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研究生:林瑋
研究生(外文):Wei Lin
論文名稱:綠香蕉澱粉之生理活性評估
論文名稱(外文):Evaluation of physiological properties of green banana starch
指導教授:周志輝
口試委員:許輔潘敏雄蘇南維
口試日期:2017-07-14
學位類別:碩士
校院名稱:國立中興大學
系所名稱:食品暨應用生物科技學系所
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:2017
畢業學年度:105
語文別:中文
論文頁數:62
中文關鍵詞:香蕉澱粉抗性澱粉餐後血糖血脂
外文關鍵詞:banana starchresistant starchpostprandial glucoseblood lipid
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香蕉為台灣主要種植果品之ㄧ,但產期集中,加上容易受天氣影響,每三到五年就會有過剩的情況。本研究以未成熟綠香蕉之抗性澱粉為題材,探討抗性澱粉的基本特性及對生理活性的影響。實驗分為兩部分,先分析香蕉澱粉理化特性及對體內活性影響,選擇適合的加工方式調配兩種配方,然後進行體外及體內活性的試驗評估。
首先於體內活性試驗中,大鼠攝食未加工香蕉澱粉後,餐後血糖變化量顯著(p < 0.05)較一般澱粉低,在動物血脂實驗設計上,分為普通控制組、高脂控制組、低劑量組及高劑量組。低劑量為香蕉澱粉取代高脂飼料中26%玉米澱粉,高劑量則取代高脂飼料中51.9%玉米澱粉。實驗結果顯示,與高脂控制組相比,在不影響攝食量的情況下,明顯(p < 0.05)抑制倉鼠之體重增加量及降低血清總膽固醇、三酸甘油脂酯及高密度脂蛋白的濃度。但經過加工處理後,抗性澱粉含量易受破壞而減少,隨著沖泡溫度越高,大鼠血糖濃度也相對上升越多。
最後,依據香蕉澱粉加工特性,調配的配方1及配方2。在體內試驗中,大鼠攝食配方1有助控制餐後血糖之升高,而兩種配方對降低血脂的效果則不明顯。
整體而言,未加工之香蕉抗性澱粉能有效控制餐後血糖及降低血脂的含量,若經高溫處理則效果不明顯,以實驗結果顯示,目前本研究的香蕉澱粉樣品不適用於高溫產品,且產品中須有一定的含量才能發揮其控制血糖及降血脂的效果。
摘要 i
Abstract ii
目錄 iii
表次 vi
圖次 vii

1. 前言 1
1.1 農產品過剩問題及應對措施 1
1.2 過剩農產品—香蕉之特性與開發價值 1
1.3 抗性澱粉的研究與發展 1
1.3.1 分類 1
1.3.2 生理活性 2
1.3.3 未來發展 3
1.4 高血糖症 4
1.5 動物血糖模式 4
1.6 高血脂症 4
1.7 動物血脂模式 5
2. 研究目的 6
3. 材料與方法 7
3.1 樣品來源 7
3.2 實驗設計 7
3.3 體外試驗 7
3.3.1 膳食纖維含量測定 7
3.3.1.1 非水溶性膳食纖維含量 9
3.3.1.2 水溶性膳食纖維含量 9
3.3.1.3 總膳食纖維含量 9
3.3.2 抗性澱粉含量測定 9
3.3.3 體積密度 10
3.3.4 保油性 10
3.3.5 保水性 10
3.3.6 陽離子交換能力 11
3.3.7 澱粉酶之體外活性影響 11
3.4 生理活性 11
3.4.1 大鼠血糖分析 11
3.4.1.1 動物飼養 11
3.4.1.2 樣品製備 11
3.4.1.3 動物血液取樣與血糖測定 12
3.4.2 倉鼠血脂分析 12
3.4.2.1 動物飼養 12
3.4.2.2 樣品製備 12
3.4.2.3 動物血液取樣 14
3.4.2.4 動物糞便取樣 14
3.4.2.5 血清中三酸甘油酯測定 14
3.4.2.6 血清中總膽固醇測定 16
3.4.2.7 血清中低密度脂蛋白測定 16
3.4.2.8 血清中高密度脂蛋白測定 16
3.4.2.9 糞便中水分含量之測定 16
3.4.2.10 糞便脂質之萃取與測定 17
3.5 統計分析 17
4. 結果與討論 18
4.1 香蕉抗性澱粉特性分析及生理活性評估(PART 1) 18
4.1.1 香蕉澱粉之纖維與抗性澱粉含量 18
4.1.2 香蕉澱粉之理化性質 18
4.1.3 香蕉澱粉對大鼠餐後血糖變化 18
4.1.4 香蕉澱粉對倉鼠攝食及生長情形 23
4.1.5 香蕉澱粉對倉鼠血脂之影響 23
4.1.5.1 總膽固醇及三酸甘油酯 23
4.1.5.2 高密度脂蛋白膽固醇與低密度脂蛋白膽固醇 26
4.1.6 香蕉澱粉對倉鼠糞便水分含量 26
4.1.7 香蕉澱粉對倉鼠糞便脂質之影響 29
4.1.8 高溫加熱下對抗性澱粉含量之影響 29
4.1.9 不同烹煮條件對抗性澱粉含量之變化 29
4.1.10 不同沖泡溫度的香蕉澱粉對大鼠餐後血糖之變化 33
4.1.11 不同香蕉澱粉配方對大鼠餐後血糖變化 33
4.2 香蕉澱粉配方之特性及生理活性評估(PART 2) 33
4.2.1 配方1與配方2之總纖維與抗性澱粉含量 33
4.2.2 配方1與配方2對澱粉酶活性之影響 36
4.2.3 兩種配方對大鼠餐後血糖變化 36
4.2.4 配方1對倉鼠攝食及生長情形 42
4.2.5 配方2對倉鼠攝食及生長情形 42
4.2.6 配方1對倉鼠血脂之影響 42
4.2.6.1 總膽固醇及三酸甘油酯 42
4.2.6.2 高密度脂蛋白膽固醇與低密度脂蛋白膽固醇 42
4.2.7 配方2對倉鼠血脂之影響 47
4.2.7.1 總膽固醇及三酸甘油酯 47
4.2.7.2 高密度脂白膽固醇與低密度脂蛋白膽固醇 47
4.2.8 配方1對倉鼠糞便水分含量之影響 47
4.2.9 配方2對倉鼠糞便水分含量之影響 47
4.2.10 配方1對倉鼠糞便脂質之影響 47
4.2.11 配方2對倉鼠糞便脂質之影響 53
5. 總結論 55
6. 參考文獻 56
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