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詳目顯示區塊

第 16 筆
| (以作者名查詢海洋大學圖書館館藏系統)
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論文名稱: | 乳酸菌發酵豆奶生產、儲存與其生理活性之回顧
| Review on Production, Storage and Physical Activities of Soymilk Fermented with Lactic Acid Bacteria
研究生: | 廖奕萍 Yi-Ping Liao
指導教授: | 潘崇良 Chorng-Liang Pan
學位類別: | 碩士
學校名稱: | 國立臺灣海洋大學
系所名稱: | 食品科學系
學號: | T91420005
畢業學年度: | 94
語文別: | 中文
關鍵字: | 乳酸菌 Lactic acid bacteria
| 發酵 Ferment
| 豆奶 Soymilk
全文點閱次數: | 23

全文影像連結:

論文全文(pdf)

論文頁數: | 211
摘要: | 摘  要
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| 乳酸菌長久以來被人們運用於發酵食品以增進產品風味或是促進產品之保存，而黃豆及其相關產品含有許多對人體具有健康功效之成份；因此結合乳酸菌與豆奶製成之產品將對提升人體健康有所助益。
| 以 Lb. acidophilus CCRC 14079、Lb. bulgaricus CCRC 14009、Lb. fermentum CRL 251、Str. thermophilus CCRC 14085、B. infantis CCRC 14633 或是 B. longum B6 等菌株對豆奶予以發酵，可降低 n-己醛 (n-hexanal) 及戊醛所產生之臭豆味，並可有效降低水蘇四糖 (Stachyose) 及棉籽糖 (Raffinose) 等造成腸胃脹氣之寡醣類；此外，以乳酸菌及雙叉桿菌混合菌株發酵豆奶於發酵期間之菌株生長數量較單一菌株發酵豆奶為高。
| 以 Bifidobacterium spp. 之 B. bifidum、B. breve Yakult、B. breve K-101、B. infantis CCRC 14633、B. longum、B. longum-a、B. pseudolongum 或 B. thermophilum KFRI 00748等菌株於 37oC 單獨發酵豆奶 12-24 小時，即可獲致 7.6 log10 CFU/mL 到 9.0 log10 CFU/mL 之生長菌數；其 pH 值範圍約為 4.90-5.99之間。而以 Lb. plantarum KFRI 00144 或 Lb. delbrueckii subsp. lactis KFRI 01181 在 37oC 發酵 24 小時後，其 pH 值分別為 4.7 及 4.4，可滴定酸度 0.81% 及 1.12%，而菌數則為 8.1 log10 CFU/mL 及 9.1 log10 CFU/mL。顯示出豆奶為適合某些乳酸菌生長之發酵基質。
| 以雙叉桿菌與乳酸菌混合菌株發酵豆奶之抗壞血酸自氧化抑制能力比單獨使用一種菌株發酵時為高，且於 Lb. acidophilus 及 B. longum 混合發酵樣品中表現最佳。在豆奶以乳酸菌發酵前及發酵後，其分別擁有 32.44% 及 43.08%-65.04% 之超氧陰離子清除能力。而在抗致突變實驗中則發現，在所有實驗樣品中以 Str. thermophilus 及 B. infantis 混合發酵之豆奶對 NQNO 及 DMAB 具有最高之抗致突變活性，可分別達到 85.07% 及 85.78%。
| 豆奶經發酵處理後可增加其 Daidzein 及 Genistein 含量，並有效提高豆奶之抗致突變性、抗氧化能力及人體之吸收率。例如以 B. breve YIT 4065 發酵豆奶之前後總異黃酮含量分別為 1691.0 μg/mL 及 1725.7 μg/mL。發酵前豆奶中之異黃酮以葡萄糖苷居多，但在發酵後則為配糖基含量較多。在發酵豆奶中之 Daidzein 及 Genistein 含量比未發酵豆奶之含量高出 17.11 及 69.48 倍之多，顯示在發酵過程中所產生之 β-葡萄糖苷酶活性可將豆奶中較具生理活性之配糖基含量提高。
| 將乳酸菌發酵豆奶儲存於 4oC 或 5oC 溫度中 14天後，其產品中菌數及 pH 值均無明顯下降情況。將 Str. thermophilus 或 B. longum 單一菌株發酵豆奶予以乾燥後儲存於 4oC 溫度中 4 個月後發現，其存活菌數大於 25oC 溫度中 4 個月之菌數；且於冷凍乾燥發酵豆奶中顯示出比噴霧乾燥發酵豆奶更穩定之存活菌數及 pH 值。
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| Abstract
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| Lactic acid bacteria have been used lactic acid bacteria for improving the taste or storage on fermented products by people long time ago. Soy beans and related products contain a lot of healthy ingredients which have positive effectiveness on human. Therefore, the combination of products of lactic acid bacteria and soymilk could have benefits on improving human healthiness.
