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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/8521

Title: 以固定化脂氧合酶修飾雞油風味及量產條件之建立(產學合作)
Scale-Up Process Aroma Modification of Chicken Fat Using Immobilization Lipoxygenase from Algae
Authors: 孫寶年
Contributors: NTOU:Department of Food Science
國立臺灣海洋大學:食品科學系
Date: 2002-01
Issue Date: 2011-06-28T05:51:24Z
Publisher: 行政院農業委員會
Abstract: 摘要:雞脂以130 ℃及140 ℃加熱30分鐘,雞油產率高於120 ℃或150 ℃萃取,以140 ℃所得之雞油氣味較130 ℃強.雞油的飽和脂肪酸以C16:0、C18:0為主,單元不飽和脂肪酸主要為C16:1、C18:1,多元不飽和脂肪酸以C18:2及C18:3為主,其中單元不飽和脂肪酸佔總脂肪酸的56.23%.石蓴脂氧合酶作用後之雞油氣味,以水果甜味及茶葉味為主,石蓴脂氧合酶與雞油作用時間越長,雞油味減弱.已於實驗室進行以alginate gel beads及oxirane acrylic beads固定脂氧合酶之試驗並確立固定化條件.固定化酵素之活性與穩定性具實用價值,將進一步以現有工廠條件檢討量產時各作用條件與實驗室少量製作條件作一比較,以調整為可固定化脂氧合酶修飾雞油供商業上應用之製程.
Abstract:The odor of chicken oil is the factor limiting its food use. The chicken adipose fat was dry-rendered at 140 ℃ for 30 min gave high yield (78.5%). The fatty acid profile of the oil so obtained consisted of 56.23% monoenoic acids in which oleic acid was the major of MUFA; it contributed to 388.4 mg/g oil. Treatment of this oil at 33 ℃ for 30 min with an extract of lipoxygenase from a green marine macroalgae, Ulva conglobata, resulted in an insignificant reduction in monoenoic acids, i.e. 0.19% of total monoenoic acids, and 0.20% of the oleic acid, but a significant of 33.0% decrease in total polyenoic acids. A noticeable improvement in odor of chicken oil was observed by sensory evaluation. A reduced "chicken fat odor" was observed while oily odor note maintained after treatment with algal lipoxygenase for up to 2 hours. Immobilization of lipoxygenase was tested in a laboratory scale using alginate gel beads and oxirane acrylic beads. The procedures were established for binding LOX with either of the two binding agents. The stability and activity of immobilized LOX were shown to be practical. However, the effectiveness of these procedures need to be tested on a scale-up system. Modification of the lab-scale reaction conditions are needed before the co-sponsoring company of this project can apply for commercial practice.
Relation: 91農科-4.1.4-牧-U2
URI: http://ntour.ntou.edu.tw/ir/handle/987654321/8521
Appears in Collections:[食品科學系] 研究計畫

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