………….. 6
(五) 食鹽濃度與抑制劑…………………………………………... 6
三、魚肉蛋白質水解物之特性與利用…………………………… 7
(一) 成分…………………………………………………………... 7
(二) 苦味性………………………………………………………... 8
(三) 營養價值……………………………………………………... 9
(四) 利用…………………………………………………………... 9
四、脂質氧化作用………………………………………………… 10
(一) 作用機制……………………………………………………... 10
(二) 抗氧化劑的作用原理………………………………………... 11
五、水解物之抗氧化性…………………………………………… 13
(一) 游離胺基酸及胜之抗氧化作用…………………………... 13
(二) 影響抗氧化性之因子………………………………………... 14
(三) 抗氧化活性之相乘性………………………………………... 15
參、材料與方法…………………………………………………… 16
一、實驗用魚……………………………………………………… 16
二、化學藥品……………………………………………………… 16
三、鯖魚肉與內臟之酵素水解…………………………………… 16
四、水解液抽出物之調製………………………………………… 17
五、膠體過濾層析………………………………………………… 17
六、管柱析出物的收集及其抗氧化性之測定…………………… 18
七、化學分析…………………………………………………… 18
(1) pH值測定…………………………………………………… 18
(2) 水解物蛋白質含量測定………………………………………. 18
(3) 硫氰酸鐵法抗氧化活性測定…………………………………. 18
(4) 還原力測定……………………………………………………. 19
(5) 清除α,α-diphenyl-β-picrylhydrazyl (DPPH)自由基能力測定 19
(6) 游離胺基酸、雙胜與氨之分析……………………………... 19
(7) 複合胺基酸之分析……………………………………………. 20
八、統計分析……………………………………………………… 20
肆、結果與討論…………………………………………………… 21
一、水解方法與時間對水解物化性之影響……………………... 21
(一) pH…………………………………………………………….. 21
(二) 可溶性蛋白質…………………………………………….….. 21
(三) 氨……………………………………………………………... 22
二、游離胺基酸、雙胜及複合胺基酸在水解期間之變化…… 24
(一) 游離胺基酸與雙胜……………………………………… 24
(二) 複合胺基酸………………………………………………… 26
三、鯖魚肉與內臟水解物之抗氧化性………………………… 28
(一) 抑制亞麻油酸自氧化能力………………………………… 28
(二) 還原力……………………………………………………… 30
(三) 清除α,α-diphenyl-β-picrylhydrazyl (DPPH)自由基之效應…… 31
四、水解物分子量劃分及其抗氧化性……………………………. 32
(一) 分子量劃分………………………………………………… 32
(二) 各劃分物抑制亞麻油酸自氧化之能力…………………… 33
伍、結論…………………………………………………………… 34
陸、參考文獻……………………………………………………… 36
柒、表……………………………………………………………… 49
捌、圖……………………………………………………………... 61
玖、附錄…………………………………………………………… 78
Alder-Nissen, J. 1986. Some fundamental aspects of food protein hydrolysis. In "Enzymic Hydrolysis of Food Proteins," pp.20-21. Elsevier Science Publishing Co. Inc., New York.
Aruoma, O. I., Laughton, M. J. and Halliwell, B. 1989. Carnosine, homocarnosine and anserine: could they act as antioxidants in vivo? Biochem. J. 264:863-869.
Asakawa, A., Yamaguchi, K. and Konous, S. 1981. Taste-active components of the shrimp Pandalus borealis. Nippon Shokuhin Kogyo Gakkaishi 28:594-599.
Bersuder, P., Hole, M. and Smith, G. 1998. Antioxidants from a heated histidine-glucose model system. I: Investigation of the antioxidant role of histidine and isolation of antioxidants by high-performance liquid chromatography. JAOCS 75(2):181-187.
Beuchat, L. R. 1974. Preparation and evaluation of a microbiol growth medium formulated from catfish waste peptone. J. Milk Food Technol. 37: 277-281.
Bishov, S. J. and Henick, A. S. 1972. Antioxidant effect of protein hydrolyzates in a freeze-dried model system. J. Food Sci. 37: 873-875.
Boldyrev, A. A. 1993. Does carnosine possess direct antioxidant activity? Intl. J. Biochem. 25(8):1101-1107.
Boldyrev, A., Dupin, A., Pindel, E. and Severin, S. 1988. Antioxidative properties of histidine-containing dipeptides from skeletal muscles of vertebrates. Comp. Biochem. Physiol. 89B(2):245-250.
