臺灣博碩士論文加值系統

近年來訴求健康及營養的休閒食品逐漸打入市場，消費者對健康意識的抬頭，對講求營養健康的食品較為關注並願意嘗試，因而促使越來越多食品廠商試圖將休閒食品屏除垃圾食物的臭名，開發具備高營養性及功能性的休閒食品。
大豆價格具備高經濟性質，其高營養價值亦是科學家關注的重點。其中，大豆蛋白已被證實具有降低血膽固醇、減少體脂肪合成及預防心血管疾病等功效。因此若將大豆蛋白作為休閒食品的材料，則可改善休閒食品營養不全之問題，提升休閒食品的營養程度。
大豆蛋白雖然營養高，應用在不同的食品類別時，隨著食品的加工過程的影響或食品本身的酸鹼值等因素，大豆蛋白的理化性質仍需要被修飾改善以增加其應用性。因此本研究主要以大豆分離蛋白(soy protein isolate, ISP)作為主要材料，分別以酵素X、酵素Y及酵素Z進行蛋白質水解修飾及以麥芽糊精進行包覆，並將樣品以本實驗設計之小型噴霧乾燥機模型進行噴霧乾燥，針對其理化性質評估是否有提升的效果。本實驗結果顯示，酵素水解處理後的粉末樣品，粒子大小略小於未處理之控制組。此外，酵素水解及麥芽糊精修飾可以有效提高蛋白質之氮溶解度、起泡能力及乳化能力(p < 0.05)；但在泡沫穩定性及乳化穩定性上，酵素處理及麥芽糊精修飾處理皆未能有效提升大豆分離蛋白相關的理化性質。本實驗的結果期望在健康休閒飲料開發上，提高大豆分離蛋白的應用性。

With the emergence of interest in healthy eating in recent years, more and more consumers choose the healthy foods rather than unhealthy ones, such as high fat, high sugar, and high salt. Since the consumption trend, food producers in the world try to develop foods both with convenience and nutritious enough for health.
The increasing interest in healthy eating in recent years has encouraged the development of more nutritious yet convenient products. Soybean is a low-priced, nutrient-rich food ingredient that has better protein quality compared to other protein sources. Studies have shown several health effects of consuming soy protein, such as decreasing blood cholesterol and body fat formation and lowering risk of cardiovascular diseases. While soy protein enhances nutritional value in food, modifications of its physicochemical properties should be made based on different applications.
In this study, soy protein isolate (ISP) was hydrolyzed by enzyme X, enzyme Y and enzyme Z, and coated by maltodextrin to produce modified ISP. Subsequently, modified ISP was spray-dried and its physicochemical properties were evaluated. The result showed that the particle size of modified ISP was slightly smaller than the control group. The nitrogen solubility, foam capacity and emulsifying capacity of modified ISP increased significantly (p < 0.05), but there was no significant improvement in the foam stability and emulsifying stability. The result of this study provides some references for the application of ISP on the development of healthy and convenient beverages.

中文摘要 i
英文摘要 ii
目次 iii
圖次 vi
表次 viii
1.前言 01
2.文獻回顧 04
2.1 大豆 04
2.1.1 大豆營養價值 04
2.1.2 大豆蛋白組成 06
2.1.2.1 Glycinin 06
2.1.2.2 β-Conglycinin 08
2.1.3 大豆分離蛋白 08
2.1.4 大豆分離蛋白之商業價值 10
2.1.5 大豆分離蛋白之安全性及應用 14
2.2 大豆分離蛋白常見乾燥方式 14
2.2.1 噴霧乾燥 16
2.2.2 真空冷凍乾燥 18
2.2.3 泡沫乾燥 18
2.3 改變大豆蛋白理化性質 19
2.3.1 酵素修飾法 19
2.3.2 化學修飾法 22
3.研究目的 23
4.材料與方法 24
4.1 實驗設計 24
4.2 小型噴霧乾燥機器設計 24
4.3 樣品來源 24
4.4 蛋白質修飾處理 27
4.4.1 鹼化處理與熱處理 27
4.4.2 單一酵素水解 29
4.4.3 複合酵素水解 29
4.4.4 糖包覆處理 29
4.5 抽氣過濾處理 31
4.6 噴霧乾燥處理 31
4.7 SEM掃瞄電子顯微鏡粉末分析 32
4.8 蛋白質水解物理化性質分析 32
4.8.1 氮溶解度 32
4.8.2 起泡能力 32
4.8.3 起泡穩定性 33
4.8.4 乳化能力 33
4.8.5 乳化穩定性 34
4.9 統計分析 34
5.結果與討論 35
5.1 小型噴霧乾燥機設計 35
5.2 抽氣過濾回收率評估 36
5.3 噴霧乾燥回收率評估 36
5.4 SEM掃瞄電子顯微鏡粉末分析 39
5.5 蛋白質水解物理化性質分析 46
5.5.1 氮溶解度 46
5.5.2 起泡能力 54
5.5.3 起泡穩定性 61
5.5.4 乳化能力 67
5.5.5 乳化穩定性 75
6.總結 82
7.參考文獻 83

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