跳到主要內容

臺灣博碩士論文加值系統

(44.192.48.196) 您好!臺灣時間:2024/06/14 16:06
字體大小: 字級放大   字級縮小   預設字形  
回查詢結果 :::

詳目顯示

我願授權國圖
: 
twitterline
研究生:沈慧鈞
研究生(外文):Hui-chun Shen
論文名稱:加熱溫度對芋頭儲存性蛋白質 Tarin 抗氧化特性與安定性之影響
論文名稱(外文):Effects of heating temperature on the antioxidative ability and the stability of the storage protein (tarin) from taro.
指導教授:林國維林國維引用關係
指導教授(外文):Kuo-wei Lin
學位類別:碩士
校院名稱:靜宜大學
系所名稱:食品營養研究所
學門:醫藥衛生學門
學類:營養學類
論文種類:學術論文
論文出版年:2011
畢業學年度:99
語文別:中文
論文頁數:105
中文關鍵詞:芋頭抗氧化Tarin蛋白質表面疏水性胰蛋白酶抑制活性儲存性蛋白質
外文關鍵詞:TaroTarinantioxidative activityprotein surface hydrophobicitytrypsin inhibitorstorage protein
相關次數:
  • 被引用被引用:1
  • 點閱點閱:409
  • 評分評分:
  • 下載下載:0
  • 收藏至我的研究室書目清單書目收藏:0
本研究目的是探討加熱溫度對芋頭儲存性蛋白質Tarin安定性及抗氧化特性的影響。本實驗使用高雄一號及檳榔心兩個芋頭品種,取其粗萃液進行總酚、類黃酮、花青素、DPPH及 ABTS自由基清除能力等抗化化性質的測定。利用膠體管柱層析進一步純化粗萃液,測定純化之tarin 蛋白質收集液胰蛋白酶抑制活性,並分別於 50~ 100 ℃加熱,觀察溫度對 train 抗氧化力、蛋白質表面疏水性的影響。結果顯示,隨著加熱溫度越高tarins的ABTS自由基清除能力並未下降,皆達90%以上,具有良好的清除自由基效果。而在不同加熱溫度tarins DPPH自由基清除能力清除力效果不彰,皆未超過 30%。蛋白質相對表面疏水性 (relative surface hydrophobicity, RSo)經過不同時間加熱處理後高雄一號tarins 的 RSo在80℃時開始下降,檳榔心在各加熱時間下呈現不規則的上升與下降。高雄一號蛋白質所進行PBE 94之等電焦集過濾層析圖,其沖提液pH值分別為7.09、6.15、5.21、5.04、4.24、3.91;檳榔心芋之沖提液pH值分別為7.62、7.07、5.83、5.05、4.4、4.08。不論檳榔心芋或高雄一號,隨pH值愈低,其胰蛋白酶抑制活性有愈高之趨勢,此表示,越酸性則胰蛋白酶抑制活性愈高。
The goal of this research was to evaluate the influences of temperature on the stability of storage protein tarin of taro and the antioxidative activity of tarin. Kaohsiung No. 1 taro and Betelnut taro were used in this experiment. Total phenolic compounds, flavonoids, anthocyanins and α,α-diphenyl-β-picrylydrazyl (DPPH) and 2,2’-azinobis(3-ethyl-benothiazoline-6-sulfonic acid) (ABTS) antioxidative activity of crude extract were determined. Crude extract was further purified through gel permeation, and the purified storage protein tarins were collected for the determination of surface hydrophobicity and antioxidative activity following heating at 50-100 ℃. Results showed relatively stable ABTS activity (>90%) of tarins across heating temperatures, while DPPH activity of tarins were no higher than 30% under the same heating condition. Protein relative surface hydrophobicity (RSo) of tarins from Kaohsiung No. 1 began to decrease at 80 ℃ in contrast to tarins from Betelnut taro which showed in fluctuating pattern during heating. Following isoelectrofocusing chromatography, eluent pH of Kaohsiung No. 1 tarins was 7.09, 6.15, 5.21, 5.04, 4.24, and 3.91; eluent pH of 7.62, 7.07, 5.83, 5.05, 4.40, and 4.08 for tarins of Betelnut taro. Trypsin inhibitor activity of tarins from both taro species was found to be increaseing with decreasing eluent pH.
