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完整後設資料紀錄
DC 欄位 | 值 | 語言 |
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dc.contributor.advisor | 蘇南維(Nan-Wei Su) | |
dc.contributor.author | You-Jia Feng | en |
dc.contributor.author | 馮幼佳 | zh_TW |
dc.date.accessioned | 2021-05-20T20:10:23Z | - |
dc.date.available | 2012-07-30 | |
dc.date.available | 2021-05-20T20:10:23Z | - |
dc.date.copyright | 2009-07-30 | |
dc.date.issued | 2009 | |
dc.date.submitted | 2009-07-29 | |
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Analytical Biochemistry 85(1): 219-223. 吳祝和 (1994),果膠質及其在食品的應用,食品資訊,97: 32-35。 李佳佩 (2001) ,愛玉子果膠酯酶性質及愛玉凍品質之研究,國立台灣大學食品科技研究所博士論文。 林正彥 (1976) ,果膠,食品工業,8(4): 18~22。 林讚標 (1991) ,愛玉子專論,林業叢刊第36號,台北,台灣省林業試驗所編印。 張士耀 (1990) ,不同生長期蘿蔔植物果膠酯之純化與理化性質研究,國立台灣大學農業化學所碩士論文。 莊榮輝 (2005) ,酵素化學實驗,國立台灣大學。 黃永傳, 陳文彬 (1980) ,愛玉凍凝膠機制之研究,國立台灣大學農業化學所碩士論文。 楊秀美 (1991) ,大豆芽果膠酯酶之性質研究,國立台灣大學食品科技研究所博士論文。 賴盈璋 (1998) ,愛玉子果膠酯酶所催化轉醯基反應與愛玉子瘦果中所存在抑制劑之探討,國立台灣大學農業化學研究所碩士論文。 賴盈璋 (2008) ,愛玉子瘦果殘渣水萃物功能性質之研究,國立台灣大學食品科技研究所博士論文。 賴麗絨 (1991) ,豌豆莢之烹煮特性及其中溫預煮硬化效應有關因素-果膠質與果膠酯酶之研究,國立台灣大學農業化學所碩士論文。 | |
dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/9133 | - |
dc.description.abstract | 本研究從愛玉子瘦果渣分離其中之果膠酯酶抑制物,並探討其理化性質,同時建立一快速檢測抑制果膠酯酶活性之測定方法,用以輔助追蹤愛玉子中果膠酯酶抑制物之化學組成。
以甲基紅及亞甲基藍混合作為指示劑,利用其於鹼性下呈現綠色,酸性則為紫紅色之特性,發現此指示劑於果膠溶液中之OD 527 nm變化量與反應液中pH之變化量呈現良好之線性關係,故可做為檢測果膠酯酶活性抑制程度之指示劑。 將愛玉子瘦果渣以水均質萃取,加入等體積3%之NaCl後,破壞乳化相去除部分雜質,再經由90%丙酮沉澱去除不可溶之蛋白質,將丙酮上清液減壓濃縮去除丙酮後,通過HP-20管柱進行疏水性層析區分,結果顯示甲醇流洗出的區分具有最顯著的抑制活性,可有效分離愛玉子中果膠酯酶抑制物。 愛玉子中果膠酯酶抑制物即使經過90%丙酮處理後,仍在上清液顯示具有抑制活性,且具有高耐熱性,推測此抑制物之成份並非多肽;此外,此抑制物可被PVPP所吸附,並經酸水解後會失去抑制活性且酸水解後之游離胺基酸之含量並無增加,推測此抑制物可能為酚類化合物;依其與蛋白質水溶液混合後會產生沉澱之特性,與HPLC圖譜hump-like之現象,推論其可能為單寧類化合物。以HPLC分析此抑制物之酸水解產物,發現水解物中出現有鞣花酸﹙ellagic acid﹚單元,推測此果膠酯酶抑制物可能屬於一種可水解之鞣花酸單寧。 此外,90%丙酮可溶之PEI水溶液﹙PEI-AS﹚經HP-20管柱流洗所得之甲醇區分物可抑制枯草桿菌微生物之a-amylase及牛胰蛋白脢﹙trypsin﹚之活性,但是對豬脂解酶﹙lipase﹚活性則有促進之效果。 | zh_TW |
dc.description.abstract | In this study, we isolated pectinesterase inhibitors (PEI) from aqueous extract of jelly fig (Ficus awkeotsang Makino) residue, which is the by-product of jelly curd making and studied on the physico-chemical characteristics of the pectinesterase inhibitors. In addition, we developed a simple and effective procedure to monitor the the change of pH value in the reaction solutions by means of using a devised indicator of methylene blue and methyl red for tracing the fractions of PEI during the isolation processes.
