臺灣博碩士論文加值系統

近年來，世界人口不斷的增長，環境持續地被開發及破壞，導致全球暖化、氣候變遷，氣候的改變影響了農業生產，造成糧食生產不足，其中最為科學家所關注的議題為替代肉類的植物性蛋白質，因此植物性蛋白質開始成為市場上的新焦點。而黑豆為大豆的一種，具有黑色種皮且富含豐富的蛋白質、澱粉、必需胺基酸以及微量元素。本研究以青仁黑豆為主原料，利用鹼萃取－等電沉澱法，以不同的萃取pH值（pH 8.0, pH 9.0, pH 10.0）自青仁黑豆中萃取其蛋白質，進行冷凍乾燥及噴霧乾燥，並分析黑豆蛋白粉的基本成分、萃取產率、蛋白質產率與不同粉末pH值（pH 5.0, pH 7.0, pH 9.0）以及不同環境pH值下之黑豆蛋白粉的加工特性，並探討量產的最適萃取條件。研究結果顯示，以等量的黑豆粉萃取所得之黑豆蛋白粉，皆以在pH 10.0下萃取有最高的萃取產率（26.13%, 36.68%）與蛋白質產率（37.77%, 49.95%），而以pH 8.0萃取有最高的蛋白質含量（58.63%, 55.76%）。保水能力與保油能力，分別以FD 10與FD 8於中性下具最高值（7.64 g/g, 6.23 g/g）；蛋白質溶解度中，自製黑豆蛋白粉以冷涷乾燥組顯著高於噴霧乾燥組；乳化活性其整體趨勢與蛋白質溶解度相關，冷凍乾燥組與噴霧乾燥組中皆以pH 8.0萃取之黑豆蛋白粉有較好的趨勢（FD 8.0, SD 8.0）；乳化穩定性整體以冷凍乾燥組較高；發泡能力測定中，自製黑豆蛋白粉的發泡能力與蛋白質溶解度相似，但以市售蛋白粉的發泡能力優於自製黑豆蛋白粉；SDS-PAGE的結果顯示，黑豆蛋白粉是由7S與11S球蛋白組成。綜合以上結果，大致以pH 8.0萃取之黑豆蛋白有較好的加工特性，而以pH 8.0萃取配合噴霧乾燥可能是為較好的量產條件。

In recent years, due to the continuous growth of the world’s population, the environment has been continuously developed and destroyed, which has led to global warming and climate change. The climate change has affected agricultural production, resulting in insufficient food production. Among that, the topic of most concern to scientists is the plant-based protein, a substitute of meat. So that, plant-based protein has become a new focus on the market. And, black beans is one of soybean that has black seed coat, also rich in protein, starch, and essential amino acids and trace elements. In this study, green kernel black soybeans were used as the main material, and the protein was extracted from green kernel black soybeans with different extraction pH values (pH 8.0, pH 9.0, pH 10.0) using the alkaline extraction-isoelectric precipitation method., and use the freeze drying and spray drying. Analyze the proximate components, extraction yield, protein yield, and processing characteristics of black soybean protein powder under different powder pH values (pH 5.0, pH 7.0, pH 9.0) and different environmental pH values, also discuss optimal condition for mass production. The research results show that the black bean protein powder extracted with the same amount of black bean powder has the highest extraction yield (26.13%, 36.68%) and protein yield (37.77%, 49.95%) at pH 10.0, but at pH 8.0 extraction condition, it had the highest protein content (58.63%, 55.76%). The water holding capacity and oil holding capacity, respectively FD 10 and FD 8 have the highest values under neutral conditions (7.64 g/g, 6.23 g/g). In the protein solubility, the freeze-drying group of self-extraction black soybean protein powder is significantly higher than that of the spray drying group. The overall trend of emulsifying activity index is related to protein solubility. Both freeze drying and spray drying of black soybean protein powders extracted with pH 8.0 have a better trend (FD 8.0, SD 8.0), also the overall emulsifying stability index of freeze-dried group is higher. In the foaming capacity, the foaming capacity of self-extraction black soybean protein powder is like the solubility of protein, but the foaming capacity of commercial protein powder is better than that of self-extraction black soybean protein powder. SDS-PAGE results showed that black soybean protein powder is composed of 7S and 11S globulin. Based on the above results, roughly the black soybean protein extracted with pH 8.0 has better processing characteristics, and extraction with pH 8.0 combined with spray drying may be a better mass production condition.

摘要 I
Abstract II
謝誌 IV
目錄 V
圖目錄 IX
表目錄 XI
第1章 前言 1
第2章 文獻回顧 2
2.1 植物基蛋白質 2
2.1.1 植物蛋白的分類 4
2.1.2 植物基蛋白質的應用 4
2.1.2.1 擠壓加工 6
2.1.2.2 紡絲技術 6
2.1.2.3 剪切裝置 9
2.1.2.4 凍結結構 9
2.2 黑豆 12
2.2.1 黑豆簡介 12
2.2.2 黑豆的栽種與產量 12
2.2.3 黑豆的營養特性 13
2.2.4 黑豆中的植物化學物質 13
2.2.5 黑豆中的蛋白 15
2.3 植物蛋白的萃取方法 17
2.3.1 乾式分餾法 17
2.3.2 濕式分餾法 19
2.4 乾燥技術 21
2.4.1 冷凍乾燥 21
2.4.2 噴霧乾燥 25
2.5 植物蛋白的功能特性 27
2.5.1 蛋白質溶解度 27
2.5.2 乳化能力 27
2.5.3 發泡能力 28
2.5.4 保水及保油能力 28
2.5.5 凝膠能力 28
第 3 章 材料與方法 29
3.1 實驗設計 29
3.2 實驗流程 29
3.3 實驗原料 33
3.4 實驗設備 33
3.5 測定項目及分析方法 35
3.5.1 一般組成分分析 35
3.5.1.1 水分含量 35
3.5.1.2 灰分含量 35
3.5.1.3 粗蛋白含量 36
3.5.1.4 粗脂肪含量 37
3.5.1.5 總碳水化合物 37
3.5.2 理化性質分析 38
3.5.2.1 保水能力及保油能力測定 38
3.5.2.2 蛋白質溶解度測定 39
3.5.2.3 聚丙烯醯胺膠體電泳 40
3.5.2.4 乳化活性及乳化穩定性測定 42
3.5.2.5 發泡能力及發泡穩定性測定 43
3.5.2.6 掃描式電子顯微鏡觀察 44
3.5.3 實驗數據整理及統計分析 44
第 4 章 結果與討論 45
4.1 基本成分分析 45
4.1.1 原料基本成分分析 45
4.1.2 冷凍乾燥蛋白粉萃取產率、蛋白質產率及蛋白質含量 45
4.1.3 噴霧乾燥蛋白粉萃取產率、蛋白質產率及蛋白質含量 47
4.2 蛋白粉物理性質分析 51
4.2.1 色澤分析 51
4.2.2 保水能力及保油能力測試 54
4.2.3 蛋白質溶解度 57
4.2.4 聚丙烯醯胺膠體電泳 59
4.2.5 乳化活性及乳化穩定性 61
4.2.5.1 乳化活性 61
4.2.5.2 乳化穩定性 64
4.2.6 發泡能力及發泡穩定性 67
4.2.7 自製蛋白粉之微觀結構 72
第 5 章 結論與建議 76
參考文獻 77
作者簡介 84

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