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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/14634

Title: 米麴菌蛋白酶水解與併用乳酸菌發酵對鯖魚肉機能性之影響
Effect of Proteases from Asp. oryzae and Combination Use with Lactic Acid Bacteria Fermentation on the Functionality of Mackerel
Authors: Ya-Ling Tung
童雅玲
Contributors: NTOU:Department of Food Science
國立臺灣海洋大學:食品科學系
Keywords: 抗氧化
antioxidative
Date: 2003
Issue Date: 2011-06-30T07:40:52Z
Abstract: 本研究擬利用米麴菌Aspergillus oryzae BCRC 30118在Malt Extract broth為培養基質條件下收集胞外酵素液,對鯖魚肉漿進行水解,再利用乳酸菌 Pediococcus pentosaceus L和S發酵,藉以提高魚肉蛋白質之保健功能性。結果發現米麴菌於25oC、150 rpm 振盪培養72小時後,可分泌酸性(pH 3)、中性(pH 7)及鹼性(pH 10)三種蛋白酶,其中以酸性蛋白酶活性最高(492.46 unit/mL),分別為中性及鹼性蛋白酶活性之15.5和12.66倍。利用胞外酵素液於50oC水解鯖魚肉漿60 、120 分鐘後,SDS-PAGE電泳分析結果顯示,以50oC作用1小時後能將鯖魚肉漿蛋白質分解,而該水解產物對於清除0.1 mM DPPH (1,1-diphenyl-2-picrylhydrazyl)自由基的效果為76.23%,還原力則為0.662;TEAC為2.99 mM;抑制亞麻油酸自氧化效果為20.29%;螯合亞鐵能力為68.25%,此水解產物再配合乳酸菌 Pediococcus pentosaceus L與 S經37oC發酵48 小時後,pH值快速下降且可有效抑制Enterobacteriaceae、Staphylococcus、Pseudomonas等菌相的生長。發酵過程中對於一般成分均無影響,且可以適度提高魚肉的白度,改善產品色澤。其揮發性鹽基態氮在48 小時發酵後仍 < 25 mg/100 g。SDS-PAGE、非蛋白質態氮及游離胺基酸的結果顯示蛋白質降解快速 且明顯。該發酵鯖魚肉水解物之抗氧化性能力也較單一利用胞外酵素液水解物要高(p<0.05)。動物細胞活性試驗評估,以接種Ped. pentosaceus L與 S 發酵水解物24小時後之產物對類人類B細胞株及老鼠巨噬細胞株均具有增生效果。根據上述結果顯示以米麴菌胞外酵素液水解之鯖魚肉經乳酸菌發酵之產物具有提高魚肉蛋白質營養價值、抗氧化能力及提升人體免疫力的效果。
To improve the quality and functionality and consequently increase the utilization of fish muscle, the mackerel muscle protein was hydrolyzed by the proteases from Aspergillus oryzae Malt Extract broth, and then fermented by lactic acid bacteria. The highest proteases were obtained from Asp. oryzae after 72 hr incubation at 25oC.The acidic protease activity was much higher than neutral and alkaline proteases. SDS-PAGE indicated the obvious degradation of mackerel muscle proteins after 60 min or 120min hydrolysis with Asp.oryzae proteases at 50oC. Compared with mackerel mince, the antioxidative ability against linoleic acid, DPPH scavenging capability, reducing power, Fe2+ chelating capability and TEAC of mackerel muscle hydrolysates significantly increased and further increased after lactic acid bacteria Pediococcus pentosaceus L and S fermentation. During 48 h fermentation at 37oC, rapid growth of LAB, decline in pH and suppression in the growth of microflora - Enterobacteriaceae, Staphylococcus and Pseudomonas, increases in whiteness, nonproteinous nitrogen, sensory quality and free amino acids were observed. The VBN was lower than the limit of food regulation (< 25 mg/100 g) even after 48 h fermentation. The hydrolysates after LAB fermentation could stimulate the proliferation of both human hybridoma HB4C5 and mouse macrophage J774.1. These data suggested that the nutritional value and antioxidant ability of mackerel hydrolysates after LAB fermentation could be substantially improved.
URI: http://ethesys.lib.ntou.edu.tw/cdrfb3/record/#G0M91320034
http://ntour.ntou.edu.tw/ir/handle/987654321/14634
Appears in Collections:[食品科學系] 博碩士論文

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