臺灣博碩士論文加值系統

組織化植物蛋白（Texture vegetable protein；TVP）俗稱人造肉或人造素肉，可提供豐富的蛋白質來源且富含大豆異黃酮。目前文獻提及擠壓加工變數對TVP的大豆異黃酮及抗氧化能力的變化，因此有必要知道擠壓加工對大豆異黃酮及抗氧化力的變化，因此本研究利用單軸擠壓機加工脫脂大豆粉與大豆分離蛋白來製作組織化植物蛋白，探討擠壓加工變數，套筒溫度(140、150、160˚C)、進料含水率（35、40、45%）、全脂大豆粉含量（0、10、20、30%）及大豆分離蛋白含量（15、25、35%）等，對TVP理化性質(含水率、色差、蒸煮流失率、密度、剪切力、吸水性、異黃酮（daidzin、genistin、daidzein及genistein)含量、DPPH清除能力、還原力、蛋白質消化率）的影響。實驗結果顯示：隨著進料含水率增加到45%，daidzein、genistein、DPPH清除能力、還原力及蛋白質消化率有增加的趨勢；原料在適當的擠壓加工條件下，套筒溫度及進料含水率分別在150˚C與45%時，有最佳的理化性質；適當添加10%的全脂大豆粉，有助於改善TVP的密度及△E，但DPPH清除能力及還原力為最低；隨著全脂大豆粉添加到30%，TVP的daidzein、genistein異黃酮、DPPH清除能力、還原力則有增加的趨勢，但DPPH清除力卻比未添加的全脂大豆粉還低，但密度、剪切力及蒸煮流會有明顯的下降；添加大豆分離蛋白添加量到35%，可以增加TVP的△E、剪切力及蒸煮流失率。

Texture vegetable protein, TVP, as called artificial meat, are rich in soybean protein and isoflavones. Nowadays, very fewer reaearch reported that effect of extrusion process on the isoflaovoen contents and antioxidant ability of TVP, so it is necessary to know that extrusion processes to the change of the isoflavone contents and antioxidant ability. In the study, a single-screw extruder was taken advantage of processing of defatted soybean flour and soybean protein isolate for the production of texturized vegetable protein. Extrusion process variables, such as barrel temperature (140, 150, 160˚C), feed moisture content (35, 40, 45%), full fat soybean flour content (0, 10, 20, 30%), and soybean protein isolate content (15, 25, 35%) had been investigated into their influences on the physicochemical properties of TVP (moisture content, color difference, cooking loss, density , shear force, water absorption index, isoflavone contents (including daidzin (Din), genistin (Gin), daidzein(Den), genistein (Gen)), DPPH scavenging, reducing power, and protein digestibility). The results showed that increasing FMC to 45% would increase the Den and Gen contents, DPPH scavenging ability, and protein digestibility of TVP, in general. Values of physico-chemical properties of the TVP were higher, when the BT and FMC are 150˚C and 45%, respectively. It will improved the density of TVP and △E by adding 10% of FFSF in an appropriate amount but the DPPH scavenging ability and reducing power were obvious decreased, and reducing power of TVP increased, when FFSF content was increased to 30%. Increasing SPI to 35% would increase the △E , shear force and cooking loss of TVP.

