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完整後設資料紀錄
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.advisor | 游若? | |
dc.contributor.author | Hsiang-Yi Chang | en |
dc.contributor.author | 張相儀 | zh_TW |
dc.date.accessioned | 2021-05-14T17:44:36Z | - |
dc.date.available | 2020-07-31 | |
dc.date.available | 2021-05-14T17:44:36Z | - |
dc.date.copyright | 2015-07-31 | |
dc.date.issued | 2015 | |
dc.date.submitted | 2015-07-27 | |
dc.identifier.citation | 行政院衛生署。1998。臺灣食品營養成分資料庫。行政院衛生署員工消費合作社。
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dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/4647 | - |
dc.description.abstract | 本研究利用Streptococcus thermophilus BCRC 13869與Lactobacillus acidophilus BCRC 10695發酵黑豆奶並添加不同比例 [0.5%及1.0% (w/v)] 之大麥芽,探討乳酸菌在黑豆大麥芽發酵液中之生長情形,並進行黑豆大麥芽發酵液酚類化合物 (總酚、總類黃酮、花青素) 含量變化及抗氧化能力 (DPPH自由基清除能力、亞鐵離子螯合能力、還原力及總抗氧化能力) 之測定。結果顯示添加大麥芽之實驗組與未添加大麥芽之控制組相比,添加 [0.5%及1.0% (w/v)] 大麥芽之實驗組其乳酸菌數經48小時發酵顯著地增加 (p<0.05),發酵48小時後菌數可達8.41 Log CFU/mL;可滴定酸度顯著地上升 (p<0.05),顯示添加大麥芽有助於乳酸菌生長。所有組別之總酚、總類黃酮於發酵初期均顯著地增加 (p<0.05),之後隨著發酵時間增加而遞減,但是添加大麥芽之實驗組比起未添加大麥芽之控制組於發酵終點,仍有較高的總酚、總類黃酮含量。而DPPH自由基清除能力、亞鐵離子螯合能力、還原力及總抗氧化能力之結果顯示,添加大麥芽之組別其抗氧化能力均有顯著地提高 (p<0.05),其中S. thermophilus BCRC 13869添加1.0% (w/v) 大麥芽發酵黑豆奶可獲得較高的抗氧化能力,顯示大麥芽有助於提升發酵黑豆奶之抗氧化能力。 | zh_TW |
dc.description.abstract | In this study, black soymilk contained barley malt fermented with Streptococcus
thermophilus BCRC 13869 and Lactobacillus acidophilus BCRC 10695 were investigated for the behaviors of starter organisms and the functional components including total phenolic content, total flavonoid content and anthocyanins content during fermentation. The antioxidative activities (DPPH radical-scavenging ability, Fe2+ - chelating ability, reducing power and Trolox equivalent antioxidant capacity) of fermented black soymilk were also examined. The results showed that fermented black soymilk with barley malt significant increased (p<0.05) compared with fermented black soymilk without barley malt on viable count and titratable acidity. Final viable count of fermented black soymilk with barley malt was 8.41 Log CFU/mL after 48 h fermentation. Furthermore, it was found that the content of total phenolic, total flavonoid increased at the initial period of fermentation, then decreased during further fermentation, but fermented black soymilk with barley malt still had higher amounts of phenolic compounds than fermented black soymilk without barley malt after 48 h fermentation. In addition, the antioxidative activities [DPPH radical-scavenging ability, Fe2+ - chelating ability, reducing power and Trolox equivalent antioxidant capacity (TEAC)] of fermented black soymilk with barley malt increased significantly (p<0.05). Black soymilk with barley malt fermented with S. thermophilus BCRC 13869 showed the highest antioxidative activities among other fermented black soymilk. These results revealed that barley malt could enhance the antioxidative activities of fermented black soymilk. | en |
dc.description.provenance | Made available in DSpace on 2021-05-14T17:44:36Z (GMT). No. of bitstreams: 1 ntu-104-R02641030-1.pdf: 1321790 bytes, checksum: 79affe4a2c4e1821e68ff3dc729dab2c (MD5) Previous issue date: 2015 | en |
dc.description.tableofcontents | 謝誌………………………………………………………………………………….......i
