175118
博碩士論文
Chiou, Yi-Chun, 邱益群
碩士 / 國立高雄海洋科技大學 / 水產食品科學研究所 / 104 / The functional properties of ayu roe protein (AP), prepared from defatted ayu roe, and antioxidant activity of its enzymatic hydrolysates (AH) were studied. Protein is the main component in solid content of ayu roe because the protein, crude lipid and carbohydrate contents of ayu roe are 56, 26, and 11%, respectively. In the functional properties and characteristic analysis of AP, the protein solubility, buffer capacity, isothermal moisture, antioxidant activi...