目 錄
摘要 I
Abstract II
誌謝....................................................................….........................................IV
目錄..................................................................................................................V
圖表目錄.........................................................................................................IX
第1章前言........................................................................................................1
第2章文獻回顧 3
2.1擠壓技術 3
2.1.1擠壓加工技術的簡介.................................................................3
2.1.2擠壓機的簡介.............................................................................3
2.1.2.1擠壓驅動部................................................................. 3
2.1.2.2進料部................................................................. 3
2.1.2.3擠壓螺軸...........................................................................5
2.1.2.4擠壓機套筒..................................................................... 5
2.1.2.5物料成型部.......................................................................5
2.1.3擠壓技術之優點.........................................................................5
2.1.3.1新產品開發................................................................. 6
2.1.3.2低成本................................................................. 6
2.1.3.3高生產效率................................................................. 6
2.1.3.4高產品品質 6
2.1.3.5能源利用效率高.............................................................. 6
2.2 影響擠壓產品的變因 7
2.2.1進料含水率.................................................................................7
2.2.2螺軸轉速.....................................................................................7
2.2.3套筒溫度.....................................................................................8
2.2.4進料速度.....................................................................................8
2.3組織化植物蛋白的...............................................................................8
2.3.1組織化植物蛋白的定義.............................................................8
2.3.2組織化植物蛋白的原料...........................................................10
2.4大豆蛋白 ..................................10
2.4.1大豆球蛋白...............................................................................10
2.4.2大豆乳蛋白...............................................................................12
2.4.3大豆蛋白產品...........................................................................12
2.4.3.1大豆粉.............................................................................12
2.4.3.2大豆濃縮蛋白.................................................................14
2.4.3.3分離大豆蛋白.............................................................. 14
2.5擠壓技術對豆類的影響.....................................................................14
2.6抗氧化劑的定義及功能.....................................................................15
2.6.1自由基.......................................................................................15
2.6.2人體的抗氧化防禦系統...........................................................15
2.7大豆異黃酮(Isoflavones) 16
2.7.1不同的加工對isoflavones的影響............................................16
2.7.2大豆中所含的異黃酮含量.......................................................18
2.7.3儲藏對isoflavones的影響......................................................18
2.7.4異黃酮抗氧化活性...................................................................21
2.7.5 Isoflavones生理機能...............................................................23
2.7.6異黃酮生理活性.......................................................................23
第3章材料與方法 25
3.1實驗設計 25
3.2實驗材料 28
3.2.1 實驗原料...................................................................................28
3.2.2 化學試藥...................................................................................28
3.2.3 TVP原料的製備......................................................................29
3.2.4 TVP的收集..............................................................................29
3.2.5樣品磨粉的製備.......................................................................29
3.3實驗設備 29
3.4實驗方法 30
3.4.1物理性質分析...........................................................................30
3.4.1.1含水率 31
3.4.1.2色差 31
3.4.1.3蒸煮流失率 31
3.4.1.4密度 32
3.4.1.5剪切力 32
3.4.1.6吸水性指標 32
3.4.2化學性質分析..........................................................................32
3.4.2.1大豆異黃酮分析 32
3.4.2.2抗氧化試驗 34
3.4.2.3蛋白質消化率.................................................................37
3.5 數據統計分析 38
第4章結果與討論....... 39
4.1原料分析 39
4.1.1研究中所使用原料的組成分.................................................39
4.1.2原料中大豆異黃酮的含量.....................................................39
4.1.3 FFSF及DSF抗氧化力之比較................................................40
4.2.1第一階段物理性質分析結果.................................................43
4.2.1.1擠壓加工變數對TVP產品的含水率之影響 43
4.2.1.2擠壓加工變數對TVP產品的色差之影響 45
4.2.1.3擠壓加工變數對TVP產品的蒸煮流失率之影響 47
4.2.1.4擠壓加工變數對TVP產品的密度之影響 49
4.2.1.5擠壓加工變數對TVP產品的剪切力之影響 51
4.2.1.6擠壓加工變數對TVP產品的吸水性指標之影響 53
4.2.2第一階段化學性質分析...........................................................55
4.2.2.1擠壓加工變數對TVP產品的異黃酮之影響 55
4.2.2.2擠壓加工變數對TVP產品的抗氧化力之影響 59
4.2.2.3擠壓加工變數對TVP產品的蛋白質消化率之影響 65
4.3.1第二階段及第三階段物理性質分析結果...............................67
4.3.1.1不同原料組成對TVP產品的含水率之影響 67
4.3.1.2不同原料組成對TVP產品的色差之影響 69
4.3.1.3不同原料組成對TVP產品的流失率之影響 71
4.3.1.4不同原料組成對TVP產品的密度之影響 73
4.3.1.5不同原料組成對TVP產品的剪切力之影響 75
4.3.1.6不同原料組成對TVP產品的吸水性指標之影響 77
4.3.2第二階段及第三階段化學性質的分析..................................79
4.3.2.1不同原料組成對TVP產品的大豆異黃酮之影響 79
4.3.2.2不同原料比例對TVP產品的抗氧化力之影響 82
4.3.2.3不同原料組成對TVP產品的蛋白質消化率之影響 88
第5章結論與建議 90
5.1 結論..................................................................................................90
5.2 建議..................................................................................................91
參考文獻.........................................................................................................92
作者簡介.......................................................................................................105

