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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 羅翊禎 | |
| dc.contributor.author | Jin-Yi Li | en |
| dc.contributor.author | 黎晉易 | zh_TW |
| dc.date.accessioned | 2021-06-17T06:36:49Z | - |
| dc.date.available | 2021-08-21 | |
| dc.date.copyright | 2018-08-21 | |
| dc.date.issued | 2018 | |
| dc.date.submitted | 2018-08-15 | |
| dc.identifier.citation | 林哲宇 (2016)。乳酸菌發酵紅茶茶湯化學成份組成與感官品評之評估。國立臺灣大學生物資源暨農學院食品科技研究所碩士論文。
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/72347 | - |
| dc.description.abstract | 牛奶中的蛋白質有80% 為酪蛋白（casein），另外20% 為乳清蛋白（whey protein），在製作乳酪的過程中，酪蛋白會凝結成為乳酪，而其餘未凝結的液體則被稱為乳清，乳清蛋白營養價值相當高，相較於酪蛋白有更高的生物價以及必需胺基酸，因此在市面上常作為營養補充品或是運動增補劑，除此之外，有研究指出乳清蛋白水解物之消化率（digestibility）優於乳清蛋白，而市面上的乳清蛋白水解物多為酵素水解製成，但這些水解產物卻因為具有苦味而使喜好程度降低，因此期望利用發酵產物遮蓋苦味，故以乳酸菌發酵乳清蛋白之水解產物即成為一個值得探討方向，除了探討不同乳酸菌株水解乳清蛋白的能力之外，在發酵過程中亦發現乳清蛋白有成膠而凝固的現象，故一併探討其膠體特性。結果發現13株乳酸菌分別有不同的生長情形，以生長速率及菌數做為篩選門檻，選出8株生長較好的乳酸菌，再以茚三酮評估乳酸菌的蛋白質水解能力，結果發現並非生長情況良好的乳酸菌就具備優異的蛋白水解能力，因此再選出5株蛋白水解能力表現較佳者，而經由毛細管電泳分析亦能看出不同乳酸菌在發酵36小時水解出的游離胺基酸有不同的分佈，且總量以L. acidophilus的發酵產物為最多；另外以動態流變儀及共軛焦雷射掃描顯微鏡觀察發酵產物之黏彈性質及膠體結構，發現L. lactis的發酵產物最具黏彈性；最後在消費者感官品評試驗，得知不論是顏色、香氣、酸度、風味、質地還是整體喜好度，皆是L. bulgaricus的發酵產物得到最高的分數，且幾乎所有經過發酵的乳清蛋白組別得分皆顯著高於未發酵組別。故乳酸菌所具備的酵素系統，不僅可將蛋白質水解成小分子胜肽及胺基酸，在提昇營養價值之餘，這些胜肽和胺基酸本身或是代謝產物甚至對於膠體特性、香氣以及風味有所貢獻，故綜合上述優點，期望乳酸菌發酵乳清蛋白能成為良好的營養補充品。 | zh_TW |
| dc.description.provenance | Made available in DSpace on 2021-06-17T06:36:49Z (GMT). No. of bitstreams: 1 ntu-107-R05641012-1.pdf: 3462275 bytes, checksum: 6632407ac83a6efd3cf66f93188af5d3 (MD5) Previous issue date: 2018 | en |
| dc.description.tableofcontents | 壹、 前言 1
貳、 文獻回顧： 2 一、 乳清蛋白簡介 2 （一） 乳清蛋白之組成 2 （二） 乳清蛋白純化及應用 2 （三） 乳清蛋白之營養價值與生理功效 3 （四） 乳清蛋白水解物 3 二、 乳酸菌介紹 4 （一） 乳酸菌種類 4 （二） 乳酸菌生長條件 4 （三） 乳酸菌應用於食品之功能性 4 （四） 乳酸菌保健功效 5 三、 蛋白水解評估方式 6 （一） 蛋白水解能力評估 6 （二） 蛋白酶活性測定 6 （三） 游離胺基酸分析 7 四、 蛋白質的膠體特性 8 （一） 優格發酵過程中膠體形成的微觀現象 8 （二） 優格產品的膠體特性 10 （三） 乳清蛋白的凝膠聚集 12 參、 研究目的與實驗架構 14 一、 研究目的 14 二、 實驗架構 14 肆、 材料與方法 15 一、 實驗材料 15 （一） 乳清蛋白來源 15 （二） 乳酸菌來源 15 （三） 實驗藥品與耗材 15 二、 實驗方法 18 （一） 乳清發酵 18 （二） 篩選菌株 18 （三） 茚三酮比色定量 19 （四） 蛋白酶活性測定 20 （五） 毛細管電泳分析 21 （六） 動態流變儀分析 21 （七） 共軛焦雷射掃描顯微鏡 23 （八） 消費者感官品評試驗 23 伍、 結果與討論： 24 一、 乳酸菌於乳清蛋白中之生長情形 24 （一） 乳清蛋白培養液之條件選擇 24 （二） 各乳酸菌之生長比較 26 二、 乳酸菌於乳清蛋白中之蛋白水解情形 27 （一） 以茚三酮比色定量法評估乳酸菌蛋白水解能力 27 （二） 蛋白酶活性測定 30 （三） 游離胺基酸含量 31 三、 乳酸菌發酵乳清蛋白之膠體特性 35 （一） 產物之pH與滴定酸度 35 （二） 流變性質之觀察 36 （三） 共軛焦雷射掃描顯微鏡之觀察 37 四、 乳清蛋白發酵產物之消費者感官品評 39 陸、 結論 43 柒、 圖表 44 捌、 參考文獻 62 玖、 附錄 73 | |
| dc.language.iso | zh-TW | |
| dc.subject | 蛋白水解能力 | zh_TW |
| dc.subject | 乳清蛋白水解物 | zh_TW |
| dc.subject | 發酵 | zh_TW |
| dc.subject | 乳清蛋白 | zh_TW |
| dc.subject | 乳酸菌 | zh_TW |
| dc.subject | 膠體 | zh_TW |
| dc.subject | lactic acid bacteria | en |
| dc.subject | proteolytic activity | en |
| dc.subject | whey protein | en |
| dc.subject | gel | en |
| dc.subject | whey protein hydrolysate | en |
| dc.subject | fermentation | en |
| dc.title | 乳酸菌發酵對乳清蛋白之影響 | zh_TW |
| dc.title | Effects of lactic acid bacteria fermentation on whey protein properties | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 106-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 呂廷璋,謝淑貞,陳宏彰 | |
| dc.subject.keyword | 乳清蛋白,乳清蛋白水解物,發酵,乳酸菌,蛋白水解能力,膠體, | zh_TW |
| dc.subject.keyword | whey protein,whey protein hydrolysate,fermentation,lactic acid bacteria,proteolytic activity,gel, | en |
| dc.relation.page | 83 | |
| dc.identifier.doi | 10.6342/NTU201803612 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2018-08-16 | |
| 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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