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標題: | 高壓處理對毛豆機能性與加工性狀之研究 Study of High Pressure Treatments on the Enhancement of Edamame Functional and Processing Properties |
作者: | 饒文晴 Wen-Ching Jao |
指導教授: | 吳思節 Sz-Jie Wu |
關鍵字: | 毛豆,高壓處理,高靜水壓,高壓均質,機能性,加工性狀, Edamame,High Pressure Processing,High hydrostatic pressure,High Pressure Homogenization,Functional,Processing Properties, |
出版年 : | 2023 |
學位: | 碩士 |
摘要: | 高雄9號毛豆為臺灣研發的品種,因種粒大、品質優、產能高而外銷國際,但其中不符合規格的毛豆格外品在內外銷市場受到限制,為減少損失、提升更多附加價值,利用毛豆仁所含的膳食纖維為蔬菜之首的特點進行研究。膳食纖維依照水溶性質可分為不可溶性 (Insoluble dietary fiber, IDF) 與可溶性 (Soluble dietary fiber, SDF),已有研究證明SDF相比於IDF對於人體中所帶來的健康效果更加值得被探討。然而在毛豆中的膳食纖維以IDF為主,因此在本次研究中透過高靜水 (High hydrostatic pressure, HHP) 與高壓均質 (High pressure homogenization, HPH) 對毛豆中SDF與IDF之變化進行探討,並期望最大程度的保留其機能成分,以作為膳食纖維與保健食品的添加所使用,提升毛豆多元應用。HHP處理條件以600MPa 於5、10、15min,不同保壓時間下進行處理。HPH條件於1000bar壓力下進行1循環與3循環的處理。研究透過測量總膳食纖維 (Total dietary fiber, TDF)、SDF、IDF含量、粉體性質了解轉換效果,並透過掃描式電子顯微鏡 (SEM)、傅立葉轉換紅外光譜 (FT-IR) 與還原糖含量進行性質轉變探討。結果表明,高壓處理後可提升SDF含量,在HHP 600MPa 15min保壓條件SDF提升至9.40%。粉體物性於HPH空化與高剪切作用力下,造成纖維呈現支鏈片狀結構並在表面上留下許多小孔,進而提高截留性質,讓保油力有顯著提升。HHP於粒徑分析顯示粉體均勻度增加,不同時間保壓條件下會使蛋白質產生團聚,在SEM的視野下纖維相比於控制組更具堆疊性,使表面積增加,吸水膨脹性於5、10min具有顯著提升。FT-IR於波數2927 cm-1為來自纖維素甲基的震動,而在IDF的分析HHP 10與15min吸收波減弱,推斷在HHP的作用使氫鍵造成破壞,而使訊號減弱,同時於波數1155 cm-1下吸收波亦減弱,表明IDF被分解為低聚醣。還原糖的結果中,高壓的作用釋放出木質素中的半乳糖,使還原糖含量上升。同時HHP的作用使組織基質改變、細胞壁破壞釋放出具抗氧化作用之多酚物質,於抗氧化性質中HHP的處理都能保有良好的抗氧化效果。經由本研究證實在高壓處理都會造成纖維結構的改變,使SDF含量提升,不同的壓力作用下對毛豆粉體物性分析有不同效果,可針對不同利用性質選擇相對應的加工方法,為毛豆提供更多附加價值,將處理過的毛豆添加於食品中,不但能提升食品質量,同時有利於人體健康。 Kaohsiung No. 9, a new variety of soybean developed in Taiwan. It has gained international recognition for its large size, superior quality, and high productivity, leading to its exportation. However, soybeans that do not meet certain criterias, such as poor appearance, face restrictions in both domestic and international markets. To reduce losses and enhance added value, research has been conducted on the dietary fiber content of edamame, which are known for their vegetable-like characteristics. Dietary fiber can be classified into insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) based on its solubility in water. Previous studies have shown that SDF has more significant health benefits for the human body compared to IDF. However, edamame primarily contain IDF as their dietary fiber component. Therefore, in this study, the changes in SDF and IDF in edamame were investigated using high hydrostatic pressure (HHP) and high-pressure homogenization (HPH) to maximize the retention of functional ingredients. The goal was to utilize edamame as additives in dietary fiber and health food products, expanding the applications of edamame. HHP treatment conditions were set at 600 MPa for 5, 10, and 15 minutes, with different holding times. HPH conditions involved treatment at 1000 bar pressure for 1 and 3 cycles. The study aimed to understand the transformation effects through measurements of total dietary fiber (TDF), SDF, IDF content, and physicochemical properties. Additionally, scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy (FT-IR), and reducing sugar content were used to investigate the changes in properties. The results showed that high-pressure treatment increased the SDF content, reaching 9.40% under the 15-minute holding condition in the HHP group. Physicochemical properties revealed that HPH treatment caused cavitation and high shear forces, resulting in fiber structures forming branched sheet-like shapes with numerous small pores on the surface. This increased the interception properties and significantly improved oil retention. Particle size analysis after HHP treatment showed increased uniformity in the powder. Concurrently, protein aggregation occurred under the same holding conditions, as observed in SEM images where the fibers showed more stacking compared to the control group, resulting in increased surface area. Water absorption and swelling properties significantly improved under the 5 and 10 minute HHP conditions. FT-IR analysis indicated a weakened absorption peak at the wavenumber 2927 cm-1, associated with the vibration of methyl groups in cellulose, suggesting that HHP caused hydrogen bond disruption, leading to a reduction in signal strength. Furthermore, a reduced absorption peak at the wavenumber 1155 cm-1 indicated the decomposition of IDF into oligosaccharides. The results of the reducing sugar analysis showed an increase in the content of reducing sugars due to the release of xylose from lignin under high pressure. Additionally, the changes in tissue matrix and cell wall caused by HHP released polyphenols with antioxidant properties. Overall, HHP treatment demonstrated good antioxidant effects in terms of the antioxidant properties. This study confirmed that high-pressure treatment alters the fiber structure, leading to increased SDF content. Different pressure treatments have varied effects on the physicochemical properties of edamame. Therefore, corresponding processing methods can be selected based on different utilization properties, providing edamame with more added value. Adding processed edamame to food products can enhance food quality while benefiting human health. |
URI: | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/90729 |
DOI: | 10.6342/NTU202303608 |
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顯示於系所單位: | 園藝暨景觀學系 |
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