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研究生:李欣娜
論文名稱:利用不同乳酸菌醱酵生產低升糖指數及高γ-胺基丁酸之米豆牛奶優格
指導教授:邱秋霞郭嘉信郭嘉信引用關係
學位類別:碩士
校院名稱:國立屏東科技大學
系所名稱:食品科學系所
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:2013
畢業學年度:101
語文別:中文
中文關鍵詞:米豆乳酸菌γ-胺基丁酸升糖指數
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現代人生活忙碌壓力大、運動量不足、再加上飲食及生活作息的不正常,易造成內分泌失調及肥胖現象,藉由低升醣指數之飲食可減少飲食後造成血糖快速上升之情形,進而避免血糖於體內轉換成脂肪造成肥胖,當
People who live in stress, lack of exercise, diet and lifestyle is not normal, and could easily lead to endocrine disorders and obesity, rapid rise in blood sugar caused by the low glycemic index diet can reduce diet. Moreover, avoid converting blood sugar into fat in the body caused obesity, when enough gamma-aminobutyric acid (GABA) content, it can help us release emotions and eliminate fatigue. Cowpea (Vigna unguiculata) in the semi-arid tropics covering Asia, Africa, Southern Europe, Central and South America, and it is not only for human food but also for medicine. Therefore, this study were screening after rapid identification of four lactic acid bacteria including: Lactobacillus pentosus BD6, Lactobacillus pentosus PE5, Lactobacillus paracasei spp. paracasei LCS and Lactobacillus fermentum LW2. The methods were used different enzyme to hydrolysis for cowpea fermentation and determination of the glycemic index change. Moreover, there were used
Keywords: cowpea, lactic acid bacteria, γ-aminobutyric acid, glycemic index
中文摘要.............................................................................................................................I
Abstract.............................................................................................................................III
謝誌...................................................................................................................................VI
目錄..................................................................................................................................VII
圖目錄..............................................................................................................................XI
表目錄............................................................................................................................XII
第1章 前言......................................................................................................................1
第2章 文獻回顧............................................................................................................3
2.1米豆 (Vigna unguiculata) 簡介............................................................3
2.1.1 米豆起源及歷史.........................................................................3
2.1.2 米豆之特徵及型態.....................................................................3

2.2 發酵乳.........................................................................................................8
2.2.1 發酵乳之概述..............................................................................8
2.2.2 發酵乳種類...................................................................................8
2.2.3 乳酸菌............................................................................................9
2.2.4 Lactobacillus之介紹................................................................9
2.2.5 乳酸菌之功用............................................................................10
2.2.6 乳酸菌於食品上之應用.........................................................10
第3章 材料與方法.....................................................................................................22
3.1 實驗架構..................................................................................................22
3.2 藥品試劑..................................................................................................23
3.3 儀器設備..................................................................................................26
3.4 實驗用原料.............................................................................................27
3.4.1米豆樣品之配製..........................................................................27
3.5 實驗菌株..................................................................................................27
3.7 分析項目及方法....................................................................................37
3.7.1 GABA含量分析方法...............................................................37
3.7.1.1 GABA之萃取及衍生化方法..................................37
3.7.1.2 GABA含量之測定...................................................37
3.7.2 升糖指數分析方法..................................................................40
3.7.3 一般成份分析...........................................................................42
3.7.3.1 水分之測定................................................................42
3.7.3.2 粗脂肪之測定...........................................................42
3.7.3.3 粗蛋白之測定...........................................................43
3.7.4 pH值之測定...............................................................................43
3.7.5 可滴定酸之測定......................................................................43
3.7.6 質地分析....................................................................................44
3.7.7 嗜好性感官品評試驗.............................................................44
3.7.8 統計分析....................................................................................44
第4章 結果與討論.....................................................................................................45
4.1 乳酸菌之生長特性及菌種鑑定........................................................45
4.1.1 鑑定分離之乳酸菌株..............................................................45
4.1.2 乳酸菌之生長曲線...................................................................45
4.1.3 乳酸菌菌株之型態觀察及大小測定..................................54
4.1.4 最適醱酵米豆實驗菌株之篩選............................................54
4.1.4.1 發酵米豆液之GABA含量…………….…..……..54
4.3.1 各組別之代號及菌株組合.......................................................73
4.3.2 一般成分分析..............................................................................75
4.3.3 GABA含量分析...........................................................................77
4.3.4 升糖指數下降量之分析...........................................................79
4.3.5 發酵米豆牛奶優格之儲藏性實驗.........................................81
4.3.5.1 儲藏期間乳酸菌菌數之變化...................................81
4.3.5.2 儲藏期間pH值之變化................................................84
4.3.5.3 儲藏期間可滴定酸度之變化...................................86
4.3.5.4 儲藏期間有機酸含量之變化...................................88
4.3.6 米豆牛奶優格之質地分析.......................................................93
4.3.7 米豆牛奶優格之感官品評結果.............................................96
4.3.8 最適米豆牛奶優格之成品……......................…..............…100
第5章 結論.................................................................................................................103
參考文獻........................................................................................................................106
作者簡介........................................................................................................................115

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