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| ???org.dspace.app.webui.jsptag.ItemTag.dcfield??? | Value | Language |
|---|---|---|
| dc.contributor.advisor | 呂廷璋 | |
| dc.contributor.author | Cheng-Wei Wu | en |
| dc.contributor.author | 吳政蔚 | zh_TW |
| dc.date.accessioned | 2021-06-12T18:23:19Z | - |
| dc.date.available | 2010-09-19 | |
| dc.date.copyright | 2007-09-19 | |
| dc.date.issued | 2007 | |
| dc.date.submitted | 2007-08-17 | |
| dc.identifier.citation | 大雄哲汪，頓所正敏，小田切建自，田中茂男。1978。癌化と化學療法 5；1263。
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Chin Chem Lett. 14(7):713-716. | |
| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/27837 | - |
| dc.description.abstract | 金針菇含有許多生理活性物質，包括具免疫調節活性之β-D-葡萄聚醣、真菌免疫調節蛋白質與多酚氧化抑制劑。由於β-D-葡萄聚醣、真菌免疫調節蛋白質與多酚氧化抑制劑之分子量分布依序由大至小，因此本論文利用中空纖維膜超過濾技術，連續序列劃分上述三類物質，所使用之超過濾膜之分子量截切範圍，由大至小分別為100kDa，10kDa與3kDa。結果顯示熱水萃取物中不能通過100kDa超過濾膜之滯留物主要均為β-D-葡萄聚醣，蛋白質主要分布於10kDa-100kDa之分子量截切範圍，多酚氧化抑制劑主要分布於分子量小於3kDa之區分。為暸解各劃分步驟之效率，並使用實驗室常用之乙醇沉澱劃分方式收集(1,3)-β-D-葡萄聚醣做為對照。本試驗以含6.8% (1,3)-β-D-葡萄聚醣之金針菇熱水萃取物為試驗溶液，結果顯示40%乙醇濃度與76%乙醇濃度操作時的(1,3)-β-D-葡萄聚醣回收率分別為85.0%及94.6%。以超過濾法10kDa中空纖維膜分離操作，產率為熱水萃取物之28.7%，其中(1,3)-β-D-葡萄聚醣的回收率可達95.1%，含量佔碳水化合物組成的96.6%，並進一步利用β-D-葡萄聚醣具「高分子量」及「分子間易相互聚集」的特性，組合10kDa超過濾搭配冷凍-解凍操作將β-D-葡萄聚醣形成一凝膠，凝膠產率是熱水萃取物的3.8％，凝膠中(1,3)-β-D-葡萄聚醣回收率為17.0％，純度提升為4.5倍。金針菇之萃取物及小分子量區分可顯著抑制蘋果泥之酵素褐變，有效抑制褐變濃度為熱水萃取物最終濃度在18.75mg/mL以上或3kDa以下區分物最終濃度12.5 mg/mL以上。 | zh_TW |
| dc.description.abstract | Flammulina velutipes, a popular edible mushroom contain many biological active substances including immuno-modulating β-D-glucans, fungal immuno-modulating proteins (FIP) and polyphenol oxidase (PPO) inhibitor. The molecular-weight distribution of the glucans, FIP and the PPO inhibitor are following the order from large to small. In this study we successfully used hollow-fiber ultra-filtration technique to enrich these three substances into fractions in succession. The sequence of molecular-weight cut-off (MWCO) values of ultra-filtration membrane was 100, 10 and 3kDa following the separation order. The results indicated that retentate of 100kDa MWCO was mainly β-D-glucans, proteins were dispersed in 10-100kDa MWCO range and the polyphenol oxidase inhibitor was in fraction of molecular weight smaller than 3kDa. To understand the efficiency of each separation steps, we used ethanol precipitate fractionation to