中文摘要.................................................. Ⅰ
英文摘要.................................................. Ⅱ
謝誌 ................................................... III
目錄..................................................... V
表目錄................................................... X
圖目錄................................................... XI
第一章 前言............................................... 1
第二章 文獻回顧........................................... 2
第一節 芋頭簡介........................................... 2
一、分類與品種............................................ 2
(一)以採收母芋為目的之水芋................................. 2
1.檳榔心................................................. 2
2.高雄一號............................................... 2
3.麵芋................................................... 3
4.紅梗芋................................................. 3
(二)以採收子芋為目的之旱芋................................. 3
1.狗蹄芋................................................. 3
2.烏播芋................................................. 3
二、化學組成.............................................. 4
(一)水分................................................. 4
(二)醣類................................................. 4
(三)蛋白質............................................... 6
(四)脂質................................................. 7
(五)維生素............................................... 7
(六)礦物質............................................... 7
(七)色素................................................. 8
三、儲存性蛋白質........................................... 8
第二節 自由基與抗氧化物質................................... 9
一、自由基................................................. 9
二、氧化作用.............................................. 10
三、抗氧化劑.............................................. 11
(一)抗氧化劑作用機制....................................... 11
(二)抗氧化劑種類.......................................... 11
(三)天然抗氧化劑.......................................... 12
(四)人工抗氧化劑.......................................... 17
第三節 加工處理對於抗氧化性質之影響.......................... 19
第三章 研究目的........................................... 22
第四章 材料與方法......................................... 21
第一節實驗材料............................................ 21
一、芋頭塊莖.............................................. 21
二、實驗試藥.............................................. 21
三、緩衝溶液(Tris-HCl buffer)之配製........................ 21
第二節 實驗方法........................................... 23
一、基本成分分析.......................................... 23
(一)水分................................................. 23
(二)粗脂肪............................................... 23
(三)粗蛋白............................................... 23
(四)粗纖維............................................... 24
(五)灰分................................................. 24
二、芋頭儲存性蛋白質之萃取與純化............................ 24
(一)芋頭粗萃取液製備....................................... 24
(二)硫酸銨劃分............................................ 26
(三)SephadexTM G-75膠體過濾層析........................... 26
(四)SDS-聚丙烯醯胺膠體電泳................................. 27
三、蛋白質定量............................................ 30
四、蛋白質萃取液不同溫度處理................................ 32
五、 功能性與化性之測定.................................... 32
(一)花青素(Anthocyanin) ................................. 32
(二)總酚類化合物含量...................................... 34
(三)類黃酮............................................... 36
六、抗氧化特性之測定...................................... 36
(一)DPPH 自由基清除能力.................................. 36
(二)ABTS的分析.......................................... 38
七、蛋白質表面疏水性...................................... 42
八、Polybuffer exchanger PBE-94 ........................ 43
九、胰蛋白酶抑制物質活性分析............................... 44
十、統計分析............................................. 46
第五章 結果與討論......................................... 47
一、不同品種芋頭之基本成分分析.............................. 47
二、不同品種之芋頭粗萃液的化學成分與抗氧化分析................ 47
三、不同萃取階段芋頭溶液蛋白質含量........................... 47
四、儲存性蛋白質Tarins的純化............................... 51
五、加熱溫度及時間對tarins抗氧化能力影響..................... 60
(一)DPPH自由基清除能力之測定............................... 60
(二)ABTS自由基清除能力之測定............................... 74
六、加熱及時間對tarins之蛋白質表面疏水性影響................. 78
七、Tarins之等電焦集過濾層析及胰蛋白酶抑制活性.............. 86
九、相關性............................................... 91
第六章 結論............................................... 95
第七章 參考文獻........................................... 96
王俊權、朱瑞姿、張永和:不同品種芋頭粉之理化性質及質地之探討。食品科學,24:809-818 (1996)
王俊權、王建文、張永和:不同品種芋頭澱粉的理化性質之探討。食品科學,24:282-294 (1997).
王俊權、吳善平、賴麗旭、黃賢喜:芋頭塊莖成分及理化性質在成長期間的變化。台灣農業化學與食品科學,39:173-184 (2001).
王建文:芋丁殺菁過程化學成分變化與質地的關係。靜宜大學食品營養學系碩士論文,台中 (2000).
邱致穎:熱處理對紫玉山藥的抗氧化性之影響。靜宜大學食品營養學系碩士論文,台中(2003).
林興華:維生素在加工處理中之變化。食品科學文摘,6(7):29-31 (1978).
高馥君、李敏雄:食品保存與抗氧化劑。食品工業,30:17-24 (1998)。
許夏芬、張肇麟、朱燕華:數種蔬菜中類黃酮含量及抗氧化性分析。台灣農業化學與食品科學,38 (5):377-387 (2000).