Bonorden, W. R. and Pariza, M. W. 1994. Antioxidant nutrients and protection from free radicals. In"Nutritional Toxicology,"pp.19-48. Eds. Kotsonis, F. N., Mackey, M. and Hjelle, J., New York.
Bran, A. M. 1975. Toxicology and biochemistry of BHA and BHT. JAOCS 52(2):372-375.
Chen, Y. H. 1992. Aquaculture in the Republic of China: A biosocioeconomic analysis of the aquaculture industry in Taiwan. In "Aquaculture in Asia,"pp.9. Eds. Liao, I. C., Shyz, C. Z.and Chao, N. H. Taiwan Fisheries Research Institute, Keelung, Taiwan, R.O.C.
Chen , H. M., Muramoto , K. and Yamauchi , F. 1995. Structural analysis of antioxidative peptides from soybean b-conglycinin. J. Agric. Food Chem. 43(3): 574-578.
Chen, H. M., Muramoto, K., Yamauchi, F. and Nokihara, K. 1996. Antioxidant activity of designed peptides based on the antioxidative peptide isolated from digests of a soybean protein. J. Agric. Food Chem. 44(9): 2619-2622.
Chen, H. M., Muramoto, K., Yamauchi, F., Fujimoto, K. and Nokihara, K. 1998. Antioxidative properties of histidine-containing peptides designed from peptide fragments found in the digests of a soybean protein. J. Agric. Food Chem. 46(1):49-53.
Chen, H. M., Muramoto, K., Yamauchi, F., Ochi, H. and Nokihara, N. 1997. Characterization of antioxidative peptides from soybean. In "Food Factors for Cancer Prevention," pp. 639-641. Eds. Ohigashi, H., Osawa, T., Terao, J., Watanabe, S., Yoshikawa, T., Springer-Verlag, Tokyo.
Cooper, T. G. 1977. The tools of biochemistry. pp.53-55. Eds. Willy, J. and Sons Inc., New York.
Duh, P. D., Yeh, D. B. and Yen, G. C. 1992. Extraction and identification of an antioxidative component from peanut hulls. J. Am. Oil Chem. Soc. 69:814-818.
Dziezak, J. D. 1986. Preservatives: antioxidants. The ultimate answer to oxidation. Food Technol. 40(9):94-102.
Eriksson, C. E. 1982. Lipid oxidation catalysts and inhibitors in raw materials and processed foods. Food Chem. 9:3-19.
Fagbenro, O. and Jauncery, K. 1993. Chemical and nutritional quality of raw, cooked and salted fish silage. Food Chem. 48: 331-335.
Flectchr, G. C. and Statham, J. A. 1988. Shelf-life of sterile of yellow-eyed mullet (Aldrichetta forstri) at 4℃. J. Food Sci. 53:1030-1035.
Frokjaer, S. 1994. Use of hydrolysates for protein supplementation. Food Technol. 10:86-88.
Gildberg, A. 1993. Enzymatic processing of marine raw materials. Process Biochem. 28: 1-15.
Gildberg, A. and Raa, J. 1977. Properties of propionic acid/formic acid preserved silage of cod viscera. J. Sci. Food Agric. 28: 647-653.
Gildberg, A., Batista, I. and Strom, E. 1989. Preparation characterization of peptones obtained by a two-step enzymatic hydrolysis of whole fish. Biotechnol. Appl. Biochem. 11: 413-423.
Gildberg, A., Hermes. J. E. and Orejana , F. M. 1984. Acceleration of autolysis during fish sauce fermentation by adding acid and reducing the salt content. J. Sci. Food Agric. 35: 1363-1369.
Godfrey, T. and West, S. 1996. Industrial Enzymoloy. Macmillan Press, London.
Haard, N. F. and Simpson, B. K. 1994. Protease from aquatic organisms and their uses in the seafood industry. In "Fisheries Processing," pp.132-154. Ed. Martin, A.M. Chapman & Hall, London.
Halliwell, B., Gutteridge, J. M. C. and Cross, C. E. 1992. Free radicals, antioxidants, and human disease: where are we now? J. Lab. Clin. Med. 119(6):598-620.
Hatate, H., Nagata, Y. and Kochi, M. 1990. Antioxidative effect of bovine serum albumin hydrolyzates and their synergistic effect with antioxidants. Yukagaku. 39(1):42-46.
