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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 吳瑞碧 | |
| dc.contributor.author | Ling-Lan Lien | en |
| dc.contributor.author | 連鈴嵐 | zh_TW |
| dc.date.accessioned | 2021-06-15T04:54:34Z | - |
| dc.date.available | 2013-08-05 | |
| dc.date.copyright | 2010-08-05 | |
| dc.date.issued | 2010 | |
| dc.date.submitted | 2010-07-29 | |
| dc.identifier.citation | 江啟銘：I、不同生長期及不同部位之豌豆植物之果膠酯酶同功酶之消長及其純
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/46119 | - |
| dc.description.abstract | 果膠是許多植物細胞壁中重要的一種多醣體，也是食品工業中常見的成膠劑，廣泛地應用於生產果醬、果凍等製品。前人研究指出果膠酯酶除可降解果膠甲氧基酯鍵外，亦可催化轉醯化反應 (transacylation）可使果膠分子間產生新的非甲氧基酯鍵，使果膠的分子量變大，促進果膠溶液黏度增加。故本研究擬利用果膠酯酶催化果膠分子間之轉醯基反應，以達到降低果醬之需糖量。並在含有NaCl之模式系統下，以濁度、黏度及凝膠特性變化之偵測來探討添加PME、Ca3(PO4)2、 EDTA 及檸檬酸與否對果膠酯酶轉醯化反應之影響，及低糖果醬製作之可行性。
研究發現，PME-pectin-EDTA solution比 pectin solution有較高之黏度，此外PME-pectin solutions在添加 EDTA 或檸檬酸後，果膠溶液中金屬離子被螯合，其濁度值增加，得知此時果膠酯酶較傾向催化轉醯化反應。利用PME 修飾之果膠製作含糖 30% 之果醬，其黏度範圍相當於與柑橘果膠溶液 (未添加PME，含糖量55% ~ 60%) 及市售果醬 (含糖量58% ~ 92%)。 FT-IR 非甲氧基酯鍵之生成研究結果顯示柳橙 PME 具催化轉醯化反應之能力；利用經 PME 修飾後的果膠製作含糖量30%的低糖果醬，其黏度可達市售果醬的黏度範圍，即利用經轉醯化後的果膠製做果醬可達到低糖低熱量果醬之目的。 | zh_TW |
| dc.description.abstract | Transacylation between pectin molecules may increase the viscosity of pectin solution. The present study was to investigate the feasibility of using pectin methyl esterase (PME) catalyzed transacylation reaction between pectin molecules to reduce the demand of sugar in jam making. Model solutions of citrus pectin added with NaCl, with and without PME, Ca3(PO4)2, EDTA and citric acid, were prepared and incubated for the enzymatic reaction to proceed.
Higher viscosity in PME-pectin-EDTA solution as compared with the pectin solution indicates the occurrence of PME-catalyzed transacylation. The turbidity readings of the PME-pectin solutions were increased after the addition of EDTA or citric acid, indicating that the chelation of metal ions promotes more transacylation than deesterification and reconfirming the occurrence of transacylation in the system. Jam prepared from PME-modified citrus pectin at 300 g L-1 sucrose content was found to be in the same range of viscosity as the jam from untreated citrus pectin at 550~600 g L-1 sucrose content and commercial fruit jams at 580~920 g L-1 sugar content. We conclude that it is technically feasible to use transacylated pectin in the making of a jam with reduced sugar content. | en |
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| dc.description.tableofcontents | 中文摘要………………………………………………………………………….. I
英文摘要………………………………………………………………………….. II 目錄……………………………………………………………………………….. Ⅲ 圖次……………………………………………………………………………….. VⅢ 表次……………………………………………………………………………….. Х 第一章、前言……………………………………………………………………… 1 第二章、文獻整理………………………………………………………………… 2 壹、果膠酯酶………………………………………............................................ 2 一、果膠酯酶及其作用…………………………………………………........ 2 二、果膠酯酶作用方式及基質專一性..…...................................................... 4 1. PME之作用方式................................................................................. 4 2.基質專一性........................................................................................... 8 貳、果膠酯酶的理化性質.................................................................................... 8 一、分子量和等電點........................................................................................ 8 二、果膠酯酶之化學組成................................................................................ 10 參、果膠酯酶活性測定及影響PE活性之因素.................................................. 10 一、果膠酯酶(PME)活性的測定方式............................................................. 10 1.酸鹼滴定法 (acid-base titration).......................................................... 10 2.比色法 (colorimetry)............................................................................ 10 3.呈色法 (color identification test)......................................................... 11 4.氣相層析法........................................................................................... 11 二、影響果膠酯酶活性的因子探討................................................................. 11 1.pH........................................................................................................... 11 2.溫度........................................................................................................ 12 3.金屬離子之種類和濃度........................................................................ 12 4.產物抑制作用........................................................................................ 12 5.糖類........................................................................................................ 14 6.其他抑制劑............................................................................................ 14 肆、果膠(物)質...................................................................................................... 15 一、果膠的理化特性......................................................................................... 15 1.化學性質................................................................................................ 15 2.物理性質................................................................................................ 15 二、果膠質之化學組成及分子結構................................................................. 15 1.果膠質之化學組成................................................................................ 15 2.酯化度.................................................................................................... 18 3.果膠之凝膠性........................................................................................ 18 (1)高甲氧基果膠之凝膠原理.............................................................. 18 (2)低甲氧基果膠之凝膠原理.............................................................. 20 4.果膠之分子結構.................................................................................... 23 三、果膠在食品上之應用................................................................................. 24 第三章、材料與方法................................................................................................. 25 壹、實驗材料......................................................................................................... 25 一、萃取果膠酯酶原料..................................................................................... 