2001-08-012024-05-18https://scholars.lib.ntu.edu.tw/handle/123456789/706433摘要：含有黏質是山藥塊莖的重要組成特徵，在塊莖削皮或切割後即可觀察到黏質的泌出，其含量佔山藥塊莖乾重的1~3%。山藥黏質的化學組成為一種醣蛋白，其蛋白質含量在文獻中差距頗大範圍從10至48%均有記載。山藥黏質的多醣部分為以1→4醣鍵結的β-D-mannan（甘露多醣）為主體，平均的聚合度約為110。在山藥被攝食後一般相信蛋白質的部分可以被消化分解，但因人體的小腸沒有消化這種多醣的酵素，因此多醣部分可能會如可溶性膳食纖維一樣在大腸中部分被發酵並遺留於糞便中。由山藥零餘子(rhizophor)所得的相類似的甘露多醣已被證實具有顯著的降血糖功效，且由蘆薈所得的甘露多醣也進一步被證實具有誘導免疫反應的活性。在台灣山藥已有許多的栽培品種，但所含黏質多醣的含量尚未有完整的分析，此外山藥的黏質的特性在烹煮後會消失，因此在烹煮及加工後的山藥產品，仍含有多少黏質多醣的殘留，分子是否降解均仍待進一步分析。本計畫擬以類似分析可溶性膳食纖維的方法，廣泛分析台灣山藥栽培品種的黏質多醣含量，並以台農二號山藥為原料，利用高效能分子篩層析法配合多角度雷射光散射檢測分析，山藥黏質多醣在經加熱與乾燥加工處理後黏質多醣含量與分<br> Abstract: Yam (Dioscorea) tubers contain 1~3% of mucilage. The mucilage appears on surface as secretion when yam tubers are peeled or cut. Mucilage of yam is a proteoglycan with various protein content ratios from 10 to 48%. The glycan portions are mainly β-D-mannan linked with 1→4 glycosidic linkages with degree of polymerization value about 110. It is believed that the protein portions can be digested in stomach and small intestine but the glycan portions cannot as yam tuber is ingested. The glycan portions may partially fermentate in colon and remain in feces as soluble dietary fibers do. It have been studied that mannans from yam rhizophor with similar main structure have hypoglycemic activity. Furthermore, mannans from Aloe vera can also cause significant immune response and apoptosis in macrophage cells. With so many yam cultivars grown in Taiwan, there is a need to systematically assay the contents of mucilage glycans in yam tubers. In addition to the works on the raw materials, the effects of cooking and drying processing on the yam mucilage glycans are still unclear and need to be investigated. This project will apply soluble dietary fiber assay techniques to investigate the mucilage glycan contents of yam tubers grown in Taiwan to establish a basic database. The second goal of this project is to study the changes of mucilage glycan molecules in cooking and drying processing by using a high-performance size exclusion chromatography with mutli-angle laser light scattering. The fresh-cut and freeze dried samples will used as control. The experiments will include four cooking methods, autoclaved, baked, boiled, steamed, and two drying methods, hot air and drum drying.山藥薯蕷黏質多醣熱加工乾燥高效能分子篩層析法yamDioscoreamucilage glycansheat processingdryinghigh-performance size exclusion chromatography