Hayashi, K., Terada, M. and Mizunuma, T. 1981. Some difference in characteristics of soy sauce fermentation between species of koji-molds, Aspergillus sojae and Aspergillus oryzae. Sauce Res. 7(4): 166-172.
Hill, D. L. and Grubbs, C. J. 1992. Retinoids and cancer prevention, Ann. Rev. Nutr. 12:161-181.
Hole, R. and Oines S. 1991. Can fish silage be used as nutritional solution to reduce aquaculture waste when considering the slaughtering quality of fish. In "Nutritional Strategies and Aquaculturce Waste," pp. 103-109. Eds. Cowey, C. B. and Cho, C. Y., Univ. of Guelph, Guelph, Canada.
Hoyle, N. T. and Merritt, J.H. 1994. Quality of fish protein hydrolysates from herring (Clupea harengus). J. Food Sci. 59(1):76-79.
Hultin, H. O. 1985. Characteristic of muscle tissue In"Food Chemistry,"pp.750. Ed. Fennema, O.R. Marcel Dekker Inc., New York.
Jacob, R. A. and Burri, B. J. 1996. Oxidative damage and defense. Am. J. Clin. Nutr. 63:985S-990S.
Jassim, S., Salt, W. G. and Stretton, R. J. 1988. The preparation and use of media based on simple fish waste extract. Lette. Appl. Microbiol. 6: 139-143.
Jiang, S. T., Lee, J. J. and Chen, H. C. 1996. Proteolysis of actomyosin by cathepsin B, L, L-like, and X from mackerel (Scomber australasicus). J. Agric. Food Chem. 44:769.
Kamal-Eldin, A. and Appelqvist, L. 1996. The chemistry and antioxidant properties of tocopherols and tocotrienols. Lipid 31:671-701.
Kanner, J., German, J. B. and Kinsella, J. E. 1987. Initiation of lipid peroxidation in biological systems. CRC Crit. Rev. Food Sci. Nutr. 25(4):317-363.
Kansci, G., Genot, C., Meynier, A. and Gandemer, G. 1997. The antioxidant activity of carnosine and its consequences on the volatile profiles of liposomes during iron/ascorbate induced phospholipid oxidation. Food Chemistry. 60(2)165-175.
Kawashima, K., Itoh, H. and Chibata, I. 1981. Antioxidant effect of peptide in combination with sugar on autoxidation of edible oils. Agric. Biol. Chem. 45(4):987-992.
Kitts, D. D. 1997. An evaluation of the multiple effects of the antioxidant vitamins. Trends in Food Science & Technology 8:198-203.
Kohen, R., Yamamoto, Y., Cundy, K. and Ames, B. 1988. Anioxidant activity of carnosine, homocarnosine , and anserine present in muscle and brain. Proc. Natl. Acad. Sci. USA 85:3175-3179.
Komata, Y. 1964. Studies on the extractive component of "uni"-Ⅳ. Taste of each component in the extract. Bull. Jap. Soc. Sci. Fish. 28:749-756.
Konosu, S., Watanabe, K. and Shimizu, T. 1974. Distribution of nitrogenous constituents in the muscle extracts of eight species of fish. Bull. Jap. Soc. Sci. Fish. 40: 909-914.
Konosu, S., Watanabe, K. and Yamaguchi, K. 1987. Acceptance effects of taste compounds, sensory analysis of taste active compounds in the adductor muscle of scallop. In"Food Acceptance and Nutrition,"pp.143. Eds. Solms, J. et al., Acadimic Press Inc., San Diego.
Konosu, S. and Yamaguchi, K. 1982. The flavor components in fish and shellfish. In"Chemistry and Biochemistry of Marine Food Products,"pp.367. Eds. Martin, R. E. et al., The AVI Publishing Co., Inc., Westport, CT.
Konosu, S., Yamaguchi, K. and Hayashi, T. 1978. Studies on flavor components in boiled crabs-I. Amino acids and related compounds in the extracts. Bull. Jap. Soc. Sci. Fish. 41(5): 505-510.
Kramer, A. and Twigg, B. 1982. Quality control for the food industry. AVI Publishing Co. Westport, CT.
Lahl, W. J. and Braun, S. D. 1994. Enzymatic production of protein hydrolysates for food use. Food Technology 48(10):68-71.
