Antioxidative and Antimicrobial Proteries of Maillard Reaction Products in Ground Pork

• Main Authors: Liu, Chih-chun, 劉志俊
• Other Authors: Chun-chin Kuo
• Format: Others
• Language: zh-TW
• Published: 1997
• Online Access: http://ndltd.ncl.edu.tw/handle/69525956468099719139

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.