碩士 / 國立屏東技術學院 / 食品技術研究所 / 85 / The experiment studied the heat-induced denaturation of
myofibrillar protein.In live body, myofibrillar protein is
given the function of con-traction. It will produce the visco-
plastic gel when heat processing. This experiment discussed the
degree of heat-induced denaturation of myo- fibrillar protein in
processing. In this paper, four main experiment was to study
the mechanism of heat-induced denaturation of myofibrillar.
1.Heat-induced gel reaction. Surimi incubated at different
temperature. And then the heat-induced gel from surimi was
measured the gel strength. By this experiment, it helped to
realize the relationship of myofibrillar protein between gel and
temperature. And it helped to realize between gel and pH value.
The three species of fish (milkfish,tilapia and yellowfin tuna)
form the best gel at heating temperature between 50 ℃ and 60 ℃
from this experiment. And it forms the highest gel strength at
pH 6.0. 2.Heat-induced aggregation reaction. This experiment was
to study the interaction between myofibrillar protein molecular
by heat-induced aggregation. It was found that the interaction
of myofibrillar protein in three species of fish between 40℃
and 50 ℃ is apparent. And the interaction of myofibrillar
protein was in-fluenced by pH value. 3.The activity of ATPase.
The activity of ATPase in di-fferent temperature and heated-
stability of ATPase has apparent relationship.From the
experiment''s result, the Ca-ATPase and Mg-ATPase of milkfish and
ti-lapia has higher activity between 30 ℃ and 40 ℃. The high
activity of Ca-ATPase and Mg-ATPase in yellowfin tuna was lower
temperature than that of mi-lkfish and tilapia. It shows that
the heated-stability of milkfish and tilapia is higher than
yellowfin tuna. Also, it means that the heat-induced denatura-
tion of yellowfin tuna is easy than milkfish and tilapia. 4.SDS-
Polyacrylamide Gel Electrophoresis. The interaction of
myofibrillar protein was advanced in-vestigated from the result
of SDS-PAGE. From the result of SDS-PAGE, it showed that the
interaction of three species of fish has apparent at 40 ℃. And
it was proved that the myosin heavy chain is the main
interaction between myofibrillar protein is more and more
appartent. It shows that the pH value influences the interaction
of myofibrillar protein molecular.
| Identifer | oai:union.ndltd.org:TW/085NPUST251003 |
| Date | January 1997 |
| Creators | Liu, Chi-Ling, 劉吉齡 |
| Contributors | Chiu Wen-Kuci, 邱文貴 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 78 |
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