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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 羅翊禎 (Yi-Chen Lo) | |
| dc.contributor.author | Ya-Yun Chang | en |
| dc.contributor.author | 張雅昀 | zh_TW |
| dc.date.accessioned | 2021-07-10T21:38:45Z | - |
| dc.date.available | 2021-07-10T21:38:45Z | - |
| dc.date.copyright | 2020-08-28 | |
| dc.date.issued | 2020 | |
| dc.date.submitted | 2020-08-14 | |
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/76856 | - |
| dc.description.abstract | 台灣預估將於2026年成為超高齡社會，因此銀髮族群的疾病預防及營養健康的維持是十分重要的議題。攝食量減少的現象常伴隨老化發生，由於老年人咀嚼功能降低及消化酵素分泌減少等因素，往往會限制其進食種類與進食量。本研究利用篩選之納豆菌株 (Bacillus subtilis natto) 共同發酵黑豆及糙薏仁，透過納豆菌株發酵產生黏性物質聚麩胺酸 (γ- polyglutamic acid, γ-PGA ) 可包覆黑豆與糙薏仁，達到增加食品潤滑度而易於吞嚥，提高老年人食用意願而有助於補充其每日蛋白質、膳食纖維及熱量攝取之目的。實驗採用32因子設計，以溫度30℃、40℃及50℃和發酵時間12、24和36小時設計九種處理組合，再探討各組別的物化性質及活性物質，期望找出最適合台灣高齡長者的產品之發酵條件。實驗結果顯示，本研究使用之菌株YCL-L-039在三個溫度下發酵皆能產生γ-PGA，有助於改善產品可吞嚥性，其中又以於30℃發酵的條件樣品有較高之納豆激酶活性，且納豆激酶活性有隨著發酵時間增加而上升的趨勢。發酵產生之蛋白酶能有效水解黑豆及糙薏仁中的蛋白質使三氯醋酸可溶蛋白(trichloroacetic acid soluble protein) 含量增加，且在30℃及40℃發酵時蛋白質水解程度較高，有助於高齡長者食用後之消化吸收，同時在30℃及40℃發酵時間達24小時以上時，相較於未發酵樣品可顯著改善樣品之質地。本研究亦挑選五組樣品供應給30位中高齡受試者進行感官品評試驗之消費者接受性試驗，在整體喜歡程度方面，五組樣品之間無顯著差異。綜合上述，本研究認為30℃發酵36小時的樣品最具有開發為銀髮族食品之潛力。 | zh_TW |
| dc.description.abstract | Prevention of aging-associated disease and maintenance of nutritional status in elderly are urgent issues. Difficulties in chewing and swallowing are the major concerns for elderly. The aim of this study is to develop a high protein quality product with soft texture and easy-to-swallow characteristics. To achieve this goal, black soybeans and dehulled adlay are subjected to Bacillus subtilis natto fermentation. Experiments were conducted using a factorial design with nine treatment combinations at temperatures of 30, 40, 50℃ and times of 12, 24, 36 hours to obtain the optimal fermentation conditions. Texture, nattokinase activity and other chemical properties were tested. Results showed that YCL-L-039 B. subtilis strain can effectively produce γ-polyglutamic acid (γ-PGA) and provide the characteristic of lubrication in product at the tested condition. Nattokinase activity was significantly increased at 30℃ compared to those treated at other temperature. The content of soluble protein were marked elevated at 30, 40℃ fermentation, which indicated that protein in black soybeans and dehulled adlay is effectively hydrolyzed by fermentation. Regards to the texture, samples fermented at 30 and 40℃ for more than 24 hours significantly reduce the hardness. Five samples were selected for sensory evaluation. The results demonstrated no significant difference in acceptability among them. This result may imply that the optimized condition has the potential for future product development. | en |