The process for isolating PEI from jelly fig residue was firstly conducted by extraction with 12 fold of distilled water (w/v). Then, the same volume of 3% NaCl was added into the extracted solutions. After centrifugation, a clear crude extract solution of PEI was obtained. The further fraction of PEI from crude extract solution was preceded by adding volumes of acetone into the extract for removing the protein of materials. Following removing acetone under vacuum, the 90 % acetone-soluble aqueous solution was subjected into a Diaion HP-20 column. The most level of PEI fraction was obtained from methanol elution of the hydrophobic chromatography. Acroding to the physico-chemical characteristics of PEI tested in this study, the PEI of jelly fig achenes was supposed as belonging to a polyphenolic component. Furthermore, the results from HPLC pattern profile, protein-binding capability and analysis of hydrolysate were revealed that the PEI of jelly fig achenes was considered as being a novel tannin. Besides, we found out the PEI also inhibited the activities of a-amylase (bacillus spp.) and trypsin (bovine pancreas), but had a enhanced effect toward lipase (porcine pancreas). | en |
dc.description.provenance | Made available in DSpace on 2021-05-20T20:10:23Z (GMT). No. of bitstreams: 1 ntu-98-R96623009-1.pdf: 1798942 bytes, checksum: 621d75c99fc14d79faa3915ca9195bda (MD5) Previous issue date: 2009 | en |
dc.description.tableofcontents | 口試委員會審定書 i
誌謝 ii 中文摘要 iii Abstract iv 第一章、研究動機 1 第二章、文獻回顧 2 第一節、果膠酯酶抑制劑﹙Pectinesterase inhibitor,PEI﹚ 2 壹、 果膠﹙Pectin﹚ 2 1. 果膠之化學組成 2 2. 果膠之酯化度 2 3. 果膠在食品上之應用 6 貳、 果膠酯酶﹙Pectinesterase,PE﹚ 6 1. 果膠酯酶之分布 6 2. PE作用機制 6 3. 果膠酯酶酶之理化性質 8 4. 果膠酯酶活性測定 8 5. 果膠酯酶活性影響因素 9 參、 果膠酯酶抑制劑 11 1. 果膠酯酶抑制劑之研究與發現 11 2. 植物中內源性之果膠酯酶抑制劑 11 3. 果膠酯酶抑制劑存在於植物體內的生理意義 12 4. 果膠酯酶抑制劑在食品上的應用 13 第二節、愛玉子 14 壹、愛玉子 14 1. 愛玉子名稱之由來 14 2. 愛玉子之稱呼 14 3. 愛玉子之植物型態 15 貳、愛玉凍 17 1、愛玉凍凝膠原理 17 2. 影響凝膠之因素 17 参、愛玉子中果膠酯酶活性 18 肆、愛玉子中存在之果膠酯酶抑制劑 18 1. 愛玉子PEI之發現 18 2. 愛玉子PEI 之化合物鑑定 19 3. 愛玉子PEI應用性之探討 19 第三節、單寧﹙Tannin﹚ 21 壹、 單寧之定義與分類 21 貳、 單寧的分類與特性 23 1. 