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| ???org.dspace.app.webui.jsptag.ItemTag.dcfield??? | Value | Language |
|---|---|---|
| dc.contributor.advisor | 許輔(Fuu Sheu) | |
| dc.contributor.author | Ying-Chih Wang | en |
| dc.contributor.author | 王英誌 | zh_TW |
| dc.date.accessioned | 2021-05-19T17:52:30Z | - |
| dc.date.available | 2022-07-28 | |
| dc.date.available | 2021-05-19T17:52:30Z | - |
| dc.date.copyright | 2017-07-28 | |
| dc.date.issued | 2017 | |
| dc.date.submitted | 2017-07-27 | |
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Comparison of functional and structural properties of native and industrial process-modified proteins from long-grain indica rice. Journal of Cereal Science, 56, 568-575. Zhao, Q., Xiong, H., Selomulya, C., Chen, X.D., Huang, S., Ruan, X., Zhou, Q., & Sun, W. (2013). Effects of Spray Drying and Freeze Drying on the Properties of Protein Isolate from Rice Dreg Protein. Jorrnal of Food Bioprocess Technol, 6, 1759 | |
| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/7756 | - |
| dc.description.abstract | 米蛋白為良好植物性蛋白質來源，具低致敏性、高生物利用價值及成本低廉等優勢。然而米蛋白內部大量的雙硫鍵與疏水性作用力使其形成穩定的球狀結構，造成米蛋白的水溶性、乳化、發泡等功能性均不佳。因此本研究目的為利用食品級還原劑及乳化劑，分別還原米蛋白雙硫鍵及破壞內部疏水性作用力，期盼藉此提升米蛋白之功能性。研究首先以穀胱甘肽 (glutathione, GSH) 與亞硫酸鈉 (sodium sulfite) 兩種食品級還原劑分別對米蛋白進行處理，結果發現此兩種還原劑能提升米蛋白 17~20% 的游離硫氫基數量，但米蛋白在經過處理後的水溶等性質並無明顯改善。若於米蛋白在還原劑處理的過程成中添加 1% (w/v) 的乳酸硬脂酸鈉 (Sodium stearoyl lactylate, SSL)，發現米蛋白中可測得之游離硫氫基數量可提升至 38~41%。最後將其與市售酵素水解米蛋白之進行功能性比較後發現，GSH 及亞硫酸鈉分別與 SSL 共同處理之米蛋白水溶性於 pH 7~10 達 30%，已相當接近市售酵素水解米蛋白之水溶性 (35%)；而亞硫酸鈉與 SSL 處理米蛋白之乳化性為 0.470，和酵素水解米蛋白之乳化性 (0.420) 並無顯著差異。由上述實驗證實，經還原劑及界面活性劑處理後之米蛋白的功能性均有顯著提升，此方法將可應用於食品工業中以提升米蛋白之利用價值。 | zh_TW |
| dc.description.abstract | Rice protein is a good source of vegetable protein due to its hypoallergenicity and high biological value. However, the high insolubility of rice protein with extensive disulfide bonds and interior hydrophobicity resulted in poor performance in functions. Therefore, the aim of this study is to improve rice protein functionality by reducing disulfide bonds and hydrophobicity within rice protein through the application of food-grade reductant and emulsifier. The results suggested that by the treatment with two reductants, glutathione and sodium sulfite, only 17-20% free sulfhydryl groups were increased, and the solubility could not be improved. Nevertheless, adding 1% (w/v) sodium stearoyl lactylate (SSL) during reducing process, the amount of sulfhydryl groups increased to 38-41%. Compare the reductant and surfactant-treated rice protein with a commercially hydrolyzed rice protein, the solubility of rice protein being treated with reductant and surfactant (30%) was close to the commercially hydrolyzed rice protein (35%) at pH 7-10, and the emulsifying activity of sodium sulfite and SSL treated rice protein (0.470) showed no significant difference as compared with hydrolyzed rice protein (0.420). This study demonstrated that reductant and surfactant could be used to improve rice protein functional properties and rice protein application in food industry. | en |
