臺灣博碩士論文加值系統

摘要

以市售大豆為原料製成豆乳，利用五種混合乳酸菌於42℃下發酵30小時(F30)作為控制組，另添加蛋白酶對大豆蛋白質進行水解，即混合發酵與水解進行30小時(FH30)或先水解2小時後發酵30小時(H2F30)作為實驗組，而將發酵豆乳中之乳清以凍結乾燥法製成粉末，以探討各種處理之乳清粉末對血管升壓素轉換酶(ACE)的抑制活性，及其生理活性物質的變化。豆乳經乳酸菌發酵30小時後(F30)，pH值由6.55降至4.08，而酸度從0.06增加至0.92%；FH30組之pH值降為4.20，酸度為0.81%；F2H30組的pH值降為4.28，酸度為0.69%。豆乳發酵30小時後，乳清中(F30)可溶性蛋白質由62.2降低至39.9 mg/g，胜肽由26.0些微增加至26.8 mg/g；而FH30與H2F30組，可溶性蛋白質分別增加至221.2 mg/g與323.2 mg/g，胜肽分別為379.5 mg/g與248.8 mg/g。游離胺基酸總量則以FH30組之13342.08 mg/100g為最高，且其γ-aminobutyric acid (GABA) 含量504.3 mg/100g亦為最高。各種豆乳乳清粉末經腸胃道消化酵素 pepsin及pancreatin各水解4小時後，F30組之胜肽由26.8增加至62.5 mg/g，抑制ACE活性之IC50值由0.54增加至1.79 mg of powder/mL；FH30組之胜肽由379.5些微增加至381.7 mg/g，IC50值由0.39減少至0.31 mg of powder/mL；而H2F30組之胜肽由248.8增加至307.7 mg/g，IC50值由0.45減少至0.41 mg of powder/mL。在抑制ACE類型方面，F30、FH30及H2F30三者皆為混合型抑制劑，ki值分別為0.020 mg/mL、0.106 mg/mL及0.234 mg/mL。FH30組之乳清分子量分布在1680-480 Da之間，可得到四個主要的劃分區域，其中以分子量530-480 Da之劃分物對抑制ACE能力最強，其有效抑制百分比 (IER)為705%/mg/mL，經逆相層析HPLC純化及鑑定，C4-1之胜肽序列為Thr-Trp-Asn，其IC50為900μM。

Abstract

Soymilk was fermented with five lactic acid bacteria for up to 30 h at 42℃ (F30) as control. Protease P was added at start of fermentation then fermentation for 30 h (FH30) or fermentation for 30 h after protease P hydrolysis for 2 h (H2F30) as experiment. The whey was separated from the fermented soymilk and then freeze-dried. Different treatment of whey powder on inhibitory activity against angiotensin I converting enzyme (ACE) and change of bioactive substances were investigated. As the fermentation time extended to 30 h, pH decreased from 6.55 to 4.08 (F30), acidity increased from 0.06 to 0.92%, pH of FH30 decreased to 4.20, acidity increased to 0.81%, pH of F2H30 decreased to 4.28, acidity increased to 0.69%. Soluble protein content of F30 decreased from 62.2 to 39.9mg/g, peptide content increased from 26.0 to 26.8mg/g, while FH30 and H2F30, soluble protein increased to 221.2 and 323.2mg/g, peptide content were 379.5 and 248.8 mg/g, respectively. Free amino acid content and γ-aminobutyric acid (GABA) of FH30 were the highest being 13342.08 and 504.3mg/100g, respectively, in all experiment. The different whey powders were further hydrolyzed by gastrointestinal proteases of pepsin for 4 h followed by panceratin for 4 h. Peptide content of F30 increased from 26.8 to 62.5 mg/g, the IC50 of ACE increased from 0.54 to 1.79 mg of powder/mL, peptide content of FH30 increased from 379.5 to 381.7 mg/g, the IC50 decreased from 0.39 to 0.31 mg of powder/mL. Peptide content of F2H30 increased from 248.8 to 307.7 mg/g, the IC50 decreased from 0.45 to 0.41 mg of powder/mL. The kinetics inhibition of the whey(F30, FH30 and H2F30) on ACE produced mixed inhibition and their Ki were 0.020, 0.106 and 0.234 mg/mL, respectively. The molecular weight distribution of whey(FH30) was between 1680-480 Da by size exclusion chromatography on a Sephadex G-15 column.A fraction of 530-480 Da was found with the highest inhibitory efficiency ratio (IER) being 705%/mg/mL。This fraction was further purified and identified by reversed-phase HPLC. The amino acid sequences of peptide was Thr-Trp-Asn, of which the IC50 were 900μM.

