臺灣博碩士論文加值系統

香蕉澱粉 (banana starch, BS) 製成的薄膜具有無色、無味、無毒性之性質，因此可作為可食用膜的基質 。然而澱粉的親水性質會使機械特性及耐水性較差，導致在實際應用上受到限制，透過與蛋白質進行混和來改善澱粉膜的各種限制。豌豆蛋白 (pea protein, PP) 具有良好的乳化能力及不致過敏等特性，將其製成薄膜後具有與乳清蛋白及大豆蛋白製備的薄膜相似的物理及機械特性，還能有助於增加基質成分與甘油之間的相互作用。本研究將香蕉澱粉與豌豆蛋白以不同比例進行混合後製備成可食性複合膜，再測定其物化特性後選取最適條件並添加阿魏酸 (ferulic acid, FA) 賦予薄膜抗氧化性能。
實驗共分為三部分，第一部分是香蕉澱粉及豌豆蛋白一般成分及理化
性質分析，根據結果可以得知香蕉澱粉之直鏈澱粉含量為 26.77%，經由
X-ray 繞射分析確定香蕉澱粉之結晶型態為 C 型，而豌豆蛋白的蛋白質
含量為 81.75%。
第二部分之試驗是製備不同比例之香蕉澱粉與豌豆蛋白可食性複合膜
(每片薄膜中香蕉澱粉與豌豆蛋白總重為 1 g)，且成膜溶液中含有甘油 (4 % 香蕉澱粉與豌豆蛋白 )，再以澆鑄法 (casting) 進行製備。經由物化特性分析後得知以 0.5:0.5 g 之比例所製得的可食性複合膜具有較佳的機械特性，其拉伸強度為 2.82±0.23 MPa，楊氏模量為 441.44±36.43 MPa，因此，在後續研究中皆以此複合膜進行製備。
第三部分為添加不同濃度阿魏酸之香蕉澱粉與豌豆蛋白可食性複合膜的製備，並測定其物化特性及抗氧化能力分析。得知水分含量及氧氣穿透率隨著阿魏酸的增加有降低的趨勢，而抗氧化能力隨著阿魏酸的增加有上升的趨勢， DPPH 自由基清除率為 6.65~78.75% 之間， ABTS 清除活性為 2.94~11.26% 之間，之間，FRAP 還原能力之吸光值介於還原能力之吸光值介於 0.004~1.30 之間，之間，表明在添加表明在添加阿魏酸後賦予可食性複合膜良好的抗氧化能力。阿魏酸後賦予可食性複合膜良好的抗氧化能力。
綜合以上結果說明，以天然抗氧化劑化劑–阿魏阿魏酸能增強可食性複合膜的酸能增強可食性複合膜的氣體阻隔性能，並使其有良好抗氧化特性而具有延長食品保存期限之功氣體阻隔性能，並使其有良好抗氧化特性而具有延長食品保存期限之功能，且有作為新型態抗氧化活性食品包裝的潛力。能，且有作為新型態抗氧化活性食品包裝的潛力。

The film made of banana starch (BS) is colorless, tasteless, and non-toxic, so it can be used as a substrate for edible films. However, the hydrophilic nature of starch weakens the mechanical properties and water resistance capability, resulting in limitations for practical applications. The limitations of the starch film can be improved by incorporating with protein. Pea protein (PP) has good emulsifying ability and non-allergenic properties. PP film has physical and mechanical properties similar to whey protein and soy protein films. PP can also increase the interaction between base materials and glycerin. In this study, BS and PP at different ratios were used to prepare edible composite films. After measuring the physical and chemical properties to determine the optimum ratio of BS and PP for film preparation, ferulic acid (FA) was included to fabricate antioxidant edible films.
The experiment was divided into three parts. The first part was the analysis of the general composition and physical and chemical properties of BS and PP. According to the results, the amylose content of BS was 26.77%. The crystallization was determined by X-ray diffraction and the BS crystallinity was type C. The protein content of PP was 81.75%.
