請用此 Handle URI 來引用此文件:
http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/40991
完整後設資料紀錄
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.advisor | 江文章 | |
dc.contributor.author | Wei-Jie Lin | en |
dc.contributor.author | 林煒傑 | zh_TW |
dc.date.accessioned | 2021-06-14T17:10:36Z | - |
dc.date.available | 2011-08-05 | |
dc.date.copyright | 2008-08-05 | |
dc.date.issued | 2008 | |
dc.date.submitted | 2008-07-25 | |
dc.identifier.citation | 尹邦躍。2002。奈米時代。五南圖書出版社。台北市
王秋森,陳時欣。2005。氣膠技術學。新文京開發出版公司。台北縣中和市。 江晃榮。2002。奈米生技/醫藥技術發展現況與未來。化工科技與商情39:18-21。 吳佳亮。2007。介質研磨對脫脂芝麻粕之影響。國立臺灣大學 食品科技研究所, 碩士論文。台北市。 呂金順,徐繼明。2006。馬鈴薯膳食纖維對膽固醇的吸附性能及動力學研究。食品科學27(6):55-58。 呂維明,戴怡德。1998。粉粒體粒徑量測技術。高立圖書有限公司。台北市。 李建武、蕭能庚、余瑞元、陳麗蓉、陳雅蕙、陳來同、袁明秀編著。1999。生物化學實驗原理與方法。藝軒出版社。台北市。 徐敬添。2001。濕式珠磨分散技術在奈米機能性產品之應用。產業奈米技術應用資訊園地-奈米粉體專刊1:86-99。 馬遠榮。2002。奈米科技。商周出版。台北市。 陳仲仁。2007a。微奈米技術在食品工業之應用序論。食品工業。 陳明造。1998。飼料營養雜誌4:22-31。 陳俊榮。2007b。黃豆營養與健康。行政院衛生署食品衛生處食品資訊網:食品新知。 陳時欣。2006。蔗糖酯對奈米/次微米纖維素懸浮液穩定性之研究。國立臺灣大學 食品科技研究所,碩士論文。台北市。 黃才歡,歐仕益,張寧,李亞菲,趙謀明。2006。膳食纖維吸附脂肪、膽固醇和膽酸鹽的研究。食品科技31(5):133-136。 葉安義。2007。奈米科技與食品。科學發展418:42-47。 趙明煜。2004。奈米纖維製備方法之研究。國立臺灣大學 食品科技研究所,碩士論文。台北市。 劉盈吟。2007。奈米/次微米化纖維素之特性及安全性。國立臺灣大學 食品科技研究所,碩士論文。台北市。 Adam A, Levrat-Verny MA, Lopez HW, Leuillet M, Demigné C, Rémésy C. 2001. Whole wheat and triticale flours with differing viscosities stimulate cecal fermentations and lower plasma and hepatic lipids in rats. J Nutr 131(6):1770–1775. Alekel DL, Germain AS, Peterson CT, Hanson KB, Stewart JW, Toda T. 2000. Isoflavone-rich soy protein isolate attenuates bone loss in the lumbar spine of perimenopausal women. Am J Clin Nutr 72(3):844–852. Alfieri MA, Pomerleau J, Grace DM, Anderson L. 1995. Fiber intake of normal weight, moderately obese and severely obese subjects. Obesity Res 3(6):541–547. Aller R, de Luis DA, Izaola O, La Calle F, del Olmo L, Fernandez L, Arranz T, Hernandez JM. 2004. Effect of soluble fiber intake in lipid and glucose levels in healthy subjects: a randomized clinical trial. Diabetes Res Clin Pract 65(1):7–11. Anderson JW, Hanna TJ. 1999. Impact of nondigestible carbohydrates on serum lipoproteins and risk for cardiovascular disease. Journal of Nutrition 129 (7 Suppl): 1457S–1466S. AOAC. 1980. Official Methods of Analysis (13th ed.) Association of Official Analytical Chemists. Washington D.C. Aoyama T, Fukui K, Takamatsu K, Hashimoto Y , Yamamoto T. 2000. Soy protein isolate and its hydrolysate reduce body fat of dietary obese rats and genetically obese mice (yellow KK). Nutr 16 (5): 349–354. Appleby PM, Thorogood M, Mann JI, Key TJ. 1998. Low body mass index in non-meat eaters: the possible roles of animal fat, dietary fibre and alcohol. Int J Obesity Relat Metab Disord 22(5):454–460. Approved methods of the American Association of Cereal Chemists, 10th Ed. 2003. Methods 32-07 (Dietary fiber) and 44-40 (moisture). The Association: St. Paul, MN, AACC International. Bergmann JF, Chassany O, Pepit A, Triki R, Caulin C, Segrestaa JM. 1992. Correlation between echographic gastric emptying and appetite: influence of psyllium. Gut 33(8):1042–1043. Birkett AM, Jones GP, de Silva AM, Young GP, Muir JG. 1997. Dietary intake and faecal excretion of carbohydrate by Australians: Importance of achieving stool weights greater than 150 g to improve faecal markers relevant to colon cancer risk. Eur J Clin Nutr 