目錄
頁次
中文摘要……………………………………………………………….. i
英文摘要……………………………………………………………….. iii
目錄…………………………………………………………………….. v
表目錄………………………………………………………………….. xi
圖目錄………………………………………………………………….. xiii
一、前言………………………………………………………………… 1
二、文獻整理…………………………………………………………... 3
(一)、大豆的功能特性…..……..………………..……………….. 3
1、大豆蛋白質…………………………………….…............… 3
2、異黃酮……………………………………………………… 4
3、皂素..……...…………………………………….…....…….. 5
(二)、改善豆乳品質的方法…....………………………………… 5
1、改善脹氣因子的方法…..………………………………...… 6
(1)酵素水解………………………………………………….. 6
(2)全豆蒸煮………………………………………………….. 6
(3)等電點沉澱分離黃豆蛋白……………………………….. 6
(4)乳酸菌發酵……………………………………………….. 7
2、改善豆臭味的方法……………………………………...….. 7
(1)加熱.…………..……………...…………………………... 7
(2)發酵….…...……………………….….…....……………… 7
(三)、乳酸菌的特性…………………………………………….... 8
1、乳酸菌之分類………………………………………………. 8
2、乳酸菌對碳水化合物之代謝………………………………. 8
3、乳酸菌發酵期間影響蛋白酶活性之因子…….………..…. 9
(1)發酵溫度………………………………………………….. 9
(2)發酵菌種………………………………………………….. 10
(3)發酵時間………………………………………………….. 10
(四)、發酵豆製品的特性……………………………………..….. 10
1、增進消化吸收性………………………………………..….. 10
(1)蛋白質…………………………………………………….. 10
(2)糖類……………………………………………………….. 11
(3)異黄酮…………………………………………………….. 11
2、生理活性物質的增加…………………………………..….. 12
(1)胜肽…..…….……...…………………………….……....... 12
(2)異黃酮..……....……………………..…….…....………… 12
(3)γ-aminobutyric acid (GABA).….……………….……… 13
3、風味的改善…………………………………………………. 14
(五)、蛋白質水解的影響……………………………………….... 15
1、蛋白質的水解方式...……………….………….…………… 15
2、蛋白質水解之蛋白酶…...………………………………….. 15
3、蛋白質水解物之特性………………………………………. 15
(六)、高血壓的定義…………………………………………..….. 16
1、定義…………………………………………………………. 16
2、分類…………………………………………………………. 17
(七)、血管升壓素轉換酶(ACE)的生理活性………………...….. 19
1、ACE的生化特性及其降血壓的影響………………………. 19
2、抑制原理….……..………………………...….…....……….. 21
3、抑制劑來源………...………………………...….…....…….. 22
(1)豆製品及發酵製品………………………….……………. 22
Ⅰ.醬油…………………………………………………… 22
Ⅱ.納豆…………………………………………………… 22
Ⅲ.發酵大豆糊漿………………………………………… 22
Ⅳ.大豆蛋白水解物……………………………………… 23
Ⅴ.豆腐乳………………………………………………… 23
(2)發酵牛乳…………………...….…....…………………… 24
4、抑制ACE活性胜肽之抑制類型…………………………… 25
(1)抑制型………………….……….………………………… 25
(2)前趨物型….………………………...….…………………. 25
(3)基質型…………………….………………………………. 26
三、材料與方法……...….….................................................................. 27
(一)、實驗材料……….…………………………...………..…….. 27
(二)、實驗方法…….….……………………………...………....… 27
1、乳酸菌發酵豆乳之製備…...……………………....….…..... 27
2、酸度之測定…………………………………………………. 28
3、可溶性蛋白質含量之測定……….……………...….…....… 29
4、胜肽含量之測定………….…………...….…....................... 29
5、游離胺基酸含量之測定……............................................... 30
(1)萃取物之製備…………………………………………….. 30
(2)胺基酸之分析…………………………………………….. 30
6、發酵豆漿之乳清粉末對ACE抑制能力之測定…………... 30
7、IC50值的測定………………………………………..……… 31
8、發酵豆乳乳清經腸胃道消化酵素水解之影響…...….…..... 32
(1)乳清經腸胃道消化酵素水解之水解物製備…………….. 32
(2)水解物對ACE抑制能力之測定………………………… 32
9、發酵豆乳乳清對ACE抑制類型之評估及Ki值之測…... 33
10、ACE抑制胜肽的純化與鑑定…………………….………. 33
(1)膠體過濾………………………………………………….. 33
(2)各劃分收集物對ACE抑制活性之測定………………… 34
(3)高效能液相層析………………………………………….. 34
(4)胺基酸序列分析………………………………………….. 35
11、統計分析…………………………………………………... 35
四、結果與討論........................................................................................ 36
(一)、不同處理之乳酸菌發酵豆乳中pH值、酸度及官能品評的變化..................................................................................
36
(二)、不同處理之乳酸菌發酵豆乳乳清粉末中成份的性質........ 37
1、可溶性蛋白……………...………….……………...….…..... 37
2、胜肽含量……………………………………………………. 37
3、游離胺基酸……….……………...…….…....……………… 38
4、γ-aminobutyric acid (GABA)含量………...…..................... 38
(三)、發酵豆乳乳清對血管升壓素轉換酶(ACE)之抑制能力及其抑制形態之判定……………………………………….
39
1、抑制血管升壓素轉換酶之IC50值………………………… 39
2、抑制類型與ki值…………………………………………… 39
(四)、腸胃道酵素水解後對其抑制ACE活性之影響………….. 40
1、胜肽含量的變化……………………………………………. 40
2、抑制血管升壓素轉換酶之IC50值………………………… 41
(五)、發酵豆乳乳清之劃分收集物主要胜肽的分離及純化…… 42
1、分子量分布…………………………………………………. 42
2、各劃分物對ACE抑制能力的關係………………………... 42
3、豆乳乳清之劃分收集物主要胜肽的分離與純化…………. 43
五、結論………………………………………………………………... 44
六、參考文獻…………………………………………………………... 45
七、表…………………………………………………………………... 63
八、圖………………………………………………………………...… 76



