臺灣博碩士論文加值系統

本試驗利用胃蛋白酶於pH 2.5、37°C的條件下對牛乳鐵蛋白 (bovine lactoferrin; bLF) 進行4小時的水解反應，以製備牛乳鐵蛋白水解物 (bovine lactoferrin hydrolysate; bLFH) 並探討水解物及EDTA的抗氧化性及抗菌性。本試驗共分三個部份，第一部份探討牛乳鐵蛋白及其水解液 (bLFH solution) 的抗菌效果，本實驗先探討不同反應時間 (0、10、20、30、40、50分鐘與1、2、3、4、5、6小時) 下的水解情形，發現水解率隨反應時間的增加而上升，且反應4小時後 (水解率為6.88%)，水解反應即達平衡。蛋白質電泳分析證實反應時間愈長，各水解液所含2.55 kD的多胜肽亦明顯增加，而反應4小時的水解液所含低分子量的多胜肽較多。牛乳鐵蛋白及水解4小時之水解液對Staphylococcus aureus ATCC 9144的最小抑菌濃度分別為0.4 mg bLF/mL與0.2 mg bLFH/mL，而牛乳鐵蛋白對Pseudomonas aeruginosa ATCC 14207無抑制效果，但水解液對該菌的最小抑菌濃度為1.6 mg bLFH/mL。反應5及6小時之水解液對 S. aureus與P. aeruginosa的抑菌效果稍有增加，但與反應4小時水解液之抑菌效果沒有顯著區別。第二部分是探討EDTA (添加 250 ppm EDTA)、bLFH (每克肉中添加4 mg冷凍乾燥水解物) 與bLFH+EDTA (每克肉中添加4 mg冷凍乾燥水解物及250 ppm EDTA) 和貯藏時間 (0、2、4及6天) 對非真空包裝 (non-vacuum packaging) 冷藏 (4°C) 豬後腿絞肉之TBARS (thiobarbituric acid reactive substances) 值、非血基質鐵 (nonheme iron) 、總生菌數 (total plate counts)、乳酸菌數 (lactic acid bacterial counts) 及大腸桿菌群數 (coliforms) 之影響。實驗結果發現牛乳鐵蛋白水解物 (bLFH) 似乎會促進脂肪氧化，而bLFH+EDTA組則可能含EDTA，使其TBARS值維持較低，但EDTA組之TBARS值最低。在非血基質鐵方面，bLFH組的非血基質鐵含量較對照組高，bLFH+EDTA組則與對照組無異，而EDTA組之非血基質鐵含量最低。處理組之總生菌數、乳酸菌數及大腸桿菌群數皆低於對照組，顯示添加水解物及/或EDTA能抑制微生物生長。第三部份是探討EDTA (添加 250 ppm EDTA)、bLFH (每克原料肉中添加4 mg冷凍乾燥水解物) 與bLFH+EDTA (每克原料肉中添加4 mg冷凍乾燥水解物及250 ppm EDTA) 和貯藏時間 (0、2、4、6及8天) 對非真空包裝冷藏 (7°C) 貢丸之TBARS值、總生菌數及總生菌數之影響。實驗結果發現牛乳鐵蛋白水解物 (bLFH) 並無抗氧化性，而bLFH+EDTA組則可能含EDTA，使其TBARS值維持較低，但EDTA組之TBARS值最低。結果發現處理組之總生菌數與乳酸菌數皆低於對照組，顯示牛乳鐵蛋白水解物及/或EDTA在加熱過之肉製品仍能抑制微生物生長。

In this study, lactoferrin hydrolysate (bLFH) was prepared by pepsin cleavage of bovine lactoferrin (bLF) at 37°C and pH 2.5, and the purposes of this study are to investigate the anti-microbial and anti-oxidative properties of bLFH and EDTA. The study was divided into three parts. The first part is to investigate the antimicrobial activities of bLF and bLFH solution. Preparing bLFH solution with different hydrolyzing time (0, 10, 20, 30, 40, 50 min and 1, 2, 3, 4, 5, 6 h) to investigate their degree of hydrolysis (DH). Results indicted that the DH of bLFH solution would be increased while hydrolyzing time increasing. After 4 h (DH was 6.88%), the DH was not changed significantly. The