The second part of this study was to prepare composite edible films with different ratios of BS and PP (the total weight of BS and PP for each piece of film: 1 g). Glycerol (4% of BS and PP) was included in film-forming solution and the casting method was used. The edible composite film prepared with BS and PP at ratio of 0.5:0.5 g showed better mechanical properties with tensile strength 2.82±0.23 MPa and Young's modulus 441.44±36.43 MPa. Therefore, this type of composite film was used in the following study.
The third part was to prepare the BS and PP edible composite films with different concentrations of ferulic acid and to determine physicochemical properties and antioxidant capacity. As the ferulic acid concentration increased, the moisture content and oxygen transmission rate decreased and antioxidant capacity increase. The free radical scavenging rate of DPPH was between 6.65-78.75%, the scavenging activity of ABTS was between 2.94-11.26%, and the absorbance value of FRAP reduction ability was between 0.004-1.30, indicating that the addition of ferulic acid conferred the edible composite films with good antioxidant capacity.
The above results indicate that ferulic acid as a natural antioxidant can enhance oxygen barrier performance and antioxidant properties of the edible composite films. As a new type of active packaging materials, these composite films have the potential to extend the shelf life of foods.

表目錄 VI
圖目錄 VII
壹、前言 1
貳、文獻回顧 4
一、食品包裝 (food packaging)......................................................................4
二、可食性包裝 (edible packaging)............................................................. 11
(一) 可食性包裝之材料 15
1. 多醣 (polysaccharides) 15
2. 蛋白質 (protein) 16
3. 脂質 (lipid) 18
4.複合材料 (composite material) 19
(二) 可食性包裝之應用特性 21
三、香蕉澱粉 (banana starch) 23
(一) 澱粉顆粒型態 29
(二) 香蕉澱粉提取 31
(三) 香蕉澱粉成膜機制及功能特性 35
四、豌豆蛋白 (pea protein) 36
(一) 豌豆蛋白分離物提取 38
(二) 豌豆蛋白特性 41
(三) 豌豆蛋白成膜機制及功能特性 45
