臺灣博碩士論文加值系統

摘要
異黃酮為大豆及其相關製品之重要生理活性成分，各種大豆製品因製造條件及加工程度之不同，其異黃酮含量常有大幅度的差異。本研究以豆腐產品為主要對象，探討不同加工條件對於異黃酮含量變化之影響。利用Aspergillus oryzae分生孢子為種麴接種於蒸熟大豆製備豆麴粉，以不同豆麴粉與水之比例，進行萃取以製備豆麴粗酵素液，作為β-葡萄糖苷酶來源。豆乳製造時大豆於室溫條件浸泡8小時後，其不含醣基之daidzein和genistein含量顯著增加，而含醣基者則減少。此外，在浸泡水中也有異黃酮存在，顯示有少部分異黃酮在浸泡過程中會流失。將不同豆麴/水萃取比率(50％、25％、16.7％、12.5％及10％，w/w)之粗酵素液於30℃測定β-葡萄苷酶酵素活性時，其活性隨萃取比率之增加而明顯增加。以批量3公斤豆乳添加萃取比率為25％之豆麴粗酵素液，於35±1.5℃條件之反應，經不同時間(0、30、60、120及300分鐘)之反應後續製成豆腐，結果顯示，豆乳中daidzein和genistein含量以反應120分鐘者最高，0分鐘者最低，daidzin和genistin含量則以0分鐘者最高，120分鐘者最低；豆腐中daidzein和genistein含量以120分鐘者最高，0分鐘者最低；而豆腐產率在添加粗酵素反應至120分鐘者間並無顯著性差異(P>0.05)，但當酵素反應至300分鐘時則產率明顯下降(P<0.05)。在品質評估方面，豆乳添加粗酵素液後之pH值及生菌數在酵素反應120分鐘前並無明顯變化，但當反應時間達300分鐘時，其pH值則明顯下降，生菌數亦顯著增加。綜合實驗結果發現，豆乳維持在35±1.5℃之條件，添加酵素萃取比率為25％之豆麴粗酵素液（0.33%），反應120分鐘續製成之豆腐，可達最大豆腐產率、最高活性異黃酮含量及可接受之衛生品質。

Abstract
Isoflavones are novel functional ingredients of soybeans and other related bean products. With various processing conditions and degrees, the amount of isoflavone contained in soybean products also changes substantially. This thesis aimed at functional enhancement of tofu products, addressing the influences of different processing conditions on transformation of isoflavones by two aspects of small-amount and large-amount tofu preparation. Soybeans were soaked with water, steam-cooked, inoculated with the conidia of Aspergillus oryzae , incubated 3 days for koji , and pulverized for koji power preparation. The koji powers were mixed and extracted with water in various proportions to prepare crude koji enzyme extractives as the source of β-glucosidase. When making soymilk, the soybeans were soaked with water at ambient temperature for 8 hours, daidzein and genistein contents of soybeans increased remarkably after soaking while the amount of isoflavone glucosides of daidzin and genistin decreased. In addition, there was some isoflavones existing in the water where the soybeans were soaked in. This indicates that during the process of soaking, there was a small amount of isoflavone lost from the soybeans. When determining the activity of β-glucosidase within crude koji enzyme extractives through different extraction ratio (50%, 25%, 16.7%, 12.5% and 10%, w/w) at 30℃, increased remarkably with an increase of extraction ratio. Aliquots of 3kg soymilk were taken, supplemented with the crude koji enzyme extractive of the extraction ratio 25% at 35±1.5℃ and reacted for various periods of time (0, 30, 60, 120 and 300 min), and then were made into tofu. The experiment results indicated that the amount of daidzein and genistein contained in soymilk was greatest during the 120-min reaction time and was smallest when the reaction time was 0 min; and the amount of daidzin and genistin was greatest when the reaction time was 0 minute, and was smallest during the 120 min reaction time. The amount of daidzein and genistein contained in tofu was greatest during the 120 min reaction time and was smallest when the reaction time was 0 min. When the reaction time was was within less than 120 min, the yield of tofu was virtually the same (P>0.05); however, when the reaction time was up to 300 min, the yield of tofu decreased remarkably (P<0.05). In respect of quality evaluation, after being supplemented with crude koji enzyme extractives, the pH values and microbial populations of the soymilks was the same when the reaction times were in with 120 min; but when the reaction time was up to 300 min, the pH value went down strikingly and the microbial populations also increased substantially. To integrate all experiment results, it was obvious that tofu, which was made from soymilk kept under the temperature of 35±1.5℃, supplemented with crude koji enzyme extractive of extraction ratio 25% (0.33%), and reacted for 120 min, was of the highest yield, containing the highest amount of active isoflavones and rendering acceptable quality.