25 二、市售果醬..................................................................................................... 25 貳、試藥................................................................................................................. 25 參、儀器設備......................................................................................................... 26 肆、實驗架構......................................................................................................... 28 伍、實驗方法......................................................................................................... 29 一、柳橙PME之萃取....................................................................................... 29 1.PME粗酵素液之萃取........................................................................... 29 2.硫酸銨劃分............................................................................................ 29 二、PME活性測定方法.................................................................................... 29 1.酸鹼滴定法............................................................................................ 29 三、蛋白質定量法............................................................................................ 30 1.標準分析法............................................................................................ 30 2.微量分析法………………………………………………………….... 30 四、柳橙PME催化轉醯化 (transacylation) 反應條件之探討...................... 31 1.濁度測定…………………………………………………………….... 31 2.黏度測定................................................................................................ 31 五、PME修飾果膠之製備........………………………................................... 35 六、膠強度之測定…………………………………………………………..... 35 七、膠體離水性 (Syneresis) 之測定………………………..............……..... 35 八、質地分析 (Texture profile analysis；TPA)…………………………….... 37 九、果膠酯化程度 (degree of esterification；DE) 之測定.............................. 37 十、果膠中總酯鍵之測定及非甲酯鍵之計算................................................. 38 1.果膠中總酯鍵 (Total ester linkage) 含量之測定................................ 38 2.果膠中非甲酯鍵 (Non-methoxy ester linkage) 之計算...................... 39 3.計算公式................................................................................................ 39 十一、紅外線光譜分析 (Fourier transform-infrared；FT-IR)............................. 39 十二、粒徑分析 (Particle Size Analysis)............................................................. 40 十三、市售果膠的特性分析................................................................................. 40 1.黏度........................................................................................................ 40 2.果膠含量................................................................................................ 40 3.可滴定酸................................................................................................ 41 4.總糖含量................................................................................................ 41 5.總可溶性固形物.................................................................................... 41 陸、資料處理及數據分析.................................................................................... 42 一、統計分析..................................................................................................... 42 二、繪圖............................................................................................................ 42 第四章、結果與討論................................................................................................ 43 壹、柳橙果膠酯酶之萃取及純化........................................................................ 43 一、市售果醬成分分析.................................................................................... 43 二、柳橙果膠酯酶之萃取與純化.................................................................... 46 1.柳橙粗果膠酯酶之萃取........................................................................ 46 2.硫酸銨沉澱化分.................................................................................... 46 貳、柳橙果膠酯酶轉醯化反應之探討................................................................ 48 一、以分光光度計偵測濁度變化判定轉醯化反應........................................ 48 1.EDTA與檸檬酸對轉醯化反應之影響................................................. 48 2.鹽濃度對轉醯化反應之影響................................................................ 51 二、以黏度變化判定轉醯化反應.................................................................... 55 1.EDTA與檸檬酸對轉醯化反應之影響................................................. 55 2.EDTA與磷酸鈣對轉醯化反應之影響................................................. 58 3.不同蔗糖濃度於PME酵素作用果膠溶液黏度之影響...................... 62 4.添加EDTA及磷酸鈣在不同溫度下對果膠溶液黏度之影響............ 64 參、PME 修飾果膠應用於低糖果醬製作之探討............................................. 67 一、PME 修飾果膠之製備............................................................................. 68 二、PME 修飾果膠之物化分析....................................................................... 69 1. FT-IR 分析 (Fourier transform-infrared)............................................. 69 2.總酯鍵含量之分析及非甲基酯鍵之變化............................................ 72 3.粒徑分析 (Particle size analysis).......................................................... 77 三、PME 修飾果膠之應用與果醬品質探討.................................................. 79 1.檸檬酸濃度對利用PME修飾果膠製成果醬黏度之影響.................. 79 2.蔗糖濃度對利用PME修飾果膠製成果醬黏度之影響...................... 81 3.蔗糖濃度對利用PME修飾果膠製成果醬離水性之影響.................. 83 4.蔗糖濃度對利用PME修飾果膠製成果醬膠強度之影響.................. 86 5.利用PME修飾果膠製成果醬之膠體性質.......................................... 88 第五章、結論............................................................................................................ 91 第六章、參考文獻.................................................................................................... 92 | |
| dc.language.iso | zh-TW | |
| dc.subject | 糖含量 | zh_TW |
| dc.subject | 果膠 | zh_TW |
| dc.subject | 果膠果醬 | zh_TW |
| dc.subject | 糖含量 | zh_TW |
| dc.subject | 果醬 | zh_TW |
| dc.subject | 果膠酯酶 | zh_TW |
| dc.subject | 轉醯化反應 | zh_TW |
| dc.subject | jam | en |
| dc.subject | sugar content | en |
| dc.subject | pectin | en |
| dc.subject | pectin methyl esterase | en |
| dc.subject | transacylation | en |
| dc.title | 以果膠酯酶催化轉醯基反應之果膠製造低糖果醬之研究 | zh_TW |
| dc.title | Use of pectin methyl esterase-catalyzed transacylated pectin in the making of low-sugar jam | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 98-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 陳雪娥,吳明昌,王裕泰,賴盈璋 | |
| dc.subject.keyword | 果醬,糖含量,果膠果醬,糖含量,果膠,果膠酯酶,轉醯化反應, | zh_TW |
| dc.subject.keyword | jam,sugar content,pectin,pectin methyl esterase,transacylation, | en |
| dc.relation.page | 104 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2010-07-30 | |
| 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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