請用此 Handle URI 來引用此文件：
http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/45220完整後設資料紀錄
| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 賴喜美 | |
| dc.contributor.author | Siew-Lang Ngoo | en |
| dc.contributor.author | 吳秀蘭 | zh_TW |
| dc.date.accessioned | 2021-06-15T04:09:27Z | - |
| dc.date.available | 2016-08-20 | |
| dc.date.copyright | 2011-08-20 | |
| dc.date.issued | 2011 | |
| dc.date.submitted | 2011-08-17 | |
| dc.identifier.citation | 王京廈、徐潤琪、秦文、梁愛華。(2006) 發芽糙米研究現狀與未來發展方向。糧食加工 3：28-31。
何煜、郭琪、杜曉敏。(1999) 中藥細胞級微粉碎對體內吸收的影響。中成藥 21:601-602。 林親錄、王婧、陳海軍。(2008) γ-氨基丁酸的研究進展. 現代食品科技 24：496-500。 陳清泉、林上玄、尤新輝、程竹青。(1993) 還原紅蘿蔔果汁及還原果汁加工及儲藏過程中酚類化合物含量變化。食品科學 20：381-393。 袁惠新、俞建峰。(2001) 超微粉碎的理論、實踐及其對食品工業發展的作用。包裝與食品機械19:5-10。 張泓、劉玉芳、許楊。(2008) 發芽糙米的開發價值。食品工業科技 6：368-374。 張俏忻。(2006) 阿魏酸等五種酚類物質對DNA氧化損傷的影響。癌變•畸變•突變 18：12-15。 楊勝遠、陸兆新、呂風霞、別小妹。(2005) γ-氨基丁酸的生理功能和研究開發進展。食品科學 26：546-551。 劉兆宏、孫璐西。(1983) 紫蘇天然紅色素之研究：採收後處理對花青素含量之影響。食品科學 10：43-53。 劉彩冰。(2004) 米糠與麥麩得超微細化研究，四川大學碩士學位論文。 AACC. (2000) Approved method of the american association of cereal chemists, AACC Inc, MN, USA. Awika J.M., Rooney L.W. (2004) Sorghum phytochemicals and their potential impact on human health. Phytochemistry 65:1199-1221. Azevedo L., Gomesb J.C., Stringhetab P.C., Gontijoc Á.M.M.C., Padovanid C.R., Ribeiroe L.R., Salvadoric D.M.F. (2003) Black bean (Phaseolus vulgaris L.) as a protective agent against DNA damage in mice. Food and Chemical Toxicology 41:1671-1676. Bagley E.B., Christianson D.D. (1982) Swelling capacity of starch and its relationship to suspension viscosity. Effect of cooking time, temperature and concentration. Journal of Texture Studies 13:115-126. Balazs R., Machiyama Y., Hammond B.J., Julian T., Richter D. (1970) The operation of the gamma-aminobutyrate bypath of the tricarboxylic acid cycle in brain tissue in vitro. Biochem. J. 116:445-61. Banchuen J., Thammarutwasik P., Ooraikul B., Wuttijumnong P., Sirivongpaisal P. (2009) Effect of germinating processes on bioactive component of Sangyod Muang Phatthalung Rice. Thai Journal of Agricultural Science 42:191-199. Banchuen J., Thammarutwasik P., Ooraikul B., Wuttijumnong P., Sirivongpaisal P. (2010) Increasing the bio-active compounds contents by optimizing the germination conditions of Southern Thai Brown Rice. Songklanakarin J. Sci. Technol. 32:219-230. Blakeney, A.1984. Rice grain quality. In: Currey A. (Ed), Rice Growing inNew South Wales, Department of Agriculture New South Wales and the Rice Research Committee, Yanco,Australia, pp. 1–5.Bland E.J., Keshavarz T., Bucke C. (2004) The influence of small oligosaccharides on the immune system. Carbohydrate Research 339:1673-8. Bown A.W., Shelp B.J. (1997) The metabolism and functions of gamma-aminobutyric acid. Plant Physiol. 115:1-5. Broadhurst R.B., Jones W.T. (1978) Analysis of condensed tannins using acidified vanillin. Food Science & Technology 29:788-794. Butsat S., Siriamornpun S. (2010) Antioxidant capacities and phenolic compounds of the husk, bran and endosperm of Thai rice. Food Chemistry 119:606-613. Cardoso M.B., Putaux J.