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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 葉安義 | |
| dc.contributor.author | Meng-Ting Tsai | en |
| dc.contributor.author | 蔡孟庭 | zh_TW |
| dc.date.accessioned | 2021-06-16T02:45:30Z | - |
| dc.date.available | 2017-07-20 | |
| dc.date.copyright | 2015-07-20 | |
| dc.date.issued | 2015 | |
| dc.date.submitted | 2015-07-19 | |
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/54224 | - |
| dc.description.abstract | 大豆是全世界最廣泛的豆類作物，隨著品種及栽種條件如雨量、日照、產地等不同，其抗氧化活性及機能性成分含量也會有所不同。豆渣為豆漿過濾後的不溶性副產物，因會影響產品口感及風味、縮短貨架期，應用性低，故豆渣的處理是為加工產業的一大課題。本研究將針對不同品種大豆之機能性成分及抗氧化活性進行分析，找出抗氧化活性最佳的大豆品種，再利用介質研磨處理生豆泥，製作全豆豆花，提高原料大豆之利用率，期望能增加產品的抗氧化活性，提高商業價值。實驗結果顯示，高雄選10號大豆的總異黃酮含量顯著高於其他三者(高雄選10號(K):18.82, 美國基改(GM):9.71, 加拿大非基改(N-GM):6.76, 有機花蓮選1號(H):4.28 mg/g dry solid)。另外，K的蔗糖含量同樣顯著高於其他三者(K:4753, H:1443, GM:4040, N-GM:3707 μg/g dry solid)，將有助於其加工製品在風味方面的表現。在抗氧化能力的表現上，K與GM相較之下沒有顯著性的差異，但表現上皆較N-GM和H為佳，故本實驗選用K進行全豆豆花的製作。豆花加工過程雖會造成異黃酮的流失，但利用介質研磨製作全豆豆花不只保留了高比例異黃酮含量(介質研磨組(M): 70.33%, 過濾組(F): 45.93%)，更增加了去醣基異黃酮所佔的比例；此外，介質研磨豆花在抗氧化活性，也顯著高於過濾組豆花(ORAC養自由基吸收能力、DPPH自由基清除能力、TEAC總抗氧化能力)。所以，利用介質研磨處理製作全豆豆花，可減少豆渣廢棄物的產生，也能提高產品之抗氧化活性。 | zh_TW |
| dc.description.abstract | Soybean (Glycine max.) is one of the most widely used legumes in the world. Its antioxidation activities and functional compositions are affected by cultivars and growing conditions like rainfall, crop location and light. Okara is the non-soluble by-product of soymilk. It exhibits negative impacts on flavor, texture and shelf life and is generally considered as waste. The objectives of this study were to analyse the content of antioxidants and related antioxidation activitied of soybeans from different varieties for enhancing thr utilization of soybean. The data showed that Kaohsiung No.10 (K) exhibited the most isoflavone among all samples (Kaohsiung No.10 (K): 6.27, Genetically modified from USA (GM): 1.43, S03W4 from Canada (N-GM): 3.24, Hualien organic No.1(H): 2.25 mg/g dry solid) and sucrose is also aboundant (K:4753, H:1443, GM:4040, N-GM:3707 μg/g dry solid) which is good for product flavor. There is no significant difference in antioxidation activities between K and GM. K was chosen to make whole-bean soy pudding. Generally, processing results in the loss of isoflavone. Nontheless, media-milling did not only retain isoflavone but also increase the content of aglycone. Compared with the filtration product, media-milled soybean pudding exhibited greater antioxidation activities (oxygen radical absorbance capacity, trolox equivalent antioxidant capacity, DPPH radical-scavenging activity).From the results, media-milling appeared to minimize the waste and enhance the antioxidation activities of products. | en |