(四) 澱粉與蛋白質可食性複合膜形成機制 45
五、阿魏酸 (ferulic acid) 47
(一) 阿魏酸之生理活性 51
(二) 阿魏酸之特性 52
(三) 阿魏酸之應用 54
(四) 阿魏酸之抗氧化機制 56
(五) 阿魏酸之交聯機制 58
參、實驗架構 60
一、香蕉澱粉一般成分及理化特性分析 61
二、豌豆蛋白一般成分及理化特性分析 62
三、香蕉澱粉與豌豆蛋白可食性複合膜製備及物化特性分析 63
四、添加阿魏酸之香蕉澱粉與豌豆蛋白可食性複合膜製備及物化特性分析 64
肆、材料與方法 65
一、實驗材料 65
二、儀器設備 65
三、實驗方法 67
(一) 香蕉澱粉一般成分及理化特性分析 67
1. 水分含量 (moisture content, MC) 67
2. 總澱粉 (total starch) 67
3. 直鏈澱粉 (amylose) 68
4. 熱性質分析 (thermal properties) 68
5. X-ray 繞射分析 (X-ray diffraction) 69
(二) 豌豆蛋白一般成分及理化特性分析 69
1. 水分含量 (moisture content, MC) 69
2. 粗蛋白 (crude protein) 69
3. X-ray 繞射分析 (X-ray diffraction) 70
(三) 香蕉澱粉與豌豆蛋白可食性複合膜製備及物化特性分析 70
1. 香蕉澱粉與豌豆蛋白可食性複合膜之製備 70
2. 香蕉澱粉與豌豆蛋白可食性複合膜之物化特性分析 71
(1) 厚度測定 (thickness) 71
(2) 水分含量 (moisture content, MC) 71
(3) 水溶解度 (water solubility, WS) 71
(4) 不透明度 (opacity) 72
(5) 色澤分析 (color analysis) 72
(6) 機械特性 (mechanical properties) 73
(四) 添加阿魏酸之香蕉澱粉與豌豆蛋白可食性複合膜製備及物化特性分析 73
1. 添加阿魏酸之香蕉澱粉與豌豆蛋白可食性複合膜之製備 73
2. 添加阿魏酸之香蕉澱粉與豌豆蛋白可食性複合膜之物化特性分析 74
(1) 水氣滲透率 (water vapor permeability, WVP) 74
(2) 氧氣阻隔特性 (oxygen barrier property) 75
(3) 抗氧化能力分析 (antioxidant ability analysis) 76
a. DPPH 清除自由基活性 (DPPH free radical scavenging activity) 76
b. ABTS 清除活性能力 (ABTS scavenging activity) 76
c. FRAP 還原能力 (Ferric reducing antioxidant power) 77
(4) X-ray 繞射分析 (X-ray diffraction) 77
(5) 傅立葉轉換紅外光譜分析 (Fourier transform infrared spectroscopic, FTIR) 77
四、統計分析 78
伍、結果與討論 79
一、第一部分結果與討論 79
(一) 香蕉澱粉一般成分分析 79
(二) 香蕉澱粉理化特性分析 79
1. 熱性質分析 79
2. X-ray 繞射分析 80
(三) 豌豆蛋白一般成分分析 80
(四) 豌豆蛋白理化特性分析 80
1. X-ray 繞射分析 80
二、第二部分結果與討論 84
(一) 香蕉澱粉與豌豆蛋白可食性複合膜之製備 84
(二) 香蕉澱粉與豌豆蛋白可食性複合膜之物化特性分析 86
1. 香蕉澱粉與豌豆蛋白可食性複合膜之厚度 86
2. 香蕉澱粉與豌豆蛋白可食性複合膜之水分含量 86
3. 香蕉澱粉與豌豆蛋白可食性複合膜之水溶解度 87
4. 香蕉澱粉與豌豆蛋白可食性複合膜之不透明度 89
5. 香蕉澱粉與豌豆蛋白可食性複合膜之色澤分析 89
6. 香蕉澱粉與豌豆蛋白可食性複合膜之機械特性 92
三、第三部分結果與討論 94
(一) 添加阿魏酸之香蕉澱粉與豌豆蛋白可食性複合膜之製備 94
(二) 添加阿魏酸之香蕉澱粉與豌豆蛋白可食性複合膜之物化特性分析 96
1. 添加阿魏酸的香蕉澱粉與豌豆蛋白可食性複合膜之厚度 96
2. 添加阿魏酸的香蕉澱粉與豌豆蛋白可食性複合膜之水分含量 96
3. 添加阿魏酸的香蕉澱粉與豌豆蛋白可食性複合膜之水溶解度 97
