碩士 / 國立臺灣海洋大學 / 食品科學系 / 104 / The objectives of this research were to study the antioxidant activity of abalone hydrolysates. The abalone meat was hydrolyzed by autolysis, Prozyme 6 and Protamex. The pH value of the hydrolysates increased first and then decreases during hydrolysis. Both ammonia and peptide contents of the hydrolysates were increased with the hydrolysis time. However, the soluble protein content started to decrease after 10 hours of hydrolysis. The hydrolysates of Protamex contained highest soluble protein after 5 hours of hydrolysis. Highest peptide content will be reached after 24 hours of hydrolysis with Prozyme 6. The total free amino acids (FAA) of all hydrolysates increased with the hydrolysis time. Hydrolyzing with enzyme is better than hydrolyzing by autolysis in regard of total FFA content. Hydrolyzing with Prozyme 6 will obtain higher total FAA content. The dominant FAA in hydrolysates of abalone muscle was taurine. Carnosine (car) and anserine (Ans) were not detected in the autolytic hydrolysate. However, they were found in the enzymatic hydrolysates. These hydrolysates were capable of chelating ferrous. At the same hydrolyzing time, autolytic hydrolysate could chelate more ferrous than enzymatic hydrolysates. Hydrolysate of Prozyme 6 have better reducing power and scavenging DPPH radical ability. Based on the previous results, hydrolyzing with enzyme different amino acid composition and the resulting peptide, antioxidant activity is not the same.Sensory evaluation of different hydrolysates shows that non-hydrolyzed muscle have the highest acceptance. Prolonged hydrolyzing will increase the bitterness of the hydrolysates, therefore lower the acceptance.
| Identifer | oai:union.ndltd.org:TW/104NTOU5253010 |
| Date | January 2016 |
| Creators | Lai, Yi-Chen, 賴怡蓁 |
| Contributors | Sung, Wen-Chieh, 宋文杰 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 52 |
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