Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/75471
標題: 高壓處理對鱈魚肌動凝蛋白與肉漿凝膠之影響
Effect+of+Pressure+Treatment+on+the+Gelation+of+Walleye+Pollack+Actomyosin+and+Meat+Paste
作者: 柯文慶
田口武
關鍵字: 高壓處理;鱈魚;肌動凝蛋白;肉漿凝膠
出版社: 臺中巿: 國立中興大學農學院
Project: 農林學報, Volume 44, Issue 1, Page(s) 57-66.
摘要: 
High hydrostatic pressure up to 5,000 atm was applied to walleye pollack
actomyosin andmeat paste. Resulting gels were observed and protein denaturation
was also examined bymeans of the ATPase activity.
Gel formation could be induced by pressure tr

對鱈魚肌動凝蛋白(actomyosin)與肉漿(meat paste)施予達5,000 atm的高
壓,觀察加壓後之凝膠形態,並測定ATPase活性之變化以了解蛋白質之加壓變性
情形。
加壓會導致蛋白質形成凝膠,與未加壓者相較,加壓凝膠較具透明感與光澤性,
在不同水分含量及是否經修飾處理(配合加熱或suwari),均可發現壓力對凝膠強
度之增大作用,顯示蛋白質在變性→不溶化→沈澱→凝膠化的過程中,壓力的作
用在於變性,不溶化階段,而沈澱,凝膠化階段則與蛋白質濃度關係較大。
壓力越大,加壓時間越長
URI: http://hdl.handle.net/11455/75471
Appears in Collections:第44卷 第01期
農業暨自然資源學院

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