51(9):625–632. Birketvedt GS, Aaseth J, Florholmen JR, Ryttig K. 2000. Long-term effect of fibre supplement and reduced energy intake on body weight and blood lipids in overweight subjects. Acta Medica (Hradec Kralove) 43(4):129–132. Calvert GD, Yeates RA. 1982. Adsorption of bile salts by soya-bean flour, wheat bran, lucerne (Medicago sativa), sawdust and lignin; the effect of saponins and other plant constituents. British J of Nutr 47(1):45–52. Carr TP, Wood KJ, Hassel CA, Bahl R, Gallaher DD. 2003. Raising intestinal contents viscosity leads to greater excretion of neutral steroids but not bile acids in hamsters and rats. Nutr Res 23(1):93–102. Chau CF, Chen CH, Lin CY. 2004. Insoluble fiber-rich fractions derived from Averrhoa carambola: hypoglycemic effects determined by in vitro methods. LWT Food Sci and Technol 37(3):331–335. Chau CF, Wang YT, Wen YL. 2007. Different micronization methods significantly improve the functionality of carrot insoluble fibre. Food Chem 100(4):1402-1408. Chen H, Weiss J, Shahidi F. 2006. Nanotechnology in nutraceuticals and functional foods. Food Technol 6 (3):30–35. Chen J, He J, Wildman RP, Reynolds K, Streiffer RH, Whelton PK. 2006. A randomized controlled trial of dietary fiber intake on serum lipids. Eur J Clin Nutr 60(1):62–68. Chinda D, Nakaji S, Fukuda S, Sakamoto J, Shimoyama T, Nakamura T, Fujisawa T, Terada A, Sugawara K. 2004. The fermentation of different dietary fibers is associated with fecal clostridia levels in men. J Nutr 134(8):1881–1885. Cole JT, Fahey GC Jr, Merchen NR, Patil AR, Murray SM, Hussein HS, Brent JL Jr. 1999. Soybean hulls as a dietary fiber source for dogs. J Anim Sci 77(4):917–924. Danielson AD, Newman RK, Newman CW, Berardinelli JG. 1997. Lipid levels and digesta viscosity of rats fed a high-fiber barley milling fraction. Nutr Res 17(3):515–522. Darwiche G, Björgell O, Almér L-O. 2003. The addition of locust bean gum but not water delayed the gastric emptying rate of a nutrient semisolid meal in healthy subjects. BMC Gastroenterol 3:12. Deng GY, Liu YW, He GZ, Jiang ZM. 2000. Dietary fiber protection on intestinal barrier function. Asian J Surg 23:90–95. Dikeman CL, Fahey GC. 2006. Viscosity as related to dietary fiber: a review. Crit Rev Food Sci Nutr 46(8):649–663. Eastwood M, Kritchevsky D. 2005. Dietary fiber: how did we get where we are? Annu Rev Nutr 25: 1–8. Ehrlein H, Stockmann A. 1998. Absorption of nutrients is only slightly reduced by supplementing enteral formulas with viscous fiber in miniature pigs. J Nutr 128(12):2445–2455. Fadhel HB, Frances C. 2001. Wet batch grinding of alumina hydrate in a stirred bead mill. Powder Technol 119(2-3):257–268. Fleury N, Lahaye M. 1991. Chemical and physico-chemical characterisation of fibres from Laminaria digitata (kombu breton): physical approach. J Sci Food Agric 55(3): 389–400. Galisteo M, Duarte J, Zarzuelo A. 2008. Effects of dietary fibers on disturbances clustered in the metabolic syndrome. J Nutr Biochem 19(2):71–84. García J, Carabaño R, de Blas JC. 1999. Effect of fiber source on cell wall digestibility and rate of passage in rabbits. J Anim Sci 77(4):898–905. Gourgue CMP, Champ MMJ, Lozano Y, Delort-Laval J. 1992. Dietary fiber from mango byproducts : characterization and hypoglycemic effect determined by in vitro methods. J Agric Food Chem 40 (10): 1864–1868. Greenwood-Van Meerveld B, Neeley DE, Tyler KR, Peters LJ, McRorie JW. 1999. Comparison of effects on colonic motility and stool characteristics associated with feeding olestra and wheat bran to ambulatory mini-pigs. Dig Dis Sci 44(7):1282–1287. Hallfrisch J, Facn , Behall KM. 2000. Mechanisms of the effects of grains on insulin and glucose responses. J Am Coll Nutr 19(3 Suppl):320S–325S. Hays NP, Starling RD, Liu X, Sullivan DH, Trappe TA, Fluckey JD, Evans WJ. 2004. Effects of an ad libitum low-fat, high-carbohydrate diet on body weight, body composition, and fat distribution in older men and women. Arch Intern Med 164(2):210–217. He M, Forssberg E. 2007. Influence of slurry rheology on stirred media milling of quartzite. Int J Miner Process 84(1–4): 240–251. He MZ, Wang, Y M, Forssberg E. 2006. Parameter effects on wet ultrafine grinding of limestone through slurry rheology in a stirred media mill. Powder Technol 161(1):10–21. Helmut Kaiser Consultancy. 2004. Study: nanotechnology in food and food processing industry worldwide 2003–2006–2010–2015.Tuebingen, Germany: HelmutKaiser Consultancy: 80. Howarth NC, Saltzman E, McCrory MA, Greenberg AS, Dwyer J, Ausman L, Kramer DG, Roberts SB. 2003. Fermentable and nonfermentable fiber supplements did not alter hunger, satiety or body weight in a pilot study of men and women consuming self-selected diets. J Nutr 133(10):3141–3144. Howarth NC, Saltzman E, Roberts SB. 2001. Dietary fiber and weight regulation. Nutr Rev 59(5):129–139. Hsu PK, Chien PJ, Chau CF. 2008. Micronization increases vitamin E carrying and releasing abilities of insoluble fiber. J Agric Food Chem 56(6):2170–2174. Institute of Food Science and Technology (IFST) Trust Fund. 2006. Nanotechnology information statement. Available from: http://www.ifst.org/uploadedfiles/cms/ store/attachments/nanotechnology.pdf. Institute of Medicine. 2001. Dietary Reference Intakes: Proposed definitions of dietary fiber. Washington, D.C.: National Academy Press. Jenkins DJA, Kendall CWC, Vuksan V. 2000. Viscous fibers, health claims, and strategies to reduce cardiovascular disease risk. Am J Clin Nutr 71(2):401–402. Kahlon TS, Chow FI. 2000. In Vitro binding of bile acids by rice bran, oat bran, wheat bran, and corn bran. Cereal Chem 77(4):518–521. Kahlon TS, Shao Q. 2004. In Vitro binding of bile acids by soybean (Glycine max), black eye bean (Vigna unguiculata), garbanzo (Cicer arietinum) and lima bean (Phaseolus lunatus). Food Chem 86(3): 435–440. Kahlon TS, Smith GE, Shao Q. 2005. In Vitro binding of bile acids by kidney bean (Phaseolus Vulgaris), black gram (Vigna mungo), bengal gram (Cicer arietinum) and moth bean (Phaseolus aconitifolins). Food Chem 90(1-2): 241–245. Kalkwarf HJ, Bell RC, Khoury JC, Gouge AL , Miodovnik M. 2001. Dietary fiber intakes and insulin requirements pregnant women with Type 1 Diabetes. J Am Diet Assoc 101(3):305–310. Kim M, Shin HK. 1996. The water-soluble extract of chicory reduces glucose uptake from the perfused jejunum in rats. J Nutr 126(9):2235–2242. Kimm SY. 1995. The role of dietary fiber in the development and treatment of childhood obesity. Pediatrics 96(5):1010–1014. Kirwan WO, Smith AN, McConnel AA, Mitchell WD, Eastwood MA. 1974. Action of different bran preparations on colonic function. Br Med J 4 (5938):187–189. Kritchevsky, D. 