-L., Samios D., Silveira N.P.d. (2007) Influence of alkali concentration on the deproteinization and/or gelatinization of rice starch. Carbohydrate Polymers 70:160-165. Castañeda-Ovando A., Pacheco-Hernández M.d.L., Páez-Hernández M.E., Rodríguez J.A., Galán-Vidal C.A. (2009) Chemical studies of anthocyanins: A review. Food Chemistry 113:859–871. Charoenthaikij P., Jangchud K., Jangchud A., Piyachomkwan K., P P.T., Prinyawiwatkul W. (2009) Germination conditions affect physicochemical properties of germinated brown rice flour. Journal of Food Science and Technology 74:C658-C665. Chrastil J. (1987) Improved colorimetric determination of amylose in starches or flours. Carbohydr. Res. 159:154-158. Cookea D., Gidley M.J. (1992) Loss of crystalline and molecular order during starch gelatinisation: origin of the enthalpic transition Carbohydrate Research 277:103-112. Dallas C., Laureano O. (1994) Effects of pH, sulphur dioxide, alcohol, content, temperature and storage time on colour composition of a young portuguese red table wine. Journal of the Science of Food and Agriculture 65:477-485. Diack M., Saska M. (1994) Separation of vitamin E and γ-oryzanols from rice bran by normal-phase chromatography. Journal of the American Oil Chemists' Society 71:1211-1217. Dongmo A.B., Kamanyi A., Anchang M.S., Chungag-Anye Nkeh B., Njamen D., Nguelefack T.B., Nole T., Wagner H. (2001) Anti-inflammatory and analgesic properties of the stem bark extracts of Erythrophleum suaveolens (Caesalpiniaceae), Guillemin and Perrottet. J Ethnopharmacol 77:137-41. Erlander M.G., Tobin A.J. (1991) The structural and functional heterogeneity of glutamic acid decarboxylase: A review. Neurochemical Research 16:215-226. Feng Y.T., Han K., Owen D.R.J. (2004) Discrete element simulation of the dynamics of high energy planetary ball milling processes. Materials Science and Engineering A 375-377:815-819. Finocchiaro F., Ferraria B., Gianinettia A. (2010) A study of biodiversity of flavonoid content in the rice caryopsis evidencing simultaneous accumulation of anthocyanins and proanthocyanidins in a black-grained genotype. Journal of Cereal Science 51:28-34. Fleschhut J., Kratzer F., Rechkemmer G., E.Kulling S. (2006) Stability and biotransformation of various dietary anthocyanins in vitro. European Journal of Nutrition 45:7–18. Fuleki T., Francis F.J. (1968) Quantitative methods for anthocyanins. 2. Determination of total anthocyanin and degradation index for cranberry juice. Journal of Food Science 33:78-83. Goffman F., Bergman C. (2004) Rice kernel phenolic content and its relationship with antiradical efficiency. General & Introductory Food Science & Technology 84:1235-1240. Graf E., Eaton J.W. (1990) Antioxidant functions of phytic acid. Free Radic. Biol. Med. 8:61-69. Greiner R., Konietzny U. (2006) Phytase for food application. Food Technol. Biotechnol. 42:125–140. Hayakawa T., Seo S.W., Igaue I. (1980) Electron microscopic observation of rice grain. Part 1. Morphology of rice starch. J. Jap. Soc. Starch Sci. 27:173-178. Heinemann R.J.B., Xu Z., Godber J.S., Lanfer-Marquez U.M. (2008) Tocopherols, tocotrienols, and γ-oryzanol contents in japonica and indica subspecies of rice (Oryza sativa L.) cultivated in Brazil. Cereal Chemistry 85:243-247. Hemery Y., Chaurand M., Holopainen U., Lampi A.