表目錄
頁次
表一、不同處理之乳酸菌發酵豆乳乳清對pH值、酸度與官能品評之影響…………………………………………………………..
63
表二、不同處理之乳酸菌發酵豆乳乳清粉末對可溶性蛋白質及胜肽含量的影響……………………………………………………..
64
表三、不同處理之乳酸菌發酵豆乳乳清粉末之游離胺基酸含量…... 65
表四、不同處理之乳酸菌發酵豆乳乳清粉末對GABA含量的影響.. 66
表五、不同處理之乳酸菌發酵豆乳乳清粉末對ACE抑制活性的影響………………………………………………………………..
67
表六、不同處理之發酵豆乳乳清對ACE之IC50值、Ki值與抑制類型………………………………………………………………..
68
表七、腸胃道消化酵素水解對乳酸菌發酵豆乳乳清粉末胜肽含量之影響……..………………………………………………………
69
表八、腸胃道消化酵素水解對乳酸菌發酵豆乳乳清粉末IC50值之影響………………………………………………………………..
70
表九、純發酵(F30)豆乳乳清粉末之各劃分收集物與抑制ACE能力之關係…………………..………………………………………
71
表十、混合發酵與水解(FH30)豆乳乳清粉末之各劃分收集物與抑制ACE能力之關係………….…………………………………….
72
表十一、水解2小時後發酵30小時(H2F30)豆乳乳清粉末之各劃分收集物與抑制ACE能力之關係…………………………….
73
表十二、C4-1之胺基酸序列與IC50值……………………………… 74
表十三、C4-1之ACE有效抑制百分比………….…………………... 75












圖目錄
頁次
圖一、F30組豆乳乳清粉末之抑制類型……………………………... 76
圖二、FH30組豆乳乳清粉末之抑制類型…………………………… 77
圖三、H2F30組豆乳乳清粉末之抑制類型…………………………... 78
圖四、不同處理之乳酸菌發酵豆乳乳清之膠體層析圖譜…………... 79
圖五、混合發酵與水解(FH30)之劃分物(C4)中胜肽分離的高效能液相層析圖譜……………………………………………………..
80
圖六、混合發酵與水解(FH30)之劃分物(C4)中主要波峰(1)分離的高效能液相層析圖譜……………………………………………..
81
圖七、混合發酵與水解(FH30)之劃分物(C4)中主要波峰(2)分離的高效能液相層析圖譜……………………………………………..
82
圖八、混合發酵與水解(FH30)之劃分物(C4)中主要波峰(3)分離的高效能液相層析圖譜……………………………………………..
83

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陳冠文，2001。發酵牛乳中之乳清對血管升壓素轉換酶之抑制及其降高血壓的效果。國立台灣海洋大學食品科學系碩士學位論文。
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