1987. Dietary fibre and lipid metabolism. Int J Obes 11(Suppl 1) : 33–43. Lairon D. 2001. Dietary fiber and dietary lipids. In McCleary BV and Prosky L. Editors, Advanced dietary fibre technology, Blackwell Science. Oxford: 177–185. Lairon D. 2007. Dietary fiber and control of body weight. Nutr Metab Cardiovasc Dis 17(1):1–5. Leclère CJ, Champ M, Boillot J, Guille G, Lecannu G, Molis C, Bornet F, Krempf M, Delort-Laval J, Galmiche JP. 1994. Role of viscous guar gums in lowering the glycemic response after a solid meal. Am J Cli Nutr 59(4):914–921. Lee JS, Kim BK, Kim KH, Park DJ. 2008. Preparation of low-fat uptake doughnut by dry particle coating technique. J Food Sci 73(3):E137–142. Leeuw JA de, Jongbloed AW, Verstegen MW. 2004. Dietary fiber stabilizes blood glucose and insulin levels and reduces physical activity in sows (Sus scrofa). J Nutr 134(6):1481–1485. Lia A , Hallmans G, Sandberg AS, Sundberg B, Aman P and Andersson H. 1995. Oat beta-glucan increases bile acid excretion and a fiber-rich barley fraction increases cholesterol excretion in ileostomy subjects. Am J Clin Nutr 62(6):1245–1251. Lin J, Zhang SM, Cook NR, Rexrode KM, Liu S, Manson JE, Lee IM, Buring JE. 2005. Dietary intakes of fruit, vegetables, and fiber, and risk of colorectal cancer in a prospective cohort of women (United States). Cancer Causes Control 16(3):225–233. Lissner L, Lindroos AK, Sjostrom L. 1998. Swedish obese subjects (SOS): an obesity intervention study with a nutritional perspective. Eur J Clin Nutr 52(5):315–322. Liu S, Baring JE, Sesso HD, Rimm EB, Willet WC, Manson JE. 2002. A prospective study of dietary fiber intake and risk of cardiovascular disease among women. J Am Coll Cardiol 39(1):49–55. Liu S, Willett WC, Manson JE, Hu FB, Rosner B, Colditz G. 2003. Relation between changes in intakes of dietary fiber and grain products and changes in weight and development of obesity among middle-aged women. Am J Clin Nutr 78(5):920–927. López G, Ros G, Rincón G, Periago MJ, Martínez MC, Ortuño J. 1996. Relationship between physical and hydration properties of soluble and insoluble fiber of artichoke. J Agric Food Chem 44 (9):2773–2778. Ludwig DS, Pereira MA, Kroenke CH, Hilner JE, Van Horn L, Slattery ML, Jacobs DR. 1999. Dietary fiber, weight gain, and cardiovascular risk factors in young adults. JAMA 282(16):1539–1545. Mälkki A. 2001. Physical properties of dietary fiber as keys to physiological functions. Cereal Foods World 46(5):196–199. Mälkki Y, Autio K, Hänninen O, Myllymäki O, Pelkonen K, Suortti T, Törrönen R. 1992. Oat bran concentrates: Physical properties ofβ-glucan and hypercholesterolemic effects in rats. Cereal Chem 69(6):647–653. Marlett JA. 2001. Dietary fibre and cardiovascular disease. In Cho SS and Dreher ML, Editors, Handbook of Dietary Fiber, Marcel Dekker, Inc, New York: 17–30. Mattes JD, Rothacker D. 2001. Beverage viscosity is inversely related to postprandial hunger in humans. Physiol Behav 74(4-5):551–557. Miller WC, Niederpruem MG, Wallace JP, Lindeman AK. 1994. Dietary fat, sugar and fiber predict body fat content. J Am Diet Assoc 94(2): 612–615. Moraru CI, Panchapakesan CP, Huang Q, Takhistov P, Liu S, Kokini JL. 2003. Nanotechnology: A new frontier in food science. Food Technol 57(12):24–29. Móron D, Melito C, Tovar J. 1989. Effect of indigestible