-M., Lehtinen P., Piironen V., Sadoudi A., Rouau X. (2011) Potential of dry fractionation of wheat bran for the development of food ingredients, part I: Influence of ultra-fine grinding. Journal of Cereal Science 53:1-8. Hemery Y.M., Anson N.M., Havenaar R., c G.R.M.M.H., Noort M.W.J., Rouau X. (2010) Dry-fractionation of wheat bran increases the bioaccessibility of phenolic acids in breads made from processed bran fractions. Food Research Internationa 43:1429-1438. Hiemori M., Koh E., Mitchell A.E. (2009) Influence of cooking on anthocyanins in black rice (Oryza sativa L. japonica var. SBR). J. Agric. Food Chem. 57:1908–1914. Hiramatsu K., Tani T., Kimura Y., Izumi S., Nakane P.K. (1990) Effect of gamma-oryzanol on atheroma formation in hypercholesterolemic rabbits. Tokai J. Exp. Clin. Med. 15:299-305. Huang W.-Y. (2010) Morphologies, internal structures and physicochemical properties of ball-milled corn starches with different amylose contents. Master Thesis. Agricultural Chemistry, National Taiwan University, Taiwan. Hwang K.T., Kim J.E., Weller C.L. (2005) Policosanol contents and compositions in wax-like materials extracted from selected cereals of Korean origin. Cereal Chemistry 82:242–245. Iiyama K., Lam T., Stone B.A. (1994) Covalent cross-links in the cell wall. Plant Physiol. 104:315-320. Iqbal T.H., Lewis K.O., Cooper B.T. (1994) Phytase activity in the human and rat small intestine. Gut 35:1233-6. Ito M., Hsu C.T., Shichijo K., Sekine. (1992) Effect of γ-oryzanol on experimental liver cirrhosis in spontaneously hypertensive rats. J. Clin Biochem. Nutr. 12:193-199. Jane J., Chen Y.Y., Lee L.F., McPherson A.E., Wong K.S., Radosavljevic M., Kasemsuwan T. (1999) Effects of amylopectin branch chain length and amylose content on the gelatinization and pasting properties of starch. Cereal Chem. 76:629–637. Jannoey P., Niamsup H., Lumyong S., Suzuki T., Katayama T., Chairote G. (2010) Comparison of gamma-aminobutyric acid production in Thai rice grains. Journal of Microbiology and Biotechnology 26:257-263. Jarrett H.W., Cooksy K.D., Ellis B., Anderson J.M. (1986) The separation of o-phthalaldehyde derivatives of amino acids by reversed-phase chromatography on octylsilica columns. Anal. Biochem. 153:189-198. Jia Z., Tang M., Wu J. (1999) The determination of flavonoid contents in mulberry and their scavenging effects in superoxide radicals. Food Chemistry 64:555-559. Jiamyangyuen S., Ooraikul B. (2008) The physico-chemical, eating and sensorial properties of germinated brown rice. Journal of Food Agriculture and Environment 6:119-124. Jing P., Bomser J.A., Schwartz S.J., He J., Magnuson B.A., Giusti M.M. (2008) Structure function relationships of anthocyanins from various anthocyanin-rich extracts on the inhibition of colon cancer cell growth. J. Agric. Food Chem. 56:9391–9398. Juliano B.O., Bechtel D.B. (1986) The rice grain and its gross composition, In: Juliano B.O. (Ed), Rice: Chemistry and Technology, The American Association of Cereal Chemists, St. Paul, MN. pp: 17-58. Kahlon T.S., Woodruff C.L. (2003) In virto binding of bile acids by rice bran, oat bran, barley and β-glucan enriched barley. Cereal Chem. 80:260-263. Kalra S., Jood S. (2000) Effect of dietary barley β-glucan on cholesterol and lipoprotein fractions in rats. Journal of Cereal Science 31:141-145. Kaneko R., Tsuchiya T. (1954) New compounds in rice bran and germ oils. Journal of the Chemical Society of Japan 57:526-529. Katsuta K., Nishimura A., Miura M. (1992) Effects of saccharides on stabilities of rice starch gels. Food Hydrocolloids 6:387-398. Kheifetsa A.S., Linb I.J. (1998) Energetic approach to kinetics of batch ball milling. International Journal of Mineral Processing 54:81-97. Kiing S.