圖 表 目 錄
圖 1. 實驗擠壓機螺軸組態….....................................................................4
圖 2. 組織化植物蛋白的外觀.................................................................. .. 9
圖 3. 大豆蛋白產品之製作過程.............................................................13
圖 4. 大豆種子的結構圖.........................................................................19
圖 5. 實驗流程.........................................................................................26
圖 6. HPLC分析TVP萃取後的異黃酮....................................................35
圖 7. DSF及FFSF氧化力之比較(a)為DPPH清除能力的(b)還原力...42
圖 8. (a)套筒溫度對TVP大豆異黃酮的影響(b)進料含水率對TVP
大異黃酮的影響...............................................................................58
圖 9. (a)套筒溫度對TVP DPPH清除能力的影響(b)進料含水率對
TVP DPPH清除能力的影響..........................................................60
圖10. (a)套筒溫度對TVP DPPH還原力的影響(b)進料含水率對
TVP還原力的影響.........................................................................63
圖11. 不同原料組成對TVP產品的含水率之影響..................................80
圖12. 不同原料組成對TVP產品的DPPH清除力之影響.......................83
圖13. 不同原料組成對TVP產品的還原力之影響..................................86
表 1. 大豆中主要蛋白質成分..................................................................11
表 2. 異黃酮化學結構式...........................................................................17
表 3. 兩種不同品種大豆中不同部位所含異黃酮的含量.......................19
表 4. 大豆種植在Urbana不同年代異黃酮的含量.................................20
表 5. 脫脂大豆粉及大豆分離蛋白在不同溫度下儲存一年總異黃 酮的含量的變化...............................................................................22
表 6. 研究中各實驗組別..........................................................................27
表 7. 異黃酮在HPLC的滯留時間...........................................................35
表 8. 研究中所使用原料的組成分...........................................................41
表 9. 原料中大豆異黃酮含量..................................................................41
表10. 擠壓加工變數對TVP產品的含水率之影響..................................44
表11. 擠壓加工變數對TVP產品的色差之影響......................................46
表12. 擠壓加工變數對TVP產品的蒸煮流失率之影響..........................48
表13. 擠壓加工變數對TVP產品的密度之影響......................................50
表14. 擠壓加工變數對TVP產品的剪切力之影響..................................52
表15. 擠壓加工變數對TVP產品的吸水性指標之影響..........................54
表16. 擠壓加工變數對TVP產品的異黃酮之影響..................................57
表17. 擠壓加工變數對TVP產品的DPPH清除力之影響.......................61
表18. 擠壓加工變數對TVP產品的還原力之影響..................................64
表19. 擠壓加工變數對TVP產品的蛋白質消化率之影響......................66
表20. 不同原料組成對TVP產品的含水率之影響..................................68
表21. 不同原料組成對TVP產品的色差之影響......................................70
表22. 不同原料組成對TVP產品的蒸煮流失率之影響..........................72
表23. 不同原料組成對TVP產品的密度之影響......................................74
表24. 不同原料組成對TVP產品的剪切力之影響..................................76
表25. 不同原料組成對TVP產品的吸水性指標之影響..........................78
表26. 不同原料比例對TVP產品的異黃酮之影響..................................81
表27. 不同原料組成對TVP產品的DPPH清除力之影響.......................84
表28. 不同原料組成對TVP產品的還原力之影響..................................87
表29. 不同原料組成對TVP產品的蛋白質消化率之影響......................89

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