臺灣博碩士論文加值系統

澄清飲料是指至消費者飲用前產品維持清澈。對澄清飲料而言，混濁和沉澱物被認為是一個品質不佳的象徵。因此，評估和去除混濁物是對飲料中是很重要的問題。小米酒澄清可藉微過濾改善。但是，混濁仍然出現在已過濾冷藏(熟成期間)的小米酒裡。由於學界尚未有針對小米酒在熟成的影響進行探討，本研究重點為小米酒在熟成期間混濁不穩定的形成以及成份特性變化，並量測不同時期之抗氧化性與酚類含量。
小米酒所含蛋白質經分析顯示其分子量主要的分布從10 kDa至60 kDa；而4℃熟成期間檢視其蛋白質成分發現，20 kDa以下蛋白質易生成混濁顆粒或沉澱。二維蛋白質電泳的結果發現，酒液經添加1.0 g/L單寧酸沉降處理後，20 kDa以下蛋白質幾乎沉降移除。推測小米酒蛋白質20 kDa以下是屬易生混濁。
4°C熟成期間對小米酒量測抗氧化力，包括亞麻油酸自氧化抑制能力、還原力、DPPH自由基清除力和螯合亞鐵離子能力，並利用HPLC分析所含酚類。並分析酚類化合物對抗氧化力的貢獻；結果顯示，顯示總酚、類黃酮、易生渾濁酚(haze-active polyphenol)含量與還原力有較高相關性。

Clear beverages are intended to remain clear until they are purchased and consumed. Hazes and sediments are generally recognized as unsatisfactory qualities for such beverages. Therefore, assessment and removal of haze-active material are important issues for beverage quality. Millet wine is a traditional fermented beverage consumed in some regions of Eastern Asia. The wine is made from steamed, dehulled millet (or combined with other cereals) by parallel fermentation with koji, which is a source of saccharifying enzymes, and yeasts, which produce ethanol from glucose. In the past, millet wine in Taiwan was a semi-opaque alcoholic beverage with a hazy appearance and foxtail millet (Setaria italica) was usually utilized for the brewing process. The clarity of millet wine can be improved by microfiltration. However, haze still develops in filtered millet wine during refrigerated storage. The objective of this research was to investigate the physicochemical changes of millet wine during aging at 4°C and to characterize some proteins that are involved in haze and sediment formation.
This study presents information on the effect of aging on the physicochemical change during storage at 4°C. The pH and ethanol content of millet wine were stable but the color turned from brown to darker brown during storage. Development of haze and sediment were observed. The levels of proteins, polyphenols, and carbohydrates in solution in the millet wine exhibited quantitative changes. Decreases in the amounts of polyphenols and proteins presumably resulted from polyphenol-protein association, which plays a key role in haze formation.
The SDS-PAGE pattern of fresh millet wine proteins indicated that the molecular weight distribution of the prominent proteins ranged from 10 kDa to 60 kDa. Some distinct protein bands ranging from 14 kDa to 30 kDa were seen, including 14, 18, 25, 27 and 29 kDa. In addition, four bands ranging from 30 kDa to 45 kDa (31, 34, 43 and 45 kDa) and some bands with molecular weights over 45 kDa were observed. These polypeptides, which originate from millet proteins, are the products of the proteolytic and chemical modifications that occur during brewing. Moreover, the TA haze induction method, in which tannic acid is added to test samples, has the advantage that it only responds to proteins that are able to react with haze-active polyphenols. The results of two-dimension SDS-PAGE showed that proteins with molecular weights below 20 kDa（LMW proteins）almost completely disappeared in the samples treated with 1.0 g/L TA. The results demonstrate millet wine proteins with molecular weights below 20 kDa are haze-active and can form TA-protein hazes and sediments.
This research presents information related to millet wine aging during a 10-month storage at 4°C. In this study, total antioxidant, reducing, free radical scavenging, and ferrous ion chelating power were determined in traditional millet wines (in Taiwan) comparing with synthetic antioxidants, such as α-tocoperol and butylated hydroxytoluene (BHT). Seven individual phenolic compounds including gallic acid, (+)-catechin, vanillic acid, caffeic acid, ρ-coumaric acid, ferulic acid, and gentisic acid were identified and quantified by HPLC. This study aimed to compare the antioxidant properties of millet wines with different periods of aging, with the measurements including the ability to inhibit auto-oxidation of linoleic acid, reducing capacity, ferrous ion chelating power and scavenging activity on free radicals DPPH‧. Individual phenolic compounds in these wines were identified and quantified by HPLC to analyze their contributions to the antioxidant activities. Results indicated that millet wines exhibited high antioxidant power, and that total antioxidant activity, reducing capacity and free radical scavenging activity were highly correlated with total phenolic content.

中文摘要………………………………………………………………… Ⅰ
英文摘要…………………………………………………………………Ⅲ
謝辭………………………………………………………………............Ⅵ
目錄………………………………………………………………………Ⅶ
圖目錄……………………………………………………………………Ⅸ
表目錄……………………………………………………………………ⅩⅠ
壹、文獻整理………………………………………………………………1
一、酒類…………………………………………………………………1
二、小米與小米酒……………………………………………………...14
三、造成飲料混濁的原因……………………………………………...16
四、抗氧化性測定法…………………………………………………..21
貳、材料與方法…………………………………………………………..25
一、材料………………………………………………………………..25
二、實驗儀器…………………………………………………………...25
三、藥品……………………………………………………………….26
四、實驗方法………………………………………………………….30
（一）小米酒釀製方法………………………………………….30
（二）實驗流程………………………………………………….31
五、分析方法………………………………………………………….32
六、蛋白質方法……………………………………………………….38
七、抗氧化活性測定………………………………………………….43
八、酒液中酚類物質之鑑定………………………………………….45
九、二維膠體電泳…………………………………………………….47
十、胺基酸分析……………………………………………………….53
参、結果與討論………………………………………………………….54
一、小米酒熟成期間成份變化……………………………………….54
二、小米酒在4 ℃熟成期間的蛋白質電泳分析…..…………………75
三、酒液中酚類（phenolic compounds）物質之鑑定……………82
四、抗氧化性之分析…………………………………………………93
肆、結論…………………………………………………………………103
伍、參考文獻……………………………………………………………105

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