| dc.description.provenance | Made available in DSpace on 2021-07-10T21:38:45Z (GMT). No. of bitstreams: 1 U0001-1308202013303200.pdf: 2493228 bytes, checksum: 139fe7f26e899f979099c08ed6c91500 (MD5) Previous issue date: 2020 | en |
| dc.description.tableofcontents | 摘要 i Abstract ii 壹、 研究動機 1 貳、 文獻整理 2 一、高齡長者的飲食 2 二、國民營養狀況變遷調查-老年人熱量、蛋白質及膳食纖維攝取狀況 3 三、黑豆 4 1. 黑豆 (青仁黑豆) 簡介 4 2. 黑豆之機能性 4 四、糙薏仁 6 1. 糙薏仁 (Coix lacryma-jobi L.) 簡介 6 2. 糙薏仁之機能性 7 五、納豆菌 (Bacillus subtilis natto) 8 1. 納豆菌介紹 8 2. 納豆菌發酵特性 9 六、臺灣飲食質地製備指引 12 參、 材料與方法 13 一、 實驗架構 13 二、實驗材料 14 1. 菌株 14 2. 黑豆 14 5. 培養基 14 6. 藥品 15 7. 儀器設備 16 8. 套裝軟體 17 三、實驗方法 18 1. 菌株篩選 18 2. 菌株致毒基因檢驗 18 3. 黑豆與糙薏仁之發酵 19 4. 感官品評 19 5. 生長曲線測定 20 6. 菌數測定 20 7. 硬度測定 21 8. 三氯醋酸可溶蛋白 (trichloroacetic acid soluble protein, TCA soluble protein) 21 9. 納豆激酶活性測定 21 10. 聚麩胺酸 (γ-PGA) 測定 22 11. 總類黃酮測定 23 12. 異黃酮分析 23 13. 總酚測定 24 肆、結果與討論 25 一、前置試驗 25 1. 納豆菌之菌株篩選 25 2. 納豆菌致毒基因檢驗 27 3. 初步發酵試驗 28 4. 初步感官品評 30 5. 納豆菌生長曲線 31 6. 試驗組別設計 33 二、 試驗組別之特性分析 34 1. 菌數 (Viable cell counts) 34 2.三氯醋酸可溶蛋白 (TCA soluble protein content) 36 3. 硬度(Hardness) 39 4. 納豆激酶活性 (Nattokinase activity) 45 5. 聚麩胺酸 (γ-PGA levels) 47 6. 總類黃酮(Total flavonoid content) 49 7. 異黃酮分析 51 8. 總酚(Total phenolic content) 54 三、儲藏試驗 57 1. 菌數( Viable cell counts) 57 2. 硬度(Hardness) 59 3. 聚麩胺酸(γ-PGA levels) 61 4. TCA可溶蛋白(TCA soluble protein content)tot 62 5. 納豆激酶活性(Nattokinase Activity) 63 四、感官品評 64 伍、結論與展望 67 陸、參考文獻 68 柒、附錄 80 | |
| dc.language.iso | zh-TW | |
| dc.subject | 銀髮族食品 | zh_TW |
| dc.subject | Bacillus subtilis natto | zh_TW |
| dc.subject | 黑豆 | zh_TW |
| dc.subject | 糙薏仁 | zh_TW |
| dc.subject | γ-polyglutamic acid(γ-PGA) | zh_TW |
| dc.subject | 質地 | zh_TW |
| dc.subject | texture | en |
| dc.subject | Bacillus subtilis natto | en |
| dc.subject | black soybean | en |
| dc.subject | dehulled adlay(Coix lacryma-jobi L.) | en |
| dc.subject | γ-polyglutamic acid | en |
| dc.title | 以Bacillus subtilis natto發酵黑豆及糙薏仁開發銀髮族食品 | zh_TW |
| dc.title | Product development for elderly- fermented black soybeans and dehulled adlay with Bacillus subtilis natto | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 108-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 潘敏雄(Min-Hsiung Pan),呂廷璋(Ting-Jang Lu),陳勁初(Chin-Chu Chen),謝昌衛(Chang-Wei Hsieh) | |
| dc.subject.keyword | Bacillus subtilis natto,黑豆,糙薏仁,γ-polyglutamic acid(γ-PGA),質地,銀髮族食品, | zh_TW |
| dc.subject.keyword | Bacillus subtilis natto,black soybean,dehulled adlay(Coix lacryma-jobi L.),γ-polyglutamic acid,texture, | en |
| dc.relation.page | 83 | |
| dc.identifier.doi | 10.6342/NTU202003236 | |
| 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 | 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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