4. 添加阿魏酸的香蕉澱粉與豌豆蛋白可食性複合膜之不透明度 99
5. 添加阿魏酸的香蕉澱粉與豌豆蛋白可食性複合膜之色澤分析 99
6. 添加阿魏酸的香蕉澱粉與豌豆蛋白可食性複合膜之機械特性 102
7. 添加阿魏酸的香蕉澱粉與豌豆蛋白可食性複合膜之水氣滲透率 104
8. 添加阿魏酸的香蕉澱粉與豌豆蛋白可食性複合膜之氧氣阻隔特性 106
9. 添加阿魏酸的香蕉澱粉與豌豆蛋白可食性複合膜之抗氧化能力分析 108
(1) DPPH 清除自由基活性 108
(2) ABTS 清除活性能力 110
(3) FRAP還原能力 112
10. 添加阿魏酸的香蕉澱粉與豌豆蛋白可食性複合膜之 X-ray 繞射分析 114
11. 添加阿魏酸的香蕉澱粉與豌豆蛋白可食性複合膜之 FTIR 分析 116
陸、結論 120
柒、參考文獻 122

 
表目錄
表一、不同品種香蕉澱粉之一般成分分析 25
表二、香蕉提取物中之生物活性化合物種類 26
表三、各種穀物、蔬菜、水果及食品中的阿魏酸含量 48
表四、以不同比例製成香蕉澱粉與豌豆蛋白可食性複合膜之厚度、水分含量及水溶解度 88
表五、以不同比例製成香蕉澱粉與豌豆蛋白可食性複合膜之色澤分析及不透明度 91
表六、以不同比例製成香蕉澱粉與豌豆蛋白可食性複合膜之機械特性 93
表七、添加阿魏酸的香蕉澱粉與豌豆蛋白可食性複合膜之厚度、水分含量及水溶解度 98
表八、添加阿魏酸的香蕉澱粉與豌豆蛋白可食性複合膜之色澤分析及不透明度 101
表九、添加阿魏酸的香蕉澱粉與豌豆蛋白可食性複合膜之機械特性 103
 
圖目錄
圖一、包裝材料的選擇概念 (左) 與測試步驟 (右) 6
圖二、包裝研發的材料選擇程序 6
圖三、生物塑料：材料來源和生物降解性 7
圖四、塑性材料生物降解的一般機制 9
圖五、應用於食品業包裝之功能特性 10
圖六、可食性薄膜或塗層在肉類、蔬菜及水果等新鮮食品的功能特性 13
圖七、可食性包裝之功能特性 14
圖八、可生物降解/生物基質包裝聚合物的分類 20
圖九、天然抗氧化劑之分類 22
圖十、香蕉成熟過程中澱粉顆粒的變化 27
圖十一、不同香蕉品種在成熟期間澱粉含量變化之 SEM 圖像 28
圖十二、A 型和 B 型澱粉的結晶型態 29
圖十三、不同澱粉原料之 XRD 圖譜型態 30
圖十四、香蕉澱粉酸水解方法 32
圖十五、香蕉澱粉鹼水解方法 33
圖十六、澱粉糊化的最適條件 34
圖十七、澱粉的兩個主要成分：直鏈澱粉及支鏈澱粉 35
圖十八、不同程序萃取豌豆蛋白分離物方法及製成相關產品之步驟 39
圖十九、豌豆蛋白鹼提取法 40
圖二十、豌豆蛋白在不同研磨時間之 SEM 圖像 42
圖二十一、豌豆蛋白加熱前及加熱後之乳化特性影響 43
圖二十二、豌豆蛋白分離物經由共噴霧劑作用後可改善其結構性質及功能特性 44
圖二十三、豌豆蛋白製成可食性膜的性質分析 46
圖二十四、阿魏酸結構式 47
圖二十五、阿魏酸經由聚合反應生成製得多種聚合物 50
圖二十六、植物中阿魏酸及相關化合物的化學結構及合成 53
圖二十七、多醣基質 (如幾丁聚醣和藻酸鹽)、功能性添加物 (如酚醛類、精油和奈米顆粒) 結合以改善可食性塗層/薄膜的整體性能 55
圖二十八、阿魏酸通過抑制 ROS 的產生而減弱 AAPH 誘導細胞內氧化作用之機制 57
圖二十九、酚酸類和蛋白質胺側鏈之間的反應 59
圖三十、香蕉澱粉之 XRD 繞射分析圖 82
圖三十一、豌豆蛋白之 XRD 繞射分析圖 83
圖三十二、以不同比例製成香蕉澱粉與豌豆蛋白可食性複合膜之外觀及透明度 85
圖三十三、添加阿魏酸的香蕉澱粉與豌豆蛋白可食性複合膜之外觀及透明度 95
圖三十四、添加阿魏酸的香蕉澱粉與豌豆蛋白可食性複合膜之水氣滲透率 105
圖三十五、添加阿魏酸的香蕉澱粉與豌豆蛋白可食性複合膜之氧氣阻隔能力 107
圖三十六、添加阿魏酸的香蕉澱粉與豌豆蛋白可食性複合膜之 DPPH 自由基活性清除能力 109
圖三十七、添加阿魏酸的香蕉澱粉與豌豆蛋白可食性複合膜之 ABTS 活性清除能力 111
圖三十八、添加阿魏酸的香蕉澱粉與豌豆蛋白可食性複合膜之 FRAP 還原能力 113
圖三十九、添加阿魏酸的香蕉澱粉與豌豆蛋白可食性複合膜之 XRD 圖譜 115
圖四十、添加阿魏酸的香蕉澱粉與豌豆蛋白可食性複合膜之 FTIR 圖譜 118
圖四十一、香蕉澱粉、豌豆蛋白、阿魏酸和添加阿魏酸的香蕉澱粉與豌豆蛋白可食性複合膜之 FTIR 圖譜 119

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