- 期刊
鹹鴨蛋白水解液之加工利用
The Utilization of the Protein Hydro-lysates of Salted Duck Egg White
摘要
製作中式糕餅常使用鹹鴨蛋蛋黃也因而留下許多富含蛋白質之蛋白液，蛋白水解液具降血壓、降血脂等功能性。本研究以五種蛋白酵素(Alcalase、Bromelain、Flavourzyme、Neutrase、Papain)探討其對鹹鴨蛋蛋白液之水解效果。結果顯示以Flavourzyme水解收率最高，約可達65～67%，相對的Bromelain之收率最低約25～28%。水解率則以Flavourzyme最高約47.85%，Alcalase最低約6.8%。同時發現Neutrase水解液之苯基丙胺酸(Phe)及甲硫胺酸(Met)顯著比未經水解之鹹鴨蛋蛋白高，纈胺酸(Val)及白胺酸(Leu)則以Flavourzyme酵素水解液含量最多，Neutrase次之。
並列摘要
Salted duck egg yolk is one of the ingredients of Chinese moon cake. During the making process, a lot of protein-abundance liquid egg white is left out and not used. The protein hydro-lysates of these liquid Duck Egg whites have been shown to lower the blood pressure and decrease the blood lipid. To further understand the nature of these protein hydro-lysates, this study used five different proteases (Alcalase, Bromelain, Flavourzyme, Neutrase，Papain) to study their effects on this protein-abundance liquid Duck Egg white. The result showed that the yield of Flavourzyme hydro-lysates was the highest, at about 65～67%. On the contrary, Bromelain hydro-lysates had the lowest yield, at 25～28%. As for the hydrolysis degree, Flavourzyme was the highest (47.85%), and Alcalase was the lowest (6.8%). Amino acid compositions were significantly different between protein hydro-lysates and the liquid Duck Egg white protein, after they were hydrolized by the different proteases. The Phenylalanine and Methionine contents of Neutrase hydro-lysates were significantly higher than Duck Egg white protein, while the Flavourzyme hydro-lysates showed more Valine and Leucine contents.