目前國內屠宰場副產物的量很多，而且沒有善加利用，本研究針對屠宰場副產物中的豬肝、肺臟蛋白質分別在不同的加熱溫度及加熱時間下進行修飾，並比較熱修飾後的若干機能性質。由實驗結果顯示，加熱溫度愈高及加熱時間愈長，則蛋白質在中性水溶液的溶解度愈高。 於酸性條件加熱（pH=2，12O℃）l20min修飾後，可使豬肝臟與肺臟蛋白質的溶解度分別自35% 提高到90% 及80% 以上。而添加電解質並未改善此兩種蛋白質在中性水溶液的溶解度。在機能性質方面，經熱修飾者的溶解度，保水性和吸油性均較未修飾者佳。

　　　　　At the present time, animal by-products of domestic slaughter industries are still not fully utilized. This research focuses on the modification of pig liver and lung proteins by a heating treatment process and the comparison of some functional properties of the modified and the unmodified proteins. As shown from experimental results, the higher the heating temperature and the longer the heating time, the higher the solubility of the modified in a neutral water solution. Heating treatment at 120℃ for 120 minutes increases the solubility (at pH2) of the pig liver and lung proteins from 35% to 90% and 80% or higher, respectively. The addition of NaCl does not improve their solubilities. The heating modification process significantly improves the solubility, water holding and oil absorption capacities of the proteins.