| Lb. acidophilus CCRC 14079, Lb. bulgaricus CCRC 14009, Lb. fermentum CRL 251, Str. thermophilus CCRC 14085, B. infantis CCRC 14633, or B. longum B6 could be emplyeed for soymilk fermentation in order to reduce the unpleasant off-flavour resulted from oligosaccharides of n-hexanal and pentanal as well as effectively decrease contents of stachyose and raffinose which can cause flatulence in humans. The combination of cultures of LAB and bifidobateria to be used in starters for soymilk fermentation showed higher bacterial growth than individual starter used insoymilk fermentation.
| The soymilk fermented with Bifidobacterium spp. by single culture of B. bifidum, B. breve Yakult, B. breve K-101, B. infantis CCRC 14633, B. longum, B. longum-a, B. pseudolongum, or B. thermophilum KFRI 00748 for 12-24 hours at 37oC could reach 7.6-9.0 log10 CFU/mL viable populations while the range of pH was 4.90-5.99. On the other hand, the soymilk fermented with Lb. plantarum KFRI 00144 or Lb. delbrueckii subsp. lactis KFRI 01181 at 37oC for 24 hours would reach the 4.7 and 4.4 of pH while the titratable acidity were 0.81% and 1.12% as well as the viable populations were 8.1 log10 CFU/mL and 9.1 log10 CFU/mL, respectively. These results suggested that soymilk is a kind of suitable media for growth of certain LAB.
| It was identified that the soymilk fermented with combination cultures of LAB and bifidobacteria, especially the combination of Lb. acidophilus and B. longum had the highest effect, performed higher inhibition of ascorbate autoxidation than single culture did. After the soymilk fermented with LAB, their superoxide anion radicals scavenging effect increased from 32.44% to 43.08-65.04%. The soymilk fermented with combination of Str. thermophilus and B. infantis showed the highest antimutagenic activity, 85.07% and 85.78%, in all of the examined samples against two mutagens, NQNO and DMAB, respectively.
| The quantities of daidzein and genistein in the fermented soymilk were increased which also resulting in higher antimutagenicity, antioxidant, and absorption rate in human bodies. For example, the soymilk fermented with B. breve YIT 4065 increased their total isoflavone from 1691.0 μg/mL to 1725.7 μg/mL. The quantities of glucosides are higher than aglycones before fermentation, and then the quantities of aglycones are higher than glucosides after lactic acid fermentation in soymilk. The amounts of daidzein and genistein in fermented soymilk will higher than unfermented soymilk about 17.11 and 69.48 times, respectively. These results indicated that β-glucosidase activity presented in fermentation could produce more bioactive aglycones.
| The soymilk fermented with LAB showed no significant decreases both of viable populations and pH while it was stored at 4oC or 5oC for 14 days. The dried fermented soymilks with single culture of Str. thermophilus or B. longum presented higher viable populations as stored at 4oC than stored at 25oC for 4 months, and the freeze-drying fermented soymilk had higher viable populations and more stable pH value than spry-drying fermented soymilk did.