| dc.description.provenance | Made available in DSpace on 2021-06-16T02:45:30Z (GMT). No. of bitstreams: 1 ntu-104-R02641020-1.pdf: 4091335 bytes, checksum: ee0d54c2267a6969bc759a6e1cc77b02 (MD5) Previous issue date: 2015 | en |
| dc.description.tableofcontents | 摘要 I
Abstract II 目錄 III 圖次 V 表次 VI 壹、前言 1 貳、文獻整理 2 1. 大豆(Soybean) 2 1.1 大豆異黃酮 5 1.2 大豆胰蛋白酶抑制因子 8 1.3 豆腐(Tofu)與豆花(Soybean pudding) 9 2. 介質研磨(Media milling) 16 3. 氧化壓力與抗氧化物質 19 4. 體外化學性抗氧化測定 23 4.1 氧自由基吸收能力(oxygen radical absorbance capacity, ORAC) 24 4.2 還原力(reducing power) 25 4.3 總抗氧化能力測定(trolox equivalent antioxidant capacity, TEAC) 25 参、實驗架構 27 肆、材料與方法 29 1. 實驗材料 29 2. 實驗藥品與溶劑 30 3. 儀器設備 31 4. 實驗方法 32 伍、 結果與討論 46 第一部份: 不同品種大豆之抗氧化活性及活性成分分析 46 1. 大豆外觀 46 47 2. 基本成分分析 48 3. 膳食纖維含量 49 4. 糖類組成 51 5. 皂素含量 53 6. 胰蛋白酶抑制活性 54 7. 總多酚含量 55 8. 總類黃酮含量 56 9. 異黃酮含量 57 10. DPPH自由基清除能力 59 11. 氧自由基吸收能力(Oxygen radical absorbance capacity, ORAC) 60 12. 總抗氧化能力(Trolox equivalent antioxidant capacity, TEAC) 61 13. 還原力(Reducing power) 61 第二部份:豆花之抗氧化及活性成分分析 63 1. 豆花外觀 64 2. 生豆漿之固形物及濃度回收率 65 3. 豆漿之粒子型態 66 4. 豆漿之粒徑分佈 67 5. 豆花之基本成份分析 69 6. 豆花保水力測定 70 7. 豆花之微細結構 70 8. 豆花之總多酚含量 72 9. 豆花之異黃酮含量 72 10. 豆花之抗氧化活性 75 11. 豆花之感官品評分析 76 陸、結論 78 柒、參考文獻 79 捌、附錄 93 | |
| dc.language.iso | zh-TW | |
| dc.subject | 豆花 | zh_TW |
| dc.subject | 大豆 | zh_TW |
| dc.subject | 異黃酮 | zh_TW |
| dc.subject | 介質研磨 | zh_TW |
| dc.subject | 抗氧化活性 | zh_TW |
| dc.subject | 大豆 | zh_TW |
| dc.subject | 異黃酮 | zh_TW |
| dc.subject | 豆花 | zh_TW |
| dc.subject | 介質研磨 | zh_TW |
| dc.subject | 抗氧化活性 | zh_TW |
| dc.subject | soybean pudding | en |
| dc.subject | soybean pudding | en |
| dc.subject | media-milling | en |
| dc.subject | antioxidant activity | en |
| dc.subject | isoflavone | en |
| dc.subject | soyben | en |
| dc.subject | antioxidant activity | en |
| dc.subject | media-milling | en |
| dc.subject | soyben | en |
| dc.subject | isoflavone | en |
| dc.title | 不同大豆品種及全豆豆花之抗氧化活性 | zh_TW |
| dc.title | The antioxidation activity of soybean from different varieties and whole-bean pudding | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 103-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 張永和,張克亮,郭孟怡,陳時欣 | |
| dc.subject.keyword | 大豆,異黃酮,豆花,介質研磨,抗氧化活性, | zh_TW |
| dc.subject.keyword | soyben,isoflavone,soybean pudding,media-milling,antioxidant activity, | en |
| dc.relation.page | 110 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2015-07-20 | |
| 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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