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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 葉安義(An-I Yeh) | |
| dc.contributor.author | I-Ching Huang | en |
| dc.contributor.author | 黃怡菁 | zh_TW |
| dc.date.accessioned | 2021-06-15T02:27:05Z | - |
| dc.date.available | 2013-08-22 | |
| dc.date.copyright | 2011-08-22 | |
| dc.date.issued | 2011 | |
| dc.date.submitted | 2011-08-17 | |
| dc.identifier.citation | 朱燕華。2004。食品油脂化學及加工。食品工業發展研究所，新竹市。
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/43731 | - |
| dc.description.abstract | 米糠為碾米過程的副產物，由於脂解酶(lipase)等酵素的作用容易酸敗，不利儲存與應用，且顆粒大，適口性差，不易被消費者接受。但米糠中含有豐富的膳食纖維與抗氧化物質，如：阿魏酸(ferulic acid)與米糠醇(gamma-oryzanol)等，可降低心血管疾病及癌症發生率。本研究目的為利用微波前處理降低米糠中游離脂肪酸的生成，並探討介質研磨對米糠中游離脂肪酸與機能性成份的影響。結果顯示，微波處理(2450 MHz，800 W，2.5分鐘)的米糠於25℃下儲藏14週與原料相比，可有效降低90.3%的游離脂肪酸生成量，相同水分含量時(4.7 | zh_TW |
| dc.description.abstract | Rice bran is a byproduct of the milling process for making polished rice. Rice bran has short shelf life due to formation of free fatty acids (FFA) because of lipases. Another issue is the gritty texture of product which diminish consumers acceptance. Nevertheless, rice bran consists of dietary fiber, as well as antioxidants such as phenolic acid and gamma-oryzanol, both have been shown to reduce the risk of coronary heart disease and cancer. The objective of this study was to prepare ultrafine rice bran particles with extended shelf life and smoother texture by combining microwave and media milling. The bioactive compounds were also determined. Microwave reduced 90.3% of FFA during 14-week storage at 25°C. The data confirmed that microwave effectively inhibited the formation of FFA. After media milling, the volume mean diameter decreased from 297 micrometer to 12 micrometer and there were 80% particles smaller than 25 micrometer. Milled rice bran suspensions had good stability for 6 hours, smoother texture and with no precipitation occurred. Microwave was helpful for stabilizing gamma-oryzanol during storage and didn’t result in the loss of gamma-oryzanol. The extracted amount of gamma-oryzanol was increased by 10% after milling. In the antioxidant assay, milled rice bran had better DPPH scavenging activity and reducing power compared to unmilled rice bran, using the same amount of sample. The extractability of phytic acid wasn’t affected by microwave heating but media milling decreased the extracted amount by 6%. Rice bran after milling may result in phytic acid binding to components of rice bran suspension easier, thus reduce the extractability of milled rice bran. A rice bran suspension which had good stability, smoother texture and high value of nutrients was produced by combining microwave and media milling. | en |
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| dc.description.tableofcontents | 摘要 I
ABSTRACT II 目錄 IV 圖目錄 VII 表目錄 IX 第一章 前言 1 第二章 文獻回顧 2 第一節 米糠來源及其結構組成 2 (一) 米糠來源 2 (二) 米糠結構組成 2 第二節 米糠之化學成分 5 (一) 蛋白質 5 (二) 碳水化合物 6 (三) 脂質 6 (四) 礦物質 7 (五) 維生素 8 第三節 米糠之機能性成分 8 (一) 米糠醇 8 (二) 植酸 12 (三) 膳食纖維 13 第四節 米糠安定化 15 (一) 影響米糠品質之酵素 15 (二) 米糠安定化之方法 17 第五節 顆粒大小與口感的關係 19 第六節 介質研磨與奈米科技 20 (一) 介質研磨 20 (二) 奈米科技及其定義 22 (三) 奈米材料的製備 22 (四) 奈米科技於食品之應用及發展現況 23 第三章 實驗目的與架構 24 第一節 研究目的 24 第二節 實驗架構 25 第四章 材料與方法 26 第一節 實驗材料 26 第二節 化學藥品與試劑 26 (一) 儲藏性試驗 26 (二) 調整米糠水分含量所使用的鹽類 26 (三) 臨界點乾燥溶劑置換 27 (四) 米糠醇分析 27 (五) 植酸分析 27 (六) 總酚含量及抗氧化活性測定 27 第三節 儀器設備 28 第四節 實驗方法 32 (一) 儲藏性試驗 32 (二) 米糠調整不同水分含量之儲藏性試驗 34 (三) 米糠研磨樣品製備 35 (四) 一般成分分析 35 (五) 介質研磨米糠懸浮液之粒徑分析 38 (六) 型態觀察 39 (七) 懸浮液穩定性測試 40 (八) 米糠醇分析 40 (九) 植酸分析 41 (十) 抗氧化活性 43 (十一) 統計分析 45 第五章 結果與討論 46 第一節 微波前處理與水分含量對游離脂肪酸生成的影響 46 (一) 原料米糠與微波米糠之儲藏性試驗 46 (二) 水分含量對米糠中游離脂肪酸之影響 48 第二節 研磨對樣品粒徑、外觀與游離脂肪酸之影響 50 (一) 研磨米糠懸浮液粒徑之分析 50 (二) 型態觀察 53 (三) 研磨米糠之儲藏性試驗 56 第三節 穩定性 59 (一) 研磨懸浮液平均粒徑與存放時間之關係 59 (二) 研磨懸浮液穩定性 60 第四節 基本成分分析 63 第五節 機能性成分與抗氧化活性分析 65 (一)米糠醇含量與儲藏性試驗 65 (二) 植酸含量分析 70 (三) 抗氧化成分與活性分析 71 第六章 結論 76 參考文獻 77 | |
| dc.language.iso | zh-TW | |
| dc.subject | 微波加熱 | zh_TW |
| dc.subject | 米糠醇 | zh_TW |
| dc.subject | 介質研磨 | zh_TW |
| dc.subject | 米糠 | zh_TW |
| dc.subject | 植酸 | zh_TW |
| dc.subject | media milling | en |
| dc.subject | phytic acid | en |
| dc.subject | oryzanol | en |
| dc.subject | microwave | en |
| dc.subject | rice bran | en |
| dc.title | 微波前處理與介質研磨對米糠中游離脂肪酸與機能性成份之影響 | zh_TW |
| dc.title | Effects of microwave pretreatment and media milling on free fatty acid and bioactive compounds in rice bran | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 99-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 盧訓(Shin Lu),陳錦樹(Chin-Shuh Chen),呂廷璋(Ting-Jang Lu),陳時欣(Shih-Hsin Chen) | |
| dc.subject.keyword | 米糠,介質研磨,微波加熱,米糠醇,植酸, | zh_TW |
| dc.subject.keyword | rice bran,microwave,media milling,oryzanol,phytic acid, | en |
| dc.relation.page | 83 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2011-08-17 | |
| 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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| ntu-100-1.pdf 未授權公開取用 | 2.26 MB | Adobe PDF |
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