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研究生:蕭東昇
研究生(外文):Dong-Sheng Shiau
論文名稱:酸浸漬滲透誘導性凝集對雞蛋卵蛋白物化性質與膠體質地特性之影響
論文名稱(外文):Effects of acid-induced aggregation on physico-chemical properties and texture characteristics of hen
指導教授:黃健政黃健政引用關係田豐鎮
指導教授(外文):Jan-Jeng HuangFeng-Zhen Tian
學位類別:碩士
校院名稱:國立嘉義大學
系所名稱:食品科學系碩士班
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:2002
畢業學年度:90
語文別:中文
論文頁數:95
中文關鍵詞:雞蛋卵白醋酸乳酸檸檬酸酸浸漬滲透物化性質膠體質地特性
外文關鍵詞:hen egg whiteacetic acidlactic acidcitric acidacidic soaking by osmosisphysico-chemical propertiestexture characteristics of hen egg white gel
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  • 被引用被引用:5
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中文摘要
分離之雞蛋卵蛋白以不可食性醋酸纖維腸衣充填,浸漬於5%之醋酸、乳酸及檸檬酸液中。浸漬0.5小時後,由於酸滲透入卵白液中,致使卵白pH值由9.2降至3.8;酸度約為1%,經浸漬4小時後pH值與酸度達穩定約2.5及4%。蛋白質分子受酸作用產生凝集現象,於0.5小時其色澤由透明的淺黃色轉變為鵝黃色混濁液體,隨浸漬時間增加濁度則略上升。浸漬36小時後,卵白液黏度增加且有形膠之趨勢,至96小時後卵白未加熱也能行膠。酸浸漬滲透作用使新鮮卵蛋白液的可溶性蛋白含量由120 mg/ml下降至浸漬96小時之90 mg/ml,降幅達25%。酸浸漬滲透組之表面疏水基與硫氫基,由未處理組的25.2 So/mg protein及0.5 mmole/g protein,增加至6小時的1150 So/mg protein與3 mmole/g protein左右,直至96小時約為15000 So/mg protein和4.5 mmole/g protein。以電泳圖譜分析酸浸漬卵白液蛋白質組成,並無法明顯看出其組成之改變。以示差熱掃描酸浸漬滲透後之卵蛋白膠體,醋酸、乳酸與檸檬酸三組,其蛋白質之起始變性溫度與吸熱波峰,皆隨酸浸漬滲透時間的增加而往低溫位移。將浸漬96小時之卵蛋白凝集物置於不同蛋白質變性劑中,膠體溶解度由為β-2-mercatoethanol>尿素>丙二醇>水>氯化鈉>硫氰化鈉。於卵蛋白之黏彈性方面,增加酸浸漬滲透時間,導致貯存模量與散失模量下降,並且使卵蛋白由彈性體轉為黏性體。經加熱後之卵白膠體,透明度隨浸漬時間增加而趨於透明,其膠體強度及膠體剛性度皆隨浸漬時間的增加而下降,於96小時達最低。以掃描式電子顯微鏡(scanning electron microscopy)觀察經酸浸漬處理後之卵蛋白膠體,新鮮卵蛋白膠體呈現大顆粒凝集,浸漬3小時之膠體其蛋白質分子間排列平整,顆粒細緻,增加酸浸漬時間對蛋白質分子的排列影響不大。
ABSTRACT
Hen eggs, it was separate to egg white and yolk, then the egg white filled into inedible acetate cellulose casing, and soaked in 5% acetic acid, lactic acid or citric acid solution. The pH of egg white from 9.2 decreased to 3.8, acidity from 0% increased to 1% after 0.5 hrs acidic solution soaking, and the pH decreased to 2.5; the acidity increased to 4% after 4 hrs soaking, they were not significantly change after 96 hrs acidic solution soaking. The hen egg white was yellowing transparent, but it changes to turbid after soaked, and it was increased with increased soaking time. The viscosity of hen egg white was increases after 36 hrs acidic solution soaking, and it trend to gelation up to 96 hrs soaking. The soluble protein content of hen egg white from 120 mg/ml decreased to 90 mg/ml after 96 soaking, it decreased about 25%. The surface hydrophobicity intensity and sulfhydryl group of fresh hen egg white was 25.2 So/mg protein and 0.05 mmole/g protein, respectively. Increasing acidic soaking time from 0.5 hr to 6 hrs, the surface hydrophobicity intensity and sulfhydryl group of egg white was 1150 So/mg protein and 3 mmole/g protein, and it was 15000 So/mg protein and 4.5 mmole/g protein until acidic soaking for 96 hrs, respectively. In SDS-PAGE, it was not significantly different of hen egg white after acidic soaking. Denaturation of hen egg white after acidic soaking were studied using a differential scanning calorimeter(DSC) by monitoring the transitions. All the Samples showed the transition temperature was decreased with increase acidic soaking. The hen egg white aggregate after 96 hrs acidic soaking, was dissolved by different protein reagent solvent, and the solubility of aggregate was β-mercaptoethanol > urea > propylene glycol > water > sodium chloride > sodium thiocyanate. Increasing soaking times, the storage modulus was decreased, and the transition temperature was decreased at the same times. After acidic soaking, the hen egg white was heated at 90℃ for 30 minutes, the gel transparency declined dependent on increased acidic soaking time. The gel strength and gel rigidity were broken down with increased acidic soaked time. The microstructure of hen egg white gel was observed by scanning electron microscopy(SEM), it showed the protein molecule aggregated each other and form a large granule of fresh hen egg white gel, but the protein molecule of hen egg white gel was straight and smooth after 3 hrs acidic soaking, and it had not significantly effect on protein molecule arrangement when increased acidic soaking time.