Lee, Y. Z., Simpson, B. K. and Harrd, N. F. 1982. Supplementation of squid fermentation with proteolytic enzymes. J. Food Biochem. 6: 127-134.
Liu, L. L. and Pigott, G. M. 1981. Preparation and use of inexpensive crude pepsin for enzyme hydrolysis of fish. J. Food Sci. 46:1569-1572.
Lo, K. V., Liao, P. H. and Bullock, C. 1993. Silage production from salmon farm mortalities. Aguacultural Engineering 12:37-45.
Mackie, I. M. 1982. Fish protein hydrolysates. Process Biochemistry. 31:26-31.
Manley, C. H. and Ahmedi, S. 1995. The development of process flavors. Trends in Food Science & Technology 6(2):46-51.
Manley, C. H., McCann, J. S. and Swaine, R. L. 1981. The chemical bases of the taste and flavor enhancing properties of hydrolyzed protein. In "The Quality of Foods and Beverages," pp. 1- 61. Eds. Charalambous, G. and Inglett, G., Academic Press, Inc., New York.
Marseno, D. W., Hori, K. and Miyazawa, K. 1994. Comparison of membrane bound and cytosol 5′-nucleotidase from black rockfish Sebastes inermis muscle and their influence on the freshness of fish. Fish. Sci. 60:115-121.
Marshall, W. E. 1994. Amino acids, peptides, and proteins. In"Functional foods,"pp.242-260. Ed. Goldberg, I. Chapman and Hall Press. New York.
Mistry, B. S. and Min, D. B. 1992. Oxidized flavor compounds in edible oils. In "Off-Flavors in Foods and Beverages," Ed. Charalambous, G., pp.171-209. Elsevier, Amsterdam, the Netherlands.
Mitsuda, H., Yasumoto, K. and Iwami, K. 1966. Antioxidative action of indole compounds during the autoxidation of linoleic acid. Eiyo to Syokuryo. 19:210-214.
Murase, H., Nagao, A. and Terao, J. 1993.Antioxidant and emulsifying activity of N-(Long-chain-acyl) histidine and N-(Long-chain-acyl) carnosine. J. Agric. Food Chem. 41:1601-1604.
Murata, M. and Sakaguchi, M. 1989. Rapid accumulation of inosine 5′-monophosphate during heating the muscle of very fresh yellowtail. Nippon Suisan Gakkaishi 55:823-828.
Namiki, M. 1990. Antioxidants/antimutagens in food. In "CRC Crit. Rev. Food Sci. Nutr.," pp. 273-300. CRC Presss, Boca Raton, Fla.
Nawar, W. W. 1985. Lipids In "Food Chemistry," Ed. Fennema, O. R., pp.139-244. Marcel Dekker Inc., New York.
Ney, K. H. 1979. Bitterness of peptides : Amino acid composition and chain length. In "Food Taste Chemistry," Ed. James C. B., American Chemical Society, Washington, D.C.
Noguchi, M., Yamashita, M., Arai, S. and Fujimaki, M. 1975. On the bittermasking activity of a glutamic acid-rich oligopeptide fraction. J. Food Sci. 40:367-369.
Norris, E. R. and Mathles, J. C. 1953. Preparation, properties and crystallization of tuna pepsin. J. Biol. Chem. 204(2): 673-678.
Nunomura, N. and Sasaki, M. 1986. Soy sauce. In "Legume-Base Fermented Foods," pp. 5-46. Eds. Reddy, N. R., Pierson, M.D. and Slunkhe, D.K., CRC Press, Boca Raton, Fla.
Ogawa, H., Tsuji, H., Seto, A., Hara, S. and Totami, Y. 1996. Synergistic effect of spermine on antioxidation of polyunsaturated oil. Yukagaku 45(12):17-22.
Okamoto, G., Hayase, F. and Kato, H. 1992. Scavenging of active oxygen species by glycated proteins. Biosci. Biotech. Biochem. 56:928-931.
Orejana, F. M. and Liston, J., 1982. Agents of proteolysis and its inhibition in Patis (fish sauce) fermentation. J. Food Sci. 47: 198-203.
Oyaizu, M. 1988. Antioxidative activities of browning products of glucosamine fractionated by organic solvent and thin-layer chromatography. Nippon Shokuhin Kogyo Gakkaishi 35(11):771-775.