residue from foodstuffs on trypsin and pancreatic alpha-amylase activity in vitro. J Sci Food Agric 47(2):171–179. Mueller-Cunningham WM, Quintana R, Kasim-Karakas SE. 2003. An ad libitum, very low-fat diet results in weight loss and changes in nutrient intakes in postmenopausal women. J Am Diet Assoc; 103(12):1600–1605. Müftüoglu AE, Karakelle B, Ergin M, Erkol AY, Yilmaz F. 2003. The Removal of Basic Blue 41 Dye from Aqueous Solutions by Bituminous Shale. Adsorption Sci and Technol 21(8):751–760. Nagata J, Higashiuesato Y, Maeda G, Chinen I, Saito M, Iwabuchi K, Onoē K. 2001. Effects of water-soluble hemicellulose from soybean hull on serum antibody levels and activation of macrophages in rats. J Agric Food Chem 49(10):4965–4970. Nelson LH, Tucker LA. 1996. Diet composition related to body fat in a multivariate study of 293 men. J Am Diet Assoc 96(8):771–777. Ou S, Kwok K, Li Y, Fu L. 2001. In vitro study of possible role of dietary fiber in lowering postprandial serum glucose. J Agric Food Chem 49(2): 1025–1029. Pasquier B, Armand M, Guillon F, Castelain C, Borel P, Barry JL, Pieroni G, Lairon D. 1996. Viscous soluble dietary fibers alter emulsification and lipolysis of triacylglycerols in duodenal medium in vitro. J. Nutr Biochem 7(5):293–302. Pereira MA, Ludwig DS. 2001. Dietary fiber and bodyweight regulation Observations and mechanisms. Pediatr Clin North Am 48(4):969–980. Powers KW, Brown SC, Krishna VB, Wasdo SC, Moudgil BM, Roberts SM. 2006. Research strategies for safety evaluation of nanomaterials. Part VI. Characterization of nanoscale particles for toxicological evaluation. Toxicol Sci 90(2): 296–303. Qi L, Meigs JB, Liu S, Manson JE, Mantzoros C, Hu FB. 2006. Dietary fibers and glycemic load, obesity, and plasma adiponectin levels in women with type 2 diabetes. Diabetes Care 29(7):1501–1505. Qi L, Rimm E, Liu S, Rifai N, Hu FB. 2005. Dietary glycemic index, glycemic load, cereal fiber, and plasma adiponectin concentration in diabetic men. Diabetes Care 28(5):1022–1028. Robertson JA, Eastwood MA. 1981. An examination of factors which may affect the water holding capacity of dietary fibre. Br J Nutr 45(1):83–88. Rolls BJ, Ello-Martin JA, Tohill BC. 2004. What can intervention studies tell us about the relationship between fruit and vegetable consumption and weight management? Nutr Rev 62(1):1–17. Sanguansri P, Augustin MA. 2006. Nanoscale materials development – a food industry perspective. Trends Food Sci Technol 17(10):547–555. Sannella JL and Whistler RL. 1962. Isolation and characterization of soybean hull hemicellulose B. Arch Biochem Biophys 98:116–119. Sayar S, Jannink JL, White PJ. 2005. In vitro bile acid binding of flours from oat lines varying in percentage and molecular weight distribution of beta-glucan. J Agric Food Chem 53(22):8797–8803. Schieber A, Stintzing FC, Carle R. 2001. By-products of plant food processing as a source of functional compounds – recent developments. Trends Food Sci Technol 12(11): 401–413. Schneeman BO. 2002. Gastrointestinal physiology and functions. Br J Nutr 88(suppl 2):S159–163. Seki T, Nagase R, Torimitsu M, Yanagi M, Ito Y, Kise M, Mizukuchi A, Fujimura N, Hayamizu K, Ariga T. 2005. Insoluble fiber is a major constituent responsible for lowering the post-prandial blood glucose concentration in the pre-germinated