請用此 Handle URI 來引用此文件：
http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/99596完整後設資料紀錄
| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 呂廷璋 | zh_TW |
| dc.contributor.advisor | Ting-Jang Lu | en |
| dc.contributor.author | 劉庭芳 | zh_TW |
| dc.contributor.author | Ting-Fang Liu | en |
| dc.date.accessioned | 2025-09-17T16:05:08Z | - |
| dc.date.available | 2025-09-18 | - |
| dc.date.copyright | 2025-09-17 | - |
| dc.date.issued | 2025 | - |
| dc.date.submitted | 2025-08-12 | - |
| dc.identifier.citation | 莊予瑄 (2020)。以酵素轉換結合高效能液相層析串聯質譜法建立甘露聚醣之特徵結構分析平台。國立臺灣大學。
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/99596 | - |
| dc.description.abstract | 甘露聚醣為植物及酵母中含量豐富且結構複雜的多醣，並在食品領域中有著廣泛的應用價值。為提升益生元活性與加工特性，常將聚醣降解為寡醣，然而因其結構複雜性且具側鏈的立體阻礙性質，達到高效且選擇性的解聚反應仍具挑戰性。本研究於50、65、80℃ 三種溫度下，採用0.1 M硫酸對四種植物來源甘露聚醣，包含：葫蘆巴膠、關華豆膠、刺槐豆膠、蒟蒻膠進行水解反應，結果顯示蒟蒻膠具有最高的活化能 (60.30 kJ/mol)。進一步於統一條件(0.1 M硫酸、80℃) 下，針對反應時間0、1、2、4、12、24小時的水解產物，結合運用Somogyi-Nelson法、高效陰離子交換層析－脈衝安培檢測法 (HPAEC-PAD) 及高效粒徑篩析層析法 (HPSEC) 進行系統性的分析。假一級動力學擬合結果顯示，蒟蒻膠的寡醣還原醣生成速率最低，反映其初期還原端釋放較為緩慢；然而，以乘冪函數及韋伯分佈描述整體多醣分子量下降趨勢時，卻顯示蒟蒻膠整體多醣鏈斷裂速率並非最慢，同時HPAEC-PAD證實其能生成高度多樣化的甘露寡醣片段。此一結果推論源於多醣的多階段降解特性，反應初期因半乳糖側鏈水解速率較高，能使還原端較快形成，而直至反應中後期推論因蒟蒻膠主鏈乙醯基脫落產生自催化效應或非結晶區初步水解而使膠體結構趨於鬆散，進而提升整體的酸水解反應速率。本研究由活化能切入，結合多尺度動力學指標，證實甘露聚醣的化學降解並非典型的一級動力學反應，而是呈現多階段水解機制。透過系統性解析甘露聚醣結構－降解機制－反應速率之整合視角，為功能性甘露寡醣製備與多醣水解工程提供具體且可量化的參考依據。 | zh_TW |
| dc.description.abstract | Mannans are abundant and diverse polysaccharides in plants and yeasts with numerous applications in food products. To improve their prebiotic effects and ease processing, mannans are often converted into manno-oligosaccharides (MOS) through depolymerization. However, achieving efficient and selective depolymerization of mannans is challenging due to their complex structure and steric hindrance from side chains. In this study, four plant-derived mannans - fenugreek, guar, locust bean, and konjac gum - were hydrolyzed with 0.1 M sulfuric acid at three different temperatures (50, 65, and 80℃). Among them, konjac gum exhibited the highest activation energy (60.30 kJ/mol). Further hydrolysis were conducted under standardized conditions (0.1 M H2SO4, 80℃) at 0, 1, 2, 4, 12, and 24 hours. The hydrolysates were determined by the Somogyi-Nelson method, high-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC-PAD), and high-performance size-exclusion chromatography (HPSEC). Pseudo-first-order kinetic fitting revealed that konjac gum had the lowest rate of reducing sugar formation from oligosaccharides, indicating a slower release of reducing ends in the early stage of reactions. Nevertheless, fitting the overall molecular weight reduction trend to the power function and Weibull distribution revealed that konjac gum did not exhibit the slowest polymer chain scission rate. HPAEC-PAD analysis further confirmed its ability to generate a diverse MOS profile. These results suggested the multi-phase degradation mechanism: in the early stage of the reaction, the higher hydrolysis rate of the galactose side chains led to a rapid release of reducing ends; in the mid-to-late stages, it was hypothesized that the deacetylation of konjac glucomannan induced the auto-catalytic effect or the initial hydrolysis in the amorphous regions caused structural loosening, thereby accelerating main chain depolymerization and enhancing the overall reaction rate. By examining activation energy and multi-scale kinetic models, this study confirmed that the chemical degradation of mannans did not follow classical first-order kinetics; instead, it proceeded via the multi-phase hydrolysis mechanism. This integrated analysis of mannan structure, degradation mechanism, and reaction kinetics provided concrete and quantifiable insights for the production of functional manno-oligosaccharides and the design of polysaccharide hydrolysis processes. | en |
