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標題: | 介質研磨對富含膳食纖維食材功能性之影響 The effect of media milling on the functionality of dietary fiber-rich food ingredients |
作者: | Wei-Jie Lin 林煒傑 |
指導教授: | 江文章 |
關鍵字: | 介質研磨,粒徑,黃豆皮,形態觀察,保水力,功能性, media milling,particle size,soybean hull,morphological observation,water-holding capacity,functionality, |
出版年 : | 2008 |
學位: | 碩士 |
摘要: | 榖類之殼或外皮富含高量之膳食纖維,黃豆皮是加工過程中的副產物。農委會2004年資料顯示,臺灣每年進口約245萬公噸黃豆,產出大量之黃豆皮,常常不被重視,殊為可惜。膳食纖維的生理機能性近年來被研究的相當透徹,包含控制血糖與血脂等。我國膳食纖維每日建議攝取量為20~30公克,但由於近年來大眾的飲食習慣改變,難以達到每天所需的膳食纖維含量。
本研究將利用黃豆皮配合奈米介質研磨技術,希望可以發展出補充膳食纖維且更具活性的高附加價值產品。經初步探討不同研磨時間及研磨濃度下,其平均粒徑降低的趨勢,最後選取1%的濃度進行介質研磨。配合形態觀察、膳食纖維含量、黏度分析、保水力測定、α-澱粉酶抑制活性、葡萄糖吸附能力、胰脂解酶抑制活性、膽固醇吸附能力、膽酸結合能力及表面電位等來評估其應用性。 實驗結果發現,經由介質研磨90分鐘後,體積平均粒徑隨著研磨過程從207.5μm逐漸降低至25.5μm,數量平均粒徑為0.107μm,顯示出體積平均粒徑降低8倍並出現奈米級微粒;形態觀察結果顯示經由介質研磨後之懸浮液和原料在外觀及表面形態上都大不相同;測定研磨前後之膳食纖維含量,可溶性膳食纖維含量顯著上升;表觀黏度(apparent viscosity)隨著研磨時間而增加;保水力經由介質研磨後顯著的增加,增為原料的10.2倍。在生理活性的結果部分,包括α-澱粉酶抑制活性、葡萄糖吸附能力、胰脂解酶抑制活性及膽固醇吸附能力等在經介質研磨後均有顯著性的提升,而膽酸結合能力則以未經研磨的原料能力較好。測定懸浮液之表面電位,結果顯示其亦為一穩定的分散相。綜合以上結果,此新穎的介質研磨技術可提供雜糧加工業界開發榖類加工副產物成更具生理活性的食材。 Cereal hulls contain high quantity of dietary fiber while the soybean hull is the by-product in the processing cycle. According to the data collected from the Council of Agriculture in 2004, Taiwan’s yearly import of 2,450 thousands tons of soybean can generate abundant of soybean hulls every year. However, it is a pity that these hulls are viewed as unimportant. Research about the physiological functions of dietary properties has been well developed in recent years. This includes controlling blood sugar and lipid and etc. The general recommended amount of dietary fiber daily intake is about 20 to 30 grams. However, this is difficult to achieve due to people’s changing dietary habits. This study aims to transfer the products to high added-value ones by using the technique of media milling on soybean hull. The study also aims to develop a supply of dietary fiber and more activity products. In the initial stage of the experiment, the study was focused on the milling time and concentrate. We found that the average volume declined. Then, we conducted media milling at a 1% concentrate of 1% (w/v). After that, this study discussed the morphological observation, dietary fiber quantity, apparent viscosity, water-holding capacity, α-amylase inhibitory activity, pancreatic lipase inhibitory activity, glucose adsorption capacity, cholesterol adsorption capacity, cholic acid binding and zeta potential to estimate its applications. The results of the experiment showed that the diameter gradually decreased from 207.5μm to 25.5μm after media milling, and the number mean diameter is 0.107μm. The volume decreased by 8 times and nano scale particles started to appear. The suspension produced by media milling was significantly different from the raw sample in terms of appearance and surface morphology. In determining the quantity of unmilled and milled dietary fiber, the quantity of soluble dietary fiber increased significantly. The apparent viscosity increased with the milling time. Water-holding capacity increased significantly with media milling, and was 10.2 times higher than that of the raw sample. The functionalities such as the α-amylase inhibitory activity, glucose adsorption capacity, pancreatic lipase inhibitory activity and cholesterol adsorption capacity all increased after media milling. On the other hand, the raw sample had higher cholic acid binding capacity than that of milled sample. The stability of milled product was indicated by the zeta potential. To synthesize the above-mentioned, the new media milling technique provides the crop-processing industry a tool to develop food ingredients with better physiological functions. |
URI: | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/40991 |
全文授權: | 有償授權 |
顯示於系所單位: | 食品科技研究所 |
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