臺灣博碩士論文加值系統

摘 要
細菌纖維（或微生物纖維多醣）(bacterial cellulose, BC)是由培養醋酸菌Acetobacter acetic subspecies xylinum於含有機酸及糖類之椰水或果汁中，經發酵形成不溶於水，堅韌的凝膠狀纖維層，其直徑只有1μm左右，為天然纖維最細者，且具有優良的保水力。目前市面上販賣的高纖椰果(Nata)，即為BC之一種。本研究探討BC糊狀物對雞蛋蛋白與蛋黃之營養與起泡、加熱凝膠，乳化等功能性質之影響。
研究結果顯示，添加BC(<30 %)並不影響蛋白及蛋黃之pH。BC的添加會降低蛋白的起泡能力及泡沫安定性。隨著BC含量的增加，蛋白及蛋黃加熱凝膠之硬度(hardness)、內聚性(cohesiveness)及保水力隨之降低，但添加小於12 % 的BC時並不影響其熱凝膠之彈性(springiness)。BC能顯著地(P<0.05)提高蛋黃的乳化能力。含BC的蛋黃醬，其流體行為仍具有Thixotropy特性，並有一明顯的屈服應力(yield stress)，其黏度隨著BC濃度之增加而降低。蛋黃醬安定性試驗(50℃, 2 days)之結果顯示，BC(<8 %)對於蛋黃醬的貯存安定性具明顯的貢獻。當離子強度增加時，含20% BC之蛋黃其乳化能力隨之降低，然當淨電荷增加時，則含20% BC之蛋黃其乳化能力隨之增加。增加離子強度或改變淨電荷，皆可提高蛋黃醬之貯存安定性。動物試驗結果發現，於飼料中增加5%BC，可有效降低飼料效率( feed efficiency)，意味著膳食中若增加纖維的攝取，可減緩其體重增加的速度。飼料中蛋白質來源可能影響血清中總膽固醇的含量，以蛋白為飼料中主要蛋白質時，無論是否添加5%BC，其血清中總膽固醇的含量皆顯著較酪蛋白組低，且其促動脈硬化指標( atherogenicgenic index, AI )亦相對較低。

Abstract
The bacterial cellulose (BC), produced with the fermentation of Acetobacter acetic subspecies xylinum in coconut milk or juice containing organic avid and sugar, shows insoluble and gelatinous pellicle, with the width of the fibrils being 1μm, and has excellent water-holding capacity as normal plant fibrils. One example of BC is Nata, which is popular in commercial. The aim of this research is to investigate the effect of BC on the nutritional and functional properties such as foaming, heat coagulation and emulsification of chicken egg white and egg yolk.
The results showed that the addition of BC (<30%) did not affect the pH of chicken egg white and egg yolk. The foam volume and foam stability of egg white was reduced when BC paste concentration was increased. The texture profile of hardness, cohesiveness and water-holding capacity of egg white and egg yolk gels were reduced, as BC paste concentration increased, however, the springiness of the gels was not affected when the concentration of BC paste was less than 12 %. The egg yolk emulsifying capacity was increased significantly with the addition of BC paste. The flow behavior of mayonnaise which containing BC paste also showed the thixtropy and have an yield stress. The viscosity of mayonnaise reduced with the increasing concentration of BC paste. The results of stability test of mayonnaise showed that BC less than 8% exhibited storage stability of mayonnaise. Increasing the ionic strength decreased the emulsifying capacity of egg yolk containing 20% BC paste, however, contrary result was observed when the net charge of egg yolk containing 20% BC paste was increased. The storage stability of mayonnaise contained 20%BC paste was increased by either changing the pH or increasing the sodium chloride concentration. The animal experimental results showed that the addition of 5% centrifuged BC in the feed apparently increased the feed efficiency of the diet. In other words, the body weight could be reduced if the diet fiber was increased. The source of the protein in the diet might affect the total cholesterol contents of the serum. When chicken egg white was the main protein in the diet, the total cholesterol contents of the serum and the atherogenic index (AI) were significantly (p<0.05) lower than those of the casein, either with or without the addition of 5% centrifuged BC.

目 錄
頁 數
中文摘要 i
英文摘要 ii
誌謝 iv
目錄 v
表次 vii
圖次 ix
壹、 前言 1
貳、 文獻回顧 3
一、 雞蛋之營養與健康 3
(一) 蛋之營養成分 3
(二) 蛋之攝取與血清膽固醇 3
二、 細菌纖維素之簡介 5
(一) 椰果發展歷史 7
(二) 椰果構造及合成機制 7
(三) 椰果對生理功能之影響 9
(四) 椰果於食品之應用 9
三、 蛋之加工特性 10
(一) 凝固性或凝膠化性 11
(二) 蛋白之起泡性 14
(三) 蛋黃之乳化性 17
四、 蛋及蛋製品之流變性質 19
參、 材料與方法 23
一、 材料 23
(一) 雞蛋蛋白與蛋黃之前處理 23
(二) 細菌纖維素 23
二、 藥品 23
三、 方法 26
(一) 實驗流程與分析項目 26
(二) 一般組成分分析 26
(三) 加熱凝膠試驗 26
(四) 起泡試驗 30
(五) 乳化試驗 30
(六) 椰果蛋黃醬之流變性質 31
(七) 動物試驗 32
(八) 統計分析 32
肆、 結果與討論 35
伍、 結論 78
陸、 參考文獻 80

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