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研究生:吳秋霖
研究生(外文):Chiu-Ling Wu
論文名稱:橡皮木瓜中果膠酯酶抑制劑之探討
論文名稱(外文):The Study of Pectinesterase Inhibitor on the Rubbery Papaya
指導教授:張鴻民張鴻民引用關係江啟銘江啟銘引用關係吳明昌
指導教授(外文):Hung-Min ChangChi-Ming ChiangMin-Chang Wu
學位類別:碩士
校院名稱:國立屏東科技大學
系所名稱:食品科學系
學門:農業科學學門
學類:食品科學類
論文種類:學術論文
論文出版年:2002
畢業學年度:90
語文別:中文
論文頁數:185
中文關鍵詞:橡皮木瓜果膠酯酶抑制劑酯化度
外文關鍵詞:rubbery papayapectinesteraseinhibitordegree of esterifiation
相關次數:
  • 被引用被引用:6
  • 點閱點閱:285
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中文摘要
學號:M8936007
論文名稱:橡皮木瓜中果膠酯酶抑制劑之探討 總頁數:185
學校名稱:國立屏東科技大學食品科學系碩士班
畢業時間及摘要別:九十學年度第二學期碩士學位論文摘要
研究生:吳秋霖
指導教授:張鴻民、江啟銘、吳明昌 博士
論文摘要內容:
橡皮木瓜在外觀上和正常木瓜並無任何差異,唯有用手去壓才可區別黃木瓜和橡皮木瓜之差異,橡皮木瓜接近外果皮部分之外層果肉部位不易軟化,且其食用後無黃熟木瓜之香甜風味。目前並無橡皮木瓜相關研究文獻,因此橡皮木瓜形成之原因仍未得知。本研究之目的在於探討橡皮木瓜和正常木瓜之物理性質、組成份分析、熟成相關酵素等內在因子之差異,並將木瓜PEI分離純化,進行成分鑑定以探討不同反應條件下PEI抑制PE作用的情形,以推測橡皮木瓜之形成原因。
實驗結果顯示,木瓜的確有PEI之存在,且PEI活性會隨著木瓜成熟度之增加而減少;顯示其在木瓜熟成的過程中可能扮演重要的角色,可以調節PE活性,控制木瓜的後熟軟化。另外, PEI為熱穩定性化合物,分子量約5000~10000 Da。
橡皮木瓜以穿刺力、壓縮力、截斷力及色澤分析等物性檢測,皆顯著高於黃木瓜,可作為區分正常木瓜和橡皮木瓜之依據。
橡皮木瓜之總果膠含量(9.72%)高於正常黃木瓜總果膠含量約八倍左右,且其酯化度(53.10%)亦高於黃木瓜;橡皮木瓜之PE活性(13.63 U/g FW)低於黃木瓜,而PG活性(46.92 U/g FW)高於黃木瓜,因此推測橡皮木瓜後熟不軟化之現象,可能由於PEI抑制PE活性,使PE活性降低而無法更進一步水解果膠甲酯鍵,導致果膠酯化度偏高,進而導致橡皮木瓜中含有高PG活性,但總果膠含量偏高之現象。
本研究所開發之PEI定性檢測法,可有效檢測木瓜及愛玉子PEI經管柱層析分離後收集液之初步快速篩選,且由顏色變化之速度亦可簡單判別PEI活性之高低,可有效縮短檢測時間。
木瓜PEI於酸性環境下具有明顯的抑制效果,橡皮木瓜所萃取之粗PEI對木瓜PE之抑制率為35.58%,此PEI能抑制不同蔬果之PE,但抑制程度則不盡相同,其中以對西瓜和芒果PE之抑制效果最佳,分別為73.02%和47.09%。因此,木瓜PEI若實際應用於渾濁果汁安定性之保持,可望獲得良好之效果,至於木瓜PEI有無其特殊生理機制則待進一步探討。
關鍵字:橡皮木瓜、果膠酯酶、抑制劑、酯化度
Abstract
It has no any distinction between the rubbery and normal papaya on the appearance, the exocarp of the rubbery papaya is hard and the flavor of the rubbery papaya is less than the normal papaya. There is no any reference relative to the rubbery papaya till now, the objective of the study is to investigate the difference of physical properties, proximate composition and ripening enzymes between the normal and rubbery papaya. The PEI of the rubbery papaya was isolated and analyzed the mechanism of the inhibition of the PEI on the PE was also studied to know the reason why the rubbery papaya was formed.