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論文目次: | 目    錄
| 目錄…………………………………………………………………..…    I
| 表目錄……………………………………………………………..……    IV
| 圖目錄………………………………………………………………..…    V
| 附錄………………………………………………………………..……    VI
| 名詞縮寫……………………………………………………………..…    VIII
| 中文摘要……………………………………………………………..…    XII
| 英文摘要……………………………………………………………..…    XIV
| 壹、前言………………………………………………………..………    1
| 貳、黃豆簡介…………………………………………………………..    3
| 一、簡介…………………………………………………………..    3
| 二、黃豆生產分佈………………………………………….…….    3
| 三、黃豆成份………………………………………………….….    4
| (一) 黃豆蛋白質 (Soy protein)…………………………..…    4
| (二) 黃豆胜肽 (Soy peptides)…………………………..…..    5
| (三) 黃豆油 (Soy oil)……..…………………..…….……....    5
| (四) 黃豆卵磷脂 (Soy lecithin)……………………….……    6
| (五) 植酸 (Phytic acid)…………………………………..….    6
| (六) 黃豆固醇 (Soy sterols)…………………………..…….    7
| (七) 黃豆寡醣 (Soy oligosaccharides)…………………..….    7
| (八) 黃豆纖維 (Soy fiber)………………………………..…    8
| (九) 豆渣 (Soy pomace)………………………….……..….    8
| (十) 皂素 (Saponins)……………………………………..…    8
| (十一) 異黃酮 (Isoflavones)………………………..………    9
| (十二) 微量元素……………………………………….……    9
| 參、黃豆異黃酮之生理功效………………………………….……….    11
| 一、異黃酮簡介………………………………………….……….    11
| 二、異黃酮種類及其化學結構…………………………….…….    12
| 三、異黃酮對於更年期症狀之影響……………………………..    14
| (一) 異黃酮對癌症之影響…………………………….……    15
| (二) 異黃酮對熱潮紅症狀之影響………………….………    17
| (三) 異黃酮對心血管疾病之影響………………….………    19
| (四) 異黃酮對骨質疏鬆症之影響…………………….……    22
| 四、異黃酮之生物活性……………….………………………….    24
| 五、異黃酮之抗氧化活性………………………………………..    26
| 六、異黃酮對過敏性鼻炎罹患率之影響………………………..    30
| 七、黃豆製品加工方式對其異黃酮含量之影響….…………….    31
| 肆、乳酸菌之益生效果…………………………………………….….    33
| 一、益生菌簡介……………………………………………….….    33
| 二、益生菌定義……………………………………………….….    34
| 三、乳酸菌定義與分類…………………………………………..    35
| (一)乳酸菌之定義………………………………………..….    35
| (二)乳酸菌之分類…………………………………….……..    36
| 四、人體腸內菌相與益生菌之關聯性…………………………..    36
| 五、益生菌之必要條件…………………………………………..    37
| 六、乳酸菌於發酵食品之應用…………………………………..    38
| 七、乳酸菌發酵食品之發酵特性………………………………..    40
| 八、乳酸菌發酵食品之保健功能………………………………..    42
| 九、乳酸菌發酵製品之抗致突變性研究………………….…….    43
| 伍、乳酸菌發酵豆奶之生產條件探討………………………………..    46
| 一、乳酸菌發酵豆奶之應用……….…………………………….    46
| 二、乳酸菌發酵豆奶之產酸與菌株生長特性…….…………….    46
| 三、乳酸菌發酵豆奶對糖類之利用性…………………………..    50
| 四、乳酸菌豆奶補充各種添加物時之發酵特性………………..    53
| 陸、乳酸菌發酵豆奶之生理活性探討………………………………..    55
| 一、簡介…………………………………………………………..    55
| 二、乳酸菌發酵豆奶之異黃酮含量變化………………………..    56
| 三、乳酸菌發酵豆奶之抗氧化特性……………………………..    59
| 四、乳酸菌發酵豆奶之抗致突變性……………………………..    63
| 柒、儲存方式對於乳酸菌發酵豆奶之影響……………………….….    65
| 一、乾燥方式對於乳酸菌發酵豆奶之影響………………….….    65
| 二、乳酸菌發酵豆奶於儲存期間成份之改變…………………..    65
| 捌、結論………………………………………………………………..    68
| 玖、乳酸菌發酵豆乳之未來展望……………………………………..    70
| 拾、參考文獻…………………………………………………………..    71
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| 表 目 錄
| 表一、    行政院衛生署核可之乳酸菌發酵健康食品……………….    135
| 表二、    乳酸菌發酵豆奶之菌數、pH值、TA (%) 變化…………..    139
| 表三、    乳酸菌發酵豆奶對其糖類利用性之影響………………….    142
| 表四、    乳酸菌發酵豆奶於 37oC 發酵時補充各種添加物其菌數及 pH 值變化………………………………………………    144
| 表五、    乳酸菌發酵豆奶異黃酮含量之變化……………………….    148
| 表六、    各種乳酸菌發酵豆奶之抗氧化性………………………….    153
| 表七、    乳酸菌發酵豆奶之抗致突變性…………………………….    154