目錄
中文摘要………………………………………………………………..Ⅰ
英文摘要………………………………………………………………..Ⅲ
目錄………………………………………………………………………V
圖目……………………………………………………………………..Ⅸ表次……………………………………………………………………...XI
第一章 前言……………………………………………………………..1
第二章 文獻整理………………………………………………………..3
2.1 大豆簡介………………………………………………………….3
2.2 大豆之營養成分………………………………………………….4
2.3 植物化合物……………………………………………………….4
2.4 植物雌激素……………………………………………………….5
2.5 類黃酮…………………………………………………………….5
2.6 大豆異黃酮之物化特性………………………………………….7
2.7 β-葡萄糖苷酶…………………………………………………..11
2.8 大豆加工製品…………………………………………………...14
2.9 大豆及其相關製品中異黃酮含量……………………………...17
2.10 大豆異黃酮之吸收代謝……………………………………….20
2.11 大豆異黃酮之生理機能……………………………………….23
第三章 材料與方法……………………………………………………28
3.1 材料……………………………………………………………...28
3.1.1 原料…………………………………………………………28
3.1.2 化學藥劑……………………………………………………28
3.2實驗方法…………………………………………………………29
3.2.1 豆麴及豆麴粗酵素液製備…………………………………29
3.2.2 大豆浸泡復水後對大豆中異黃酮含量之變化……………29
3.2.3 小量豆腐製備………………………………………………30
3.2.3.1 不同萃取比率豆麴粗酵素液之影響………………….30
3.2.3.2豆麴粗酵素液反應溫度之影響………………………..32
3.2.3.3豆麴粗酵素液反應時間之影響………………………..32
3.2.4 大量豆腐製備………………………………………………32
3.2.4.1 豆腐製造流程………………………………………….32
3.2.5 小量及大量豆腐製備時成分分析樣品之處理……………35
3.2.6 異黃酮成分分析……………………………………………35
3.2.6.1 異黃酮萃取…………………………………………….35
3.2.6.2 異黃酮HPLC分析…………………………………….36
3.2.6.3 異黃酮含量變化計算………………………………….37
3.2.6.4 含醣苷異黃酮之daidzin和genistin水解活性之計算..37
3.2.6.5 流失於豆清中之異黃酮計算………………………….37
3.2.7 β-葡萄糖苷酶酵素活性之測定…………………………...38
3.2.8 水分含量測定………………………………………………38
3.2.9 pH值…………………………………………………………38
3.2.10 總生菌數…………………………………………………..38
3.3 統計分析………………………………………………………...39
第四章結果與討論……………………………………………………..40
4.1 大豆浸泡復水後對大豆中異黃酮含量之變化………………...40
4.2 小量豆腐製備…………………………………………………...43
4.2.1 不同萃取比率豆麴粗酵素液之影響………………………..43
4.2.1.1 以不同豆麴/水萃取比率進行粗酵素液之豆麴β-葡萄糖苷酶酵素活性測定………………………………..43
4.2.1.2 豆清體積、豆腐重量及水分含量之變化…………….45
4.2.1.3 豆乳中之異黃酮含量之變化………………………….45
4.2.1.4豆腐中之異黃酮含量之變化…………………………..48
4.2.1.5豆清中之異黃酮含量之變化…………………………..51
4.2.2 豆麴粗酵素液反應溫度之影響……………………………56
4.2.2.1豆清體積、豆腐重量及水分含量之變化……………….56
4.2.2.2豆乳中之異黃酮含量之變化…………………………...58
4.2.2.3豆腐中之異黃酮含量之變化…………………………...60
4.2.2.4豆清中之異黃酮含量之變化…………………………...62
4.2.3豆麴粗酵素液反應時間之影響……………………………..65
4.2.3.1豆清體積、豆腐重量及水分含量之變化………………65
4.2.3.2豆乳中之異黃酮含量之變化…………………………...65
4.2.3.3豆腐中之異黃酮含量之變化…………………………...70
4.2.3.4豆清中之異黃酮含量之變化…………………………...73
4.3大量豆腐製備……………………………………………………76
4.3.1豆乳中之異黃酮含量之變化……………………………….77
4.3.2豆腐中之異黃酮含量之變化……………………………….82
4.4 豆腐品質之評估………………………………………………...87
4.4.1 總生菌數及pH值………………………………………….88
