幾丁聚醣水解物及若干多醣類對豬血蛋白質教體質感性質影響之研究

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Title:	幾丁聚醣水解物及若干多醣類對豬血蛋白質教體質感性質影響之研究
Other Titles:	Textural Characteristics of Gels Prepared from Pig Blood Protein with Chitosan Hydrolyzates and with Some Polysaccharides
Authors:	葉青瑜 Yeh, Ching-Yu
Contributors:	阮進惠 Rwan, Jin-Hwei 東海大學食品科學系
Keywords:	豬血;血漿;修飾血球蛋白;幾丁質;幾丁聚醣 pig blood;plasma;modified globin;chitin;chitosan
Date:	1998
Issue Date:	2011-05-25T09:41:52Z (UTC)
Abstract:	本研究先將豬血液離心得血漿蛋白質及血球後，將血球以果膠酸鈉脫色及以加熱和添加果膠進行修飾並以噴霧乾燥製成血漿蛋白質及修飾血球蛋白粉末備用。將修飾血球蛋白及血漿蛋白質依不同比例於不同pH及蛋白質濃度下進行加熱凝膠，並找出具使膠體有良好硬度及官能評估之條件為依據予後續試驗。根據此些凝膠條件，於製備膠體時，個別添加不同水解度之幾丁聚醣產品至不同濃度或添加不同濃度之若干多醣類如κ-carrageenan、sodium alginate及gellan gum，並探討這些複合物膠體之物性，內部結構(以掃描式電子顯微鏡(SEM圖)觀察)及官能評估，並由幾丁聚醣產品及多醣類中，選出具使膠體有良好上述之性質各一種，依二者不同比例(即chitosan product/polysaccharide)添加至蛋白質溶液，加熱凝膠並測定比較其膠體之物性及內部結構。在模擬製備貢丸方面，以單獨蛋白質為主原料，分別未添加或添加幾丁聚醣產品或多醣類製備貢丸並進行官能評估之比較。此外，亦依傳統方式以豬肉製備貢丸為對照品。結果發現，血漿蛋白質溶液及其與修飾血球蛋白混合液於pH 7下凝膠最佳。修飾血球蛋白/血漿蛋白質之比例愈低及蛋白質之濃度愈高均使其膠體愈硬，且單獨使用25%濃度之血漿蛋白質於pH 7下加熱凝膠，其膠體之硬度及官能評估質均優，唯缺少一般魚、肉製品之咀嚼性。將25%血漿蛋白質溶液加入幾丁聚醣產品以改進其膠體之質地方面，以20%水解度者，添加濃度為0.5%，其膠體之硬度、剪力(即咀嚼性)及官能評估值均比添加其它幾丁聚醣產品較佳，其內部結構(SEM圖)更為結實及口感更接近魚、肉製品。而將25%血漿蛋白質溶液加入若干多醣類而言，則以添加0.25%之κ-carrageenan較好，其複合物膠體之官能評估值優於未添加者或添加其他多醣類者，SEM圖顯示其內部像一般海綿網狀結構，此與單獨血漿蛋白質膠體及幾丁聚醣產品-血漿蛋白質膠體之結構完全不同。由各項官能評估值比較所示，幾丁聚醣產品(水解度為20%，添加濃度為0.5%)-血漿蛋白質之膠體及κ-carrageenan(添加濃度為0.25%)-血漿蛋白質之膠體均優於單獨血漿蛋白質之膠體，其中，前者又優於後者。若將25%血漿蛋白質溶液加入不同比例之20%水解度的幾丁聚醣及κ-carrageenan(即hydrolyzed chitosan/( hydrolyzed chitosan＋κ-carrageenan) ratio，發現，其比例愈高其複合物膠體之硬度及剪力值愈近於20%水解度之幾丁聚醣-血漿蛋白質之膠體，且SEM圖顯示其膠體之海綿網狀結構愈細密愈完整。此外，在模擬製備貢丸方面，以25%血漿蛋白質為主原料添加0.5%之20%水解度之幾丁聚醣或添加0.25%κ-carrageenan，其複合物膠體之總接受性值均高於未添加者，其中前者又大於後者，值得注意的是，上述模擬貢丸產品之各項官能評估值均接近以傳統豬肉為原料所製備之貢丸。 Pig blood was centrifuged to separate the plasma and blood cell . Blood cell was decolorized by treatment with sodium pectate and gave globin that was then modified by heating and treating with pectin . Both the plasma and modified globin were spray dried . The plasma and modified globin were mix together at different ratio and adjusted to different protein concentration and different pHs before heating into gels . Optimum conditions for obtaining the gel of good hardness were determined . Based on these gelating conditions , other polymer-protein gels were prepared by adding chitosan products of different degree of hydrolyzation or by adding some polysaccharides such as κ-carrageenan , sodium alginate and gellan gum to the protein solution at different concentration before heating . These gels were investigated on the hardness , shear force , scanning electronic micrograph (SEM) and sensory evaluation . A chitosan product and a polysaccharide those gave the gels of good sensory evaluation were chosen and added together at different chitosan product/polysaccharide ratio to the protein solutions before heating , the gels were compared on the physical properties and SEM . On other hand , modelized meat bead was prepared by using the protein as a main material with and without adding some given chitosan products or polysaccharides . Meat bead was also made by the conventional process as reference . The products were also compared on the physical properties and sensory evaluation . As a result , pH7 was suitable for the gel formation of the plasma and the plasma-modified globin mixes . The lower modified globin/plasma ratio and the higher protein concentration , the higher gel hardness . The gel prepared by only plasma at a protein concentration of 25% showed sensory evaluation better than others . The gel that was prepared by adding the hydrolyzed chitosan of 20% degree of hydrolyzation to the 25% plasma solution at a concentration of 0.5% showed comparatively good in hardness , shear force , also as in sensory evaluation , gave an internal structure (presented by SEM) more rigid and had a mouth feel nearly that of fish and meat products . The gel prepared by adding κ-carrageenan to the 25% plasma solution at a concentration of 0.25% gave a superior sensory evaluation to gels prepared by adding sodium alginate or gellan gum . Its SEM appeared as same as spongy network that was different from the structures of the plasma gel and the chitosan product-plasma gel . In comparatively , the scores of total acceptibility in the sensory evaluation of the hydrolyzed chitosan-plasma gel , the κ-carrageenan-plasma gel and the plasma gel were 7.3 , 6.0 and 5.2 , respectively . If the above hydrolyzed chitosan and κ-carrageenan were mixed together with the 25% plasma solution and heated into gels , it occurred that the hydrolyzed chitosan/κ-carrageenan ratio was higher , the values of hardness and shear force of the gel was nearer to those of the hydrolyzed chitosan-plasma gel , and the spongy network of the gel was finer and more completely . To the modelized meat bead , the product that was prepared by using the 25% plasma as a main material with adding the hydrolyzed chitosan of 20% degree of hydrolyzation at a concentration of 0.5% or with adding 0.25% κ-carrageenan showed a total acceptibility value higher than that without adding these polymers . It was also notable that , the scores of all items in the sensery evaluation of the above modelized meat beads were closer to those of the product prepared by the conventional process .
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