碩士 / 國立海洋大學 / 食品科學系 / 87 / The objectives of this study were to optimize the cultural conditions for commercial scale production of MTGase from Streptoverticillium ladakanum ATCC 27441 and to apply it to pollack, golden threadfin-bream and hairtail surimi-based products processing. Results of this study showed that the optimal cultural conditions for defoamer-contained medium with 2 v. v. m air-bubbling was incubated at 28 oC for 4 days. The MTGase activity in this cultural condition reached 4 unit/ml, which was about 2~3 fold that of medium without defoamer and air-bubbling. The gel strength of golden threadfin-bream and pollack surimi with MTGase was two to three folds that of control. The optimal amounts of MTGase added for golden threadfin-bream and pollack surimi were 0.3 and 0.2 unit/g surimi, respectively. The optimal setting condition for MTGase-contained threadfin-bream surimi gels was either at 30 C for 90 min or at 45 C for 20 min, while that for MTGase-contained pollack surimi gels was at 30 C for 60 min. After additing of 0.1 % NaHSO3, 0.01 mM E-64 and 0.35 unit MTGase/g surimi, the gel strength of hairtail gels set at 30 oC for 120 min was 597 g × cm, which was about 2 fold that of control. SDS-PAGE revealed that the intensity of myosin heavy chain decreased with the increase of MTGase, while the higher molecular weight components were observed and their intensity was getting higher with the increase of MTGase. When MTGase-contained pollack, golden threadfin-bream and hairtail AM was incubated at 30 oC or 45 oC, the intensite of myosin heavy chain decreased gradually with the duration of incubation time. Polymerization of myosin heavy chain caused by MTGase was more obvious and faster at 45 C than at 30 C.
Identifer | oai:union.ndltd.org:TW/087NTOU0253038 |
Date | January 1999 |
Creators | Jung-Feng, Hsieh., 謝榮峰 |
Contributors | Shann-Tzong Jiang, 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 | 81 |
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