-C., Yiu P.-H., Rajan A., Wong S.-C. (2009) Effect of germination on γ-oryzanol content of selected Sarawak rice cultivars American Journal of Applied Sciences 6:1658-1661. Komatsuzaki N., b K.T., Toyoshima H., Suzuki T., Shimizu N., Kimura T. (2007) Effect of soaking and gaseous treatment on GABA contentin germinated brown rice. Journal of Food Engineering 78:556–560. Kumar V., Sinha A.K., Makkar H.P.S., Becker K. (2010) Dietary roles of phytate and phytase in human nutrition: A review. Food Chemistry 120:945–959. Kutlán D., Molnár-Perl I. (2001) Characteristics and stability of the OPA/ 3-mercaptopropionic acid and OPA/N-acetyl- L-cysteine derivatives of amino acids. Chromatographia 53:188-198. Lee Y.R., Kim J.Y., Woo K.S., Hwang I.G., Kim K.H., Kim K.J., Kim J.H. (2007) Changes in the chemical and functional components of Korean rough rice before and after germination. Food Science and Biotechnology 16:1006-1010. Lerma-Garcíaa M.J., Herrero-Martíneza J.M., Simó-Alfonsoa E.F., Mendonçab C.R.B., Ramis-Ramos G. (2009) Composition, industrial processing and applications of rice bran γ-oryzanol Food Chemistry 115:389-404. Liang J., Han B.-Z., Nout M.J.R., Hamer R.J. (2009) Effect of soaking and phytase treatment on phytic acid, calcium, iron and zinc in rice fractions. Food Chemistry 115:789–794. Lin H.H., Chen J.H., Huang C.C., Wang C.J. (2007) Apoptotic effect of 3,4-dihydroxybenzoic acid on human gastric carcinoma cells involving JNK/p38 MAPK signaling activation. Int. J. Cancer 120:2306-2316. Lin P.-Y., Lai H.-M. (2011) Bioactive compounds in rice during grain development. Food Chemistry 127:86-93. Lopez H.W., Leenhardt F., Coudray C., Remesy C. (2002) Minerals and phytic acid interactions: Is it a real problem for human nutrition? International Journal of Food Science & Technology 37:727-739. Maisont S., Narkrugsa W. (2010) The effect of germination on GABA content, chemical composition, total phenolics content and antioxidant capacity of Thai waxy paddy rice. Kasetsart Journal: Natural Science 44: 912-923. Manthey F.A., Hareland G.A., Huseby D.J. (1999) Soluble and insoluble dietary fiber content and composition in oat. Cereal Chem. 76:417-420. Matuschek E., Towo E., Svanberg U. (2001) Oxidation of polyphenols in phytate-reduced high-tannin cereals: effect on different phenolic groups and on in vitro accessible iron. J. Agric. Food Chem. 49:5630-5638. Merca F.E., Juliano B.O. (1981) Physicochemical properties of starch of intermediate-amylose and waxy rices differing in grain quality. Starch/Stärke 33:253-260. Mio H., Kano J., Saito F. (2004) Scale-up method of planetary ball mill. Chemical Engineering Science 59:5909-5916. Miura M., A.Nishimura, Katsuta K. (1992) Influence of addition of polyols and food emulsifiers on the retrogradation rate of starch. Food Structure 11:225-236. Monagas M., Hernandez-Ledesma B., Garrido I., Martin-Alvarez P.J., Gomez-Cordoves C., Bartolome