| Summary: | 碩士 === 國立中興大學 === 畜牧學系 === 86 === The purpose of this study was to extract crude enzymes from
chicken proventriculus, pancreas and duodenum to determine the
activities of pepsin, trypsin and chymotrypsin. On the other
hand, to investigate the effect of pH value, salt concentration
and temperature on the activity of these enzymes. Finally, these
crude enzymes were added into pork loin to study the changes of
protein and histology of muscle and used as a reference for an
tenderizer from animal in the further. In aspect of the
characteristics of enzymes, the activity of pepsin from chicken
proventriculus was significantly higher than from duodenum
(P<0.05). The activity of trypsin and chymotrypsin from chicken
pancreas had the highest value but lowest value was found in
chicken duodenum. The relative activity of pepsin from chicken
proventriculus and duodenum was the highest at pH 3. The
relative activity of crude trypsin from chicken duodenum had
higher value at pH 6 but that for chicken pancreas was at pH 9.
Otherwise, the relative activity of chymotrypsin from chicken
pancreas and duodenum was higher at pH 6. The relative activity
of pepsin, trypsin and chymotrypsin decreased with the salt
concentration. The optimum temperature of pepsin from chicken
proventriculus and duodenum was 60℃. The optimum temperature of
trypsin from chicken duodenum and pancreas was 60℃ but that of
chymotrypsin from chicken duodenum and pancreas was 50℃. In
enzymatic purification, A higher activity of trypsin from
pancreas was extracted by a series of steps such as homogenate,
centrifuge, 0-75% ammonium sulfate and P-benzamidine-sepharose
6B affinity column and its specific activity and yield was
456.94 units/mg and was 21 %. Also, a higher activity of
Chymotrypsin was obtained by S-Sepharose FF column and its
specific activity and yield was 25.06 units/mg and 30.14 %.
Salmonella in chicken pancreas was inhibited by soaking with 4%
lactic acid for 10min . In application of crude pancreas enzyme,
pork lion with 10% crude pancreas enzyme powder had better
protein degradation than 5% crude enzyme powder by
electrophoresis. In the shearing test, the shearing value of
pork loin with 5% crude pancreas enzyme powder decreased at 20℃
with the time. However, Myofibrillar of pork loin with 5% crude
pancreas enzyme powder broken down with the time by scanning
electron micrographs.
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