臺灣博碩士論文加值系統

γ-胺基丁酸 (γ-Aminobutyric acid，GABA)為神經傳導抑制物，具有鎮靜、抑制憂鬱及降血壓等生理功能。本實驗目的為利用乳酸菌發酵台灣藜麵糰並篩選其最適發酵條件，製作含GABA且質地、風味較佳的台灣藜麵包。以TLC分析，篩選出具有產生GABA能力之菌株，以16S rDNA定序菌株，確認產GABA菌株為Lactobacillus brevis LUC247。以L. brevis LUC247發酵製作不同含量台灣藜粉末(0%、15%、30%、45%、60%)之第二型酸麵糰，並在發酵不同時間(0、2、4、6、8、12、24、36及48小時)時分析乳酸菌生長菌數、pH值、可滴定酸、有機酸含量及GABA含量；計算其菌數與發酵值。評估主麵糰於不同比例和發酵時間之硬度和黏著性，經前述最適發酵時間，檢測不同台灣藜比例酸麵包之質地、顏色和貨架期。結果顯示，L. brevis LUC247 在不同含量台灣藜之麵糰中發酵12小時後，乳酸菌菌數達到高峰之109 CFU/g。發酵24小時後，pH值為3.75，可滴定酸為0.9%。有機酸的分析顯示乳酸和醋酸含量與台灣藜的比例具有正相關。GABA含量則與台灣藜的含量成正比，含台灣藜30%之酸麵糰約為0%台灣藜酸麵糰之3倍。主麵糰之硬度隨著發酵時間增加而降低，而以添加台灣藜比例高者較高，黏著性起初些微降低於6-8小時至最低點，隨後隨時間增加而增加。麵包的質地分析，顯示台灣藜添加量和硬度呈正相關。酸麵糰麵包在第6天發現黴菌生長。本研究酸麵糰麵包之最適發酵時間、比例以期提供製作吐司的最佳風味、質地和機能性，藉此提供業界做為參考指標。

γ-Aminobutyric acid (GABA) is a neurotransmitter inhibitor, it has sedation, anti-depression, hypotensive and other physiological functions.
This study aimed at investigating the addition of quinoa (Chenopodium formosanum Koidz) flours to sourdough. Type II sourdough containing quinoa flours of different content (0%, 15%, 30%, 45%,60%) were prepared in laboratory. Lactobacillus brevis LUC247 was used to ferment quinoa sourdough during different fermentation time (0, 2, 4, 6, 8, 12, 24, 36, 48 hours). Compared to control dough, without quinoa, the amount of GABA was representing about 3-fold increase, cell count of L. brevis LUC247 in quinoa sourdough fermented for 12 hours was the highest (1E+9 CFU/g). The higher the inoculated cell counts, the faster the pH decreased and Total titratable acidity (TTA) and organic acid (lactate, Acetic acid) amount increased in quinoa sourdough. After fermented 24 hours, pH value is 3.75, TTA is 0.9%. Hardness and stickiness of quinoa sourdough are the most suitable to make bread after fermented 8 hours. After bread making, the 15% quinoa sourdough bread is the most acceptable to people. The result indicated the potential of quinoa flour through sourdough fermentation by LAB to enrich GABA and the sourdough can improve the flavor, texture and nutrition of bread.

目錄
摘要 I
謝誌 III
目錄 IV
附圖目錄 VIII
附表目錄 IX
圖目錄 X
表目錄 XII
壹、 前言 1
貳、 文獻回顧 2
一、 台灣藜 2
(一) 台灣藜簡介 2
(二) 台灣藜營養成份 2
二、 酸麵糰 5
(一)、 酸麵糰簡介 5
(二)、 酸麵糰的種類 5
(三)、 酸麵糰中微生物組成 8
(四)、 酸麵糰的功能 10
三、 γ-胺基丁酸(γ-Aminobutyric Acid) 13
(一)、 γ-胺基丁酸簡介 13
(二)、 GABA生理功能 13
(三)、 GABA生產方式 14
參、 材料與方法 17
一、 實驗架構 17
二、 實驗材料 18
(一) 菌株 18
(二) 培養基 18
(三) 原料 18
(四) 化學藥品 18
(五) 生化鑑定 19
(六) 儀器與設備 20
三、 實驗方法 22
(一) 產GABA能力菌株篩選 22
(二) 台灣藜酸麵糰發酵條件篩選 24
(三) 台灣藜主麵糰製備、分析 29
(四) 台灣藜麵包製備、分析 31
(五) 統計分析 32
肆、 結果與討論 46
一、 篩選具產生GABA能力之菌種 46
二、 菌種鑑定結果 48
三、 不同比例台灣藜之酸麵團發酵期間乳酸菌菌數 51
四、 不同比例台灣藜之酸麵團發酵期間pH值、可滴定酸 54
五、 不同比例台灣藜之酸麵團發酵期間有機酸含量與發酵值 58
六、 不同比例台灣藜之酸麵團發酵期間GABA含量 63
七、 不同比例台灣藜之酸麵團發酵期間主麵糰硬度、黏著性分析 65
八、 不同比例台灣藜之酸麵團主麵糰發酵體積 68
九、 不同比例台灣藜之台灣藜麵包質地分析 70
十、 不同比例台灣藜之台灣藜麵包顏色分析 72
十一、 不同比例台灣藜之台灣藜麵包儲藏期間水分含量變化 75
十二、 不同比例台灣藜之台灣藜麵包貨架期 77
十三、 不同比例台灣藜之台灣藜麵包感官品評分析 80
伍、 結論 82
陸、 參考文獻 83

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