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完整後設資料紀錄
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.advisor | 許輔(Fuu Sheu) | |
dc.contributor.author | Yuan-Yu Chan | en |
dc.contributor.author | 詹元妤 | zh_TW |
dc.date.accessioned | 2021-05-20T00:53:52Z | - |
dc.date.available | 2025-07-24 | |
dc.date.available | 2021-05-20T00:53:52Z | - |
dc.date.copyright | 2020-09-17 | |
dc.date.issued | 2020 | |
dc.date.submitted | 2020-07-24 | |
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dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/8410 | - |
dc.description.abstract | 現今稻米在食品工業的應用,主要以高溫澱粉酶萃取的方式生產米糖漿,而為了最佳化原料的利用,剩餘的米渣常用以製備米蛋白。然而製程上的高溫設定雖有利於米糖漿生產,卻容易使米蛋白產生熱變性,不利於米蛋白後續的加工利用。而米糠為碾米副產物,其中之米糠蛋白組成以水溶性蛋白為多,因此具備食品之應用潛力。本研究第一部分參考前人文獻中四大蛋白的熱變性溫度,搭配澱粉糊化溫度與酵素活性的檢測結果,設定低熱變性米蛋白之製程溫度為70℃。調整製程之澱粉酶濃度與反應時間,最後以凱氏定氮法得出米蛋白之蛋白質含量結果作為篩選製程條件的指標。另一方面,以 1% 澱粉酶,於 99℃ 高溫下反應1.5小時,能獲得蛋白質含量86.42%、回收率 84.03% 之熱變性米蛋白 (簡稱 RP99)。添加5% 澱粉酶,於70℃ 下反應 3.5 小時,能提取出蛋白質含量 67.85% 之低熱變性米蛋白 (簡稱 RP70)。第二部分為開發製備米糠蛋白 (簡稱 RBP) 之製程,分為酵素萃取法、鹼萃取法和酵素輔助鹼萃取法,以鹼萃取法可獲得蛋白質含量 60.29% 之米糠蛋白。第三部分比較 RP99、RP70 和 RBP 之理化特性與加工功能性差異,結果顯示RBP 之雙硫鍵數量與表面疏水性為三者中最低,RP70 較 RP99 含有較低之雙硫鍵數量與表面疏水性。RBP 於 pH7 條件下之水溶性25.27%,為三者中表現最佳,甚至優於黃豆蛋白。RP70 之水溶性較 RP99 佳,於 pH 7 條件下,RP70之水溶性 (6.72%)約為 RP99 水溶性 (3.58%) 的兩倍。本研究結果發現,熱變性程度影響米蛋白之理化特性與功能性展現。RP70 之蛋白變性程度低,理化特性與功能性較 RP99 為佳,且具備蛋白柔韌性,有助於蛋白後續修飾與加工應用。另外,RBP 之水溶性佳,具發展潛力,然而本研究生產RBP 之蛋白質含量過低,尚需後續研究提升。 | zh_TW |
dc.description.abstract | Rice is mainly used to produce rice syrup in food industry, and the remaining rice residue is commonly recycled to prepare rice protein. However, the high-temperature used in rice syrup production leads to the denaturation of rice protein, which is adverse to the subsequent processing and utilization of rice protein. Rice bran is a by-product after milling rice, and rice bran protein is composed mainly of water-soluble proteins, indicating that rice bran protein has the potential to be applied in food industry. In the first part of this study, the process temperature of less thermally-denatured rice protein (RP70) was set to 70℃ based on previous study and the assessment results of starch gelatinization level and enzyme activity under different temperature. On the other hand, amylase concentration and reaction time were optimized according to the protein content of rice protein which is determined by Kjeldahl method. The results show that thermally denatured rice protein (RP99) with the protein content of 86.42% and protein recovery of 84.03% could be obtained by adding 1% amylase and reacting at 99℃ for 1.5 hours. RP70 with protein content of 67.85% could be obtained by adding 5% amylase and reacting at 70℃ for 3.5 hours. The second part was to establish a process for preparing rice bran protein (RBP), which was divided into enzyme extraction method, alkaline extraction method and enzyme-assisted alkaline extraction method. Sixty point two nine percent of RBP