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研究生:莫長原
研究生(外文):Chang-Yuan Mo
論文名稱:虱目魚魚肉水解液的製備及應用
論文名稱(外文):Preparation and Application of Hydrolysate from Milkfish (Chanos chanos)
指導教授:郭建民郭建民引用關係
指導教授(外文):Jen-Min Kuo
學位類別:碩士
校院名稱:國立高雄海洋科技大學
系所名稱:水產食品科學研究所
學門:生命科學學門
學類:生物學類
論文種類:學術論文
論文出版年:2010
畢業學年度:98
語文別:中文
論文頁數:77
中文關鍵詞:虱目魚水解液調味料
外文關鍵詞:Milkfishhydrolysatesseasoningprotamexflavourzymeenzyme
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本研究的目的乃以虱目魚為原料,探討虱目魚水解液的製備條件,作為其衍生加工品的基礎材料。首先以高壓加熱及酸處理虱目魚肉,但兩者無法得到較好的水解率。其次以八種市售蛋白質分解酶水解虱目魚肉,以 alcalase、protamex 和 flavourzyme 三種酵素的水解效果較好。將上述三種酵素進行組合處理魚肉,以 protamex 併用 flavourzyme 的組合酵素處理虱目魚的水解效果較高。組合酵素最適反應條件如後:酵素用量分別為 flavourzyme 15000 U/mL、protamex 3000 U/mL;最適 pH 為 7.5;最適溫度為 40oC;最適的反應時間為 24 h;最適基質用量為 10%。分階段添加酵素與同時添加兩種酵素得到的水解率差異不大。
將酵素作用後的魚肉水解液進行噴霧乾燥,在入口溫度 140oC 出口溫度 90oC 可得較高的回收率 71.8%。酵素水解液經噴霧乾燥獲得之調味粉經官能品評後,產品接受度與市售品差異不大。
The purpose of this study is to establish the process conditions for preparing hydrolysate from milkfish in order to develop a marine seasoning.
The proteinases of alcalase, bromelain, flavourzyme, papain, pepsin, protamex, protease-N and trypsin were used and compared to their reactivity for preparing hydrolysate from milkfish. Alcalase, protamex and flavourzyme showed higher activity for the hydrolysis of milkfish.
Thus, alcalase, protamex and flavourzyme were selected and used in the following studies. The milkfish was then treated with two enzymes system, including alcalase plus flavourzyme and protamex plus flavourzyme. Protamex plus flavourzyme showed higher activity for hydrolysis.
The optimal conditions in two enzymes system were in the following : enzyme activity, 3000 U/mL for protamex, 15000 U/mL for flavourzyme; pH 7.5; temperature 40oC; 24 h in reaction time; 10% for concentration of milkfish. Protamex and flavourzyme added in separate or simultaneous ways showed no significant difference in hydrolysis ratio.
Hydrolysates from fish treated with the above two engymes system were then spray-dried in order to obtain a powder products. The optimal spray-dried conditions were in the following : Inlet temperature 140oC; the outlet temperature 90oC; recovery 71.8%.
The powder sample from spray-dried hydrolysates was compared with commercial products by using sensory evaluation. The acceptality of current product is similar to that of commercial products.
Keywords: Milkfish, hydrolysates, seasoning, protamex, flavourzyme, enzyme
目 錄
中文摘要 Ⅰ
英文摘要 Ⅱ
誌謝 Ⅲ
目錄 Ⅳ
表目錄 Ⅶ
圖目錄 Ⅸ
附表目錄 Ⅹ
附圖目錄 ⅩⅠ
壹、前言 1
貳、文獻回顧 2
一、 虱目魚介紹 2
(一)虱目魚之特性 2
(二)虱目魚養殖歷史背景 3
(三)虱目魚之消費現況 4
(四)虱目魚之成分 4
二、 蛋白質水解液之介紹 6
(一)水解液特性 6
(二)水解液之功能性 7
三、 水解方式介紹 8
(一)物理法處理 8
(二)化學法處理 9
(三)酵素法 9
(四)影響蛋白質水解之因素 10
四、 水解液之應用 12
(一)調味料介紹 13
(二)風味添加物的種類和應用 13
(三)調味料之乾燥方法 14
參、實驗材料與方法 17
一、 實驗材料 17
(一)原料 17
(二)試藥 18
(三)生物胺標準品 18
(四)儀器設備 19
二、 實驗方法 20
(一)虱目魚魚粉製備 20
(二)魚肉蛋白水解液分子量檢測 20
(三)總氮之測定 21
(四)甲醛態氮之測定 21
(五)水解率 22
(六)生物胺之測定 22
(七)乾燥方法 34
(八)官能品評 34
三、 實驗架構 35
四、 實驗步驟 36
(一)樣品前處理 36
(二)物理法 36
(三)酵素法 37
(四)水解液的調味 40
(五)噴霧乾燥 40
(六)統計分析 40
肆、結果與討論 42
一、 物理法水解效果之探討 42
(一)熱處理 42
(二)酸處理 42
二、 酵素法製備虱目魚魚肉水解液 46
(一)單一酵素 46
(二)組合酵素 46
(三)組合酵素最適反應條件探討 49
(四)生物胺含量測定結果之探討 63
(五)虱目魚魚肉水解液乾燥條件之探討 65
(六)虱目魚調味粉官能品評之探討 68
伍、結論 70
陸、參考文獻 72
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