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http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/43893完整後設資料紀錄
| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 蘇南維 | |
| dc.contributor.author | Li-Chien Tsai | en |
| dc.contributor.author | 蔡立勤 | zh_TW |
| dc.date.accessioned | 2021-06-15T02:31:54Z | - |
| dc.date.available | 2009-08-21 | |
| dc.date.copyright | 2009-08-21 | |
| dc.date.issued | 2009 | |
| dc.date.submitted | 2009-08-17 | |
| dc.identifier.citation | 1. Dobrovolsky, A. B. and Titaeva, E. V. (2002) The fibrinolysis system: regulation of activity and physiologic functions of its main components. Biokhimiya. 67: 116-126.
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(1995) Anti-hypertensive substances in fermented soybean, natto. Plant Foods for Human Nutrition. 47(1): 39–47. 23. O'Toole D. K. (1999) Characteristics and use of okara, the soybean residue from soy milk production. Journal of Agriculture and Food Chemistry. 47: 363–371. 24. Shino, M. (1988) Determination of endogenous vitamin K (phylloquinone and menaquinone-n) in plasma by high-performance liquid chromatography using platinum oxide catalyst reduction and fluorescence detection. The Analyst. 113: 393−397. 25. Sumi , H., Hamada, H., Nakanishi, K. and Hirantani, H. (1990) Enhancement of the fibrinolytic activity in plasma by oral administration of nattokinase. Acta Haematologica. 84: 139–143. 26. Sumi, H., Hamada, H., Tsushima, H., Mihara, H. and Muraki, H. (1987) A novel fibrinolytic enzyme (nattokinase) in the vegetable cheese natto: A typical and popular soybean food in the Japanese diet. Experientia 43: 1110–1111. 27. Sumi, H. (1999) Accumulation of Vitamin K (Menaquinone-7) in Plasma after Ingestion of Natto and Natto Bacilli (B. subtilis natto). Food Science and Technology Research. 5: 48-50. 28. Van der Riet, W. B., Wight, A. W., Cilliers, J. J. L. and Datel, J. M. (1989) Food chemical investigation of tofu and its byproduct okara. Food Chemistry. 34: 193−202. 29. Wang, H. j. and Murphy P. A. (1996) Mass balance study of isoflavones during soybean processing. Journal of Agriculture and Food Chemistry. 44: 2377-2383. 30. Wang, H. L. and Cavins, J. F. (1989) Yield and amino acid composition of fractions obtained during tofu production. Cereal Chemistry. 66: 359−361. 31. Yamaguchi, M., H. Taguchi, Y. Gao, A. Igarashi and Y. Tsukamoto. (1999) Effect of vitamin K2 (menaquinone-7) in fermented soybean (Natto) on bone loss in ovariectomized rats. 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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/43893 | - |
| dc.description.abstract | 豆渣是製作豆漿與豆腐過程所產生的固態副產物，其中含有約16%未被水溶出之蛋白質、50%膳食纖維與多種機能性物質，為了提高豆渣的經濟價值與減少污染，本實驗擬以納豆菌 (Bacillus subtillis natto) 發酵豆渣製作具納豆激酶之產品。研究結果顯示，製作豆渣納豆的最適程序為將豆渣水份調整至75% 後接種納豆菌15-2b (10%於原料乾重之種菌液)，並於37℃培養72小時後，再進行冷凍乾燥及粉碎，所得之豆渣納豆粉末含蛋白質16%、脂肪13%、粗纖維17%，納豆激酶酵素活性為138 FU/g，大豆異黃酮含量211μg/g。此粉末產品於常溫下保存三個月顯示納豆激酶之安定性良好。 | zh_TW |
| dc.description.abstract | The residue of soybean (okara), a by-product from soy-milk and tofu making was used as the raw materials in this study. In general, okara was used as feed or fertilizer. In order to increase the application of okara, okara was fermented with strains of Bacillus subtillis natto to produce the product with a high level of nattokinase activity. As the result, the optimal process of okara natto making was built under the process of adjusting the moisture to 75%, and inoculated the 15-2b strain with 10% of inoculum. Then, fermentation was conducted under 37℃, aerobic and moisture saturated condition for 72 hours. The resultant okara natto was then lyophilized and ground into powder. The composition of fermented okara natto product was determined as 16% protein, 13% fat and 17% crude fiber. The content of isoflavones and fibrinolytic activity of lyophilized okara natto powder was 211μg/g and 138 FU/g, respectively. The lyophilized product of okara natto showed a good storage stability for its fibrinolytic activity, even was tested at room temperature for 3 months. | en |
| dc.description.provenance | Made available in DSpace on 2021-06-15T02:31:54Z (GMT). No. of bitstreams: 1 ntu-98-R96623027-1.pdf: 7302572 bytes, checksum: ed997e608d62db495e6277ee7aa49307 (MD5) Previous issue date: 2009 | en |
| dc.description.tableofcontents | 目次 2
圖次 4 表次 5 摘要 6 Abstract 7 壹 研究動機 8 貳 文獻整理 10 一、豆渣 10 (一) 豆渣的來源與組成 10 (二) 豆渣的生理機能性 13 (三) 豆渣的利用 14 二、 血栓與心血管疾病 15 三、 納豆 16 (一) 納豆與其生理機能 16 (二) 納豆激酶的基本性質 18 (三) 納豆激酶之纖維蛋白分解活性 18 参 材料與方法 21 一、 實驗架構 21 二、 實驗材料與器材 22 三、 酵素活性測定方法建立 23 四、 最適菌株篩選 26 五、 一般成分分析 29 六、 最適大豆激酶產品之生產條件 30 七、 產品特性分析 32 八、 產品酵素活性分析 34 肆 結果與討論 35 一、 納豆激酶活性分析方法之建立 35 二、 最適菌株篩選 36 三、 最適培養條件探討 39 四、 豆渣納豆酵素活性分析 43 五、 一般成分分析 47 六、 豆渣納豆特性分析 48 伍 結論 53 陸 文獻整理 54 | |
| dc.language.iso | zh-TW | |
| dc.title | 利用黃豆渣製備納豆激酶之研究 | zh_TW |
| dc.title | Preparation of Nattokinase from the Residue
of Soybean (Okara) | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 97-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 李敏雄,鍾玉明,王苑春,翁順祥 | |
| dc.subject.keyword | 豆渣,納豆,納豆激酶, | zh_TW |
| dc.subject.keyword | okara,natto,nattokinase, | en |
| dc.relation.page | 58 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2009-08-17 | |
| dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
| dc.contributor.author-dept | 農業化學研究所 | zh_TW |
| 顯示於系所單位： | 農業化學系 | |
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