請用此 Handle URI 來引用此文件：
http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/76851完整後設資料紀錄
| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 徐源泰(Yuan-Tay Shyu) | |
| dc.contributor.author | Yu-Rou Chen | en |
| dc.contributor.author | 陳榆柔 | zh_TW |
| dc.date.accessioned | 2021-07-10T21:38:36Z | - |
| dc.date.available | 2021-07-10T21:38:36Z | - |
| dc.date.copyright | 2020-08-28 | |
| dc.date.issued | 2020 | |
| dc.date.submitted | 2020-08-13 | |
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/76851 | - |
| dc.description.abstract | 甘藍 (Brassica oleracea var. capitata) 為十字花科蕓薹屬作物，是臺灣產量與產值皆第一大的蔬菜，但易有生產過剩問題發生。膳食纖維依照其溶解度可分為可溶性膳食纖維 (Soluble dietary fiber, SDF) 與不可溶性膳食纖維 (Insoluble dietary fiber, IDF) ，SDF具有較多生理功效但植物中多為IDF，因此本實驗目的為利用高靜水壓 (High hydrostatic pressure, HHP)與高壓均質 (High pressure homogenization, HPH) 技術微化初秋甘藍的膳食纖維，提升其SDF比例。 以酶-重量法測定SDF可由控制組6.43% 提高至最佳處理條件為HPH 1 Cycle 10.92%，SDF/IDF由0.27提高至0.44，而HHP最佳條件為600 MPa的0.35，表示HPH相較於HHP具有較好的微化效果。粉體性質方面，與SDF/IDF增加具有相同增加趨勢的性質有保油能力、水溶性指標、吸水膨脹力、乳化性、乳化安定性；隨SDF/IDF增加而降低的性質則有保水能力、吸水性指標、體積密度。處理後的粉末一般成分不會有明顯差異，且可以完整保留總酚含量，而類黃酮與維生素C則有降解的現象，進而影響了粉末的抗氧化性質，唯有亞鐵離子螯合率在均質後有上升的趨勢。經過HPH處理粉末可溶性的還原糖及總糖增加，且粒徑非常顯著的降低則是影響粉體產生不同性質的原因，以掃描式電子顯微鏡觀察，HPH處理後粉末微結構由片狀變成細碎顆粒狀且表面具有凹凸刻痕。此外，生理功效方面，陽離子交換能力不受高壓加工影響，膽固醇吸附力在HPH處理後可以顯著增加，亞硝酸鹽吸附力則在HHP處理後有顯著提升的效果。 總結所述，高壓處理具有微化甘藍粉末的效果，且改變其粉體性質並可以增加生理功效，進而成為具有多種功能性的膳食纖維原料，並期待其能提供甘藍產量過剩時解決剩餘物的一種新的加工利用方式。 | zh_TW |
| dc.description.abstract | Cabbage (Brassica oleracea var. capitata) belong to Brassica species, in the family Brassicaceae, and are the most widely grown vegetable crop in Taiwan. However, cabbage overproduction and price fluctuation occur every winter. Dietary fiber (DF) can be classified into soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) based on water solubility. Although SDF has more physiological benefits than IDF, the plant components generally contain the latter in high contents. Therefore, this study aims to micronize “early autumn” cabbage powder and increase the portion of SDF content using high hydrostatic pressure (HHP) and high-pressure homogenization (HPH) technologies. Using the enzyme-gravimetric method, SDF was increased from 6.43% in the control group to 10.92% in the optimal treatment condition in HPH 1 Cycle, and SDF/IDF ratio increased from 0.27 to 0.44. The highest SDF/IDF ratio in HHP was 0.35 at 600 MPa, indicating that HPH had a better micronization effect than HHP. The properties of powder proportional to the increase in SDF/IDF ratio included oil retention capacity, water solubility index, water