可水解單寧﹙Hydrolysable tannins﹚ 23 2. 縮合單寧﹙condensed tannins﹚ 25 第三章、材料與方法 26 第一節、實驗架構 26 第二節、實驗材料 27 壹、 生物性材料 27 一、愛玉子(Ficus awkeotsang M.) 27 二、果膠酯酶(Pectinesterase,以下簡稱PE) 27 貳、試藥 27 第三節、儀器設備 28 第四節、實驗方法 29 壹、樣品前處理 29 1. 愛玉子PEI之製備 29 2. 豌豆莢PE之萃取 29 貳、建立快速檢測PE活性之方法 31 1. PE酵素活性指示劑之製備 31 2. PE酵素活性指示劑之波長選擇 31 3. 吸光值OD527 nm與[H+]改變量之相關性 31 4. 抑制PE酵素能力試驗之操作流程 31 参、PEI之追蹤與鑑定 32 1. 丙酮沉澱試驗 32 2. PEI分子量之初步區分 32 3. PVPP﹙Polyvinylpyrrolidone﹚吸附試驗 32 4. 與不同蛋白質之交互作用 32 5. 酸水解 32 肆、管柱層析法之分離純化與化合物分析 34 1. Diaion HP-20管柱分離 34 2. 甲醇流洗液之酵素水解 34 3. PEI與Tannase之交互作用 34 4. 甲醇流洗液之酸水解 34 5. Ninhydrin test 35 伍、愛玉子瘦果渣水萃物之性質探討 37 1. PEI對Lipase活性之影響 37 2. PEI對α-amylase活性之影響 37 3. PEI對Trypsin活性之影響 37 陸、數據之統計分析 38 第四章、結果與討論 39 第一節、樣品前處理與PEI活性追蹤方法之建立 39 壹、PEI活性追蹤方法之建立與量化 39 1. PE酵素活性指示劑及PEI活性追蹤 39 2. PE酵素活性指示劑之波長選擇 40 3. OD 527 nm與反應液中H+釋出量之相關性 40 貳、愛玉子PEI之萃取與純化 44 第二節、PEI之追蹤與鑑定 46 1. 丙酮沉澱試驗 46 2. 分子量之初步區分 46 3. PVPP吸附試驗 47 4. 與蛋白質之交互作用 48 5. 酸水解 48 第三節、愛玉子PEI之純化與組成分析 53 壹、Diaion HP-20管柱分離純化 53 貳、愛玉子PEI之組成分析 56 1. Tannase酵素水解 56 2. PEI與Tannase之交互作用 56 3. MeOH frc.酸水解 57 4. Ninhydrin test 57 第四節、生物活性試驗 62 1. 抑制Lipase活性測試 62 2. 抑制a-amylase活性測試 62 3. 抑制Trypsin活性測試 63 第五章、結論 67 第六章、參考文獻 68 附錄一、PE酵素活性指示劑 74 附錄二、以3%NaCl去除愛玉子水萃液之乳化相 75 附錄三、酸水解對90%丙酮可溶之PEI水溶液﹙PEI-AS﹚之影響 76 | |
dc.language.iso | zh-TW | |
dc.title | 愛玉子瘦果渣水萃物中果膠酯酶抑制物之研究 | zh_TW |
dc.title | Studies on the Characteristics of Pectinesterase Inhibitor from Aqueous Extract of Jelly Fig (Ficus awkeotsang Makino) Achenes Residue | en |
dc.type | Thesis | |
dc.date.schoolyear | 97-2 | |
dc.description.degree | 碩士 | |
dc.contributor.oralexamcommittee | 李敏雄(Min-Hsiung Lee),陳錦樹(Chin-Shuh Chen),古國隆(Kuo-Lung Ku),賴盈璋(Ying-Jang Lai) | |
dc.subject.keyword | 愛玉子,果膠酯酶,抑制劑,單寧, | zh_TW |
dc.subject.keyword | jelly fig achenes,pectinesterase inhibitor,tannin, | en |
dc.relation.page | 76 | |
dc.rights.note | 同意授權(全球公開) | |
dc.date.accepted | 2009-07-29 | |
dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
dc.contributor.author-dept | 農業化學研究所 | zh_TW |
顯示於系所單位: | 農業化學系 |
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