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研究生:何弘琇
研究生(外文):Ho Hung-Hsiu
論文名稱:利用幾丁聚醣與褐藻膠開發仿魚翅
論文名稱(外文):Using chitosan and alginate to develop synthetic shark fins
指導教授:陳榮輝陳榮輝引用關係
學位類別:碩士
校院名稱:國立海洋大學
系所名稱:食品科學系碩士在職專班
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:62
中文關鍵詞:幾丁聚醣褐藻酸鈉仿魚翅物化性質降膽固醇凝聚系統拉張力
外文關鍵詞:chitosanNa-algiatesynthetic shark finsphysical-chemical propertieslowering cholesterolcoagulation solutiontensile stress
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本研究係利用幾丁聚醣與褐藻膠開發仿魚翅,研究其物化性質及其降膽固醇之效果。仿魚翅的製備是將幾丁聚醣與褐藻酸鈉混合液利用擠壓器擠入凝聚液中熟成製得仿魚翅,物化性質是測其機械性質、復水率、熱性質及IR圖譜;降膽固醇效果是以大白鼠為實驗動物進行實驗測定其降血脂之效果。
所得結果如下:本實驗凝聚液在經過八次熟成處理所製得各批次仿魚翅在製成率、拉張力及變形長度沒有顯著差異。使用之凝聚系統製得之仿魚翅,IR圖譜顯示仿魚翅中幾丁聚醣與褐藻酸鈉有交互作用產生。在仿魚翅之機械性質方面,仿魚翅以95 ℃之熱水煮三小時後拉張力僅下降不到40%,而變形度僅約30%,且自製仿魚翅的拉張力大於市售仿魚翅拉張力。
動物實驗方面,以幾丁聚醣及褐藻酸鈉製得之仿魚翅添加於大白鼠動物飼料中餵食26天後,對大鼠生長體重、肝重、肝體比及飼料轉換率無明顯之影響,對降低血清膽固醇之效果方面與纖維素控制組無顯著的差異。在肝臟方面僅肝臟總脂質的含量比控制組低,其他皆與控制組無顯著的差異。

This study include developing synthetic shark fins from chitosan and Na-algiate, measuring their physical-chemical properties and evaluating their cholesterol lowering ability. Synthetic shark fins were prepared by extrusion chitosan / Na-alginate mixture solution throught a syringe spinnelet into the coagulation bath. The physico-chemical properties of synthetic shark fins measured include the mechanical properties, rehydration rate, thermal properties and IR spectra. The effect of synthetic shark fins on lowering cholesterol of rats was evaluated from the change in cholesterol, triglyceride and lipoprotein in plasma and liver.
The results obtained were as following: the effect of coagulation solution between eight batch of extrusion on yield, tensile stress and breaking length was no significant difference. The FT-IR spectra revealed the complex was formed via the electrostatic interaction between chitosan and Na-alginate. Heating the synthetic shark fin in 95 ℃ hot water for 3 hr the tensile stress decreased only about 40% and the elongation was 30%. Tensile stress of synthetic shark fin of this study was higher than commercial product.
There was no significant difference in body weight gained, food intake, food efficiency, liver weight, relative liver weight, fecal weight, and plasma lipids of rats fed with synthetic shark fins and cellulose experimental diets. Relative to controls, supplementation with synthetic shark fins had significantly lower levels of total lipids in livers.

目 錄
一、前言 6
二、文獻整理 8
(一)影響幾丁聚醣褐藻膠複合物機械強度之因子 8
1.幾丁質類物質凝膠的應用 8
2.幾丁聚醣溶液pH及去乙醯程度(DD)對膜拉張強度的影響 9
3.氯化鈣濃度對褐藻酸膠膜的機械性質影響 10
4.幾丁聚醣與褐藻膠作用條件及製備過程對膠囊之機械強度的影響 10
(二)幾丁聚醣做為膳食補充品對脂質代謝的影響 11
1.幾丁聚醣膳食纖維之特性 11
2.幾丁聚醣膳食纖維影響脂質吸收的因子 12
3.幾丁聚醣膳食纖維對血膽固醇的影響 12
4.幾丁聚醣膳食纖維對肝臟脂質的影響 12
5.長期持續攝取幾丁聚醣對體內維生素及礦物質吸收的影響 13
(三)市售鈣質補充劑之吸收率比較 13
(四)攝取褐藻酸鈉與膽固醇代謝效應 15
三、材料與方法 16
(一)仿魚翅的製備 16
1.材料 16
2.幾丁聚醣去乙醯度的測定 16
3.幾丁聚醣分子量之測定 16
4.幾丁聚醣與褐藻酸鈉顯黏度之測定 17
5.凝聚液對仿魚翅的製成率、成品拉張力及變形長度之影響 17
6.檢測幾丁聚醣與褐藻酸鈉之交互作用 17
7.仿魚翅的一般成分分析 18
8.仿魚翅之物理化學性質之測定 19
(二)動物實驗降血脂、膽固醇功效之測定 21
1.實驗動物 21
2.餌料配製 21
3.實驗方法 21
a.動物分組 21
b.動物飼養及樣品收集 21
c.血漿分析 22
(1)總膽固醇之測定 22
(2)三酸甘油酯之測定 22
(3)高密度脂蛋白HDL之測定 23
d.肝臟脂質測定 23
4.統計分析 23
四、結果與討論 24
(一)仿魚翅的製備 24
1. 幾丁聚醣去乙醯度及分子量性質測定 24
2. 幾丁聚醣與褐藻酸鈉溶液顯黏度 24
3. 凝聚液對仿魚翅製成率、成品拉張力及變形長度之影響 25
4. 幾丁聚醣與褐藻酸鈉之交互作用 25
5. 仿魚翅的一般成分分析 26
6. 仿魚翅之物理化學性質 26
a. 仿魚翅復水性質及復水後機械性質 26
b. 仿魚翅水煮後之機械性質 27
c. 仿魚翅在不同pH值溶液煮後之膨潤復水率 27
d. 仿魚翅之DSC性質的測定 28
(二)動物實驗降血脂、膽固醇功效之測定 30
1. 大白鼠之體重變化、飼料轉換率、肝重、排泄量與肝體比 31
2. 血漿總膽固醇、三酸甘油酯及高密度脂蛋白HDL濃度 32
3. 肝臟總脂質、總膽固醇及三酸甘油酯含量 33
五、結論 35
六、圖表 36
七、參考文獻 51

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