B. (2005) Quality assessment of commercial dietary antioxidant products from Vitis vinifera L. grape seeds. Nutr. Cancer 53:244-54. Moongngarm A., Saetung N. (2010) Comparison of chemical compositions and bioactive compounds of germinated rough rice and brown rice. Food Chemistry 122:782-788. Ohtsubo K., Suzuki K., Yasui Y., Kasumi T. (2005) Bio-functional components in the processed pre-germinated brown rice by a twin- screw extruder. Journal of Food Composition and Analysis 18:303-316. Packer L., Rimbach G., Virgili F. (1999) Antioxidant activity and biologic properties of a procyanidin-rich extract from pine (Pinus maritima) bark, pycnogenol. Free Radic. Biol. Med. 27:704-724. Paredes R.G., Agmo A. (1992) GABA and behavior: the role of receptor subtypes. Neurosci. Biobehav. Rev. 16:145-170. Patil S.B., Khan M.K. (2011) germinated brown rice as a value added rice product: a review. Journal of Food Science and Technology. Prior R.L., Gu L. (2005) Occurrence and biological significance of proanthocyanidins in the American diet. Phytochemistry 66: 2264-2280. Prior R.L., Hoang H., Gu L., Wu X., Bacchiocca M., Howard L., Hampsch-Woodill M., Huang D., Ou B., Jacob R. (2003) Assays for hydrophilic and lipophilic antioxidant capacity (oxygen radical absorbance capacity (ORACFL)) of plasma and other biological and food samples. J. Agric. Food Chem. 51:3273–3279. Randhira R., Shetty K. (2005) Developmental stimulation of total phenolics and related antioxidant activity in light- and dark-germinated corn by natural elicitors. Process Biochemistry 40:1721-1732. Rao R.S.P., Muralikrishna G. (2004) Non-starch polysaccharide-phenolic acid complexes from native and germinated cereals and millet. Food Chem. 84:527-531. Reddy V.S., Dash S., Reddy A.R. (1995) Anthocyanin pathway in rice (Oryza sativa L): identification of a mutant showing dominant inhibition of anthocyanins in leaf and accumulation of proanthocyanidins in pericarp. TAG Theoretical and Applied Genetics 91:301-312. Reichwald K., Hatzack F. (2008) Application of a modified Haug and Lantzsch method for the rapid and accurate photometrical phytate determination in soybean, wheat, and maize meals. J. Agric. Food Chem. 56:2888-2891. Rogers E.J., Rice S.M., Nicolosi R.J., Carpenter D.R., McClelland C.A., Romanczyk L.J. (1993) Identification and quantitation of γ-oryzanol components and simultaneous assessment of tocols in rice bran oil. Journal of the American Oil Chemists' Society 70:301-307. Rougha S.L., Wilsona D.I., Baylyb A.E., Yorkb D.W. (2005) Mechanisms in high-viscosity immersion-granulation. Chemical Engineering Science 60:3777-3793. Saikusa T., Horino T., Mori Y. (1994) Distribution of free amino acids in the rice kernel and kernel fractions and the effect of water soaking on the distribution. J. Agric. Food Chem. 42:1122-1125. Selle P.H., Ravindran V., Caldwell A., Bryden W.L. (2000) Phytate and phytase: consequences for protein utilisation. Nutr. Res. Rev. 13:255-278. Sharma P., Gujral H.S. (2010) Antioxidant and polyphenol oxidase activity of germinated barley and its milling fractions. Food Chemistry 3:673-678. Shelp B.J., Bown A.W., McLean M.D. (1999) Metabolism and functions of gamma-aminobutyric acid. Trends Plant Sci. 4:446-452. Shen Y., Jin L., Xiao