4.4.2 產率及豆腐水分含量………………………………………88
第五章結論……………………………………………………………..92
第六章參考文獻………………………………………………………..94
圖次
圖一、類黃酮基本結構…………………………………………………..6
圖二、各種類黃酮之化學結構…………………………………………..8
圖三、異黃酮之結構……………………………………………………10
圖四、Daidzin和genistin分解為daidzein和genistein之過程………...13
圖五、人體中異黃酮之代謝……………………………………………21
圖六、雌激素與異黃酮之化學結構…………………………………..24
圖七、小量加工流程圖………………………………………………..31
圖八、大量加工流程圖………………………………………………..34
圖九、不同豆麴/水萃取比率粗酵素液之β-葡萄苷酶酵素活性及所萃取回收之酵素液總體積………………………………………..44
圖十、豆乳經不同萃取比率之豆麴粗酵素液於35℃反應30分鐘後豆乳中異黃酮含量之變化………………………………………..47
圖十一、豆乳經不同萃取比例之豆麴粗酵素液於35℃反應30分鐘後製成豆腐後其豆清中異黃酮含量之變化…………………..53
圖十二、豆乳添加豆麴粗酵素液後於不同溫度反應30分鐘後豆乳中異黃酮含量之變化…………………………………………..59
圖十三、豆乳添加豆麴粗酵素液於後不同溫度反應30分鐘續製成豆腐後豆清中異黃酮含量變化………………………………..63
圖十四、豆乳添加豆麴粗酵素液後於35℃反應不同時間後豆乳中異黃酮含量之變化……………………………………………..67
圖十五、豆乳添加豆麴粗酵素液後於35℃反應不同時間續製成豆腐後其豆清中異黃酮含量之變化……………………………..74
圖十六、豆乳添加豆麴粗酵素液後於35℃反應不同時間後豆乳中異黃酮含量之變化……………………………………………..78
圖十七、豆乳添加豆麴粗酵素液後於35℃反應不同時間後豆乳中微生物和pH之變化……………………………………………89
表次
表一、大豆製品及其發酵製品中異黃酮含量…………………………19
表二、大豆復水過程中異黃酮之含量…………………………………41
表三、豆乳經不同萃取比率豆麴粗酵素液處理及製作後所得豆清體積、豆腐重量與水分含量……………………………………..46
表四、豆乳經不同萃取比率豆麴粗酵素液於35℃反應30分鐘後豆乳中含糖苷之daidzin和genistin水解率…………………………49
表五、豆乳經不同萃取比率之豆麴粗酵素液於35℃反應30分鐘後製成之豆腐中異黃酮含量之變化………………………………..50
表六、豆乳經不同萃取比率之豆麴粗酵素液後於35℃反應30分鐘後製成之豆腐中含糖苷之daidzin及genistin水解率……………52
表七、豆乳經不同萃取比率豆麴粗酵素液於35℃反應30分鐘後製成豆腐後流失於豆清中之異黃酮百分率………………………..55
表八、豆乳添加豆麴粗酵素液後於不同溫度反應續製成豆腐所得乳清體積、豆腐重量及豆腐水分含量……………………………..57
表九、豆乳添加豆麴粗酵素後液於不同溫度反應30分鐘後續製成豆腐後其豆腐中異黃酮含量之變化……………………………..61
表十、豆乳添加豆麴粗酵素液後於不同溫度反應30分鐘續製成豆腐後流失於豆清中之異黃酮百分率……………………………..64
表十一、豆乳添加豆麴粗酵素液後於35℃反應不同時間續製成豆腐後所得豆清體積、豆腐重量及水分含量……………………66
表十二、豆乳添加豆麴粗酵素液後於35℃反應不同時間後豆乳中含糖苷之daidzin和genistin水解率……………………………69
表十三、豆乳添加豆麴粗酵素液後於35℃反應不同時間續製成豆腐後其豆腐中異黃酮含量之變化……………………………..71
表十四、豆乳添加豆麴粗酵素液後於35℃反應不同時間製成豆腐後豆腐中含糖苷之daidzin和genistin水解率…………………72
表十五、豆乳添加豆麴粗酵素液後於35℃反應不同時間續製成豆腐後流失於豆清中之異黃酮百分率…………………………..75
表十六、豆乳添加豆麴粗酵素液後於35℃反應不同時間後豆乳中daidzin、genistin、daidzein及genistein含量及不含糖苷之daidzein和genistein含量百分比變化………………………79
表十七、豆乳添加豆麴粗酵素液後於35℃反應不同時間後豆乳中含糖苷之daidzin和genistin水解率…………………………..81
表十八、豆乳添加豆麴粗酵素液反應不同時間續製成豆腐後其豆腐中異黃酮含量之變化…………………………………………..83
表十九、豆乳添加豆麴粗酵素液後於35℃反應不同時間續製成後豆腐其豆腐中daidzin、genistin、daidzein及genistein含量及不含糖苷之daidzein和genistein含量百分比變化……………84
表二十、豆乳添加豆麴粗酵素液後於35℃反應不同時間製成豆腐後豆腐中含糖苷之daidzin和genistin水解率…………………86
表二十一、豆乳以豆麴粗酵素液反應不同時間後豆乳所製得豆腐產率與水分含量之變化……………………………………….90

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