SDS-PAGE of bLFH showed that increased in hydrolyzing time, 2.55 kD polypeptides within bLFH solution would be increased. bLFH solution hydrolyzed for 4 hours contained more polypeptides with low molecular weight. The minimal inhibitory concentrations (MICs) of bLF and bLFH solution hydrolyzed for 4 hours toward Staphylococcus aureus ATCC 9144 were 0.4 mg bLF/mL and 0.2 mg bLFH/mL, respectively. bLF showed no antibacterial activity to Pseudomonas aeruginosa ATCC 14207, but the MIC of bLFH solution to this strain is 1.6 mg bLFH/mL. The antibacterial activity of bLFH solution over 4 h-reaction would be increased slightly but there was no significant difference with bLFH solution hydrolyzed for 4 hours. The second part is to investigate the microbial and chemical properties of non-vacuum-package ground hams added 250 ppm EDTA and/or 4 mg bLFH/g meat and all of them named EDTA treatment, bLFH treatment and bLFH+EDTA treatment were stored at 4°C for 0, 2, 4 and 6 days. Results indicted that bLFH had pro-oxidative action. And perhaps owing to EDTA the TBARS value of bLFH+EDTA treatment was the lowest. The nonheme iron of bLFH treatment was more than control, but bLFH+EDTA treatment and control were not significantly different. The nonheme iron of EDTA treatment was the least. The total plate counts, lactic acid bacterial counts and coliforms in all treatments were lower than control which indicted that adding bLFH and/or EDTA could inhibit the growth of microbe. The third part is to investigate the microbial properties of non-vacuum-package Chinese meat balls added 250 ppm EDTA and/or 4 mg bLFH/g meat and all of them named EDTA treatment, bLFH treatment and bLFH+EDTA treatment were stored at 7°C for 0, 2, 4, 6 and 8 days. The results showed that bLFH did not have any antioxidative activity. And perhaps owing to EDTA the TBARS value of bLFH+EDTA treatment was the lowest The total plate counts and the lactic acid bacterial counts in all treatments were lower than control which indicted that adding bLFH and/or EDTA into cooked meat products could also inhibit the growth of microbe.

