抽出條件對鯖魚肉蛋白質抽出率的影響

The Effect of Extraction Conditions on the Extractability of Protein from Mackerel Muscle

陳榮輝(Rong-Huen Chen) ； 吳天祚(Tian-Tzuoh Wu)

《中華民國營養學會雜誌》 19卷1期 (1994/01) Pp. 65-84

https://doi.org/10.6691/JCNS.199401_19(1).0007

摘要

以鯖魚為原料，研究不同的抽出條件對魚肉蛋白質抽出率的影響，單獨改變抽取條件中之肉塊大小、離子強度、溫度、pH，發現對抽出率有顯著影響，而30天之內凍藏時間、抽出時間、攪拌速度較無顯著差別。溶劑對魚肉比例須視溶劑之pH而定，在微鹼性有較顯著差別，而微酸性則無；以均質肉配合較有影響抽出率之pH、離子強度、溫度，三變數做二變數交互影響試驗發現，在pH=9配合離子強度µ=1.5時，pH=9配合溫度4℃，與離子度µ=1.0配合溫度4℃時有較高的抽出率，以上述三變數做交互影響試驗發現，pH=9配合離子強度µ=1.0及溫度4℃時有最高之抽出率。

關鍵字

抽出條件 ； 抽出率 ； 鯖魚肉 ； 均質 ； 蛋白質

並列摘要

The effect of extraction conditions on the extractability of protein from mackerel muscle was systematically explored from single then to combined two and three variables. Single variable studies show the extractability varied significantly with the changes of piece size of muscle, pH, ionic strength, and temperature while maintaining the other variables constant. However, the extractability did not change significantly with the variation of time under frozen state within 30 days, or extraction time, or stirring rate. The effect of solvent to muscle ratio on the extractability depended on solvent's pH. The extractability increased with increasing solvent to muscle ratio in alkaline solvent, however, the extractability was not affected in acidic media. The interaction effect of any combined two of temperature, pH, or ionic strength on the extractability after homogenization showed that the extractability was highter at pH 9 in combination with ionic strength of 1.5, or at 4 t in combination with pH 9, or at 4℃ in combination with ionic strength 1.0. The studies on that interaction effect of pH, ionic strength and temperature showed that the extractability was highest at pH 9, ionic strength of 0.1 and 4℃.

並列關鍵字

Extraction conditions ； extractability ； mackerel muscle ； homogenized ； protein