was obtained by using alkaline extraction method. The physical, chemical characteristics and processing functionality of RP99, RP70 and RBP were compared in the third part of this study. RBP had the lowest number of disulfide bonds and surface hydrophobicity. The water solubility of RBP at pH 7 was 25.27%, which was the best among the samples, and even better than soybean protein. RP99 contained less disulfide bonds and surface hydrophobicity than RP70, and RP70 had better water solubility than RP99. At pH 7, the water solubility of RP70 (6.72%) was about twice of RP99 (3.58%). The results of this study indicated that the degree of thermal denaturation influenced the physical and chemical properties and functionality of rice protein. RP70, with less degree of protein denaturation, showed better physicochemical properties, functionality, and protein flexibility, which was suitable for subsequent modification and processing applications. In addition, RBP had good water solubility and showed great development potential. However, the protein content of RBP in this study needed to be improved by further research. | en |
dc.description.provenance | Made available in DSpace on 2021-05-20T00:53:52Z (GMT). No. of bitstreams: 1 U0001-2307202023015400.pdf: 2579868 bytes, checksum: bfb984a812b5940e40823827e3813a42 (MD5) Previous issue date: 2020 | en |
dc.description.tableofcontents | 誌謝 I 摘要 III ABSTRACT IV 目錄 VI 表目錄 IX 圖目錄 X 附件目錄 XI 第一章 研究背景 1 第一節 研究背景 1 第二節 精白米與米糠介紹 2 第三節 精白米與米糠之成分組成 4 第四節 精白米與米糠之四大類蛋白 5 第五節 米蛋白之優勢 7 第六節 米蛋白之萃取 8 第七節 米蛋白之萃取現況 10 第二章 研究動機與目的 13 第三章 材料與方法 15 第一節 精白米、米糠及米蛋白之基本成分分析 18 第二節 利用澱粉酶提取米蛋白 19 第三節 米糠蛋白之製備 21 第四節 米蛋白之組成與型態分析 22 第五節 米蛋白之理化特性分析 24 第六節 米蛋白之品質分析 27 第七節 米蛋白之加工功能性分析 27 第八節 統計分析 31 第四章 結果 32 第一節 精白米及米糠之基本成分分析 32 第二節 以澱粉酶法提取米蛋白 33 第三節 米蛋白與米糠蛋白之蛋白質含量與回收率 34 第四節 米蛋白與米糠蛋白之基本成分分析 35 第五節 米蛋白與米糠蛋白組成與型態分析 36 第六節 米蛋白與米糠蛋白之理化特性與品質分析 37 第七節 米蛋白與米糠蛋白之加工功能性分析 38 第五章 討論 41 第一節 低溫酵素反應對米蛋白產率及化學組成的影響 41 第二節 低溫酵素反應對米蛋白理化特性及品質的影響 44 第三節 低溫酵素反應對米蛋白功能性的影響 45 第四節 米糠蛋白的產製條件仍需後續研究 48 第五節 米糠蛋白的功能性及應用潛力 49 第六章 結論 52 參考文獻 53 TABLES 68 FIGURES 81 附錄 90 | |
dc.language.iso | zh-TW | |
dc.title | 低熱變性米蛋白與米糠蛋白之品質分析 | zh_TW |
dc.title | Quality Evaluation of Less Thermally-denatured Rice Protein and Rice Bran Protein | en |
dc.type | Thesis | |
dc.date.schoolyear | 108-2 | |
dc.description.degree | 碩士 | |
dc.contributor.oralexamcommittee | 蘇南維(Nan-Wei Su),周志輝(Chi-Fai Chau),繆希椿(Shi-Chuen Miaw) | |
dc.subject.keyword | 米蛋白,米糠蛋白,植物蛋白,α-澱粉酶,低熱變性米蛋白, | zh_TW |
dc.subject.keyword | rice protein,rice bran protein,vegetable protein,α-amylase,less thermally-denatured rice protein, | en |
dc.relation.page | 91 | |
dc.identifier.doi | 10.6342/NTU202001805 | |
dc.rights.note | 同意授權(全球公開) | |
dc.date.accepted | 2020-07-24 | |
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 |
dc.date.embargo-lift | 2025-07-24 | - |
顯示於系所單位: | 園藝暨景觀學系 |
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