swelling capacity, emulsion activity, and emulsion stability. The properties inversely proportional to the increase in SDF/IDF ratio included water retention capacity, water absorption capacity, and bulk density. After high-pressure treatments, the general powder composition of the powder was minorly influenced, and the total phenol content was completely retained. Flavonoids and vitamin C were degraded, which further affected the antioxidant properties of the powder. However, the ferric-reducing antioxidant efficiency increased after homogenization. After HPH treatment, the contents of reducing sugar and total sugar in the cabbage powder increased, and the particle sizes were substantially smaller. The smaller particle size was the main reason for the different properties of the powder. The microscopic structure after HPH treatment changed from flaky to broken and irregular granules with many irregularities on the surface. As for functional properties, high-pressure treatment had no significant effect on cation exchange capacity, while HPH treatment significantly increased the cholesterol adsorption capacity, and HHP treatment improved nitrite ion adsorption capacity. In summary, high-pressure-micronized cabbage powder has improved powder properties and physiological effects. Thus, the cabbage powder is a potential raw material as dietary fiber with multiple functions. This could serve as a solution for the problem of cabbage overproduction. | en |
| dc.description.provenance | Made available in DSpace on 2021-07-10T21:38:36Z (GMT). No. of bitstreams: 1 U0001-1308202016175900.pdf: 16260441 bytes, checksum: 5a73e56ac7b712ff498e4886b8111e28 (MD5) Previous issue date: 2020 | en |
| dc.description.tableofcontents | 口試委員會審定書 I 謝辭 II 中文摘要 III Abstract IV 目錄 VI 圖目錄 XII 表目錄 XIV 第一章、前言 1 第二章、文獻回顧 3 第一節、甘藍 3 1. 介紹 3 2. 營養成分 5 3. 甘藍的功效價值 8 4. 產業現況 9 第二節、高靜水壓技術 (High hydrostatic pressure, HHP) 14 1. 原理與介紹 14 2. 對化學分子鍵結之影響 16 3. HHP對多醣的影響 18 4. 於食品之應用 19 第三節、高壓均質技術 (High pressure homogenization, HPH) 21 1. 原理與介紹 21 2. 對多醣分子的作用 24 3. 於食品之應用 25 第四節、膳食纖維 28 1. 膳食纖維的定義 28 2. 膳食纖維的分類與組成 30 3. 膳食纖維之生理功效 33 4. 膳食纖維於食品中的應用 35 第五節、微化膳食纖維 (Micronized dietary fibre) 36 1. 微化膳食纖維與其處理方法 36 2. 微化膳食纖維的應用 39 第三章、研究動機與目的 42 第四章、試驗架構 43 第五章、材料與方法 45 第一節、試驗材料 45 第二節、試驗藥品 45 1. 膳食纖維含量分析 45 2. 成分分析 45 3. 纖維性質變化 46 第三節、儀器與設備 49 1. 樣品處理 49 2. 膳食纖維含量測定 49 3. 其他化學分析 50 第四節、高壓技術微化方法 51 1. 前處理 51 2. 未處理組 (Control, C) 與均質組 (Homogenization, H) 51 3. 高靜水壓處理 (High hydrostatic pressure, HHP) 51 4. 高壓均質處理 (High pressure homogenization, HPH) 51 5. 