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研究生:方姿云
研究生(外文):FANG,TZU-YUN
論文名稱:機能性γ-胺基丁酸飲品之開發
論文名稱(外文):The Development Of Functional γ- Aminobutyric Acid Drinks
指導教授:郭建民郭建民引用關係吳建輝吳建輝引用關係
指導教授(外文):KUO,JEN-MINWU,CHIEN-HUI
口試委員:郭建民吳建輝吳冠政
口試委員(外文):KUO,JEN-MINWU,CHIEN-HUIWU,GUAN-JAMES
口試日期:2017-07-23
學位類別:碩士
校院名稱:國立高雄海洋科技大學
系所名稱:水產食品科學研究所
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:2017
畢業學年度:105
語文別:中文
論文頁數:66
中文關鍵詞:Lactobacillus brevis F1發芽糙米γ-胺基丁酸
外文關鍵詞:Lactobacillus brevis F1Germination brown riceγ-Aminobutyric acid, GABA
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摘要
Abstract
誌謝
目錄
圖目錄
壹、前言
貳、文獻整理
一、大麥
二、啤酒花
三、乳酸菌
四、植物發芽
(1)發芽植物成分之改變
(2)發芽糙米
五、γ-胺基丁酸
(1)降血壓
(2)幫助睡眠、抗憂鬱
(3)控制血糖
(4)改善阿茲海默症
(5)改善皮膚狀態
參、實驗流程
肆、實驗材料與方法
一、實驗材料
二、儀器設備
三、實驗方法
1.米汁與麥汁之製備
2.還原糖試驗
3.酵母菌之活化
4.乳酸菌之活化
5.菌株之保存
6.銅離子螯合能力試驗
7.鐵離子螯合能力試驗
8.pH值測定
9.乳酸菌數測定
10.GABA定量分析
11.最適糖化條件探討
12.發酵生成GABA之最適培養條件探討
13.感官品評
14.統計分析
伍、結果與討論
一、穀類最適糖化條件
(1)白米最適糖化條件
(2)胚芽米最適糖化條件
(3)發芽糙米最適糖化條件
(4)大麥最適糖化條件
二、最適糖化條件組合
三、生成GABA之最適培養液探討
(1)探討菌株
(2)MSG的添加量之影響
(3)探討培養液起始pH值
(4)探討銅離子螯合能力
(5)探討鐵離子螯合能力
(6)成品之官能品評
陸、結論
柒、參考文獻

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