為了探討蛋白質添加物對於大頭花桿狗母魚(Trachinocephalus myops)魚漿內生蛋白酶活性抑制作用以及對於狗母魚漿煉製品凝膠能力影響，針對五種蛋白質添加物(雞血蛋白、豬血漿蛋白、蛋清蛋白、分離大豆蛋白及分離乳清蛋白)進行以下實驗，實驗內容包括蛋白質添加物之蛋白酶活性抑制作用分析與對於狗母魚漿品質測定。實驗結果顯示，以雞血蛋白與豬血漿蛋白具80%以上高抑制trypsin與papain活性作用。其蛋白質添加物對抑制狗母魚魚漿自解活性，以2%雞血蛋白、豬血漿蛋白、蛋白粉、分離大豆蛋白及分離乳清蛋白分別抑制狗母魚魚漿自解活性為85.30%、80.30%、73.30、62.0%、44.70%，其結果與質地測定結果相符合，添加2%雞血蛋白與豬血漿蛋白所獲得的狗母魚漿煉製品的膠強度最好，並且在SDS-PAGE測定上證實添加2%雞血蛋白與豬血漿蛋白所可保留肌原纖維蛋白質程度最好。另外在Casein-SDS-PAGE測定上發現雞血蛋白同時含有絲氨酸與半胱胺酸蛋白酶抑制劑，其分子量分別約為56.2-51.3KDa與125.9KDa，並且與豬血漿蛋白都含有強烈的TRP和PRP。綜合以上結果，含有蛋白酶抑制劑及含有TRP與PRP之食品級蛋白添加物可有效抑制狗母魚漿自解活性及提高凝膠能力。

The effect of protein additives on the inhibition of endogenous protease activity and gel-forming ability of lizardfish (Trachinocephalus myops) surimi were investigated in this stury. Five protein additives, including chicken blood protein, porcine plasma protein, egg white, isolate soybean protein and isolate whey protein were used to analyze their inhibitory effect on trypsin, papain and surimi autolysis activcities and to determine their gel-forming ability and quality on lizardfish surimi. From the results¸chicken blood protein and porcine plasma protein displayed the highset inhibitory activities against trypsin and papain among those protein additives (>80%). Also they both showed the best inhibition effect on surimi autolysis. The chicken blood protein, porcine plasma protein, egg white protein, soybean protein isolates and whey protein isolates showed the inhibition of 85.3%, 80.3%, 73.3%, 62.0% and 44.7% against autolytic activities in lizardfish surimi, respectively. It is consistent with the reslut on the study of llizardfish surimi gel-forming ability with food protein addtion. The highest gel strength of lizardfish surimi-based products was obtained by Chicken blood proteins and porcine plasma proteins added up to 2%, followed by egg white proteins, soybean protein isolate, and whey protein isolates, the last. In addition, the 2% of chicken blood protein and porcine plasma protein can protect more myofibrillar proteins against hydrolysis by endogenous proteases of lizardfish surimi in the SDS-PAGE analysis. On the other hand, serine and cysteine protease inhibitors were found in the chicken blood proteins by casein-SDS-PAGE analysis. The molecular weight of serine and cysteine protease inhibitors in chicken blood proteins were 56.2-51.3KDa and 125.9 KDa, separately. Also the TRP and PRP in porcine plasma protein were found by casein-SDS-PAGE analysis. In conclusion, the protease inhibitors or TRP and PRP in protein additives might effectively inhibit the autolytic activities of suimi and improve the gel-forming ability of lizardfish surimi.

摘要 II
ABSTRACT III
目錄 IV
圖目錄 VI
表目錄 VII
第一章 前言 1
第二章 文獻回顧 3
第一節 魚漿介紹 3
第一項 魚漿成分(surimi) 3
第二項 凝膠機制(gelation mechanism) 4
第三項 魚漿凝膠降解(gel degradation) 6
第四項 蛋白酶(protease) 6
第五項 蛋白酶抑制劑(protease inhibitor) 7
第二節 蛋白質添加物 9
第一項 血漿蛋白(plasma protein) 9
第二項 蛋清蛋白(egg white) 10
第三項 大豆蛋白(soybean protein) 11
第四項 乳清蛋白(whey protein) 12
實驗架構 14
第三章 試驗材料與方法 15
第一節 試驗材料 15
第一項 材料 15
第二項 試藥 15
第三項 儀器設備 16
第二節 試驗方法 17
第一項 Trypsin與Papain酵素活性的最適溫度測定 17
第二項 蛋白質添加物之萃取物對Trypsin與Papain活性之抑制作用19
第三項 蛋白質添加物對狗母魚漿蛋白質自解活性之影響 21
第四項 蛋白質添加物對狗母魚漿蛋白質自水解活性之抑制-SDS-PAGE方法 22
第五項 使用Casein-SDS-PAGE測定蛋白質添加物的萃取物對於trypsin與papain的抑制活性 25
第六項 蛋白質添加物對狗母魚漿凝膠能力之影響 27
第七項 成分與質地品質測定 28
第四章 結果與討論 31
第一節 Trypsin與Papain酵素活性的最適溫度測定 31
第二節 蛋白質添加物之萃取物對trypsin與papain活性的抑制作用 33
第三節 蛋白質添加物對於狗母魚漿蛋白質自解活性之影響 37
第四節 使用SDS-PAGE方法分析魚漿蛋白質水解 40
第五節 使用Casein-SDS-PAGE測定蛋白質添加物的萃取物對於trypsin與papain的抑制活性 43
第六節 蛋白質添加物之粗蛋白分析 47
第七節 蛋白添加物對狗母魚漿煉製品質感特性之影響 49
第八節 蛋白添加物對狗母魚漿煉製品色澤影響 52
第五章 結論 54
第六章 參考文獻 55

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