2017-08-012024-05-13https://scholars.lib.ntu.edu.tw/handle/123456789/655186摘要：本計畫將利用水禽羽毛及廢棄老化羽絨，轉化為高價值之角蛋白產品，提升水禽羽毛之可利用性與附加價值。利用改善製備流程，在提升產率之同時，降低生產流程之異味及藥劑用量。製備所得之角蛋白成品與羽毛粉產品相比，可提升其價值10倍以上。透過分析所生產之角蛋白特性，將可提供生醫材料利用角蛋白作為複合材料時所需之蛋白質改性與後處理依據。 寡產雞胸肉為原料開發成富含omega-3脂肪酸筋蛋白(surimi-like)半成產品，但由於omega-3脂肪酸易氧化酸敗，需添加抗氧化劑以延長保存期限，目前食品上常使用的抗氧化劑有人工合成的BHT、BHA與天然來源的生育醇(α-tocopherol)，但在先前的研究中發現生育醇的添加並無法顯著延緩產品的酸敗現象，而人工合成的天然抗氧化劑則有健康上的疑慮。因此藉由天然食材添加來減緩食品的氧化酸敗同時也增加其營養功效為目前市場與科學研究上熱門的話題。迷迭香的添加有減緩漢堡肉(pork patties)的氧化酸敗，而且主要歸功於其中的植化素，同時植物中的植化素亦提供營養保健功效。迷迭香萃取物添加於含高不飽和脂肪酸之油脂內可顯著提升油脂之氧化安定性，另外，在混合油脂時空氣(主要是氧氣)的導入與溫度上升亦是油脂氧化的主因。如何減少這些促氧化因素，進而提升含高不飽和脂肪酸油脂於肉品中之利用性。如此不僅能提升肉品機能性，提供消費者更健康之肉製品選擇，亦創造肉品加工業新的利基市場。<br> Abstract: The project will use waterfowl feathers and discarded waste down transfer into high-value keratin products to enhance the availability and added value of waterfowl feathers. Through improving preparation process, the optimal purify processes could hence the yield, decrease the chemical supplementation in the production process. The prepared keratin product is 10 times more valuable than the feather meal product. Through analysis the production of keratin characteristics, it will provide the basal data for future use of keratin in biomedical materials utilization. Spent hen breast meat has been successfully developed as an omega-3 fatty acid fortified surimi-like products.However, the easy peroxidation is a big problem on food fortified omega-3 fatty acids.The antioxidant addition can retard lipid peroxidation.However, α-tocopherol addition can not beobserved to retard lipid rancidity of this product while a healthy worry is concerned in artificial antioxidant, i.e. BHA and BHT.The antioxidant effect of rosemary on pork patties was reported, and meanwhile, this ability is contributed to it s phytochemical contents.Besides, the air induction and temperature increase during the period of blending of lipids and chicken surimi are also reasons for lipid peroxidation.Hence, via antioxidant rosemary extract and improvement of processing step, it is possible to prolong the shelf life of omega-3 fatty acid fortified chicken surimi. Hence, the results of this proposal will not only benefit poultry industry, thus bring the income but also increase the functionalities of meat products, thus offering other choices of health meat products羽毛角蛋白純化生物基材Omega-3脂肪酸雞肉筋蛋白介護食品feather keratinpurificationbiomaterialOmega-3 fatty acidchicken surimiuniversal design foods for the aged person