目錄
封面內頁 頁次
目錄……………………………………………………………… I
圖次……………………………………………………………… VI
表次……………………………………………………………… IX
中文摘要………………………………………………………… 1
英文摘要………………………………………………………… 3
壹、前言………………………………………………………… 5
貳、文獻回顧…………………………………………………… 7
一、乳鐵蛋白之簡介…………………………………………… 7
(一) 乳鐵蛋白之來源與分佈………………………………… 7
(二) 乳鐵蛋白之結構與特性………………………………… 9
(三) 乳鐵蛋白之生產與應用………………………………… 13
(四) 乳鐵蛋白之抗氧化性與抗菌性………………………… 14
1. 抗氧化性…………………………………………………… 14
2. 抗菌性……………………………………………………… 15
(五) 乳鐵蛋白之加工特性 (熱穩定性) …………………… 17
二、乳鐵蛋白水解物…………………………………………… 19
(一) 乳鐵蛋白之酸水解物…………………………………… 19
(二) 乳鐵蛋白之胃蛋白酶水解物…………………………… 20
(三) 乳鐵蛋白之凝乳酶水解物……………………………… 25
(四) 協同抗菌作用…………………………………………… 25
三、乳鐵蛋白素之簡介………………………………………… 27
(一) 乳鐵蛋白素之生產與應用……………………………… 27
(二) 乳鐵蛋白素的結構與特性……………………………… 28
(三) 乳鐵蛋白素的抗氧化性及抗菌性……………………… 31
1. 抗氧化性…………………………………………………… 31
2. 抗菌機制…………………………………………………… 32
(1) 胞外……………………………………………………… 32
(2) 胞內……………………………………………………… 34
3. 抗菌效果…………………………………………………… 34
(四) 協同抗菌作用…………………………………………… 36
四、乙烯二胺四醋酸之簡介…………………………………… 36
(一) EDTA於食品添加劑上的應用…………………………… 37
(二) 抗菌機制………………………………………………… 39
(三) EDTA的毒性……………………………………………… 40
五、研究目的…………………………………………………… 40
參、材料與方法………………………………………………… 42
第一部分 牛乳鐵蛋白水解液的製備與抗菌性之探討……… 42
一、實驗材料…………………………………………………… 42
(一) 牛乳鐵蛋白水解液之製備……………………………… 42
二、試驗設計…………………………………………………… 42
三、分析項目…………………………………………………… 44
(ㄧ) 水解度之測定…………………………………………… 44
(二) 牛乳鐵蛋白水解液中多胜肽濃度之定量……………… 46
(三) 聚丙烯醯胺凝膠電泳 (分子量的測定) ……………… 48
(四) 最小抑菌濃度之測定…………………………………… 54
四、統計分析…………………………………………………… 60
第二部分 牛乳鐵蛋白水解物及EDTA對豬後腿絞肉抗氧化性及抗菌性之探討………………………………………………………………… 61
一、預備實驗…………………………………………………… 61
二、實驗材料…………………………………………………… 66
(一) 原料肉…………………………………………………… 66
(二) 食品添加物……………………………………………… 66
(三) 包裝材料………………………………………………… 66
三、試驗設計…………………………………………………… 66
四、原料處理…………………………………………………… 66
(一) 牛乳鐵蛋白水解物之製備……………………………… 66
(二) 豬後腿絞肉之製備……………………………………… 68
五、分析項目…………………………………………………… 70
(一) 水分含量測定…………………………………………… 70
(二) 粗脂肪測定……………………………………………… 70
(三) 非血基質鐵……………………………………………… 71
(四) 硫巴比妥酸值測定……………………………………… 75
(五) 酸鹼值測定……………………………………………… 77
(六) 微生物測定……………………………………………… 77
1. 總生菌數…………………………………………………… 77
2. 乳酸菌數…………………………………………………… 78
3. 大腸桿菌群………………………………………………… 78
六、統計分析…………………………………………………… 78
