江文章臺灣大學:食品科技研究所林煒傑Lin, Wei-JieWei-JieLin2010-05-112018-06-292010-05-112018-06-292008U0001-2507200813265500http://ntur.lib.ntu.edu.tw//handle/246246/182178榖類之殼或外皮富含高量之膳食纖維，黃豆皮是加工過程中的副產物。農委會2004年資料顯示，臺灣每年進口約245萬公噸黃豆，產出大量之黃豆皮，常常不被重視，殊為可惜。膳食纖維的生理機能性近年來被研究的相當透徹，包含控制血糖與血脂等。我國膳食纖維每日建議攝取量為20~30公克，但由於近年來大眾的飲食習慣改變，難以達到每天所需的膳食纖維含量。研究將利用黃豆皮配合奈米介質研磨技術，希望可以發展出補充膳食纖維且更具活性的高附加價值產品。經初步探討不同研磨時間及研磨濃度下，其平均粒徑降低的趨勢，最後選取1%的濃度進行介質研磨。配合形態觀察、膳食纖維含量、黏度分析、保水力測定、α-澱粉酶抑制活性、葡萄糖吸附能力、胰脂解酶抑制活性、膽固醇吸附能力、膽酸結合能力及表面電位等來評估其應用性。驗結果發現，經由介質研磨90分鐘後，體積平均粒徑隨著研磨過程從207.5μm逐漸降低至25.5μm，數量平均粒徑為0.107μm，顯示出體積平均粒徑降低8倍並出現奈米級微粒；形態觀察結果顯示經由介質研磨後之懸浮液和原料在外觀及表面形態上都大不相同；測定研磨前後之膳食纖維含量，可溶性膳食纖維含量顯著上升；表觀黏度(apparent viscosity)隨著研磨時間而增加；保水力經由介質研磨後顯著的增加，增為原料的10.2倍。在生理活性的結果部分，包括α-澱粉酶抑制活性、葡萄糖吸附能力、胰脂解酶抑制活性及膽固醇吸附能力等在經介質研磨後均有顯著性的提升，而膽酸結合能力則以未經研磨的原料能力較好。測定懸浮液之表面電位，結果顯示其亦為一穩定的分散相。綜合以上結果，此新穎的介質研磨技術可提供雜糧加工業界開發榖類加工副產物成更具生理活性的食材。Cereal hulls contain high quantity of dietary fiber while the soybean hull is the by-product in the processing cycle. According to the data collected from the Council of Agriculture in 2004, Taiwan’s yearly import of 2,450 thousands tons of soybean can generate abundant of soybean hulls every year. However, it is a pity that these hulls are viewed as unimportant. Research about the physiological functions of dietary properties has been well developed in recent years. This includes controlling blood sugar and lipid and etc. he general recommended amount of dietary fiber daily intake is about 20 to 30 grams. However, this is difficult to achieve due to people’s changing dietary habits. his study aims to transfer the products to high added-value ones by using the technique of media milling on soybean hull. The study also aims to develop a supply of dietary fiber and more activity products. In the initial stage of the experiment, the study was focused on the milling time and concentrate. We found that the average volume declined. Then, we conducted media milling at a 1% concentrate of 1% (w/v). After that, this study discussed the morphological observation, dietary fiber quantity, apparent viscosity, water-holding capacity, α-amylase inhibitory activity, pancreatic lipase inhibitory activity, glucose adsorption capacity, cholesterol adsorption capacity, cholic acid binding and zeta potential to estimate its applications.he results of the experiment showed that the diameter gradually decreased from 207.5μm to 25.5μm after media milling, and the number mean diameter is 0.107μm. The volume decreased by 8 times and nano scale particles started to appear. The suspension produced by media milling was significantly different from the raw sample in terms of appearance and surface morphology. In determining the quantity of unmilled and milled dietary fiber, the quantity of soluble dietary fiber increased significantly. The apparent viscosity increased with the milling time. Water-holding capacity increased significantly with media milling, and was 10.2 times higher than that of the raw sample. The functionalities such as the α-amylase inhibitory activity, glucose adsorption capacity, pancreatic lipase inhibitory activity and cholesterol adsorption capacity all increased after media milling. On the other hand, the raw sample had higher cholic acid binding capacity than that of milled sample. The stability of milled product was indicated by the zeta potential. o synthesize the above-mentioned, the new media milling technique provides the crop-processing industry a tool to develop food ingredients with better physiological functions.摘要 IBSTRACT II錄 IV目錄 VII目錄 IX、前言 1、文獻整理 2.1膳食纖維 2.1.1 定義 2.1.2 膳食纖維分類及其來源 3.1.3 膳食纖維的理化特性 4.1.4 膳食纖維的功效性 5.1.4.1膳食纖維與體重 5.1.4.2膳食纖維與生理機能性 6.1.4.3膳食纖維作用機制 8.2黃豆與黃豆皮 10.2.1黃豆簡介 10.2.2黃豆之生理機能性 10.2.3黃豆皮之研究 11.3奈米科技 14.3.1定義 14.3.2奈米粒子特性 14.3.3奈米材料製備 16.3.3.1簡介 16.3.3.2介質研磨 16.3.4奈米量測 18.3.5表面電位 21.3.6奈米科技在食品上的應用 22、研究目的與架構 26.1研究目的 26.2研究架構 27、材料與方法 28.1實驗材料 28.2實驗藥品 28.2.1試劑 28.2.2溶劑 29.3儀器設備 29.4樣品製備 33.5粒徑分布 33.6形態觀察 34.6.1肉眼觀察 34.6.2光學顯微鏡觀察 34.6.3掃描式電子顯微鏡觀察 34.7一般成分分析 34.7.1水分 34.7.2粗脂肪 34.7.3粗蛋白 35.7.4灰分 35.7.5膳食纖維 36.7.6無氮抽出物 37.8功能性測定 37.8.1黏度測定 37.8.2保水力測定 38.8.3 α-澱粉酶抑制活性測定 38.8.4葡萄糖吸附能力 38.8.5胰脂解酶抑制活性 38.8.6膽固醇吸附能力 39.8.7膽酸結合能力 39.9表面電位測定 40.10統計分析 40、結果 41、平均粒徑分布 41、形態觀察 48.肉眼觀察 48.光學顯微鏡觀察 49.掃描式電子顯微鏡觀察 53、黃豆皮一般組成分 57、黏度分析 59、保水力測定 61、α--澱粉酶抑制活性 62、葡萄糖吸附能力 64、胰脂解酶抑制活性 66、膽固醇吸附能力 68、膽酸結合能力 70一、表面電位 72、討論 74、介質研磨及濃度對平均粒徑分布之影響 74、介質研磨對形態之變化 76、介質研磨時間對黏度之影響 78、介質研磨對保水力之影響 79、介質研磨對α-澱粉酶抑制活性之影響 80、介質研磨對葡萄糖吸附能力之影響 81、介質研磨對胰脂解酶抑制活性之影響 82、介質研磨對膽固醇吸附能力之影響 83、介質研磨對膽酸結合能力之影響 84、未來之應用性 86、結論 87、參考文獻 88application/pdf84055528 bytesapplication/pdfen-US介質研磨粒徑黃豆皮形態觀察保水力功能性media millingparticle sizesoybean hullmorphological observationwater-holding capacityfunctionalitythesishttp://ntur.lib.ntu.edu.tw/bitstream/246246/182178/1/ntu-97-R95641010-1.pdf