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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 周正俊 | |
| dc.contributor.author | Yung-Hsin Huang | en |
| dc.contributor.author | 黃詠欣 | zh_TW |
| dc.date.accessioned | 2021-06-15T00:53:00Z | - |
| dc.date.available | 2010-09-02 | |
| dc.date.copyright | 2008-09-02 | |
| dc.date.issued | 2008 | |
| dc.date.submitted | 2008-08-08 | |
| dc.identifier.citation | 太田輝夫。乳腐(I)。日本醬協 1965。60: 32。
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/42210 | - |
| dc.description.abstract | 有別於中式豆腐乳之製程，台灣式豆腐乳之釀造乃先同時進行鹽滷豆干與利用Aspergillus oryzae為菌酛進行米豆麴醪之製備，再將鹽滷過之豆干與米豆麴醪混合進行發酵。本研究根據台灣式豆腐乳之製程在37℃下發酵製備台式豆腐乳，進而探討發酵期間異黃酮素異構物含量及其抗氧化活性（DPPH自由基清除能力、亞鐵離子螯合能力及還原能力）之變化。
結果顯示，經16天發酵完成後之豆腐乳中，其總異黃酮素含量顯著下降 (p＜0.05)。其中aglycones形式異黃酮素含量隨發酵天數增加有明顯增加之趨勢，並伴隨β-glucoside及malonylglucoside形式異黃酮素含量之下降。發酵期間，豆腐乳塊中β-glucosidase活性亦隨發酵天數增加而有提升之趨勢。 發酵後之豆腐乳所呈現對DPPH自由基之清除能力、亞鐵離子螯合能力及還原能力皆顯著高於發酵前之鹽漬豆腐。此外，這些活性隨著發酵時間之延長而上升。 | zh_TW |
| dc.description.abstract | In the present study, sufu was fermented at 37oC with Taiwanese manufacture process. Changes of isoflavone content, distribution profiles and β-glucosidase activity were investigated during fermentation. The antioxidative activity, including DPPH radical-scavenging effect, Fe2+-chelating ability, and reducing power were also examined.
The results revealed that the fermentation caused the significant decrease (p < 0.05) of total isoflavone content. A marked increase in the content of aglycone (diadzein, glycitein and genistein), and the significant reduction in the content of malonylglucoside and β-glucoside isoflavone, compared with non-fermented salted tofu were also observed. Activity of β-glucosidase detected in sufu was significantly higher (p < 0.05) than that noted in the non-fermented salted tofu. Results also showed that the DPPH free radical-scavenging activity, Fe2+-chelating ability and reducing power of tofu were enhanced after fermentation. | en |
| dc.description.provenance | Made available in DSpace on 2021-06-15T00:53:00Z (GMT). No. of bitstreams: 1 ntu-97-R95641007-1.pdf: 912459 bytes, checksum: f6d9575b4ce0465ccaf8785f79785515 (MD5) Previous issue date: 2008 | en |
| dc.description.tableofcontents | 摘要 i
Abstract ii 目錄 iii 圖目錄 v 表目錄 vi 壹、前言 1 貳、文獻整理 2 一、豆腐乳簡介 2 二、異黃酮素簡介 6 三、發酵食品 8 四、黃豆加工過程對異黃酮素組成影響 9 五、發酵過程對異黃酮素組成影響 11 六、發酵黃豆製品之抗氧化活性 12 參、材料與方法 14 一、實驗架構 14 二、實驗材料 15 1.未發酵之豆腐乳半成品 15 2.試驗藥品 15 3.儀器設備 16 三、樣品製備 18 1.鹽漬豆腐之製備 18 2.米豆麴醪之製作 18 3.豆腐乳發酵熟成 18 4.豆腐乳取樣及前處理方法 18 5.豆腐乳之甲醇萃取物之製備 18 四、分析方法 19 1.異黃酮素之分析方法 19 2.β-glucosidase 活性之測定 20 3.抗氧化活性之檢測 20 4.統計分析 22 肆、結果與討論 23 一、發酵期間台式豆腐乳中異黃酮素之含量及形式變化 23 1.台式豆腐乳於發酵期間其總異黃酮素含量改變 23 2.台式豆腐乳於發酵期間其異黃酮素含量改變 23 二、台式豆腐乳於發酵期間β-葡萄糖苷酶 (β-glucosidase) 之活性變化 29 三、發酵期間台式豆腐乳之抗氧化活性變化 32 1.發酵期間台式豆腐乳之甲醇萃取物DPPH自由基清除能力 32 2.發酵期間台式豆腐乳之甲醇萃取物亞鐵離子螯合能力 34 3.發酵期間台式豆腐乳之甲醇萃取物還原能力 35 伍、結論 41 陸、參考文獻 42 附錄一 51 | |
| dc.language.iso | zh-TW | |
| dc.title | 以台灣式製程製備豆腐乳時異黃酮素組成及抗氧化活性之變化 | zh_TW |
| dc.title | Isoflavone content and antioxidative activity of sufu prepared with Taiwanese manufacture process | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 96-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 丘志威,潘崇良,李?鈴,游若? | |
| dc.subject.keyword | 豆腐乳,異黃酮素,β-glucosidase,抗氧化活性,發酵, | zh_TW |
| dc.subject.keyword | sufu,isioflavone,antioxidative activity,β-glucosidase,fermentation, | en |
| dc.relation.page | 59 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2008-08-08 | |
| 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 | |
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