中文摘要…………………………………………………………………………….....iii Abstract...…………………………………………………………………………….....iv 目錄………………………………………………………………………….………......v 圖次…………………………………………………………………………………......ix 表次……………………………………………………………………….………..........x 壹、前言…………………………………………………………………………………1 貳、文獻回顧……………………………………………………………………………2 一、黑豆……………………………………………………………………………2 1. 黑豆簡介……………………………………………………………………2 2. 黑豆之生理活性……………………………………………………………3 二、酚類化合物…………………………………………………………………...4 1. 類黃酮………………………………………………………………………4 2. 花青素………………………………………………………………………6 三、大麥……………………………………………………………………………9 四、益生菌………………………………………………………………………..11 1. 益生菌之簡介……………………………………………………………..11 1.1 益生菌定義……………………………………………………………11 1.2 益生菌之特性及生理功能……………………………………………11 2. 乳酸菌之簡介……………………………………………………………..17 2.1 乳酸菌定義……………………………………………………………17 2.2 乳酸菌之分類及特性…………………………………………………17 3. 發酵製品之益處…………………………………………………………..19 五、氧化作用及抗氧化之機制與原理………………………………………….20 1. 自由基定義………………………………………………………………..20 2. 自由基種類………………………………………………………………..20 3. 自由基之作用與傷害……………………………………………………..21 4. 抗氧化劑作用與機制……………………………………………………..22 4.1 自由基終止型 (Free radical terminator)……………………………...22 4.2 還原劑或氧清除劑 (Reducing agent or oxygen scavengers)………...23 4.3 單重態氧抑制劑 (Singlet oxygen inhibitor)………………………….23 4.4 金屬螯合劑 (Chelating agent)………………………………………..23 4.5 抗氧化酵素 (Antioxidative enzyme)…………………………………24 4.6 天然抗氧化劑…………………………………………………………24 參、實驗架構………………………………………………………………………….25 肆、材料與方法……………………………………………………………………….27 一、實驗材料…………………………………………………………………….27 1. 黑豆………………………………………………………………………..27 2. 大麥芽……………………………………………………………………..27 3. 菌種………………………………………………………………………..27 4. 培養基……………………………………………………………………..27 5. 試驗藥品…………………………………………………………………..27 6. 儀器設備…………………………………………………………………..28 二、樣品製備…………………………………………………………………….29 1. 菌株保存與活化…………………………………………………………..29 2. 菌株冷凍保存……………………………………………………………..29 3. 菌株接種源之製備………………………………………………………..29 4. 黑豆大麥芽汁之製備……………………………………………………..29 5. 黑豆大麥芽發酵液之製備………………………………………………..30 三、分析方法…………………………………………………………………….30 1. 黑豆大麥芽發酵液乳酸菌生長情形之測定……………………………..30 1.1 乳酸菌菌數測定………………………………………………………30 1.2 pH值測定………………………………………………………………30 1.3 可滴定酸度測定………………………………………………………30 2. 酚類化合物測定…………………………………………………………..31 2.1 總酚含量測定…………………………………………………………31 2.2總類黃酮含量測定…………………………………………………….31 2.3花青素含量測定……………………………………………………….31 3. 抗氧化能力分析…………………………………………………………..32 3.1 DPPH自由基清除能力………………………………………………..32 3.2 亞鐵離子螯合能力……………………………………………………32 3.3 還原力…………………………………………………………………32 3.4 TEAC總抗氧化能力…………………………………………………..33 4. 統計分析…………………………………………………………………..33 伍、結果與討論……………………………………………………………………….34 一、添加大麥芽對於黑豆奶發酵過程中乳酸菌生長之影響………………….34 1. 乳酸菌菌數之變化………………………………………………………..34 2. pH值之變化………….……………………………………………………37 3. 可滴定酸度之變化………….…………………………………………….40 二、添加大麥芽對於黑豆奶中酚類化合物含量之影響……………………….43 1. 總酚含量之變化……….………………………………………………….43 2. 總類黃酮含量之變化……………………………………………………..45 3. 花青素含量之變化………………………………………………………..47 三、添加大麥芽對於黑豆奶抗氧化能力之影響……………………………….50 1. DPPH自由基清除能力………….…………………………………………50 2. 亞鐵離子螯合能力………….…………………………………………….52 3. 還原力…………….……………………………………………………….55 4. 總抗氧化能力……….…………………………………………………….58 陸、結論……………….…………………………………………………………….....61 柒、參考文獻…………………………………………………………………………..62 | |
dc.language.iso | zh-TW | |
dc.title | 探討大麥芽對乳酸菌發酵黑豆奶抗氧化能力之影響 | zh_TW |
dc.title | Effect of barley malt on the antioxidative properties of black soymilk fermented by lactic acid bacteria | en |
dc.type | Thesis | |
dc.date.schoolyear | 103-2 | |
dc.description.degree | 碩士 | |
dc.contributor.oralexamcommittee | 周正俊,林俊杰,鄭光成,顏聰榮 | |
dc.subject.keyword | 黑豆奶,大麥芽,乳酸菌,抗氧化能力, | zh_TW |
dc.subject.keyword | black soymilk,barley malt,lactic acid bacteria,antioxidative activity, | en |
dc.relation.page | 74 | |
dc.rights.note | 同意授權(全球公開) | |
dc.date.accepted | 2015-07-28 | |
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 |
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