Antioxidative and Antimicrobial Proteries of Maillard Reaction Products in Ground Pork
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 store...
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1997
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ndltd-TW-085THU002530092016-07-01T04:15:56Z http://ndltd.ncl.edu.tw/handle/69525956468099719139 Antioxidative and Antimicrobial Proteries of Maillard Reaction Products in Ground Pork 梅納反應物在絞碎豬肉中之抗氧化性及抑菌性 Liu, Chih-chun 劉志俊 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. Chun-chin Kuo 郭俊欽, 1997 學位論文 ; thesis 102 zh-TW |
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NDLTD |
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zh-TW |
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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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author2 |
Chun-chin Kuo |
author_facet |
Chun-chin Kuo Liu, Chih-chun 劉志俊 |
author |
Liu, Chih-chun 劉志俊 |
spellingShingle |
Liu, Chih-chun 劉志俊 Antioxidative and Antimicrobial Proteries of Maillard Reaction Products in Ground Pork |
author_sort |
Liu, Chih-chun |
title |
Antioxidative and Antimicrobial Proteries of Maillard Reaction Products in Ground Pork |
title_short |
Antioxidative and Antimicrobial Proteries of Maillard Reaction Products in Ground Pork |
title_full |
Antioxidative and Antimicrobial Proteries of Maillard Reaction Products in Ground Pork |
title_fullStr |
Antioxidative and Antimicrobial Proteries of Maillard Reaction Products in Ground Pork |
title_full_unstemmed |
Antioxidative and Antimicrobial Proteries of Maillard Reaction Products in Ground Pork |
title_sort |
antioxidative and antimicrobial proteries of maillard reaction products in ground pork |
publishDate |
1997 |
url |
http://ndltd.ncl.edu.tw/handle/69525956468099719139 |
work_keys_str_mv |
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