吳思敬、顏國欽:桑葉甲醇萃取物抗氧化機制之探討。食品科學,25:128-137 (1998)。
陳如茵、吳家駒、蔡美珠、錢明賽:貯藏及熱加工對番茄抗氧化性之影響。台灣農業化學與食品科學,38(4):353-360 (2000).
陳宜孜:溫度與pH對不同品種山藥抗氧化特性及其儲存性蛋白質dioscorin安定性之影響。靜宜大學食品營養學系碩士論文,台中,台灣 (2005).
陳琬菁:旱田與水田栽種對芋之化學組成及感官品評的影響。靜宜大學食品營養學系碩士論文,台中 (2001).
陳惠英、顏國欽:自由基、抗氧化防禦與人體健康。中華民國營養學會雜誌,23: 105-121(1998)。
江文章:藏在土裡的紫色精靈~芋頭。農業世界雜誌,168:39-42 (1997).
黃賢喜、韓青梅:芋,雜糧作物:各讑第二十章,1667-1735,台北(1994)
黃賢喜、韓青梅、陳東鐘、戴順發:芋品種改良。台灣省農業試驗所特刊號45號,36-39,台北(1994)。
楊繼宸:芋之化學組成及其對質地的影響。靜宜大學食品營養研究所碩士論文,台中(1996)。
顏焜榮:植物化學。氨機酸、維他命,p4-135,國立中國醫藥研究所,台北(1974).
Arnao, M. B., Cano, A., & Acosta, M. (2001). The hydrophilic and lipophilic contribution to total antioxidant activity. Food Chemistry, 73(2), 239–244.
Aruoma, O. I. (1994). Nutrition and health aspects of free radicals and antioxidants. Food Chemistry Toxicology, 32(7), 671-683.
Bezerra, I. C., Castro, L. A. B., Neshich, G., Grossi de Sa, M. F, de Almeida, E. R. P., Mello, L. V., & Monte-Neshich, D. C. (1995). A corm-specific gene encodes a major globulin of taro (Colocasia esculenta L. Schott). Plant Molecular Biology, 28, 137-144.
Bradbury, J. H., & Singh, U. (1986). Ascorbic acid and dehydroascorbic acid content of tropic root crops of the South Pacific. Journal Food Science, 51(4), 975-978.
Bradbury, J. H., Bradshaw, K., Jealous, W., Holloway, W. D., & Phimpisane, T. (1988). Effect of cooking nutrient content of tropical root crops from the South Pacific. Journal of the Science of Food and Agriculture, 32, 175-180.
Boyer, C., Joandel, S., Ouali, A., & Culioli J. (1996). Determination of surface hydrophobicity of fast and slow myosins from rabbit skeletal muscles: implication in heat-induced gelation. Journal of the Science of Food and Agriculture, 72(3), 367-375.
Chen, Y. T., & Lin, K. W. (2007). Effects of heating temperature on the total phenolic compound, antioxidative ability and the stability of dioscorin of various yam cultivars. Food Chemistry, 101(3), 955-963.
Cheynier, V., Osse, C., & Rigaud, J. (1988). Oxidation of grape phenolic compounds in model solutions. Journal of Food Science, 53(6), 1729-1732.
Decker, E. A., & Welch, B. (1990). Role of ferritin as a lipid oxidation catalyst in muscle food. Journal of Agricultural and Food Chemistry, 38(3), 674-677.
Dziezak, J. D. (1986). Antioxidant: the ultimate answer to oxidation. Food Technology, 40(9), 94-102.
Fukuda, Y., Nagaya M., Osawa, T.,& Namiki, M. (1986). Chemical aspects of the antioxidative activity of roasted sesame seed oil and the effect of using the oil for frying. Agricultural and Biological Chemistry, 50(4), 857-862.
Gaind, K. N., Chopra, K. S., & Dua, A. C. (1968). Study of mucilages of corm and tuber of Colocosia esculenta Linn. The Indina Journal, 30, 208-215.
Galazka, V. B., Ledward, D. A., Sumner, I. G., & Dickinson, E. (1997). Influence of high pressure on bovine serum albumin and its complex with dextran sulfate. Journal of Agricultural and Food Chemistry, 45(9), 3465-3471.
Ghan Jr, H. T., Kao-Jao, T. H. C., & Nakayama, T. (1977). Anthocyanin composition of taro. Journal Food of Science, 42(1), 19-21.
Goering, K. J., & Dehaas, B. (1972). Properties of the small granule starch from Colocasia esculenta. Cereal Chemistry, 69, 258.
Godoy, C. V., Tulin, E. E., & Quevedo, E. S. (1992). Physicochemical properties of raw and blanched taro flour. Journal Food Processing, 16, 239-252.