Pigott, G. M. 1982. Enzyme modification of fishery by-product. In "Chemistry and Biochemistry of Marine Food Products," pp. 447-452. Eds. Roy , E. M., Gerge J. F., Chieko, E. H. and Donn, R. W., The AVI Publishing Co., Inc., Westport, CT.
Quinn, P., Boldyrev, A. and Formazuyk, V. 1992. Carnosine: its properites, functions and potential therapeutic applications. Molec. Aspects Med. 13:379-444.
Ramakrishna, M., Hultin, H. O. and Atallah, M. T. 1987. A comparison of dogfish and bovine chymotrypsins in relation to protein hydrolysis. J. Food Sci. 52:1198-1202.
Rebeca, B. D., Pena-Vera, M. T. and Diaz-castaneda, M. 1991. Production of fish protein hydrolysates with bacterial protease, yield and nutritional value. J. Food Sci. 56(2): 309-314.
Sakaguchi, M., Murata, M. and Kawai, A. 1984. Change in free amino acid content in juvenile mackerel (Scomber japonicus) muscle during ice storage. Bull. Jap. Soc. Sci. Fish. 50:323-329.
Salim-Hanna, M., Lissi, E. and Videla, L. 1991. Free radical scavenging activity of carnosine. Free Radical Res Commun 14(4):263-270.
Shahidi, F. and Amarowicz, R. 1996. Antioxidant activity of protein hydrolyzates from aquatic species. JAOCS 73(9):1197-1199.
Shimada, K., Fujikawa, K., Yahara, K. and Nakamura, T. 1992. Antioxidative properties of xanthan on the antioxidation of soybean oil in cyclodextrin emulsion. J. Agric. Food Chem. 40:945-948.
Shoji, Y. 1990. Creamy fish protein. In "Making Profits Out of Seafood Waste," No 90-07, pp. 87-93. Ed. Keller, S., USA.
Sikorski, Z. E. and Ruiter, A. 1994. Changes in proteins and nonprotein nitrogen compounds in crude fermented and dried seafoods. In "Seafood Protein," pp. 113-126. Eds. Zdzislaw, et al., New York.
Sripathy, N. V., Sen, D. P., Lahiry, N. L., Sreenivasan, A. and Subrahmanyan, V. 1962. Fish hydroltsatesⅡ. Standardization of digestion conditions for preparation of hydrolysated rich in pepones and proteoses. Food Technol. 5: 141-142.
Sugiyama, K., Egawa, M., Onzuka, H. and Oba, K. 1991. Characteristics of sardine muscle hydrolysates prepared by various enzymic treatment. Bull. Jap. Soc. Sci. Fish. 57(3): 475-479.
Tamura, M., Mori, N., Miyoshi, T., Koyama, S., Kohri, H., and Okai, H. 1990. Practical debittering using model peptides and related compounds. Agric. Biol. Chem. 54(1):41-51.
Tsuda, T., Fujii, M., Watanabe, M., Nakakuki, H., Ohshima, K., Osawa, T. and Kawakishi, S. 1994. Antioxidative activity of red bean extract and its application to food. Nippon Shokuhin Kogyo Gakkaishi 41(7): 475-480.
Tsuge, N., Eikawa, Y., Nomura, Y., Yamamoto, M. and Sugisawa, K. 1991. Antioxidative activity of peptides prepared by enzymatic hydrolysis of egg-white albumin. Nippon Nogeikagaku Kaishi 65(11): 1635-1641.
Vinot, C., Bouchez, P. and Durand, P. 1989. Extraction and purification of peptides from fish protein hydrolysates. In "Current Topices in Marine Biotechnology," pp. 361-364. Eds. Miyachi, S., Karube, I. and Ishida, Y., Tokyo.
Watabe, S., Kamal, M. and Hashimoto, K. 1991. Postmortem changes in ATP, creatine phosphate, and lactate in sardine muscle. J. Food Sci. 56:151-153.& 171.
Watabe, S., Ushio, H., Iwamoto, M., Kamal, M., Ioka, H. and Hashimoto, K. 1989. Rigor-mortis progress of sardine and mackerel in association with ATP degradation and lactate accumulation. Nippon Suisan Gakkaishi 55:1833-1839.
Whysner, J., Wang, C. X., Zang, E., Iatropoulos, M. J. and Williams, G. M. 1994. Dose response of promotion by butylated hydroxyanisole in chemically initiated tumours of the rat forestomach. Food Chem. Toxic. 32(3):215-222.
