碩士 / 國立海洋大學 / 食品科學系 / 87 / The aim of this study was to investigate the optimum conditions for the recovery of native proteins from freeze-denatured fish muscle using the freeze-dried crude NADPH-sulfite reductase produced by Escherichia coli. It was found that the optimal culture condition for Escherichia coli (CCRC 11634) was in broth of 4.0% sucrose, 0.4% yeast extract and 0.4% tryptone at pH 7.5 with shaking (100 rpm) at 37C for 18 hr. The cells were harvested by centrifugation and the crude NADPH-sulfite reductase powder was obtained by disrupting the cell with sonication and freeze-drying. After 8 weeks storage at 25, 4 and -30C, the crude enzyme powder still remained 70, 80 and 90% activity, respectively. With the addition of 0.02 unit of crude enzyme powder per gram of surimi, the gel strength of markerel surimi increased from 243.5 to 369.5 g x cm, while the reactive SH increased from 5.5 mol/5 x 105 g protein to 21.6 mol/5 x 105 g protein. SDS-polyacrylamide gel electrophoresis analysis indicated that the NADPH-sulfite reductase could recover more than 85% of myofibrillar proteins, which consequently increased the gel forming ability of surimi.
| Identifer | oai:union.ndltd.org:TW/087NTOU0253036 |
| Date | January 1999 |
| Creators | Li Chia-Yun, 李佳芸 |
| Contributors | Jiang shann-Tzong, 江善宗 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 60 |
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