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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 丁俞文 | zh_TW |
| dc.contributor.advisor | Yu-Wen Ting | en |
| dc.contributor.author | 王惠鵬 | zh_TW |
| dc.contributor.author | Patsakorn Watcharapongphan | en |
| dc.date.accessioned | 2024-08-07T16:22:39Z | - |
| dc.date.available | 2025-07-25 | - |
| dc.date.copyright | 2024-08-07 | - |
| dc.date.issued | 2024 | - |
| dc.date.submitted | 2024-07-26 | - |
| dc.identifier.citation | 1. Metcalfe, D. D.; Sampson, H. A.; Simon, R. A. Food allergy: adverse reactions to foods and food additives; John Wiley & Sons, 2011.
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/93681 | - |
| dc.description.abstract | none | zh_TW |
| dc.description.abstract | The demand for peanut consumption has been rising globally over the past few decades due to its complete nutrient profile. Despite its benefits, one significant drawback is the presence of an allergen called Ara h 1, which is majority of peanut allergen and poses potential health risks. This necessitates a treatment during the food processing stage to ensure public safety for peanut consumption. Among a variety of food processing methods, cold plasma is a nonthermal food processing that can improve food properties without compromising nutritional content. Several studies have suggested that cold plasma has the potential to reduce the allergenicity of peanuts, though further research is mandatory to improve its efficiency. This study aims to investigate a type of cold plasma generator called rotary cold plasma treatment and validate its ability to reduce peanut allergenicity. In the experiment, air and argon gas were utilized to treat peanuts under various conditions, including different treatment times (0, 10, 20, 30, 40, 50 and 60 min) and chamber conditions (non-rotated and rotated peanut). The peanut samples were then analyzed for the peanut protein causing antigenicity (Ara h 1) using Western blotting. As the results from Western blotting remained inconclusive, the ELISA method was employed which showed the reductions of Ara h 1 by 47% and 45% after 60 minutes of air gas treatment for non-rotated and rotated peanuts, respectively. Additionally, argon gas treatment resulted in the decrease of Ara h 1 by 44% and 19% at 60 minutes in non-rotated and rotated peanut, respectively. Therefore, the rotary plasma possesses the potential to enhance the effectiveness of cold plasma systems in reducing peanut allergens. Nevertheless, additional research is needed to not only achieve greater reductions of Ara h 1, but also gain deeper understanding of the interactions between cold plasma and peanut allergens. | en |
| dc.description.provenance | Submitted by admin ntu (admin@lib.ntu.edu.tw) on 2024-08-07T16:22:39Z No. of bitstreams: 0 | en |
| dc.description.provenance | Made available in DSpace on 2024-08-07T16:22:39Z (GMT). No. of bitstreams: 0 | en |
| dc.description.tableofcontents | TABLE OF CONTENTS
ACKNOWLEDGEMENT I ABSTRACT III LIST OF FIGURES VI LIST OF TABLES VIII CHAPTER 1: INTRODUCTION 1 CHAPTER 2: LITERATURE REVIEW 2 2.1 Food Allergy 2 2.1.1 Peanut allergens 2 2.2 Peanut 5 2.2.1 Peanut products 5 2.2.2 Peanut protein 6 2.3 Cold Plasma 7 2.3.1 Plasma 7 2.3.2 Reactive species in cold plasma 9 2.3.3 Cold Plasma Machine 13 2.3.3.1 Dielectric barrier discharge (DBD) 14 2.3.3.2 Plasma jet (PJ) 14 2.3.3.3 Corona discharges (CD) 14 2.3.3.4 Radiofrequency (RF) 15 2.3.3.5 Microwave (MW) 15 CHAPTER 3: OBJETIVE AND EXPERIMENTAL DESIGN 16 3.1 Hypothesis & Objective 16 3.1.1 Hypothesis 16 3.1.2 Objectives 16 3.2 Experiment flowchart 16 CHAPTER 4: MATERIAL AND METHOD 18 4.1 Materials 18 4.1.1 Reagents and drugs 18 4.1.2 Instruments and equipment 21 4.2 Methods 23 4.2.1 Protein Quantitation 23 4.2.2 SDS-PAGE electrophoresis 23 4.2.3 Western Blotting method 25 4.2.4 Enzyme-binding immunosorbent assay (ELISA) 27 4.2.5 Protein carbonyl content analysis 29 4.2.6 In Vitro Protein Digestibility 31 CHAPTER 5: RESULT AND DISSCUSION 32 5.1 Comparison among different cold plasma generators 32 5.2 Rotary Plasma 32 5.3.1 Residual of Ara h 1: air gas treatment 36 5.3.2 Residual of Ara h 1: argon gas treatment 40 5.4 Color and degree of browning 44 5.4.1 Color and degree of browning: air gas treatment 45 5.4.2 Color and degree of browning: argon gas treatment 46 5.5 Protein Oxidation 48 5.6 In vitro protein digestibility 50 CHAPTER 6: CONCLUSION AND FUTURE WORK 52 CHAPTER 7: REFERENCES 54 APPENDIX 1 59 | - |
| dc.language.iso | en | - |
| dc.subject | 旋轉電漿 | zh_TW |
| dc.subject | Ara h 1 | zh_TW |
| dc.subject | 花生過敏 | zh_TW |
| dc.subject | 花生 | zh_TW |
| dc.subject | 冷電漿 | zh_TW |
| dc.subject | peanut | en |
| dc.subject | peanut allergy | en |
| dc.subject | Ara h 1 | en |
| dc.subject | cold plasma | en |
| dc.subject | rotary plasma | en |
| dc.title | 新型旋轉式電漿設備減少花生過敏原 Ara h 1之研究 | zh_TW |
| dc.title | A Novel Rotary Plasma machine for the reduction of peanut allergen Ara h 1 content | en |
| dc.type | Thesis | - |
| dc.date.schoolyear | 112-2 | - |
| dc.description.degree | 碩士 | - |
| dc.contributor.oralexamcommittee | 吳瑞碧;沈賜川;鄭光成;謝昌衛 | zh_TW |
| dc.contributor.oralexamcommittee | James Swi-Bea Wu;Szu-Chuan Shen;Kuan-Chen Cheng;Hsieh Chang-Wei | en |
| dc.subject.keyword | 花生,花生過敏,Ara h 1,冷電漿,旋轉電漿, | zh_TW |
| dc.subject.keyword | peanut,peanut allergy,Ara h 1,cold plasma,rotary plasma, | en |
| dc.relation.page | 83 | - |
| dc.identifier.doi | 10.6342/NTU202402256 | - |
| dc.rights.note | 同意授權(限校園內公開) | - |
| dc.date.accepted | 2024-07-29 | - |
| dc.contributor.author-college | 生物資源暨農學院 | - |
| dc.contributor.author-dept | 食品科技研究所 | - |
| dc.date.embargo-lift | 2025-07-25 | - |
| 顯示於系所單位： | 食品科技研究所 | |
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