collect (1, 3)-β-D-glucans as control. The hot-water extracts containing 6.8% of (1, 3)- β-D- glucans was used in this study. The results indicated that (1, 3)-β-D-glucans recovery of using 40% ethanol precipitation and 76% ethanol precipitation were 85.0% and 95.1%, respectively. The ultra-filtration separation using 10kDa MWCO could recover 28.7% of solid and 95.1% (1, 3)-β-D-glucans in hot-water extracts, respectively. A method combining freeze-thaw cycle has been developed to recover (1, 3)-β-D-glucans which is large in molecular weight and having highly tendency to aggregate. The combination method could recover 3.8% of solid and 17.0% of (1, 3)-β-D-glucans in hot-water extracts, respectively. The content of (1, 3)-β-D- glucans was enriched 4.5 folds. The polyphenol oxidase inhibitors were concentrated in the fraction which permeated the MWCO of 3kDa membrane. The fraction could significant inhibited enzymatic browning of apple puree. The effective concentration was 12.5 mg/mL comparing to the effective concentration 18.75mg/mL for hot-water extract. | en |
| dc.description.provenance | Made available in DSpace on 2021-06-12T18:23:19Z (GMT). No. of bitstreams: 1 ntu-96-R93641015-1.pdf: 3744145 bytes, checksum: f27694390b4ea8eca4986839975317c8 (MD5) Previous issue date: 2007 | en |
| dc.description.tableofcontents | 摘要 I
Abstract II 總目錄 III 表目錄 VIII 圖目錄 IX 壹、前言 1 貳、文獻回顧 2 一、金針菇之介紹 2 （一）金針菇的分類與特徵 2 （二）金針菇的栽培 3 （三）金針菇的化學組成 4 （四）金針菇的生理活性功效 4 1. 免疫調節 4 2. 抗腫瘤 5 3. 降膽固醇 5 4. 抗高血壓（Anti-hypertensive） 5 5. 抗疲勞作用 6 6. 抗氧化活性 6 7. 延緩褐變現象 6 8. 抗菌作用 7 （五）金針菇活性成分探討 7 1. 蛋白質 7 1-1. 金針菇調節功能蛋白 ( Fungal immunnomudulatory protein ) 7 1-2. 金針菇免疫調節功能蛋白的生理活性 8 1-3. 金針菇核糖體失活蛋白 8 1-4. 金針菇溶血蛋白質（flammutoxin, FTX） 9 1-5. Proflammin 10 2. 金針菇多醣 10 2-1. 金針菇活性多醣 10 2-2. 金針菇多醣生理活性 11 二、(1,3)-β-D glucan之性質檢測 13 (一) 主鏈鍵結形式 13 (二) 分子量與分支度 13 (三) 分支的化學修飾 14 (四) 構型 15 (五) 以aniline blue螢光染色法檢測(1,3)-β-D glucan 15 1. (1,3)-β-D glucan的構型影響 18 2. 離子強度 18 3. pH值 18 三、薄膜分離技術（membrane separation technology） 18 （一）薄膜分離原理 19 1. 微過濾 19 2. 超過濾 19 3. 逆滲透 19 4. 奈米過濾 19 （二）膜的分類與性質 19 （三）過濾模組 20 （四）膜過濾之操作現象 20 1. 排拒率或滯留率 20 2. 透流率（flux） 20 3. 濃度極化（concentration polarization） 21 4. 膜阻塞（membrane fouling） 21 （五）影響膜分離操作的因子 21 1. 進料流速 21 2. 操作壓力 21 3. 進料濃度（feed concerntration） 22 4. 