P., Lu Y., Bao J. (2009) Total phenolics, flavonoids, antioxidant capacity in rice grain and their relations to grain color, size and weight. Journal of Cereal Science 49:106-111. Shrikgande A.J., Francis F.J. (1974) Effect of flavonols on ascorbic acid and anthocyanin stability in model system. Jorunal of Food Science 39:904-906. Siddhurajub P., Becker K. (2007) The antioxidant and free radical scavenging activities of processed cowpea (Vigna unguiculata L.Walp) seed extracts. Food Chemistry 101:10-19. Sugano M., Tsuji E. (1997) Rice bran oil and cholesterol metabolism. J. Nutr. 127:521S-524S. Taga M.S., Miller E.E., Pratt D.E. (1984) Chia seeds as a source of natural lipid antioxidants. Journal of the American Oil Chemists' Society 61:928-931. Tian S., Nakamura K., Kayahara H. (2004) Analysis of phenolic compounds in white rice, brown rice, and germinated brown rice. J. Agric. Food Chem. 52:4808-13. Tiwari U., Cumminsa E. (2009) Nutritional importance and effect of processing on tocols in cereals. Trends in Food Science & Technology 20:511-520. Tseng T.H., Kao T.W., Chu C.Y., Chou F.P., Lin W.L., Wang C.J. (2000) Induction of apoptosis by hibiscus protocatechuic acid in human leukemia cells via reduction of retinoblastoma (RB) phosphorylation and Bcl-2 expression. Biochemical Pharmacology 60:307-315. Wang L., Xie B., Shi J., Xue S., Deng Q., Wei Y., Tian B. (2010) Physicochemical properties and structure of starches from Chinese rice cultivars. Food Hydrocolloids 24:208–216. Wang Y.F. (2008) Bioactive compounds of domestic grown soybeans affected by ultrafine milling. Master Thesis. Department of Agricultural Chemistry, National Taiwan University, Taiwan. Weiss J., Takhistov P., McClements D.J. (2006) Functional materials in food nanotechnology. Journal of Food Science 71:R107-R116. Xu B.J., Chang S.K.C. (2007) A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents. Food Science & Technology 72:159-166. Xu Z., Godber J.S. (1999) Purification and identification of components of gamma-oryzanol in rice bran Oil. J. Agric. Food Chem. 47:2724-2748. Yu S., Nehus Z.T., Badger T.M., Fang N. (2007) Quantification of vitamin E and gamma-oryzanol components in rice germ and bran. J. Agric. Food Chem. 55:7308-7313. Zhong F., Yokoyama W., Wang Q., Shoemaker C.F. (2006) Rice starch, amylopectin, and amylose: molecular weight and solubility in dimethyl sulfoxide-based solvents. J. Agric. Food Chem. 54:2320-2326. Zhou Z., Robards K., Helliwell S., Blanchard C. (2004) The distribution of phenolic acids in rice. Food Chemistry 87:401-406. Zhu L.J., Liu Q.Q., Sang Y., Gu M.H., Shi Y.C. (2010) Underlying reasons for waxy rice flours having different pasting properties. Food Chemistry 120:94–100. | |
| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/45220 | - |