| dc.description.provenance | Made available in DSpace on 2021-05-19T17:52:30Z (GMT). No. of bitstreams: 1 ntu-106-R04628203-1.pdf: 6093835 bytes, checksum: e906d42343d32aba7879be0014004b8b (MD5) Previous issue date: 2017 | en |
| dc.description.tableofcontents | 目錄
國立臺灣大學碩士學位論文口試委員會審定書 I 誌謝 II 摘要 IV ABSTRACT V 目錄 VI 表目錄 IX 圖目錄 X 縮寫對照表 XII 第一章 前人研究 1 第一節 稻米介紹 1 第二節 米蛋白介紹 3 第三節 米蛋白之萃取 8 第四節 米蛋白之利用功能性 10 第五節 米蛋白發展潛力 14 第六節 米蛋白發展之困難 16 第七節 還原劑介紹 17 第八節 界面活性劑介紹 19 第二章 研究動機與目的 21 第三章 材料與方法 22 第一節 米蛋白純化 24 第二節 米蛋白還原劑處理 25 第三節 硫氫基數量測定 25 第四節 米蛋白溶解度測定 27 第五節 米蛋白發泡性質測定 27 第六節 米蛋白乳化性值測定 28 第七節 米蛋白保水力測定 29 第八節 米蛋白油脂吸收率測定 30J 第九節 蛋白質濃度測定 30 第十節 統計分析 31 第四章 研究結果 32 第一節 不同還原劑還原米蛋白雙硫鍵能力之比較 32 第二節 還原劑還原條件最佳化 32 第三節 米蛋白經還原劑處理後之游離硫氫基數量測定 33 第四節 還原劑處理後米蛋白功能測定 33 第五節 界面活性劑 SDS 與 SSL 對還原劑還原米蛋白雙硫鍵效果之影響 35 第六節 界面活性劑對還原劑還原之米蛋功能性影響 37 第七節 酵素水解米蛋白和還原劑加界面活性劑共同處理米蛋白功能性比較 39 第五章 討論 41 第一節 還原劑還原米蛋白雙硫鍵 41 第二節 還原劑還原條件最佳化 41 第三節 還原劑處理後米蛋白中游離硫氫基數量 42 第四節 還原劑處理後米蛋白功能測定 43 第五節 界面活性劑對還原劑還原雙硫鍵能力之影響 45 第六節 界面活性劑對還原劑還原之米蛋功能性影響 45 第七節 酵素水解米蛋白和還原劑加界面活性劑共同處理米蛋白功能性比較 48 第六章 結語 50 參考文獻 51 TABLES 60 FIGURES 62 表目錄 表一、米蛋白經不同處理之保水力 60 表二、米蛋白經不同處理之油脂吸收率 61 圖目錄 圖一、實驗架構 62 圖二、米蛋白經不同還原劑處理後之游離硫氫基數量 63 圖三、米蛋白於不同 pH 值下經穀胱甘肽處理後之游離硫氫基數量 64 圖四、米蛋白於不同溫度下經穀胱甘肽處理後之游離硫氫基數量 65 圖五、米蛋白於不同 pH 值下經亞硫酸鈉處理後之游離硫氫基數量 66 圖六、米蛋白於不同溫度下經亞硫酸鈉處理後之游離硫氫基數量 67 圖七、米蛋白經 2-ME 、穀胱甘肽、亞硫酸鈉處理後之雙硫鍵含量 68 圖八、米蛋白經 2-ME、GSH、亞硫酸鈉處理後之溶解度 69 圖九、米蛋白經 2-ME、GSH、亞硫酸鈉處理後之乳化性 70 圖十、米蛋白經 2-ME、GSH、亞硫酸鈉處理後之乳化穩定性 71 圖十一、米蛋白經 2-ME、GSH、亞硫酸鈉處理後之發泡性 72 圖十二、米蛋白經 2-ME、GSH、亞硫酸鈉處理後之發泡穩定性 73 圖十三、米蛋白經還原劑與界面活性劑 (SDS) 共同處理後之雙硫鍵含量 74 圖十四、米蛋白經還原劑與界面活性劑 (SSL) 共同處理後之雙硫鍵含量 75 圖十五、米蛋白經界面活性劑 (SDS) 與還原劑 (2-ME) 共同處理後之溶解度 76 圖十六、米蛋白經界面活性劑 (SDS) 與食品級還原劑 (GSH) 共同處理後之溶解度 77 圖十七、米蛋白經界面活性劑 (SDS) 與食品級還原劑 (亞硫酸鈉) 共同處理後之溶解度 78 圖十八、米蛋白經界面活性劑 (SDS) 與還原劑共同處理後之乳化性 79 圖十九、米蛋白經界面活性劑 (SDS) 與還原劑共同處理後之乳化性 80 圖二十、米蛋白經界面活性劑 (SDS) 與還原劑共同處理後之發泡性 81 圖二十一、米蛋白經界面活性劑 (SDS) 與還原劑共同處理後發泡穩定性 82 圖二十二、米蛋白經界面活性劑 (SSL) 與 2-ME 共同處理後之溶解度 83 圖二十三、米蛋白經界面活性劑 (SSL) 與食品級還原劑 GSH 共同處理後之溶解度 84 圖二十四、米蛋白經界面活性劑 (SSL) 與食品級還原劑亞硫酸鈉共同處理後之溶解度 85 圖二十五、米蛋白經界面活性劑 (SSL) 與還原劑共同處理後之乳化性 86 圖二十六、米蛋白經界面活性劑 (SSL) 與還原劑共同處理後之乳化穩定性 87 圖二十七、米蛋白經界面活性劑 (SSL) 與還原劑共同處理後之發泡性 88 圖二十八、米蛋白經界面活性劑 (SSL) 與還原劑共同處理後之發泡穩定性 89 圖二十九、米蛋白經酵素水解、還原劑與界面活性劑共同處理之溶解度 90 圖三十、米蛋白經酵素水解、還原劑與界面活性劑共同處理之乳化性 (A) 及乳化穩定性 (B) 91 圖三十一、米蛋白經酵素水解、還原劑與界面活性劑共同處理之發泡性 (A) 及發泡穩定性 (B) 92 | |
| dc.language.iso | zh-TW | |
| dc.title | 還原劑與界面活性劑於提升米蛋白功能性之應用 | zh_TW |
| dc.title | Application of Reductant and Surfactant on Improving the Functional Properties of Rice Protein | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 105-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 周志輝(Chi-Fai Chau),潘敏雄(Min-Hsiung Pan),繆希椿(Shi-Chuen Miaw) | |
| dc.subject.keyword | 米蛋白,還原劑,界面活性劑,功能性,乳酸硬脂酸鈉, | zh_TW |
| dc.subject.keyword | rice protein,reductant,surfactant,functionality,sodium stearoyl lactylate, | en |
| dc.relation.page | 92 | |
| dc.identifier.doi | 10.6342/NTU201702100 | |
| dc.rights.note | 同意授權(全球公開) | |
| dc.date.accepted | 2017-07-27 | |
| 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 |
| Appears in Collections: | 園藝暨景觀學系 | |
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| ntu-106-1.pdf | 5.95 MB | Adobe PDF | View/Open |
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