操作溫度（Temperature） 22 參、 材料與方法 24 ㄧ、實驗材料 24 二、試藥與試劑 24 三、實驗材料製備 25 （一）金針菇凍乾粉末製備 25 （二）金針菇熱水萃取液樣品製備 25 （三）金針菇熱水萃取液組成分分析樣品製備 25 四、實驗操作處理 25 （一）乙醇劃分沉澱處理 25 （二）超過濾處理 25 （三）序列膜分離區分 26 （四）冷凍解凍處理 27 五、分析方法 28 （一）基本成分分析 28 1. 水分測定 28 1-1. 金針菇子實體 28 1-2. 金針菇凍乾粉末 28 2. 粗蛋白質測定 28 3. 粗脂肪測定 29 4. 灰分含量測定 29 5. 膳食纖維含量測定 29 （二）樣品分析方法 30 1. 總醣含量之測定 － Phenol-sulfuric acid assay 30 2. (1,3)-β-D-葡萄聚糖之定量 － Aniline blue method 31 1-1. 樣品檢測 31 1-2. 標準曲線之建立 31 3. 蛋白質含量之測定 － Folin-Lowry method 31 4. 單醣組成之測定 32 5. 分子量之分布 － 膠體過濾層析法 32 6. (1,3)-β-D-glucans分支度與含量—高效陰離子交換層析法 33 7. 蛋白質區分-陰離子交換樹脂(DEAE-650M) 33 8. 抗褐變測試 34 肆、結果與討論 35 一、金針菇子實體及其熱水萃取物組成特徵探討 35 （一）金針菇子實體組成分 35 （二）金針菇熱水萃取物之成分分析 37 （三）金針菇子實體熱水萃取物之及醣類組成 37 （四）金針菇熱水萃取物組成分與化學分析的差異比較 41 二、乙醇沉降劃分實驗 42 （一）熱水萃取物乙醇沉降劃分的組成及其回收率 42 （二）不同濃度乙醇沉澱物的醣類分子特徵 45 三、超過濾膜分離操作處理試驗 50 （一）比較利用不同分子量之膜分離組成及效率 50 （二）超過濾處理各區分中碳水化合物之分子量分布 54 （三）超過濾膜處理各區分中單醣組成 54 （四）序列膜超過濾劃分處理 56 （五）金針菇小分子抑制褐變效果 57 四、冷凍解凍 65 （一）冷凍-解凍操作處理區分物的組成及回收率 65 五、超過濾搭配冷凍-解凍循環組合操作試驗 67 （一）超過濾搭配冷凍-解凍處理各區分物的組成分析及回收率 67 （二）超過濾搭配冷凍-解凍處理膠體之碳水化合物分子量分布 67 （三） 超過濾搭配冷凍-解凍處理區分之單醣組成 67 （四） 超過濾及冷凍-解凍循環操作中(1,3)-β-D-葡萄聚醣的回收率及純度比較 68 伍、結論 74 陸、參考文獻 76 | |
| dc.language.iso | zh-TW | |
| dc.subject | 超過濾 | zh_TW |
| dc.subject | 褐變 | zh_TW |
| dc.subject | 3)-β-D-葡萄聚醣 | zh_TW |
| dc.subject | 金針菇 | zh_TW |
| dc.subject | 多酚氧化抑制劑 | zh_TW |
| dc.subject | 3)-β-D-glucans | en |
| dc.subject | browning | en |
| dc.subject | polyphenol oxidase inhibitor | en |
| dc.subject | ultra-filtration | en |
| dc.subject | Flammulina velutipes | en |
| dc.title | 金針菇熱水萃取物中beta-D-葡萄聚糖
與多酚氧化酶抑制劑之分離 | zh_TW |
| dc.title | Separation of beta-D-glucans and polyphenol oxidase inhibitor from hot-water extracts of golden needle mushroom, Flammulina velutipes | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 95-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 盧訓,張永和,徐敬衡,邵貽沅 | |
| dc.subject.keyword | 金針菇,(1,3)-β-D-葡萄聚醣,超過濾,多酚氧化抑制劑,褐變, | zh_TW |
| dc.subject.keyword | Flammulina velutipes,(1,3)-β-D-glucans,ultra-filtration,,polyphenol oxidase inhibitor,browning, | en |
| dc.relation.page | 87 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2007-08-17 | |
| dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
| dc.contributor.author-dept | 食品科技研究所 | zh_TW |
| Appears in Collections: | 食品科技研究所 | |
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| ntu-96-1.pdf Restricted Access | 3.66 MB | Adobe PDF |
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