| dc.description.abstract | 本研究選用國產(花蓮太巴塱黑珍米(HB)、花蓮太巴塱紅糯米(HR)、西部黑米(WB)、光復紅糯(GR))與進口(泰國黑米(TB)及泰國紅米(TR))有色米為試驗材料，了解並建立有色米之稻米品質特性資料，並且探討發芽預處理及超微細化研磨對有色米機能物質之影響。此外，探討加工處理對有色米機能物質之穩定性影響且評估發芽與濕式超微細化處理有色米應用於機能食品之開發潛力。實驗結果顯示，有色米澱粉之支鏈與直鏈澱粉重量平均分子量分別為1.4-1.7×107與1.1-4.10×105。而糯性有色米澱粉之熱焓值較非糯性有色米澱粉高，但糊化起始、尖峰及終止溫度則較非糯性有色米澱粉低。在糊液黏度性質方面，非糯性有色米澱粉具有較高之成糊溫度與回凝黏度，非糯性有色米澱粉亦具有較高之膠體強度。而有色米經發芽預處理可大幅度提高GABA含量，而米糠醇與水可溶性膳食纖維含量亦顯著增加，但其他機能物質(花青素、原花青素、類黃酮、總酚、植酸與維生素E)與抗氧化能力則有下降之趨勢。其中，有色米以稻穀方式在pH 3緩衝溶液發芽為最適之方法。有色米以40%固形物含量、濕式研磨2 hr後，顆粒平均粒徑可達15 μm以下。超微細化研磨有助於機能物質釋出，提高GABA含量。但在研磨過程中，磨擦產熱及酵素的作用，會促使花青素、原花青素、類黃酮、總酚、植酸、維生素E與米糠醇破壞與降解，而降低抗氧化能力。此外，研磨過程亦會造成脂質與不可溶膳食纖維之複合作用，造成不可溶膳食纖維及粗脂肪含量之測定值分別提高及降低。經加工處理(微波加熱、超微細化研磨及殺菌)，會促使黑米中的花青素降解；其中cyanidin-3-glucoside (Cy3glc)及peonidin-3-glucoside (Pn3glc)受熱後降解成原兒茶酸及香草酸，而提高了總酚酸含量。而紅米經微波加熱與超微細化研磨處理，可提高酚酸含量；但經殺菌處理，則會促使酚酸降解。紅米中之原花青素受熱亦會造成原花青素與蛋白質或醣類之複合作用，導致其含量測定結果偏低。經發芽與超微細化預處理之有色米米漿與米布丁，其視黏度與膠體強度穩定性提高，顯示出良好之產品特性且受消費者喜愛，不僅具有作為高機能性全穀產品的開發潛力，也將提高國產有色米之應用範疇。 | zh_TW |
| dc.description.provenance | Made available in DSpace on 2021-06-15T04:09:27Z (GMT). No. of bitstreams: 1 ntu-100-R98623027-1.pdf: 2506998 bytes, checksum: e0ea66f96300b4195cd755d20e42ee9b (MD5) Previous issue date: 2011 | en |
| dc.description.tableofcontents | 誌謝 I
中文摘要 II Abstract III 圖目錄 IX 表目錄 XI 第一章、前言 1 第二章、文獻整理 3 二、有色米 3 (一) 簡介 3 (二) 有色米/糙米中機能物質 5 1. 花青素 5 2. 原花青素 6 3. 酚類化合物 7 4. 維生素E與米糠醇 9 5. 植酸 10 6. 膳食纖維 11 三、發芽糙米 12 (一) 簡介 12 (二) γ-胺基丁酸 13 (三) 稻米發芽之機能物質變化 14 四、食品超微細化 17 (一) 超微細化研磨技術 17 (二) 行星式球磨 19 (三) 食品超微細化之意義與應用 21 第三章、材料與方法 22 一、材料與試劑 22 (一) 材料 22 (二) 分析試劑 22 二、樣品製備 23 (一) 澱粉分離 23 (二) 發芽處理 23 (三) 濕式超微細化研磨 23 (四) 微波加熱處理 23 (五) 巴斯得殺菌處理 23 (六) 有色米米漿與米布丁製作 24 三、測定方法 24 (一) 一般成成分析 24 (二) 直鏈澱粉含量測定 24 (三) 澱粉分子量測定 25 (四) 支鏈澱粉鏈長分布測定 25 (五) 澱粉熱性質分析 26 (六) 糊液黏度性質測定 26 (七) 膠體性質分析 26 (八) GABA之萃取與含量分析 26 (九) 植物性化學物質之萃取 27 (十) 植物性化學物質測定 27 1. 總花青素含量測定 27 2. 總原花青素含量測定 28 3. 總酚類化合物含量測定 28 4. 總類黃酮含量測定 28 5. 植酸含量測定 28 (十一) 花青素之組成分析 28 (十二) 酚酸之組成分析 29 (十三) 維生素E及米糠醇萃取與含量分析 29 (十四) 抗氧化能力測定 30 1. DPPH自由基清除能力測定 30 2. 氧自由基吸收能力測定 30 (十五) 酸水解預處理之溶劑萃取法測定 30 (十六) 粒徑分析 31 (十七) 掃描式電子顯微鏡觀察 31 (十八) 有色米米漿與米布丁質地分析 31 1. 有色米米漿視黏度測定 31 2. 有色米布丁離水性質測定 31 3. 有色米布丁膠體強度測定 31 (十九) 官能品評 32 四、統計分析 33 第四章、結果與討論 34 一、精白有色米穀粉及有色米澱粉之性質 34 (一) 一般成分 34 (二) 澱粉分子量及微細結構 35 1. 澱粉之分子量 35 2. 支鏈澱粉之鏈長分布 36 (三) 澱粉糊化性質 37 1. 澱粉熱性質 37 2. 糊液黏度性質 38 (四) 膠體性質 40 (五) 結語 41 二、發芽處理對有色米機能物質與抗氧化能力之影響 42 (一) 有色糙米之一般成分 42 (二) GABA含量 43 (三) 機能物質含量 45 (四) 抗氧化能力 50 (五) 結語 51 三、超微細化研磨對有色米機能物質與機能性質之影響 52 (一) 粒徑分布及外觀形態 52 (二) 機能物質含量 56 (三) 抗氧化能力 60 (四) 結語 61 四、加工處理對有色米機能物質之穩定性影響 62 (一) 花青素含量與組成之變化 62 (二) 酚酸含量與組成之變化 64 (三) 原花青素含量之變化 67 (四) 結語 67 五、發芽與濕式超微細化處理對有色米應用於機能食品之開發評估 68 (一) 有色米米漿性質 68 (二) 有色米布丁膠體性質 69 (三) 官能品評 71 (四) 結語 72 第五章、結論 73 第六章、參考文獻 75 | |
| dc.language.iso | zh-TW | |
| dc.subject | γ-胺基丁酸 | zh_TW |
| dc.subject | 有色米 | zh_TW |
| dc.subject | 發芽處理 | zh_TW |
| dc.subject | 超微細化研磨 | zh_TW |
| dc.subject | 花青素 | zh_TW |
| dc.subject | ultrafine-milling | en |
| dc.subject | GABA | en |
| dc.subject | anthocyanin | en |
| dc.subject | colored rice | en |
| dc.subject | germination | en |
| dc.title | 國產有色米加工處理對機能物質之影響 | zh_TW |
| dc.title | Effects of Processing on the Bioactive Compounds in Domestic Grown Colored Rice | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 99-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 江文章,鄭統隆,張永和,呂廷璋 | |
| dc.subject.keyword | 有色米,發芽處理,超微細化研磨,花青素,γ-胺基丁酸, | zh_TW |
| dc.subject.keyword | colored rice,germination,ultrafine-milling,anthocyanin,GABA, | en |
| dc.relation.page | 82 | |
| 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 | 農業化學研究所 | zh_TW |
| 顯示於系所單位： | 農業化學系 | |
文件中的檔案：
| 檔案 | 大小 | 格式 | |
|---|---|---|---|
| ntu-100-1.pdf 未授權公開取用 | 2.45 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。