肠道添加促进鲭鱼鱼肉均质液中蛋白质水解的效应保爱贞1龚鸣盛21.PDFVIP

腸道添加促進鯖魚魚肉均質液中蛋白質水解的效應 1 2 保愛貞 龔鳴盛 1. 國立宜蘭技術學院食品科學系助教 2. 國立海洋大學食品科學系教授 摘要 研究目的在探討鯖魚魚肉均質液及其添加腸道的最適 pH 、溫度和時間之 自家消化條件。結果發現鯖魚魚肉均質液自家消化酵素在 25℃下和高溫50～67 ℃的表現明顯不同，25℃時在pH 4.0 、6.5 、8.0及 9.5會出現多重的活性峰。在 50～67℃之間皆於pH 9.5呈現單一較大活性峰。其中以 55℃、pH9.5及反應時 間 8 小時水解者為鯖魚魚肉均質液自家消化最適條件；而以25℃水解者效率極 低。進一步將鯖魚魚肉均質液添加腸道進行自家消化最適化研究，發現 62℃、 pH 9.0及反應時間 7 小時，可獲得最高的自家消化效率，反映腸道蛋白 與魚 肉蛋白 的生化特徵應屬不同。而添加腸道的魚肉均質液蛋白質水解率是未添 加者的 3.5倍，顯示腸道酵素有極佳的魚肉蛋白質水解效率。而添加腸道之鯖 魚魚肉均質液在最適條件下作用， VBN值低於 15mg﹪，尚未達一般水產品腐 敗的標準。 關鍵詞：鯖魚、自家消化、均質液、腸道添加 Effect of Intestine-Added Muscle Homogenates of Mackerel on Autolysis Ai-Chen Pao1 and Ming-Sheng Kong2 1.Department of Food Science, National Ilan Institute of Technology, Teaching assistant 2. Department of Food Science, National Taiwan Ocean University, Professor Abstract The purpose of this study was to find the optimal autolysis conditions on pH, temperature and reaction time of mackerel muscle homogenized with or without intestines. The results showed that autolysis proteases had significantly different activities between 25℃ and 50-67℃ for the homogenate without intestines. When the homogenate was incubated at 25℃ with pH= 4.0, 6.5, 8.0 and 9.5, the multiple peaks were observed. However, the dominated peak was found during the homogenate incubating at 50-67℃ with pH=9.5. The optimal autolysis condition was 55℃, pH=9.5 and 8 hours. The hydrolysis rate was extremely low when incubation took place at 25 ℃. For the homogenate with intestines, the optimal autolysis condition w