凍乾後樣品處理 52 6. 試驗樣品 52 第五節、膳食纖維含量測定 52 1. 過濾用坩鍋預處理 52 2. 樣品酵素消化 53 3. 不可溶性膳食纖維含量分析 53 4. 可溶性膳食纖維含量分析 53 5. 總膳食纖維含量分析 53 第六節、粉體性質測定 54 1. 保油能力 54 2. 保水能力 54 3. 水溶性指標 54 4. 吸水能力 55 5. 吸水膨脹力 55 6. 體積密度 55 7. 乳化性 55 8. 乳化安定性 56 9. 色度分析 56 第七節、成分分析 56 1. 水分分析 56 2. 灰分含量分析 57 3. 粗蛋白含量分析 57 4. 粗脂肪含量分析 58 5. 總碳水化合物分析 58 6. 維生素C含量測定 58 7. 總酚含量分析 59 8. 類黃酮含量分析 60 第八節、纖維性質變化測定 61 1. 還原糖含量 61 2. 總糖含量 62 3. 可溶性部分單醣組成分析 63 4. 粒徑分析 65 5. 掃描式電子顯微鏡 65 第九節、甘藍粉末功能性質測定 66 1. 抗氧化力樣品萃取 66 2. DPPH 清除力 67 3. ABTS 清除力 68 4. 亞鐵離子螯合能力 69 5. 還原力 70 7. 陽離子交換能力 70 8. 亞硝酸離子吸附力 71 9. 膽固醇吸附力 72 第十節、統計分析 73 第六章、結果與討論 74 第一節、甘藍實驗品種的選定 74 第二節、膳食纖維含量變化 77 1. 總膳食纖維 (Total dietary fiber, TDF) 77 2. 可溶性膳食纖維 (Soluble dietary fiber, SDF) 78 3. 不可溶性膳食纖維 (Insoluble dietary fiber, IDF) 79 4. SDF/IDF 80 第三節、高壓處理對纖維粉體性質影響 82 1. 保水能力 83 2. 保油能力 85 3. 吸水性指標 87 4. 水溶性指標 89 5. 吸水膨脹力 91 6. 體積密度 93 7. 乳化性 95 8. 乳化安定性 95 9. 色度分析 98 第四節、高壓處理對甘藍粉末組成成分之影響 100 1. 一般成分分析 100 2. 總酚、類黃酮與維生素C含量 102 第五節、高壓處理對多醣分子變化之影響 106 1. 還原糖 106 2. 總糖 108 3. 可溶性部分單醣組成 110 4. 粒徑分析 112 5. 掃描式電子顯微鏡分析 114 第六節、高壓處理對纖維功能性質之影響 116 1. DPPH清除率 117 2. ABTS 清除率 117 3. 還原力 118 4. 亞鐵離子螯合能力 118 5. 陽離子交換能力 126 6. 亞硝酸鹽吸附能力 126 7. 膽固醇吸附能力 127 第七章、結論 129 參考文獻 131 | |
| dc.language.iso | zh-TW | |
| dc.subject | 不可溶性膳食纖維 | zh_TW |
| dc.subject | 粉體性質 | zh_TW |
| dc.subject | 可溶性膳食纖維 | zh_TW |
| dc.subject | 高壓均質 | zh_TW |
| dc.subject | 高靜水壓 | zh_TW |
| dc.subject | insoluble dietary fiber | en |
| dc.subject | powder properties | en |
| dc.subject | high pressure homogenization | en |
| dc.subject | high hydrostatic pressure | en |
| dc.subject | Soluble dietary fiber | en |
| dc.title | 高壓處理微化甘藍膳食纖維與其功能性之研究 | zh_TW |
| dc.title | Study of Micronization of Cabbage Dietary Fiber and its Functional Properties with High-Pressure Technologies | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 108-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.coadvisor | 吳思節(Sz-Jie Wu) | |
| dc.contributor.oralexamcommittee | 鄭光成(Kuan-Chen Cheng),劉育姍(Yu-Shan Liu),王鐘毅(Chung-Yi Wang) | |
| dc.subject.keyword | 可溶性膳食纖維,不可溶性膳食纖維,高靜水壓,高壓均質,粉體性質, | zh_TW |
| dc.subject.keyword | Soluble dietary fiber,insoluble dietary fiber,high hydrostatic pressure,high pressure homogenization,powder properties, | en |
| dc.relation.page | 146 | |
| dc.identifier.doi | 10.6342/NTU202003288 | |
| dc.rights.note | 未授權 | |
| dc.date.accepted | 2020-08-14 | |
| dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
| dc.contributor.author-dept | 園藝暨景觀學系 | zh_TW |
| 顯示於系所單位： | 園藝暨景觀學系 | |
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