| dc.description.provenance | Submitted by admin ntu (admin@lib.ntu.edu.tw) on 2025-09-17T16:05:08Z No. of bitstreams: 0 | en |
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| dc.description.tableofcontents | 謝辭………………………………………………………………………………........i
摘要…………………………………………………………………………...............ii Abstract……………………………………………………………………………....iii 目次………………………………………………………………………….…….….v 圖次………………………………………………………………………….……......x 表次………………………………………………………………………….……....xx 壹、前言…………………………………………………………………….…………1 貳、文獻回顧………………………………………………………………………… 2 第一章 甘露聚醣 (Mannans) ……………………………………………………… 2 1.1 直線型甘露聚醣 (linear mannan) ………………………………………….2 1.2 葡萄甘露聚醣 (glucomannan) ……………………………………………..3 1.3 半乳甘露聚醣 (galactomannan) ………………………………………….. 5 1.4 半乳葡萄甘露聚醣 (galactoglucomannan) ……………………………..…7 第二章 多醣結構解析……………………………………………………………… 8 2.1 醣苷鍵結分析……………………………………………………………… 8 2.1.1 甲基化………………………………………………………………. 8 2.1.2 氣相層析質譜儀分析………………………………………………. 9 第三章 寡醣結構解析……………………………………………………………...10 3.1 化學降解法………………………………………………………………...10 3.1.1 酸水解………………………………………………………………10 3.1.1.1硫酸水解…………………………………………………………...10 3.1.1.2乙酸水解…………………………………………………………...12 3.1.2 芬頓反應……………………………………………………………14 3.2 酵素水解法………………………………………………………………...16 3.2.1 內切甘露醣苷酶 (Endo-β-mannanase) ……………………………17 3.2.2 外切甘露醣苷酶 (Exo-β-mannosidase) ………………………...…18 3.2.3 葡萄醣苷酶 (β-glucosidase) ………………………………………18 3.2.4 半乳醣苷酶 (α-galactosidase) ……………………………………..19 3.2.5 乙醯甘露聚醣酯酶 (Acetyl mannan esterase) ……………………19 3.3 多醣酸水解過程之多階段降解機制……………………………………...19 3.3.1 化學動力學…………………………………………………………19 3.3.2 多醣水解過程中之多階段降解機制探討…………………………20 3.4 適用於寡醣分析的層析系統……………………………………………...22 3.4.1 親水作用液相層析…………………………………………………22 3.4.2 多孔性石墨化碳液相層析…………………………………………23 3.5 質譜應用於醣類結構解析……………………………………………...…24 3.6 寡醣質譜斷片離子分析系統…………………………………………...…28 3.6.1 寡醣碎片離子命名方式……………………………………………28 3.6.2 寡醣碎片離子產生機制……………………………………………29 3.6.3 寡醣碎片離子鍵結判斷規則………………………………………32 第四章 生物活性………………………………………………………………...…36 4.1益生元 (prebiotics) ………………………………………………………...36 4.2 免疫調節 (immunoregulation) ……………………………………………38 第五章 甘露聚醣的食品應用性………………………………………...…………39 5.1 膠凝劑……………………………………………………………………...39 5.2 黏稠劑…………………………………………………………………...…39 5.3 乳化劑…………………………………………………………………...…39 5.4 穩定劑…………………………………………………………………...…40 5.5 可食性薄膜………………………………………………………………...40 參、實驗目的與研究架構…………………………………………………………..41 肆、材料與方法……………………………………………………………………..42 第一章、實驗材料…………………………………………………………………..42 第二章、試藥與儀器設備…………………………………………………………..42 2.1 化學藥劑與試劑…………………………………………………………...42 2.2 標準品……………………………………………………………………...44 2.3 儀器設備…………………………………………………………………...44 第三章、分析方法…………………………………………………………………...46 3.1 總醣含量測定 (Phenol-sulfuric acid method) …………………………....46 3.2 還原醣含量測定 (Somogyi-Nelson microplate method) ………………...46 3.3 高效能陰離子交換層析串聯脈衝安培流 (HPAEC-PAD)－單醣組成分析系統……………………………………………………………………………..47 3.4 0.1 M H2SO4及HCl之阿瑞尼斯活化能分析……………………….............48 3.5 0.1 M H2SO4溫和酸水解反應生產不同聚合度的甘露寡醣……………...48 3.5.1 樣品前處理…………………………………………………….............48 3.5.2 0.1 M H2SO4溫和酸水解反應…………………………………............48 3.5.3 分析液 (酸水解液) 之製備與分析……………………………..........49 3.5.4 高效能粒徑篩析層析法－分子量分布分析系統……………….........49 3.5.5 高效能陰離子交換層析法－聚合度分析系統………………….........50 伍、結果與討論…………………………………………………………..............