第三部分 牛乳鐵蛋白水解物對貢丸抗氧化性及抗菌性之探討 79
一、實驗材料…………………………………………………… 79
(一) 原料肉…………………………………………………… 79
(二) 食品添加物……………………………………………… 79
(三) 包裝材料………………………………………………… 79
二、試驗設計…………………………………………………… 79
三、貢丸之製備………………………………………………… 81
四、分析項目…………………………………………………… 83
(一) 硫巴比妥酸值測定……………………………………… 83
(二) 微生物測定……………………………………………… 84
1. 總生菌數…………………………………………………… 84
2. 乳酸菌數…………………………………………………… 85
五、統計分析…………………………………………………… 85
肆、結果與討論………………………………………………… 86
第一部分 牛乳鐵蛋白水解液的製備與抗菌性之探討……… 86
一、牛乳鐵蛋白的水解情形…………………………………… 86
二、牛乳鐵蛋白水解液之蛋白質電泳分析…………………… 88
三、牛乳鐵蛋白及其水解液的抗菌表現……………………… 93
(一) 金黃葡萄球菌…………………………………………… 93
(二) 綠膿桿菌………………………………………………… 98
第二部分 牛乳鐵蛋白水解物及EDTA對豬後腿絞肉抗氧化性及抗菌性之探討………………………………………………………………… 105
一、水分含量與粗脂肪分析…………………………………… 105
二、非血基質鐵………………………………………………… 105
三、硫巴比妥酸值測定………………………………………… 110
四、酸鹼值……………………………………………………… 114
五、添加牛乳鐵蛋白水解物及EDTA對豬後腿絞肉於貯藏期間 (4°C) 微生物的影響………………………………………………………………… 116
(一) 總生菌數………………………………………………… 116
(二) 乳酸菌數………………………………………………… 122
(三) 大腸桿菌群……………………………………………… 126
第三部分 牛乳鐵蛋白水解物及EDTA對貢丸抗氧化性及抗菌性之探討………………………………………………………………… 132
一、硫巴比妥酸值測定………………………………………… 132
二、添加牛乳鐵蛋白水解物及EDTA對貢丸於貯藏期間 (7°C) 微生物的影響………………………………………………………………… 135
(一) 總生菌數………………………………………………… 135
(二) 乳酸菌數………………………………………………… 140
伍、結論………………………………………………………… 142
陸、參考文獻…………………………………………………… 144
柒、附錄………………………………………………………… 165

圖次 頁次
圖一、 (A) 牛及 (B) 人乳鐵蛋白之3-D結構。……… 10
圖二、 牛乳鐵蛋白N-球葉之三價鐵結合位置。………… 12
圖三、 加熱對牛乳鐵蛋白變性之影響。………………… 18
圖四、 牛乳鐵蛋白之胃蛋白酶水解物中所含抗菌胜肽之主要序列。……………………………………………………………… 24
圖五、 牛乳鐵蛋白素在溶液中的結構。………………… 29
圖六、 EDTA的分子結構。………………………………… 38
圖七、 [Ca(EDTA)]2-的結構。………………………… 38
圖八、 牛乳鐵蛋白水解液的製備流程圖。……………… 43
圖九、 牛血清蛋白之標準檢量曲線。…………………… 48
圖十、 (A) 綠膿桿菌的生長曲線，以及 (B) 對數生長期之菌數對數值與吸光值之回歸曲線圖。……………………………………………………… 57
圖十一、 (A) 金黃葡萄球菌的生長曲線，以及 (B) 對數生長期之菌數對數值與吸光值之回歸曲線圖。………………………………………………… 58
圖十二、 添加不同濃度之牛乳鐵蛋白水解物及EDTA對豬後腿絞肉於貯藏期間 (4°C) 總生菌數的影響。………………………………………………… 63
圖十三、 添加不同濃度之牛乳鐵蛋白水解物及EDTA對豬後腿絞肉總生菌數 (各貯藏時間之平均值) 的影響。………………………………………… 65
圖十四、 豬後腿絞肉添加處理之試驗流程圖。………… 67
圖十五、 冷凍乾燥之牛乳鐵蛋白水解物。………………… 69
圖十六、 非血基質鐵之標準檢量曲線。…………………… 74
圖十七、 貢丸處理之試驗流程圖。………………………… 80
圖十八、 使用o-Phthaldialdehyde (OPA) 分光光度法測定牛乳鐵蛋白的水解程度。…………………………………………………………… 87
