好的鹽溶性，方能製得良好膠溶體(Sol)，進而經以加熱成膠，方能製得彈性良好的膠凝體(Gel)，此種鹽溶特性與蛋白質內部分子電荷分佈有關，當肌蛋白質分子發生?
所以麩胺酸一鈉在作為冷凍保護劑使用時，除了能和蔗糖，山梨醇同樣地能使蛋白質在冷凍時防止疏水性基的接近聚集外，並優先與蛋白質上疏水性基之電荷先行結合，結果引起蛋白質發生立體構造上的修飾，此種修飾後的構造體，雖然所擁有的結合水含量減少很多，但是能阻止蛋白質發生疏水性聚結(Aggregation)現象，而且在解凍後，當食鹽(NaCl)加入及擂潰時，其供製煉製品所需的鹽溶性立即呈構造上的可逆性，而不失其應有的勁能性，此種微妙的現象，尚待繼續努力研討，以求更明確的證據解釋其冷凍保護的機構。
中文提要
將八種冷凍保護劑，分別以不同濃度添加到「魚署」魚(Coryphaena hyppurus)魚漿中，由熱示差分析儀(DTA)測定熱圖得知，使魚漿之共晶點降到－ 20℃時，需添蔗糖，山朵醇及麩胺酸一鈉之各別濃度為0.91m，0.55m及0.34m，此種 添加濃度下之各種魚漿，於－20℃凍藏三個月，以下ATPase活性，鹽溶性（包括於 0.6MKCl中之溶解度，及溶出液之相對粘度），所製魚漿之膠凝體強度，折曲試驗及保水力各種方法鑑定結果證明均能保持與生鮮魚漿相同品質。另外五種，除木蜜醇因由熱圖可證明其於冷凍時會折晶外，其他甘油、木糖、二甲亞★及丙二醇，雖亦能規律地降低其共晶點到－20℃，但是因為會引起魚漿的的脫水作用，故彼等對魚漿之冷凍變性，不具抑制之功效。
由熱示差分析法所測知，添加上述三種冷凍保護效果良好的保護劑，雖經凍藏三個月，除麩胺酸一鈉外其結合水能率均高於不添加者（0.65gm不凍水
Abstract
Water Behavior and Functionality of Frozen
Dolphin-fish Mince
Sun, Chao-Tung
To determine the optimal livel of the cryoprotectants, sucrose, monosodium glutamate (MSG), sorbitol and the other 6, for freezing storage in connection to find the mechanism of cryoprotectants, DTA and the measurements of ATPase activity, solubility, Viscosity in 0,6M KCl solution of the minced dolphin-fish (Coryphaena hyppurus) Flesh (MDF) and jelly strength of fish cakes prepared with MDF were use here.
(I). The bound water caapacity (BWC) estimated by DTA was defined as unfrozen water per dried matter (g
(2). The eutectic points estimated by the thermograms of MDF added with various concentrations of (O.1-3.Om ) of each cryoprotectants indicated that at least 0.34m for MSG, 0.9lm for sucrose or 0.55m for sorbitol was necessary for obtaining the eutectic point at －20℃, commeercially used in freezing water which can be meaured by DTA at －20℃.
(3). Below the concentrations of the cryoprotectants, 0.3-0.5M for MSG, 0.7m for sucrose and 0.7-1.0m for sorbitol, MDF showed lower potencies for ATPase acticity, viscosity and solubility, respectively. less jelly strength of fish cakes prepared with MDF, to which, each cryoprotectant below the concentration of MSG (0.4m), sucrose (0.5m) or sorbitol (1.0m) were added, were found. There was no definite difference in water holding capacity of fish cakes, when the concentration of the cryoprotectants were changed. The folding test on texture of fish cakes showed that at least 0.3m of MSG, 0.5m of sucrose or 0.75m of sorbitol was necessary for good elasticity.
Except the potencies of solubility and jelly strength, there are practically a good agreement in the minimal concentrations of good cryoprotectants, MSG, sucrose and sorbitol, as theh data showed above, the ATPase activity, viscosity and the BWC of frozen sucrose or sorbitol treated MDF were higheer than that of unfrozen raw MDF.
As mentioned above, the optimal levels of cryopro-tectants can be obtained by DTA and the measurements of physical properties to define water behavior and functionality of target materials, respectively. Therefore it appears that the conformational change of MDF proteins in the case of MSG treatments is much more important than hydration which has been generally suggested to explain the mechanism of cryoprotection.

TD>E結(Aggregation)後，鹽液之離子即無法進入參與電荷變化作用，因為冷凍後聚結現象已確知為疏水性結合所致（丹羽，1974），故使肌蛋白質於冷凍時，已添加足量冷凍保護劑，可使其共晶點降低到冷藏溫度以下時，則其疏水性基即被隔離拉遠，或暫時被遮蓋(masked)，使疏水性聚集現象得以延遲，而冷凍變性因而減輕。此即為防止變性之機構所在，前者的現象，由良好親水性的濃厚非電解添加物所扮演，如蔗糖，山梨醇及麩胺酸一鈉即是。後者的功效，可由胺基酸鹽，例如麩胺酸一鈉即可擔任之。

gm乾物重）， 而近似於魚漿之性狀（0.94gm不凍水

g). The BWC of raw MDF was 0.96 which fell around water activity 0.80 of the moisture isotherm curve of raw MDF. The BWC of frozen (－20℃, 3 months) MDF was 0.65. The BWC of frozen MDF was 0.76 or 0.85 when 0.7m of sucrose or sorbitol had been added before freezing and washed out after thawing. The BWC of that treated with MSG was 0.35 less than that of the frozen MDF.