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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 蔣丙煌(Been-Huang Chiang) | |
| dc.contributor.author | Ying- Chung Lin | en |
| dc.contributor.author | 林穎群 | zh_TW |
| dc.date.accessioned | 2021-06-15T04:06:33Z | - |
| dc.date.available | 2011-02-24 | |
| dc.date.copyright | 2010-02-24 | |
| dc.date.issued | 2010 | |
| dc.date.submitted | 2010-02-08 | |
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/45152 | - |
| dc.description.abstract | 擠壓為食品業界中經常使用的加工技術之一，與其他加工技術相比，擠壓加工過程為一高溫高壓的環境，在作業過程中包含了混合、剪切、輸送、蒸煮、擠壓等操作，往往會使物料在擠壓機中產生化學及結構上的變化。蕃茄紅素則為蕃茄中主要的紅色色素，目前已知具有抗氧化、抗癌及預防心血管疾病發生等生理活性。許多的文獻指出，反式蕃茄紅素在經過高溫加熱後，會產生異構化的現象而形成順式蕃茄紅素，因而提升了他的生物可利用率及抗氧化活性。
本研究使用了玉米粉、大豆粕與乾燥後之蕃茄渣做為原料，並以擠壓加工時的套桶溫度、螺軸轉速與物料水分含量作為獨立變因，分析不同產品中蕃茄紅素的組成、理化性質、抗氧化活性及抗癌活性，以瞭解擠壓加工對產品中蕃茄紅素的影響。 研究結果顯示，順式蕃茄紅素的比率會隨著套桶溫度、螺軸轉速的提升及水分含量的降低而有顯著的增加，由蕃茄紅素的組成及產品理化性質分析的結果，得知在高套桶溫度(180℃)、高螺軸轉速(200 rpm)及低水分含量(12-14%)的操作條件下，產品中順式蕃茄紅素的比率較高，且可得到一膨發率佳、比容積大及口感爽脆之產品。而在產品抗氧化性的分析結果得知，在經過適當操作條件的擠壓加工後，確實會使得產品的抗氧化活性獲得顯著的提升 (P < 0.05)。此研究結果顯示，擠壓加工確實能夠使原料中的反式蕃茄紅素轉變為順式蕃茄紅素，並可藉此生產出具有較佳生物可利用率及生理活性之機能性擠壓產品。 | zh_TW |
| dc.description.abstract | Extrusion is a popular process in the food industry. It is the combination of blending, shear cutting, steaming, pressing and sterilizing in the barrel tube, thus resulting the molecular transformation and chemical reaction of the raw. Lycopene, the major pigment of tomatoes, have a lot of bioactivities, such as antioxidant, anticancer and anti-atherosclerosis activities. Previous studies showed that thermal process could facilitate the isomerzation of all-trans lycopene into many types of cis-lycopene and thus increase its antioxidant activity and bioavailability.
In order to understand the effect of extrusion on the lycopene, this study utilized extruder to process the corn flour, soybean meal (SBM) and dry tomato pomace. We used barrel temperature, screw speed, and moisture content as independent factors, and then analyzed the lycopene composition, physical properties, antioxidant and anticancer ability of extrusion products. Our results showed that extrusion could improve the cis lycopene rate of products. And the cis lycopene rate would increase when the increasing barrel temperature and screw speed and decreasing moisture content. Under the high barrel temperature (180℃), high screw speed (200 rpm) and low moisture content (12-14%) process condition, we can get a high cis lycopene rate, high expansion rate, and good texture product. Extrusion process also could enhance the antioxidant activity of products. These results suggest that extrusion process could improve the isomerzation of lycopene and thus produce extrudates with better bioavailability and bio-functions. | en |
| dc.description.provenance | Made available in DSpace on 2021-06-15T04:06:33Z (GMT). No. of bitstreams: 1 ntu-99-R96641038-1.pdf: 3579149 bytes, checksum: 85d742f9bf7f086ef55a960814dfa3b6 (MD5) Previous issue date: 2010 | en |
| dc.description.tableofcontents | 口試委員審定書 Ⅰ
摘要 II Abstract III 目錄 IV 圖次 VI 表次 VII 第一章、序言 1 第二章、文獻回顧 3 第一節 擠壓加工簡介 3 （一）擠壓加工簡介 3 （二）擠壓機簡介 4 （三）擠壓操作的加工參數 5 （四）擠壓加工對產品營養價值的影響 10 第二節 蕃茄紅素簡介 17 （一）蕃茄 17 （二）蕃茄與蕃茄紅素 18 （三）蕃茄紅素的生理活性 19 （四）蕃茄紅素的結構 22 （五）加工過程與蕃茄生理活性間的關係 25 第三節 反應曲面法 32 第三章、實驗架構 34 第一節 擠壓加工對蕃茄紅素構型影響的探討（預備試驗） 34 第二節 開發具機能性之擠壓膨發休閒產品的探討 35 第四章、材料與方法 37 第一節 實驗材料 37 （一）實驗原料 37 （二）藥品 38 （三）細胞株及培養基 39 （四）儀器設備 39 第二節 實驗方法 40 （一）擠壓機的操作與設定 40 （二）擠壓試驗 42 （三）一般物性分析 47 （四）產品蕃茄紅素含量及順反異構物組成分析 48 （五）抗氧化活性分析 51 （六）LNCaP前列腺癌症細胞株毒性試驗 53 （七） 統計分析 55 第五章、結果與討論 56 第一節 擠壓加工對蕃茄紅素異構化的探討 56 (一) 預備試驗之結果 56 (二) 擠壓加工對蕃茄紅素異構化的影響 64 (三) 擠壓加工對蕃茄紅素影響的綜合分析 77 第二節 以蕃茄粉製作具機能性之擠壓膨發休閒產品的探討 80 (一) 不同擠壓操作條件對產品理化性質的影響 80 (二) 產品抗氧化能力之探討 92 (三) 最適加工參數之評估 98 (四) 產品儲藏性試驗 99 (五) 產品抑制癌症細胞株生長能力之探討 100 第六章、結論 102 第七章、參考文獻 103 附錄 112 期刊格式 112 | |
| dc.language.iso | zh-TW | |
| dc.subject | 反應曲面法 | zh_TW |
| dc.subject | 擠壓 | zh_TW |
| dc.subject | 蕃茄 | zh_TW |
| dc.subject | 蕃茄紅素 | zh_TW |
| dc.subject | lycopene | en |
| dc.subject | tomato | en |
| dc.subject | RSM | en |
| dc.subject | extrusion | en |
| dc.title | 擠壓加工對於產品中蕃茄紅素組成及生理活性的影響 | zh_TW |
| dc.title | Effect of extrusion on the lycopene composition and bioactivity of extrudates | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 98-1 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 江文章,柯文慶,陳炳輝 | |
| dc.subject.keyword | 擠壓,蕃茄,蕃茄紅素,反應曲面法, | zh_TW |
| dc.subject.keyword | extrusion,tomato,lycopene,RSM, | en |
| dc.relation.page | 122 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2010-02-08 | |
| 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 | |
文件中的檔案：
| 檔案 | 大小 | 格式 | |
|---|---|---|---|
| ntu-99-1.pdf 未授權公開取用 | 3.5 MB | Adobe PDF |
系統中的文件，除了特別指名其著作權條款之外，均受到著作權保護，並且保留所有的權利。