圖十九、 水解0小時之牛乳鐵蛋白溶液電泳分析之影響。… 89
圖二十、 水解時間 (10分鐘、4小時、5小時與6小時) 對牛乳鐵蛋白水解液電泳分析之影響。…………………………………………………………… 91
圖二十一、水解時間 (10分鐘、4小時、5小時與6小時) 對牛乳鐵蛋白水解液中2.55 kD多胜肽之影響。……………………………………………… 92
圖二十二、牛乳鐵蛋白對金黃葡萄球菌的生長抑制率。… 94
圖二十三、水解4小時之牛乳鐵蛋白水解液對金黃葡萄球菌的生長抑制率。…………………………………………………………… 95
圖二十四、不同水解時間之牛乳鐵蛋白水解液 (0.2 mg bLFH/mL medium) 對金黃葡萄球菌的生長抑制率。………………………………………… 99
圖二十五、牛乳鐵蛋白對綠膿桿菌的生長抑制率。……… 100
圖二十六、水解4小時之牛乳鐵蛋白水解液對綠膿桿菌的生長抑制率。…………………………………………………………… 102
圖二十七、不同水解時間之牛乳鐵蛋白水解液 (1.6 mg bLFH/mL medium) 對綠膿桿菌的生長抑制率。……………………………………………… 104
圖二十八、添加牛乳鐵蛋白水解物及EDTA對豬後腿絞肉於貯藏期間 (4°C) 非血基質鐵的影響。………………………………………………………… 107
圖二十九、添加牛乳鐵蛋白水解物及EDTA對豬後腿絞肉非血基質鐵 (各貯藏時間之平均值) 的影響。………………………………………………… 109
圖三十、 添加牛乳鐵蛋白水解物及EDTA對豬後腿絞肉於貯藏期間 (4°C) TBARS值的影響。…………………………………………………………… 111
圖三十一、添加牛乳鐵蛋白水解物及EDTA對豬後腿絞肉TBARS值 (各貯藏時間之平均值) 的影響。……………………………………………………… 113
圖三十二、添加牛乳鐵蛋白水解物及EDTA對豬後腿絞肉於貯藏期間 (4°C) 酸鹼值的影響。…………………………………………………………… 115
圖三十三、添加牛乳鐵蛋白水解物及EDTA對豬後腿絞肉於貯藏期 (4°C) 總生菌數的影響。…………………………………………………………… 117
圖三十四、添加牛乳鐵蛋白水解物及EDTA對豬後腿絞肉總生菌數 (各貯藏時間之平均值) 的影響。……………………………………………………… 120
圖三十五、添加牛乳鐵蛋白水解物及EDTA對豬後腿絞肉於貯藏期間 (4°C) 乳酸菌數的影響。…………………………………………………………… 123
圖三十六、添加牛乳鐵蛋白水解物及EDTA對豬後腿絞肉乳酸菌數 (各貯藏時間之平均值) 的影響。……………………………………………………… 125
圖三十七、添加牛乳鐵蛋白水解物及EDTA對豬後腿絞肉於貯藏期間 (4°C) 大腸桿菌群數的影響。……………………………………………………… 127
圖三十八、添加牛乳鐵蛋白水解物及EDTA對豬後腿絞肉大腸桿菌群數 (各貯藏時間之平均值) 的影響。………………………………………………… 130
圖三十九、添加牛乳鐵蛋白水解物 (bLFH) 及EDTA對貢丸於貯藏期間 (7°C) TBARS值的影響。………………………………………………………… 133
圖四十、 添加牛乳鐵蛋白水解物及EDTA對貢丸於貯藏期 (7°C) 總生菌數的影響。…………………………………………………………… 136
圖四十一、添加牛乳鐵蛋白水解物及EDTA對貢丸總生菌數 (各貯藏時間之平均值) 的影響。…………………………………………………………… 139
圖四十二、添加牛乳鐵蛋白水解物及EDTA對貢丸於貯藏期 (7°C) 乳酸菌數的影響。…………………………………………………………… 141


表次 頁次
表一、乳鐵蛋白在人體內的含量……………………………… 8
表二、牛乳鐵蛋白及其胃蛋白酶水解物的抗菌表現………… 21
表三、不同pH值之乳鐵蛋白水解物經高溫高壓加熱處理後對Escherichia coli O111的抗菌表現………………………………………………………… 22
表四、牛乳鐵蛋白素及其相似胜肽片段對Escherichia coli的抗菌表現………………………………………………………………… 30
表五、電泳程序所使用之溶液………………………………… 50
表六、鑄膠配方………………………………………………… 51
表七、貢丸之配方……………………………………………… 82
表八、牛乳鐵蛋白及水解4小時之牛乳鐵蛋白水解液對金黃葡萄球菌與綠膿桿菌之最小抑菌濃度……………………………………………………………… 97
表九、添加牛乳鐵蛋白水解物及EDTA對於豬後腿絞肉水分及粗脂肪的影響………………………………………………………………… 106

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