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研究生:林詩維
研究生(外文):Shih-Wei Lin
論文名稱:探討Saccharomycopsis fibuligera PF32 醱酵米糠之抗氧化活性及米酒製造之應用性
論文名稱(外文):Antioxidant Activity of Saccharomycopsis Fibuligera PF32 Fermentation of Rice Bran and Rice wine Manufacture Application
指導教授:陳樺翰陳樺翰引用關係
指導教授(外文):Hua-Han Chen
口試委員:張永和張弘志
口試委員(外文):Yung-Ho ChangHung-Chih Chang
口試日期:2012-05-30
學位類別:碩士
校院名稱:國立澎湖科技大學
系所名稱:食品科學研究所
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:2012
畢業學年度:100
語文別:中文
論文頁數:107
中文關鍵詞:紫米米糠漆酶纖維素酶抗氧化Saccharomycopsis fibuligera
外文關鍵詞:purple ricerice branlaccasecellulaseantioxidantSaccharomycopsis fibuligera
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本研究目的是以Saccharomycopsis fibuligera PF32於米糠機能性萃取及酵素的初步探討。另以熟紫米為基質,利用S. fibuligera PF32與高酒精產出的Saccharomyces cerevisiae NHCUE 03、NHCUE 09,和傳統以白麴的釀造方式,比較三者的抗氧化活性、還原糖含量、酒精含量等,並以白米酒為對照組。
S. fibuligera PF32發酵新鮮米糠、安定化米糠和安定化脫脂米糠的結果顯示,三種米糠的最高總多酚含量分別為7.62、12.00和11.97 gallic acid eq. mg / g DW,三種都比酒精萃取高出約2倍。三種米糠的最高DPPH清除活性分別為9.34、10.33和11.98 trolox eq. μmole/ g DW,三種都比酒精萃取高出約5倍。三種米糠的最高TEAC抗氧化能力分別為25.15、37.83和37.58 trolox eq. μmole/ g DW,三種比酒精萃取分別高出3.0、3.5和7.0倍。我們分析到S. fibuligera PF32具有漆酶、纖維素酶和β-葡萄糖苷酶,三種的漆酶活性最高分別344.91、141.04 和49.12 U/ g protein,三種的纖維素酶活性最高分別為0.62、0.23和0.38 U/ g protein,三種的β-葡萄糖苷酶活性最高分別為47.41、22.06和10.93 U/ g protein。由以上結果得知,S. fibuligera PF32能有效提高米糠中抗氧化活性物質的釋放。
紫米酒的結果顯示,三者的抗氧化活性較無差異,在NHCUE 03和NHCUE 09的總花青素含量比白麴低,因其受pH值影響導致花青素裂解速率較快,但NHCUE 03和NHCUE 09的酒精含量和還原糖的消耗速率都優於白麴,三者酒精的含量為NHCUE 09 > NHCUE 03 > 白麴和還原糖的消耗速率為白麴 > NHCUE 03 > NHCUE 09 。由以上結果得知,S. fibuligera PF32與NHCUE 09釀造米酒能有較少的基質消耗和較高的酒精含量產出。

This study aims to Saccharomycopsis fibuligera PF32 function in rice bran extraction and preliminary study of the enzyme. Base of the purple rice to cooked, using S. fibuligera PF32 and high alcohol production by Saccharomyces cerevisiae NHCUE 03, NHCUE 09, and traditional brewing of peka, comparison between three of the antioxidant activity, reducing sugar and alcohol content, and rice white wine as the control group.
S. fibuligera PF32 the result of fermentation of fresh rice bran, and stability of rice bran and stability of defatted rice bran, the highest total polyphenol content of the three kinds of rice bran were 7.62,12.00 and 11.97 gallic acid eq. mg / g DW, all three about twice higher than the alcohol extraction fold. Highest DPPH scavenging activity of three kinds of rice bran 9.34, 10.33 and 11.98 trolox eq. μmole/g DW, respectively, All three about 5 times higher than the alcohol extraction fold. Highest TEAC antioxidant capacity of three kinds of rice bran25.15, 37.83 and 37.58 trolox eq. μmole/g DW, three than alcohol extraction higher of 3, and 3.5 fold, respectively. We also analyse to S. fibuligera PF32 with laccase, cellulase and β-glucosidase, laccase activity of three highest 344.91, 141.04 and 49.12 U/g protein, respectively, cellulase activity of three highest of 0.62, 0.23 and 0.38 U/ g protein, respectively, β-glucosidase activity of three highest of 0.62, 0.23 and 0.38 U/ g protein. From the above result was informed that S. fibuligera PF32 can effectively improve the antioxidant substances released from rice bran.
Results of purple rice wine, three antioxidant activity than no difference, In total anthocyanidin content of NHCUE 03 and NHCUE 09 lower than the peka. Because pH values influence lead to anthocyanin cracking speed faster. But NHCUE 03 and NHCUE 09 content of alcohol and reducing sugar consumption rate is better than the peka. Three alcohol content were NHCUE 09>NHCUE 03> peak and reducing sugar consumption rate were peak > NHCUE 03 > NHCUE 09. From the above results that, S. fibuligera PF32 and NHCUE 09 brewed rice wine can have output less reducing sugar consumption and higher alcohol content.

