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完整後設資料紀錄
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.advisor | 游若? | |
dc.contributor.author | Yun-Jun Chou | en |
dc.contributor.author | 周雲駿 | zh_TW |
dc.date.accessioned | 2021-06-16T05:14:48Z | - |
dc.date.available | 2019-01-25 | |
dc.date.copyright | 2014-08-21 | |
dc.date.issued | 2014 | |
dc.date.submitted | 2014-08-18 | |
dc.identifier.citation | 沈明來。2004。試驗設計學。九州圖書公司。台北。
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dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/56078 | - |
dc.description.abstract | 紫米為一富含花青素的穀類食品,具有多種生理活性,例如: 抗氧化、護肝以及降低膽固醇等等。許多研究指出穀類食品經過乳酸菌發酵後會顯著提升穀類食品的機能性,由於穀類的組成份是以澱粉為主,乳酸菌較難以利用,而前人的研究中有添加大麥芽在玉米泥中可降低其黏度,並有助於乳酸菌的生長,故本研究期望添加大麥芽對於乳酸菌的生長及紫米發酵液的抗氧化能力有提升的效果。根據研究結果顯示,未添加大麥芽及添加大麥芽組別相較之下,菌數、pH值、可滴定酸以及黏度上都有顯著性的差異,推測是大麥芽含有許多酵素,例如: 澱粉分解酵素、蛋白分解酵素及葡聚糖分解酵素等,將大分子的澱粉、蛋白質及葡聚醣做分解,發酵液中的營養物質增加,可供乳酸菌利用,而總酚、花青素、DPPH自由基清除能力及總抗氧化能力經過發酵之後皆呈現下降的情形,推測的原因是乳酸菌在發酵過程中將多酚類物質降解所致。 | zh_TW |
dc.description.abstract | Black glutinous rice is a kind of cereals with high content of anthocyanins, which possesses a number of physiological functions. For instance, antioxidation, hepatoprotection, and cholesterol reduction. Many studies suggested that the physiological functions of cereal-based foods were significantly elevated during fermentation. Since starch is the main composition in cereals, lactic acid bacteria are hard to digest directly. It is studied that the addition of malted barley in maize porridge can reduce the viscosity and increase the growth of lactic acid bacteria. In this study, we determined the aids in the growth of lactic acid bacteria and the elevation of antioxidant capacity of black glutinous rice juice.
Results showed that there are significant differences between the addition and the control on cell counts, pH, titratable acidity, and viscosity. An explanation for this could be that malted barley contains many enzymes, such as amylases, proteases and glucanases, degrading starch, proteins and glucans. This improves the growth of lactic acid bacteria because of the increase of nutrients in the black glutinous rice juice. Total phenolic content , anthocyanins, DPPH scavenging ability and the total equivalent antioxidant capacity all decrease during fermentation. They may cause by the decomposition of phenolic compounds by lactic acid bacteria. | en |
dc.description.provenance | Made available in DSpace on 2021-06-16T05:14:48Z (GMT). No. of bitstreams: 1 ntu-103-R01641020-1.pdf: 1792837 bytes, checksum: d762e4b52ad00b3489dd7a85f8750504 (MD5) Previous issue date: 2014 | en |
dc.description.tableofcontents | 壹 前言 1
貳 文獻探討 2 一、 紫米 2 二、 酚類化合物 4 (1) 酚酸 6 (2) 類黃酮 6 (3) 花青素 6 三、 大麥 10 (1) 大麥芽重要分解酵素 10 四、 益生菌 12 (1) 益生菌定義 12 (2) 益生菌的生理功能 13 五、 穀類發酵食品 16 (1) 應用的種類 16 (2) 澱粉質發酵所使用的乳酸菌 17 六、 自由基與抗氧化 19 (1) 自由基定義 19 (2) 自由基種類 19 (3) 自由基對生物體之影響 20 七、 抗氧化活性測定原理 21 (1) DPPH 自由基清除效應 21 (2) TEAC (Trolox equivalent antioxidant capacity) 總抗氧化能力 22 參 材料與方法 23 一、 實驗架構 23 二、 實驗材料 26 (1) 試驗菌株 26 (2) 試驗原料 26 (3) 培養基 26 (4) 藥品 26 (5) 儀器設備 27 三、 實驗方法 28 (1) 乳酸菌菌株活化與保存 28 (2) 紫米大麥芽汁製備 28 (3) 紫米大麥芽發酵液乳酸菌生長情形與物化性質測定 29 (4) 紫米麥芽發酵液抗氧化特性檢測 30 (5) 抗氧化能力分析 30 (6) 統計分析 31 肆 結果與討論 32 一、 紫米添加麥芽對於發酵過程中乳酸菌生長之影響 32 (1) 乳酸菌菌數變化 32 (2) pH值變化 34 (3) 可滴定酸度變化 36 二、 紫米添加麥芽對於發酵過程中物化性質變化 38 (1) 總糖含量變化 38 (2) 還原糖含量變化 40 (3) 黏度變化 42 三、 紫米麥芽發酵液抗氧化成分及能力的變化 44 (1) 總酚含量變化 44 (2) 花青素含量變化 46 (3) DPPH自由基清除能力變化 48 (4) 總抗氧化能力變化 50 伍 結論 52 陸 參考文獻 53 柒 附錄 62 | |
dc.language.iso | zh-TW | |
dc.title | 添加大麥芽對乳酸菌在紫米基質中生長情形與抗氧化性的影響 | zh_TW |
dc.title | Growth of lactic acid bacteria and antioxidative properties in substrate containing black glutinous rice and malted barley | en |
dc.type | Thesis | |
dc.date.schoolyear | 102-2 | |
dc.description.degree | 碩士 | |
dc.contributor.oralexamcommittee | 周正俊,蔡國珍,潘崇良,丘志威 | |
dc.subject.keyword | 乳酸菌,發酵,紫米,大麥芽, | zh_TW |
dc.subject.keyword | lactic acid bacteria,fermentation,black glutinous rice,malted barley, | en |
dc.relation.page | 94 | |
dc.rights.note | 有償授權 | |
dc.date.accepted | 2014-08-18 | |
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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