目錄
目錄----------------------------------------------------------------------------------I
表次-------------------------------------------------------------------------------VI
圖次------------------------------------------------------------------------------VII
中文摘要-------------------------------------------------------------------------IX
英文摘要-------------------------------------------------------------------------XI
第壹章、前言-----------------------------------------------------------------------1
第貳章、文獻整理-----------------------------------------------------------------3
2-1、雞蛋---------------------------------------------------------------------3
2-1-1、蛋白的理化特性--------------------------------------------------3
2-1-1-1、卵白蛋白-------------------------------------------------------5
2-1-1-2、伴白蛋白-----------------------------------------------------10
2-1-1-3、卵類黏蛋白--------------------------------------------------10
2-1-1-4、卵球蛋白-----------------------------------------------------11
2-1-1-5、卵黏蛋白------------------------------------------------------11
2-1-1-6、溶菌酶--------------------------------------------------------12
2-2、凝集、凝聚與凝膠的定義-------------------------------------------12
2-2-1、凝集----------------------------------------------------------------13
2-2-2、凝聚----------------------------------------------------------------13
2-2-3、凝膠----------------------------------------------------------------13
2-3、蛋白質變性成膠之機制--------------------------------------------14
2-4、影響蛋白凝膠之因素-----------------------------------------------15
2-4-1、蛋白質種類-------------------------------------------------------16
2-4-2、濃度----------------------------------------------------------------16
2-4-3、疏水基-------------------------------------------------------------18
2-4-4、硫氫基與雙硫鍵-------------------------------------------------19
2-4-5、表面電荷----------------------------------------------------------21
2-4-6、添加鹽類----------------------------------------------------------23
2-4-7、pH值---------------------------------------------------------------26
2-4-8、反應溫度、時間與方法-----------------------------------------28
2-5、蛋白熱凝膠物之微細結構-----------------------------------------30
2-5-1、影響蛋白質熱凝膠物微細構造之因子----------------------30
2-5-1-1、組成-----------------------------------------------------------31
2-5-1-2、加熱-----------------------------------------------------------31
2-5-1-3、pH--------------------------------------------------------------31
2-5-1-4、食鹽-----------------------------------------------------------32
2-5-1-5、固定與乾燥方法--------------------------------------------33
2-5-2、電子顯微鏡觀察-------------------------------------------------34
第參章、材料與方法------------------------------------------------------------36
3-1、實驗流程--------------------------------------------------------------36
3-2、實驗材料--------------------------------------------------------------36
3-2-1、酸浸漬卵蛋白的製備-------------------------------------------36
3-2-2、不同pH值的卵蛋白液-----------------------------------------36
3-3、化學藥品--------------------------------------------------------------38
3-4、實驗方法--------------------------------------------------------------39
3-4-1、pH值的測定------------------------------------------------------39
3-4-2、黏度測定----------------------------------------------------------39
3-4-3、酸度測定----------------------------------------------------------39
3-4-4、表面疏水基之測定----------------------------------------------40
3-4-5、表面硫氫基之測定----------------------------------------------40
3-4-6、濁度之測定-------------------------------------------------------41
3-4-7、可溶性蛋白質含量之測定-------------------------------------41
3-4-8、SDS不連續聚丙烯醯胺凝膠電泳分析----------------------42
3-4-9、示差熱掃描卡量計之測定-------------------------------------43
3-4-10、動態黏彈性之測定--------------------------------------------43
3-4-11、膠強度與膠剛性度之測定-----------------------------------44
3-4-12、微細結構--------------------------------------------------------44
3-4-13、膠體溶解度之測定--------------------------------------------45
3-4-14、統計分析--------------------------------------------------------46
第肆章、結果與討論------------------------------------------------------------47
4-1、酸滲透型作用對雞蛋卵蛋白物理性質之影響-----------------47
4-1-1、重量變化----------------------------------------------------------47
4-1-2、pH值---------------------------------------------------------------49
4-1-3、酸度----------------------------------------------------------------51
4-1-4、黏度----------------------------------------------------------------51
4-2、酸滲透型作用對雞蛋卵蛋白化學性質之影響-----------------53
4-2-1、濁度----------------------------------------------------------------53
4-2-2、可溶性蛋白質含量----------------------------------------------55
4-2-3、表面疏水基含量-------------------------------------------------57
4-2-4、表面硫氫基含量-------------------------------------------------59
4-2-5、示差熱掃描分析-------------------------------------------------63
4-2-6、蛋白質分子分布-------------------------------------------------67
4-2-6-1、聚丙烯醯胺凝膠電泳--------------------------------------67
4-3、酸滲透型作用對雞蛋卵蛋白膠體質感性質之影響-----------68
4-3-1、膠體鍵結力-------------------------------------------------------68
4-3-2、動態黏彈性-------------------------------------------------------72
4-3-2-1、貯存模量-----------------------------------------------------72
4-3-2-2、耗損模量-----------------------------------------------------75
4-3-3、膠強度與膠剛性度----------------------------------------------78
4-3-4、微細結構----------------------------------------------------------80
第伍章、結論---------------------------------------------------------------------83
第陸章、參考文獻---------------------------------------------------------------85
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