…52 第一章、植物膠的單醣組成特徵分析……………………………………..............52 1.1 葫蘆巴膠的單醣組成分析………………………………………...................52 1.2 關華豆膠的單醣組成分析……………………………………........................53 1.3 刺槐豆膠的單醣組成分析……………………………………...................55 1.4 蒟蒻膠的單醣組成分析………………………………………...................56 第二章、不同溫度及酸種類對甘露聚醣水解動力學與活化能之探討…………...58 2.1 0.1 M硫酸水解初期反應速率與活化能分析……………………………..58 2.2 0.1 M鹽酸水解初期反應速率與活化能分析……………………………..61 2.3 酸種類對甘露聚醣膠體水解速率與活化能之影響……………………...63 第三章、0.1 M溫和硫酸水解甘露聚醣之寡醣產物生成與轉化率探討……….…64 3.1 寡醣還原醣濃度變化與水解動力學擬合模型分析……………………...64 3.2 0.1 M硫酸水解下甘露聚醣之轉化率探討……………………………..…67 第四章、0.1 M溫和硫酸水解甘露聚醣之寡醣產物層析圖譜分析…………….…67 4.1 甘露聚醣經酸水解後寡醣產物之層析圖譜比較……………………...…67 第五章、0.1 M溫和硫酸水解甘露聚醣之分子量分布與反應機制分析………….71 5.1 酸水解後甘露聚醣之分子量分布與分散性分析………………………...71 5.2 分子量分布變化探討………………………………………………….…..76 第六章、多階段水解機制：甘露聚醣結構－降解機制－反應速率………………79 陸、結論…………………………………………………………………………...…80 柒、參考文獻……………………………………………………………………...…81 捌、附錄…………………………………………………………………...………..102 第一章、以高效陰離子交換層析－脈衝安培檢測法之單醣組成品質管制…….102 第二章、以Somogyi-Nelson法測定還原醣濃度之麥芽糊精品質管制圖……….107 第三章、以動力學模型Ct = (C∞)*(1-e-kt) 擬合甘露聚醣0.1 M硫酸水解後寡醣還原醣生成之詳細過程……………………………………………………………...107 3.1 葫蘆巴膠…………………………………………………………………108 3.2 關華豆膠…………………………………………………………………109 3.3 刺槐豆膠…………………………………………………………………110 3.4 蒟蒻膠……………………………………………………………………111 第四章、以高效陰離子交換層析－脈衝安培檢測法測定0.1 M溫和硫酸水解後寡醣聚合度分布之品質管制………………………………………………………...112 第五章、0.1 M溫和硫酸水解甘露聚醣分子量分布波峰擬合…………………...125 5.1 0.1 M硫酸水解甘露聚醣之分子量分佈波峰擬合……………………...125 5.1.1 葫蘆巴膠…………………………………………………………...125 5.1.2 關華豆膠…………………………………………………………...131 5.1.3 刺槐豆膠…………………………………………………………...140 5.1.4 蒟蒻膠……………………………………………………………...148 5.2 以高效粒徑篩析層析法分析酸水解後甘露聚醣之系統品質管制圖…154 5.3 甘露聚醣酸水解動力學之乘冪函數擬合過程…………………………157 | - |
| dc.language.iso | zh_TW | - |
| dc.subject | 甘露聚醣 | zh_TW |
| dc.subject | 甘露寡醣 | zh_TW |
| dc.subject | 活化能 | zh_TW |
| dc.subject | 多階段動力學 | zh_TW |
| dc.subject | 乘冪函數 | zh_TW |
| dc.subject | 韋伯分布 | zh_TW |
| dc.subject | activation energy | en |
| dc.subject | mannan | en |
| dc.subject | Weibull distribution | en |
| dc.subject | power function | en |
| dc.subject | multi-phase kinetics | en |
| dc.subject | manno-oligosaccharides | en |
| dc.title | 甘露聚醣結構差異對其化學降解之影響 | zh_TW |
| dc.title | Influence of mannan structural differences on chemical hydrolysis | en |
| dc.type | Thesis | - |
| dc.date.schoolyear | 113-2 | - |
| dc.description.degree | 碩士 | - |
| dc.contributor.oralexamcommittee | 謝淑貞;陳明煦;林華宗;許瑞瑱 | zh_TW |
| dc.contributor.oralexamcommittee | Shu-Chen Hsieh;Ming-Hsu Chen;Hua-Tsung Lin;Rui-Tian Hsu | en |
| dc.subject.keyword | 甘露聚醣,甘露寡醣,活化能,多階段動力學,乘冪函數,韋伯分布, | zh_TW |
| dc.subject.keyword | mannan,manno-oligosaccharides,activation energy,multi-phase kinetics,power function,Weibull distribution, | en |
| dc.relation.page | 177 | - |
| dc.identifier.doi | 10.6342/NTU202501352 | - |
| dc.rights.note | 同意授權(全球公開) | - |
| dc.date.accepted | 2025-08-14 | - |
| dc.contributor.author-college | 生物資源暨農學院 | - |
| dc.contributor.author-dept | 食品科技研究所 | - |
| dc.date.embargo-lift | 2030-08-06 | - |
| 顯示於系所單位： | 食品科技研究所 | |
文件中的檔案：
| 檔案 | 大小 | 格式 | |
|---|---|---|---|
| ntu-113-2.pdf 此日期後於網路公開 2030-08-06 | 114.1 MB | Adobe PDF |
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