The results indicated that the papaya contained the PEI, the activity of the PEI will decrease as the maturation increasing, the PEI might be a key point about the phenomenon of papaya, for the PEI could control the activity of PE and regulate the softening of papaya. The PEI from papaya was a heat-stable compound, and the molecular weights of it was about 5000~10000 Da.
The puncture force, compressive force, shear force and whiteness value of the rubbery papaya were higher than those in normal yellow papaya, the factors might be regard as an indicator on differentiate between the normal and rubbery papaya. The pectin content (9.72%) of the rubbery papaya was about eight-fold as the normal yellow papaya had, the degree of esterification (53.10%) of pectin and PG activity (46.92U/g FW) of the rubbery papaya were higher than those in the normal yellow papaya, the PE activity of the rubbery papaya (13.63U/g FW) was lower than it in the normal yellow papaya. So, it supposed that the rubbery papaya could not become soft during ripening for the inhibition of PEI on PE.
This study also to develop the qualitative analysis method for PEI, it can detect the PEI on the elute of gel permeation chromatogram from papaya and jelly-fig achenes very fast, and it can detect the PEI activity by the speed of color change, this method can shorten the determination time of PEI activity efficiently.
The optimum pH for PEI from the rubbery papaya was in the acid condition, the crude PEI from the rubbery papaya inhibited the activity of papaya PE in 35.58%, the rubbery papaya PEI could also inhibit the activity of PE from other different vegetables and fruits, the inhibitory percentage of papaya PEI to watermelon and mango PE was 73.02% and 47.09% respectively. The resulted suggested that PEI could be applied for keeping the cloud stability in juice processing, and if there is any special function of papaya PEI is need to be studied in the future.
Key word: rubbery papaya, pectinesterase, inhibitor, degree of esterification
目錄
頁次
中文摘要 Ⅰ
英文摘要 Ⅳ
目錄 Ⅵ
圖索引 Ⅹ
表索引 XIII
第一章、前言 1
第二章、文獻整理 3
壹、木瓜 3
一、木瓜栽培歷史與分佈 3
二、本省最主要之木瓜品種 4
三、木瓜果實之構造 6
四、木瓜之栽培與管理 9
五、橡皮木瓜 10
1. 橡皮木瓜之特徵 10
2. 橡皮木瓜之判定方法 10
3. 橡皮木瓜發生原因之推測 11
貳、木瓜熟成軟化之相關酵素 14
一、熟成軟化酵素與細胞壁崩解及質地軟化的關係 14
二、果膠酯酶 16
1. PE的作用方式 16
2. PE之理化性質 21
3. 影響PE活性之因素 24
4. PE活性之分析方法 29
5. PE在蔬果組織中之分佈與消長 31
6. PE在蔬果發育過程中所扮演的角色及生理意義 34
7. PE同功酶之生理意義 36
8. PE對蔬果加工品質之影響 37
三、聚半乳糖醛酸酯酶 39
參、酵素抑制劑 39
一、酵素抑制作用之動力學 39
二、果膠酯酶抑制劑 42
1. PEI之研究 42
2. 內源性的PEI 42
3. PEI存在於植物體內的生理意義 43
4. PEI在食品上之應用 44
三、聚半乳糖醛酸酶抑制劑 44
肆、果膠 45
一、果膠質之命名及構造 45
二、果膠之化學組成及分結構 46
三、果膠之化學變化 50
四、果膠之物理性質 55
五、果膠於食品工業上之應用 58
第三章、材料與方法 59
壹、實驗材料 59
一、木瓜樣品 59
二、實驗組別 59
三、化學藥品 59
貳、實驗器材 62
參、實驗方法 64
一、本論文之簡要內容 64
二、實驗架構 65
三、物理性質測定 66
四、組成份分析方法 67
五、木瓜後熟軟化相關酵素之分析 69
六、木瓜果膠酯酶之分離純化及活性分析 73
七、木瓜果膠酯酶抑制劑之分離純化及活性分析 78
八、統計分析 84
第四章、結果與討論 85
一、木瓜樣品之分級 85
二、物理性質之測定 86
三、組成份分析 94
四、木瓜後熟相關酵素活性分析 99
五、木瓜果膠酯酶之分離純化及活性分析 109
六、木瓜果膠酯酶抑制劑分離純化及活性分析 124
第五章、結論 162
第六章、參考文獻 164
符號索引 184
附錄一、圖示木瓜果皮及果肉顏色指數 185
陸、參考文獻
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