| Summary: | 碩士 === 東海大學 === 食品科學系 === 85 === Wheat protein, whey protein and casein were hydrolized in
1N HClhydrochloride acid and determine the degree of hydrolysis
and content of amino acids. The hydrolysates were freeze-dried
in -40℃ and storedMaillard reaction products(MRPs) were
obtained bby refluxing 25ml of distilled water containing 2g of
glucose, xylose or dihydroxyacetone and 2g of protein dried
hydrolysates. The ground pork added with 3%MRPs was stored at
1℃ for 0,3,6,9 days and the antioxidtive and antimicrobial
acrivities of MRPs were determined. The degree of protein
hydrolysis increased by increasing time of hydrolysis but there
is no significant change after hydrolizing for 20 hours. The TBA
values of ground pork decreased with addition of DHA-MRPs,
especially for the wheat protein hydrolysate-DHA and
caseinhydrolysate-DHA groups. The antioxidative activity
determined by the AOA (Antioxidative activity)method or the
ferric thiocynate method washigher in the groups added with
addition of DHA-MRPs, especially for the wheat protein
hydrolysate-DHA and casein hydrolysate-DHA groups.All kinds of
MRPs had no effect on bacterial counts and pH of groundpork. The
DHA-wheat protein hydrolysate and DHA-casein hydrolysate
groupshad higher sensory flavor and overall acceptability
scores.
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