臺灣博碩士論文加值系統

食鹽在食品的品質扮演著重要角色，但攝取過量的鈉，會增加罹患慢性非傳染疾病的風險，因此減少飲食中鈉的攝取量是需要的。幾丁質奈米纖維在pH < 7之環境下，其表面胺基帶正電，添加氯化鈉後，可以吸引氯離子，而增加溶液中游離的鈉離子比例，使鹹味提升，而添加幾丁聚醣、幾丁聚寡醣和N-乙醯葡萄糖胺於飲食品中可以提升鮮味。因此本研究目的為探討不同長度、直徑和去乙醯程度的幾丁質奈米纖維與幾丁質奈米晶體對氯化鈉、味精的交互作用之影響，並探討其提升鹹味與鮮味的效果。本研究利用超音波法製備幾丁質奈米纖維，以酸水解法製備幾丁質奈米晶體，幾丁質奈米纖維和去乙醯幾丁質奈米纖維直徑分別為17.24 nm和15.01 nm，長度分別為1725.05 nm和1806.60 nm，幾丁質奈米晶體直徑為16.05 nm，長度為116.91 nm。當幾丁質奈米纖維、去乙醯幾丁質奈米纖維和幾丁質奈米晶體混合氯化鈉，會隨著氯化鈉濃度的增加，使其表面電位降低，表示氯離子被吸附，進而增加游離的鈉離子，而從SEM/EDS結果顯示，氯化鈉會與幾丁質奈米纖維、去乙醯幾丁質奈米纖維和幾丁質奈米晶體結合，在感官品評結果，去乙醯幾丁質奈米纖維和幾丁質奈米晶體有較強的鹹味感受，因此當去乙醯度較高、長徑比小，可以使氯離子與表面之胺基更有效地結合，使游離的鈉離子增加，而可增強鹹味感受。以麩胺酸鈉添加於幾丁質奈米纖維、去乙醯幾丁質奈米纖維和幾丁質奈米晶體，對鹹味與鮮味都沒有提升的效果，甚至幾丁質奈米纖維和幾丁質奈米晶體對鹹味與鮮味進行感官品評，有負面之影響。

Salt plays a key role in the quality and property of foods. High sodium intake has been associated with a high risk of noncommunicable diseases. Reducing salt intake, the main source of sodium in the diet, could therefore be the important thing. At pH < 7, the surface of chitin nanofibers (CNFs) is positively charged. When NaCl is added to a CNF solution, NaCl dissolves in the solution, forming Na+ and Cl-. Because of static electricity, -NH3+ on the CNF surface adsorbs Cl that causing the ratio of free Na+ in the diffuse layer increased and then improving the saltiness. Besides, Adding chitosan, chitosan oligosaccharides or N-acetyl glucosamine to the food or drink can enhance umami. The aim of this study is to study the effect of different length, diameter and degree of deacetylation of chitin nanofibers and chitin nanocrystals (CNCs) mixing with NaCl and monosodium glutamate, also to understand the ability of chitin nanofibers and chitin nanocrystals to enhance the saltiness and umami. In this study, we performed ultrasonication on the CNFs and acid hydrolysis on the CNCs. Chitin nanofibers, deacetylated chitin nanofibers (DACNFs) and chitin nanocrystals displayed a diameter of 17.24, 15.01 and 16.05 nm, respectively. The length of CNFs, DACNFs and CNCs is 1725.05, 1806.60 and 116.91 nm, respectively. After NaCl was added to the CNF, DACNF and CNC solution, their zeta potentials decreased as the concentrations of NaCl increased. It proves that Cl- adsorbed and increased the ratio of free Na+. SEM/EDS demonstrated NaCl combined with CNFs, DACNFs and CNCs. The sensory evaluation of CNFs, DACNFs and CNCs that added with 0.3% NaCl showed that DACNFs and CNCs tasted saltier compared with 0.3% NaCl. Thus, higher degree of deacetylation or low aspect ratio can make -NH3+ in the CNF or CNC adsorbed Cl- effectively, causing the ratio of free Na+ increased and then improving the saltiness. The sensory evaluation of CNFs, DACNFs and CNCs that added with monosodium glutamate showed that saltiness and umami can’t improve. Especially, the salty and umami sensory evaluation of CNFs and CNCs had negative effects.

摘要 I
Abstract II
目次 III
表目錄 VI
圖目錄 VII
一、前言 1
二、文獻回顧 3
2.1幾丁質 3
2.1.1幾丁質之結構 3
2.1.2幾丁質之製備 3
2.1.3幾丁質之特性與應用 3
2.2幾丁質奈米纖維 4
2.2.1奈米纖維之定義 4
2.2.2幾丁質奈米纖維之結構 4
2.3幾丁質奈米纖維之製備 5
2.3.1機械拆卸法 5
2.3.1.1研磨法 5
2.3.1.2超音波震盪法 5
2.3.1.3星爆系統 6
2.3.1.4動態高壓均質法 6
2.3.1.5微射流法 6
2.3.2化學修飾法 6
2.3.2.1酸水解法 6
2.3.2.2 TEMPO介導氧化反應 7
2.3.2.3順丁烯二酸酐酯化反應 7
2.3.2.4部份去乙醯化 7
2.3.3靜電紡絲法 7
2.4幾丁質奈米纖維之特性與應用 8
2.4.1生醫方面之應用 8
2.4.2農業之應用 8
2.4.3材料方面之應用 9
2.4.4鹹味方面之應用 9
2.5幾丁質奈米晶體 9
2.5.1幾丁質奈米晶體之結構 9
2.5.2幾丁質奈米晶體之製備 10
2.5.3幾丁質奈米晶體之特性與應用 10
2.6食鹽 11
2.7減鈉之方法 11
2.7.1認知層面 11
2.7.2化學層面 12
2.7.3食品之結構層面 12
2.8鮮味 13
三、實驗材料 15
3.1實驗材料 15
3.2.藥品 15
3.3.儀器設備 15
四、實驗架構 17
五、實驗方法 18
5.1魷魚軟骨前處理 18
5.2 β-幾丁質之製備 18
5.3幾丁質奈米纖維與去乙醯幾丁質奈米纖維之製備 18
5.4幾丁質奈米晶體之製備 18
5.5物化特性之分析 19
5.5.1穿透式電子顯微鏡 19
5.5.2官能基團和去乙醯度之測定 19
5.5.3結晶度測定 19
5.5.4幾丁質奈米纖維與奈米晶體產率 20
5.6幾丁質奈米纖維和幾丁質奈米晶體氯化鈉溶液製備 20
5.7幾丁質奈米纖維和幾丁質奈米晶體氯化鈉溶液之特性分析 20
5.7.1掃描式電子顯微鏡/能量色散X-射線光譜分析(SEM/EDS) 20
5.7.2界面電位測定 20
5.8幾丁質奈米纖維和幾丁質奈米晶體麩胺酸鈉溶液之界面電位測定 21
5.9感官品評 21
5.10統計分析 21
六、結果與討論 22
6.1幾丁質奈米纖維與幾丁質奈米晶體物化特性 22
6.1.1產率 22
6.1.2形態與直徑長度分布 22
6.1.3官能基團分析與去乙醯度 23
6.1.4結晶度 24
6.2幾丁質奈米纖維和幾丁質奈米晶體氯化鈉溶液之特性 24
6.2.1形態和SEM/EDS分析 24
6.2.2界面電位 25
6.3幾丁質奈米纖維和幾丁質奈米晶體麩胺酸鈉溶液之界面電位 25
6.4感官品評 26
七、結論 28
八、參考文獻 29
九、表 36
十、圖 40
附錄 53

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