Willians, W., Cuvelier, M. and Berset, C. 1995. Use of free radical method to evaluate antioxidant activity. Lebe. Wisse. Technol. 28:25-30.
Wong, D. W. S. 1995. Structure and mechanism. In"Food Enzymes,"pp.124-169. Eds. Chapman and Hall Press. New York.
Yamaguchi, N., Naito, S., Yokoo, Y. and Fujimaki, M. 1980. Oxidative stability of dried model food consisted of soybean protein hydrolyzate and lard. Nippon Shokuhin Kogyo Gakkaishi 27(2):51-55.
Yamaguchi, N., Yokoo, Y. and Fujimaki, M. 1975. Studies on antioxidative activities of amino compounds on fats and oils. Part III. Antioxidative activities of soybean protein hydrolyzates and synergistic effect of hydrolyzate on tocopherol. Nippon Shokuhin Kogyo Gakkaishi 22(9): 431-435.
Yamaguchi, N., Yokoo, Y. and Fujimaki, M. 1979. Antioxidative activities of protein hydrolyzates. Nippon Shokuhin Kogyo Gakkaishi 26(2):65-70.
Yen, G. C. and Chen, H. Y. 1995. Antioxidant activity of various tea extract in relation to their antimutagenicity. J. Agric. Food Chem. 43:27-32.
Yen, G. C., Duh, P. D. and Tsai, C. L. 1993. Relationship between antioxidant activity and maturity of peanut hulls. J. Agric. Food Chem. 41:67-70.
Yoshinaka, R., Sato, M., Tsuchiya, N. and Ikeda, S. 1983. Production of fish saue by utilization of its viscera enzyme. Bull. Jap. Soc. Sci. Fish. 49(3): 463-469.
三宅義章, 1982。 魚類加工殘渣の酵素處理による可溶化。日水誌,29(2):117-123。
毛正倫、林幸惠、曾浩洋,1996。濃縮維生素E油對豬油及黃豆油貯存安定性之比較。中國農業化學會誌,34(4):429-437。
片平 寬,1998。發酵調味料「醬シリーズ」。New Food Industry 40(3):24-32.
江玲,1997。以鯖魚製造魚精可行性之探討。國立臺灣海洋大學水產食品科學系碩士學位論文,基隆。
吳蕙君,1998。魚貝類抽出物抗氧化性之探討。國立臺灣海洋大學水產食品科學系碩士學位論文,基隆。
李敏雄、余瑞琳,1984。茶葉抗氧化劑之萃取及其在不同食用油中之抗氧化活性。中國農業化學會誌,22:226-231。
杉山圭吉、江川 真、恩塚 博、大場建吉,1994。各種プロテア-ぜ處理得られたマィワシタクンパク加水分解物の特性。日水誌,57(3) : 475-479。
洪千雃、蘇正德,1995。香需抗氧化成分之研究。中國農業化學會誌,33(4):412-423。
邱思魁、游昭玲、蕭泉源,1995。虱目魚貯藏中鮮度及呈味成分之變化。食品科學,22:46-58。
陳秀蓮,1993。常用調味料中的蛋白質水解液。食品工業,25(6) : 33-43。
陳美貞,1998。鯖魚肉蛋白質水解物對血管升壓素轉換之抑制及其降高血壓的效果,國立臺灣海洋大學水產食品科學系碩士學位論文,基隆。
張明慧、吳天賞、蘇正德,1996。茵陳蒿抗氧化成分之研究。食品科學,23(4): 594-607。
楊宗熙,1996。油脂氧化安定性與天然抗氧化劑效力之評估。食品工業,28(10):22-32。
鄭靜桂,1997。蛋白質之酵素水解與水解液之利用。食品工業,29(8):27-35。
漁業局,1997。台灣地區漁業年報。台灣省漁業局,台北市。
賴慶隆,1994。醬油釀造微生物-麴菌。食品工業,26(12) : 31-38。
錢阜甯,1994。魚肉蛋白之酵素水解。食品工業,26(8) : 27-35。
蕭泉源、龐玉珍、邱思魁、丁雲源,1996。虱目魚死後硬直過程中之生化學變化。中國農業化學會誌,34(3):355-363。
QRCODE
 
 
 
 
 
                                                                                                                                                                                                                                                                                                                                                                                                               
第一頁 上一頁 下一頁 最後一頁 top