謝誌------------------------------------------------------------------------------ i
目錄----------------------------------------------------------------------------------- ii
圖目錄------------------------------------------------------------------------------- vii
表目錄---------------------------------------------------------------------------------- ix
中文摘要------------------------------------------------------------------------------- x
英文摘要------------------------------------------------------------------------------- xii
壹、前言 ----------------------------------------------------------------------- 1
貳、文獻回顧 ----------------------------------------------------------------- 4
一、稻米簡介 -------------------------------------------------------------- 4
1.米糠機能性物質 ---------------------------------------------------- 4
2.紫米簡介 ----------------------------------------------------------- 8
3.紫米生理功能簡介 ----------------------------------------------- 8
二、花青素 -------------------------------------------------------------- 12
1.花青素之簡介 ---------------------------------------------------- 12
2.花青素之結構 ---------------------------------------------------- 14
3.花青素加工前後變化量之影響因子 ------------------------- 17
3.1溫度------------------------------------------------------------ 17
3.2 pH值----------------------------------------------------------- 19
3.3氧氣------------------------------------------------------------ 20
3.4 光線-------------------------------------------------------------- 20
3.5 花青素自身化學結構-------------------------------------- 22
3.6 其他影響因素----------------------------------------------- 24
三、 Saccharomycopsis fibuligera 簡介------------------------------ 27
1. Saccharomycopsis fibuligera酵素種類---------------------- 27
1.1海藻糖的生產----------------------------------------------- 27
1.2 Amylases ----------------------------------------------------- 28
1.3 Glucoamylase ------------------------------------------------ 29
1.4 酒精的生產 ----------------------------------------------- 30
参、 材料與方法 ------------------------------------------------------------- 32
一、實驗材料 ------------------------------------------------------------- 32
1. 菌株----------------------------------------------------------------- 32
1.1菌株之製備及其培養--------------------------------------- 32
2. 米種----------------------------------------------------------------- 32
2.1米酒製備------------------------------------------------------ 32
2.2米糠萃取製備------------------------------------------------ 33
二、儀器設備 ------------------------------------------------------------ 34
三、實驗藥品--------------------------------------------------------------- 35
四、實驗設計 ------------------------------------------------------------ 36
五、實驗製備 ------------------------------------------------------------ 37
1. PF32菌株發酵新鮮米糠之製備------------------------------- 37
2. PF32菌株發酵安定化米糠之製備---------------------------- 37
3. PF32菌株發酵安定化脫脂米糠之製備---------------------- 38
4. 酒精萃取新鮮米糠、安定化米糠、安定化脫脂米糠之製備
--------------------------------------------------------------------- 38
5. 水萃取新鮮米糠、安定化米糠、安定化脫脂米糠之製備
-------------------------------------------------------------------- 39
6. 紫米酒製備 ---------------------------------------------------- 39
7. 白米酒製備 --------------------------------------------------- 40
六、實驗方法 ------------------------------------------------------------ 41
1. 成分分析-------------------------------------------------------- 41
1.1總多酚含量測定------------------------------------------- 41
1.2 Park-Johnson還原糖含量測定-------------------------- 41
1.3總花青素含量測定----------------------------------------- 42
1.4酒精含量測定---------------------------------------------- 42
1.5 pH值之測定------------------------------------------------ 42
2. 抗氧化實驗-------------------------------------------------------- 43
2.1 DPPH自由基清除能力之測定--------------------------- 43
2.2 Trolox當量的抗氧化能力測定(TEAC)----------------- 43
3. 酵素活性分析 -------------------------------------------------- 44
3.1 α- Amylase活性測定---------------------------------------- 44
3.2漆酶活性測定------------------------------------------------ 44
3.3纖維素酶活性測定------------------------------------------ 45
3.4 β-glucosidase 測定-------------------------------------- 46
肆、結果與討論 ------------------------------------------------------------- 47
一、S. fibuligera PF32萃取新鮮米糠、安定化米糠、安定化脫脂
米糠------------------------------------------------------------------ 47
1.1 新鮮米糠、安定化米糠、安定化脫脂米糠之總多酚含量
---------------------------------------------------------------------- 47
1.2 新鮮米糠、安定化米糠、安定化脫脂米糠之清除DPPH自
由基能力--------------------------------------------------------- 49
1.2 新鮮米糠、安定化米糠、安定化脫脂米糠之Trolox當量
的抗氧化能力(TEAC)------------------------------------------ 51
1.4新鮮米糠、安定化米糠、安定化脫脂米糠之漆酶活性測定
--------------------------------------------------------------------- 53
1.5新鮮米糠、安定化米糠、安定化脫脂米糠之纖維素酶活性
測定---------------------------------------------------------------- 55
1.6新鮮米糠、安定化米糠、安定化脫脂米糠之β –glucosidase
活性測定---------------------------------------------------------- 57
二、釀造白米酒與紫米酒 ------------------------------------------- 58
2.1白米酒與紫米酒之總多酚含量 ---------------------------- 58
2.2白米酒與紫米酒之清除DPPH自由基能力 ------------- 60
2.3白米酒與紫米酒之Trolox當量的抗氧化能力 ----------- 61
2.4白米酒與紫米酒之總花青素含量 --------------------------- 63
2.5白米酒與紫米酒之α- Amylase 活性------------------------- 65
2.6白米酒與紫米酒之還原糖 ----------------------------------- 67
2.7白米酒與紫米酒之pH值變化 ------------------------------ 69
2.8白米酒與紫米酒之酒精含量 -------------------------------- 70
伍、 結論 -------------------------------------------------------------------- 72
陸、參考文獻 --------------------------------------------------------------- 98

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