虱目魚肌動凝蛋白之熱凝膠特性

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Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/75527

標題:	虱目魚肌動凝蛋白之熱凝膠特性 Thermally+Induced+Gelation+Characteristics+of+Milkfish+Actomyosin
作者:	柯文慶謝淑雲
關鍵字:	Actomyosin;Thermally induced gelation;Suwari;Modori;Milkfish
出版社:	臺中巿：國立中興大學農學院
Project:	農林學報, Volume 44, Issue 4, Page(s) 31-40.
摘要:	自虱目魚普通肉抽取肌動凝蛋白（actomyosin; AM），探討其熱凝膠特性。結果顯示 AM 之凝膠強度隨水分含量之減少而增加，在相同水分含量下，其凝膠強度約為肉糊（ meat paste ）之兩倍，肉糊與 AM 之固形分與凝膠強度之自然對數值均呈強線性關係，表示 AM 應為肉糊凝膠形成之主要功能性蛋白質。將 AM 置於 25 ～ 85 ℃溫度區間，以 1 ℃ /min 的昇溫速率加熱，發現其凝膠形成溫度為 43 ～ 63 ℃，而轉移溫度（ transition Milkfish actomyosin (AM) was extracted from ordinary muscle to investigate its thermally induced gelation properties. Gel strength of AM increased with the decrease of moisture content and it was about 2-fold of that of meat paste under the s
URI:	http://hdl.handle.net/11455/75527
Appears in Collections:	第44卷第04期農業暨自然資源學院

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