brown rice. Biol Pharm Bull 28(8):1539–1541. Shibata, T. 2002. Method for producing green tea in microfine powder. United States Patent US6416803B1. Silk DB, Walters ER, Duncan HD, Green CJ. 2001. The effect of a polymeric enteral formula supplemented with a mixture of six fibres on normal human bowel function and colonic motility. Clin Nutr 20(1):49–58. Slavin JL. 2005. Dietary fiber and body weight. Nutr 21(3): 411–418. Smith AK and Circle SJ. 1978. Chemical composition of the seed. In: A. K. smith and S. J. Circle (Ed.) Soybeans: Chemistry and Technology Vol. l. Proteins (2nd, Ed.) pp. 61-92. AVI Publishing Company, Inc., Westport, Connecticut. Soh HS, Kim CS, Lee SP. 2003. A new in vitro assay of cholesterol adsorption by food and microbial polysaccharides. J Med Food 6(3):225–230. Stenger F, Mende S, Schwedes J, Peukert W. 2005. Nanomilling in stirred media mills. Chem Engineering Sci 60(16):4557–4565. Taku K, Umegaki K, Sato Y, Taki Y, Endoh K, Watanabe S. 2007. Soy isoflavones lower serum total and LDL cholesterol in humans: a meta-analysis of 11 randomized controlled trials. Am J Clin Nutr 85(4):1148–1155. Topping DL, Oakenfull D, Trimble RP, Illman RJ. 1988. A viscous fibre (methylcellulose) lowers blood glucose and plasma triacylglycerols and increases liver glycogen independently of volatile fatty acid production in the rat. Brit. J Nutr 59(1):21–30. Trock BJ, Hilakivi-Clarke L, Clarke R. 2006. Meta-analysis of soy intake and breast cancer risk. J Natl Cancer Inst 98(7):459–471. Trujillo J, Ramírez V, Pérez J, Torre-Villalvazo I, Torres N, Tovar AR, Muñoz RM, Uribe N, Gamba G, Bobadilla NA. 2005. Renal protection by a soy diet in obese Zucker rats is associated with restoration of nitric oxide generation. Am J Physiol Renal Physiol 288(1):F108–115. Vallar S, Houivet D, Fallah JEI, Kervadec D, Haussonne JM. 1999. Oxide slurries stability and powders dispersion: optimization with zeta potential and rheological measurements. J European Ceramic Society 19(6):1017–1021. Van Aken GA. 2007. Relating food microstructure to sensory quality. Understanding and controlling the microstructure of complex foods: 449–482 Wang L, Newman RK, Newman CW, Hofer PJ. 1992. Barleyβ-glucans alter intestinal viscosity and reduce cholesterol concentrations in chicks. J Nutr 122(11):2292–2297. Weickert MO, Möhlig M, Schöfl C, Arafat AM, Otto B, Viehoff H, Koebnick C, Kohl A, Spranger J, Pfeiffer AF. 2006. Cereal fiber improves whole-body insulin sensitivity in overweight and obese women. Diabetes Care 29(4):775–780. Weickert MO, Pfeiffer AF. 2008. Metabolic effects of dietary fiber consumption and prevention of diabetes. J Nutr 138(3):439–442. Weiss J, Takhistov P, McClements DJ. 2006. Functional materials in food nanotechnology. J Food Sci 71(9):R107–R115. William CH. 1999. Aerosol Technology: Properties, Behavior and Measurement of Airborne Particles. New York, Wiley. Williams JA, Lai CS, Corwin H, Ma Y, Maki KC, Garleb KA, Wolf BW. 2004. Inclusion of guar gum and alginate into a crispy bar improves postprandial glycemia in humans. J Nutr 134(4):886–889. Wolf BW, Wolever TM, Lai CS, Bolognesi C, Radmard R, Maharry KS, Garleb KA, Hertzler SR, Firkins JL. 2003. Effects of a beverage containing an enzymatically induced-viscosity dietary fiber, with or without without fructose, on the