Halliwell, B. (1994). Free radicals and antioxidants: a personal view. Nutrition Research, 52(8), 253-265.
Halliwell, B., & Gutteridge, J. M. C. (1999). The chemistry of free radicals and related ‘reactive species’. In: Halliwell B, Gutteridge JMC, editors. Free radicals in biology and medicine. Oxford, England: Oxford University Press. 36-104.
Hill, H. D., & Straka, J. G. (1988). Protein determination using bicinchoninic acid in the presence of sulfhydryl reagents. Analytical Biochemistry, 170, 203-208
Hou, W. C., Liu, J. S., Chen, H. J., Chen, T. E., Chang, C. F., & Lin Y. W., (1999). Dioscorin, the major tuber storage protein of yam (Dioscorea batatas Decne) with carbonic anhydrase and trypsin inhibitor activities. Journal of Agricultural and Food Chemistry, 47(5), 2168-2172.
Hussain, M., Norton, G., & Neale, R. J. (1984). Composition and nutritive value of cormels of Colocasia esculenta(L.)Schott. Journal of the Science of Food and Agriculture, 35, 1112-1119.
Jane, J., Shen, L., Chen, J., Lim, S., Kasemsuwan, T., & Nip, W. K. (1992). Physical and chemical studies of taro starches and flours. Cereal Chemistry, 69, 528.-535.
Kähkönen, M. P., Hopia, A. I., Veorela, H. J., Rauha, J. P., Pihlaja, K., Kujala, T. S., & Heinonen, M. (1999). Antioxidant activity of plant extracts containing phenolic compounds. Journal of Agricultural and Food Chemistry, 47(10), 3954-3962.
Kato, A., Osako, Y., Matsudomi, N., & Kobayashi, K. (1983). Changes in the emulsifying and foaming properties of proteins during heat denaturation. Agricultural and Biological Chemistry, 47(1), 33-37.
Kohyama, K., &Nishinari, K. (1991).Effect of soluble sugar in gelatinization and retrogradation of sweet potato starch. Journal of Agricultural and Food Chemistry, 39(8), 1406-1412.
Larson, R. A. (1988).The antioxidants of higher plants. Phytochemistry, 27, 969-978
Lin, H. & Huang, A. S. (1993). Chemical composition and some physical properties of a wather soluble gum in taro (Colocasia esculenta). Food Chemistry, 48(4), 403-409.
Maga, J. A. (1992).Taro: composition and foods uses. Food Reviews International, 8, 43-473.
Meng, G. T., Ching, K. M., & Ma, C. Y. (2002). Thermal aggregation of globulin from and indigenous Chinese legume, Phaseolus angularis (red bean). Food Chemistry. 79(1). 93-103.
Miller, N., & Rice-Evans, C. (1997). Factors influencing the antioxidant activity determined by the ABTS radical cation assay. Free Radical Research, 26, 195-199.
Monte-Neshich, D. C., Rocha, T. L., Guimaraes, R. L., Santana, E. F., Loureiro, M. E., Valle, M, & Grossi de Sa, M. F. (1995). Characterization and spatial localization of the major globulin families of taro (Colocasia esculenta L. Schott) tubers. Plant Science, 112, 149-159.
Nakai, S., &Li-Chan, E. C. Y. (1989). Effects of heating on protein functionality. In: Philips RD, Finley JW, editors. Protein quality and the effects of processing. New York:Mercel Dekker. p 125-144.
Nicoli, M. C., Anese, M., & Manzocco, L. (1999). Oil stability and antioxidant properties of an oil tomato food system as affected by processing. Advances in Food Sciences, 21, 10-14.
Ningappa, M. B., & Srinivas, L. (2008). Purification and characterization of ~35 kDa antioxidant proteinfrom curry leaves (Murraya koenigii L.). Toxicology in Vitro, 22, 699–709.
Padmavati, M., Sakthivel, N., Thara, K. V., & Reddy, A. R. (1997). Differential sensitivity of rice pathogens to growth inhibition by flavonoids. Phytochemistry, 46(3), 499-502
Quettier-Deleu, C., Gressier, B., Vasseur, J., Dine, T., Brunet, C., Luyckx, M., Cazin, M., Cazin, J. C., Bailleul, F.,&Trotin, F. (2000). Phenolic compounds and antioxidant activities of buckwheat (Fagopyrum esculentum Moench) hulls and flour. Journal of Ethnopharmacology, 72(1-2), 35-42.
Rao, A .V., Waseem, Z., & Agarwal, S. (1998). Lycopene content of tomatoes and tomato products and their contribution to dietary lycopene. Food Reviews International, 31(10), 737-741.
Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology & Medicine, 26(9-10),1231-1237.