postprandial glycemic response to a high glycemic index food in humans. Eur J Clin Nutr 57(9):1120–1127. Yao M, Roberts SB. 2001. Dietary energy density and weight regulation. Nutr Rev 59(8 pt1):247–258. Yoshie-Stark Y, Wäsche A. 2004. In vitro binding of bile acids by lupin protein isolates and their hydrolysates. Food Chem 88(2):179–184. Yusof RM, Said M. 2004. Effect of high fibre fruit (Guava - psidium guajava L.) on the serum glucose level in induced diabetic mice. Asia Pac J Clin Nutr 13: 135–138. Zafar TA, Weaver CM, Zhao Y, Martin BR, Wastney ME. 2004. Nondigestible oligosaccharides increase calcium absorption and suppress bone resorption in ovariectomized rats. J Nutr 134(2):399–402. Zhan S, Ho SC. 2005. Meta-analysis of the effects of soy protein containing isoflavones on the lipid profile. Am J Clin Nutr 81(2):397–408. | |
dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/40991 | - |
dc.description.abstract | 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。 | zh_TW |
dc.description.abstract | 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. | en |
dc.description.provenance | Made available in DSpace on 2021-06-14T17:10:36Z (GMT). No. of bitstreams: 1 ntu-97-R95641010-1.pdf: 84055528 bytes, checksum: 091d51124d45fd33b30a882eddcc16d0 (MD5) Previous issue date: 2008 | en |
dc.description.tableofcontents | 摘要 I
ABSTRACT II 目錄 IV 圖目錄 VII 表目錄 IX 壹、前言 1 貳、文獻整理 2 2.1膳食纖維 2 2.1.1 定義 2 2.1.2 膳食纖維分類及其來源 3 2.1.3 膳食纖維的理化特性 4 2.1.4 膳食纖維的功效性 5 2.1.4.1膳食纖維與體重 5 2.1.4.2膳食纖維與生理機能性 6 2.1.4.3膳食纖維作用機制 8 2.2黃豆與黃豆皮 10 2.2.1黃豆簡介 10 2.2.2黃豆之生理機能性 10 2.2.3黃豆皮之研究 11 2.3奈米科技 14 2.3.1定義 14 2.3.2奈米粒子特性 14 2.3.3奈米材料製備 16 2.3.3.1簡介 16 2.3.3.2介質研磨 16 2.3.4奈米量測 18 2.3.5表面電位 21 2.3.6奈米科技在食品上的應用 22 參、研究目的與架構 26 3.1研究目的 26 3.2研究架構 27 肆、材料與方法 28 4.1實驗材料 28 4.2實驗藥品 28 4.2.1試劑 28 4.2.2溶劑 29 4.3儀器設備 29 4.4樣品製備 33 4.5粒徑分布 33 4.6形態觀察 34 4.6.1肉眼觀察 34 4.6.2光學顯微鏡觀察 34 4.6.3掃描式電子顯微鏡觀察 34 4.7一般成分分析 34 4.7.1水分 34 4.7.2粗脂肪 34 4.7.3粗蛋白 35 4.7.4灰分 35 4.7.5膳食纖維 36 4.7.6無氮抽出物 37 4.8功能性測定 37 4.8.1黏度測定 37 4.8.2保水力測定 38 4.8.3 α-澱粉酶抑制活性測定 38 4.8.4葡萄糖吸附能力 38 4.8.5胰脂解酶抑制活性 38 4.8.6膽固醇吸附能力 39 4.8.7膽酸結合能力 39 4.9表面電位測定 40 4.10統計分析 40 伍、結果 41 一、平均粒徑分布 41 二、形態觀察 48 1.肉眼觀察 48 2.光學顯微鏡觀察 49 3.掃描式電子顯微鏡觀察 53 三、黃豆皮一般組成分 57 四、黏度分析 59 五、保水力測定 61 六、α--澱粉酶抑制活性 62 七、葡萄糖吸附能力 64 八、胰脂解酶抑制活性 66 九、膽固醇吸附能力 68 十、膽酸結合能力 70 十一、表面電位 72 陸、討論 74 一、介質研磨及濃度對平均粒徑分布之影響 74 二、介質研磨對形態之變化 76 三、介質研磨時間對黏度之影響 78 四、介質研磨對保水力之影響 79 五、介質研磨對α-澱粉酶抑制活性之影響 80 六、介質研磨對葡萄糖吸附能力之影響 81 七、介質研磨對胰脂解酶抑制活性之影響 82 八、介質研磨對膽固醇吸附能力之影響 83 九、介質研磨對膽酸結合能力之影響 84 十、未來之應用性 86 柒、結論 87 捌、參考文獻 88 | |
dc.language.iso | zh-TW | |
dc.title | 介質研磨對富含膳食纖維食材功能性之影響 | zh_TW |
dc.title | The effect of media milling on the functionality of dietary fiber-rich food ingredients | en |
dc.type | Thesis | |
dc.date.schoolyear | 96-2 | |
dc.description.degree | 碩士 | |
dc.contributor.oralexamcommittee | 葉安義,張克亮,周志輝,龔瑞林 | |
dc.subject.keyword | 介質研磨,粒徑,黃豆皮,形態觀察,保水力,功能性, | zh_TW |
dc.subject.keyword | media milling,particle size,soybean hull,morphological observation,water-holding capacity,functionality, | en |
dc.relation.page | 100 | |
dc.rights.note | 有償授權 | |
dc.date.accepted | 2008-07-28 | |
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 |
顯示於系所單位: | 食品科技研究所 |
文件中的檔案:
檔案 | 大小 | 格式 | |
---|---|---|---|
ntu-97-1.pdf 目前未授權公開取用 | 82.09 MB | Adobe PDF |
系統中的文件,除了特別指名其著作權條款之外,均受到著作權保護,並且保留所有的權利。