Rice-Evans, C. A., Miller, N. J., & Paganga, G. (1996).Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Radical Biology & Medicine, 20(7), 933-956.
Rodriguez-Saona, L. E., & Wrolstad, R. E. (2001). Extraction, isolation, and purification of anthocyanins. In R. E. Wrolstad et al. (Eds.), Current Protocols in Food Analytical Chemistry (pp. 7-17). Indianapolis, IN: John Wiley.
Selway, J. W. T. (1986). Antiviral activity of flavones and flavans. In Plant flavonoids in biology and medicine, (pp. 521-536). Alan Liss, New York.
Shewry, P. R. (2003). Tuber storage proteins. Annals Botany, 91, 1-15.
Singh, U., & Bradbury, J. H. (1988). HPLC determination of vitamin A and vitamin D2 in South Pacific root crops. Journal of the Science of Food and Agriculture, 45, 87-94.
Sims, C. A., Balaban, M. O., & Matthews, R. F. (1993). Optimization of carrot juice color and cloud stability. Journal of Food Science, 58(5), 1129-1131.
Sivapriya, M., & Srinivas, L. (2007). Isolation and purification of a novel antioxidant protein from the water extract of Sundakai (Solanum torvum) seeds. Food Chemistry, 104(2) , 510–517.
Splittstoesser, W. E. (1977). Protein quality and quantity of tropical roots and tubers. Horticultural Science, 12, 294-298.
Srinivas, L., Shalini, V.K. (1991). DNA damage by smoke: protection by turmeric and other inhibitors of ROS. Free Radical Biology and Medicine, 11, 277–283.
Srinivas, L., Shalini, V. K., Shylaja, M., (1992). Turmerin: a water-soluble antioxidant peptide from turmeric (Curcuma longa). Archives of Biochemistry and Biophysics, 292, 617–623.
Sugimoto, Y., Niksihara, K., & Fuwa, H. (1986). Some properties of taro (Ishikawa wase and Takenokoimo) and yam (Iseimo and Nagaimo) starch. Journal of the Japanese Society of Starch Science, 33, 169-176.
Traber, M. G., Sokol. R. J., Burton, G. W., Ingold, K. U.,Papas, A .M ., Huffaker, J. E., & Kayden, H. J. (1990). Impaired ability of patients with familial isolated vitamin E deficiency to incorporate alpha-tocopherol into lipoproteins secreted by the liver. The Journal of Clinical Investigation, 85, 397-407.
Tomate, J. & Bradbury, J. H. (1985).Determination of sugars in tropical root crops using 13C N.M.R spectroscopy: composition with the HPLC method. Journal of the Science of Food and Agriculture, 32, 1291-1302.
Tu, C. C., Nip, W. K., & Nakayama, T. O. M. (1979). Starch and flour from taro. In “small-scale processing and storage of tropical root crops”. D.L. Plucknett. (Ed.), p.249. Westview Press, Boulder, Co.
Wang, H., Cao, G., & Prior, R. L. (1997). Oxygen radical absorbing capacity of anthocyanins. Journal of Agricultural and Food Chemistry, 45, 304-309.
Wills, R. B. H., Lim, J. S. K, Greenfield, H., & Bayliss-Smith, T. (1983). Nutrient composition of taro(Colocasia esculenta). Cultivars from the papua new guinea highlands. Journal of the Science of Food and Agriculture, 34, 1137-1142.
USDA (1982). “Taro” in “USDA Agricultural Handbook #8-11Food Composition of Vegetable” ,440-448.Washinton, DC.
Yamaguchi, T., Takamura, H., Matoba, T., & Terao, J. (1998). HPLC method for evaluation of the free radical-scavenging activity by foods by using 1,1-diphenyl-2-picrylhydrazyl. Bioscience, Biotechnology, and Biochemistry, 62(6), 1201-1204.
Yamaguchi, N., Yookoo, Y., Fijimaki, M., (1975). Studies on antioxidative activities of amino compounds on fats and oils: III. Antioxidative activities of soybean protein hydrolysates and synergistic effect of hydrolysate on tocopherol. Nippon Shokuhin Kogyo Gakkaishi( Journal of the Japanese Society for Food Science and Technology), 22, 431–435.
Yang, C. C., Chang, S. M., Sung, S. C., & Lii, C.Y. (1978). Study on starch in Taiwan. 2. Taro, waterchestnut(trapa)and job’s tears. Food Science(Taiwan), 5, 73-87.
QRCODE
 
 
 
 
 
                                                                                                                                                                                                                                                                                                                                                                                                               
第一頁 上一頁 下一頁 最後一頁 top