| 表八、    乳酸菌發酵豆奶儲存於不同溫度及天數其菌數、pH 值及總異黃酮濃度變化………………………………………….    156
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| 圖 目 錄
| 圖一、    美國黃豆歷年來產量及品質資料概述…………………....    160
| 圖二、    FAO 及 WHO 益生菌於食品之使用指導方針…………    161
| 圖三、    植物雌激素 (包括異黃酮 [Genistein] 與哺乳類木酚素 [Enterolactone]) 之結構與內生性雌激素 (Oestradiol)、合成雌激素 (Diethylstilbesterol) 以及合成抗雌激素(Tamoxifen) 之結構關聯性……………………………….    162
| 圖四、    黃豆異黃酮之化學結構……………………………………    163
| 圖五、    異黃酮植物雌激素與 Estradiol 及 Tamoxifen 之結構關聯性…………………………………………………………    164
| 圖六、    異黃酮代謝物 Equol 之結構在與 Estradiol 比較之後顯示出兩種分子在平面空間配置之高度相似性……………    165
| 圖七、    Daidzein、Genistein 及其糖苷之化學結構……………….    166
| 圖八、    Bifidobacterium infantis (A) and B. longum (B) 於豆奶中單獨發酵 (○) 或是混合 Lactobacillus acidophilus (●)、Streptococcus thermophilus (■) 或 Lb. bulgaricus (▲) 發酵時之菌株生長情況………………………………………    167
| 圖九、    Lb. acidophilus (A)、Str. thermophilus (B) 及 Lb. bulgaricus (C) 於豆奶中單獨發酵 (○) 或是混合 B. infantis (●) 或 B. longum (■) 發酵時之菌株生長情況…………………...    168
| 圖十、    單一Lb. fermentum CRL 251 (●)、B. longum CRL 849 (■) 及兩種混合菌酛 (Δ) 於豆奶中之菌株生長及 pH 值…..    169
| 圖十一、    豆奶及發酵豆奶於乾燥前後之抗氧化活動……………    170
| 圖十二、    黃豆清湯與發酵黃豆清湯之氧化還原能力……………    171
| 圖十三、    黃豆清湯與發酵黃豆清湯之亞鐵與二價銅離子螫合能力…………………………………………………………    172
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| 附  錄
| 附表一、    市售乳酸菌發酵黃豆產品………………………………    173
| 附圖一、    以 Lactobacillus 發酵之桃子、草莓、香草 (175 及 440  g) 及原味 (440 g) 黃豆優格…………………………...    178
| 附圖二、    以 B. bifidus、B. coagulans、Lb. acidophilus 及 Lb. bulgaricus 發酵之 Nn Total Nutrition (20 g × 25 包)...    179
| 附圖三、    以 B. bifidus Bb-12、Lb. acidophilus LA-5、Lb. cacei LC-01 及 Str. thermophilus Th-4 發酵之黃豆 Yoghurt Mix (30 g × 30 包)……………………………………...    180
| 附圖四、    以 Lb. bulgaricus 及 Str. termophilus 發酵之森林水果及原味黃豆優格 (500 g)………………………………...    181
| 附圖五、    以 Lb. bulgaricus 及 Str. termophilus 發酵之桃子芒果、紅櫻桃、超滑順桃子梨子、超滑順草莓香蕉、桃子、樹莓香草及草莓黃豆優格 (4 × 125 g)…………..    182
| 附圖六、    以 Lb. acidophilus 發酵之低脂樹莓、草莓及香草低脂黃豆優格 (4.1 oz.)………………………………………….    183
| 附圖七、    以 B. bifidum、Lb. acidophilus、Lb. bulgaricus、Lb. casei、Lb. rhamnosus 及 Str. thermophilus 發酵之黑莓、藍莓、奇異果萊姆、芒果、原味、樹莓、草莓及香草黃豆優格 (6 oz)…………………………………….    184
| 附圖八、    以 Lb. acidophilus、Lb. bulgaricus、Lb casei、Lb. plantarum 及 Str. thermophilus 發酵之黃豆精華……………………...    185
| 附圖九、    以 Bifidobacterium spp.、Lb. acidophilus、Lb. bulgaricus 及 Str. thermophilus 發酵之黃豆粉 (1 lb)…………………    186
| 附圖十、    以 B. bifidus、Lb. acidophilus、Lb. bulgaricus、Lb. casei、Lb. reuteri 及 Str. thermophilus 發酵之藍莓 (6 oz)、巧克力 (6 oz)、桃子 (6 oz)、樹莓 (6 oz)、草莓 (4 oz)、草莓桃子 (6 oz)及香草 (6 oz) 黃豆優格……………...    187
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| 附圖十一、
| 以 B. bifidum、Lb. acidophilus、Lb. bulgaricus、Lb. casei、Lb. rhamnosus 及 Str. thermophilus 發酵之香蕉草莓 (6 oz)、黑櫻桃 (6 oz)、藍莓 (6 oz)、Key-萊姆 (6 oz)、桃子 (6 oz)、原味 (32 oz)、樹莓 (6 oz)、草莓 (6 oz) 及香草 (6 及 32 oz) 黃豆優格….    188
| 附圖十二、    以 B. bifidum、Lb. acidophilus、Lb. bulgaricus、Lb. casei、Lb. rhamnosus 及 Str. thermophilus 發酵之 Silk Live!芒果、桃子、樹莓及草莓黃豆奶昔 (1 容器)………………………………………………………    189
| 附圖十三、    以 B. bifidus、Lb. acidophilus、Lb. bulgaricus 及 Str. thermophilus 發酵之杏仁芒果 (6 oz)、藍莓 (6 oz)、櫻桃 (6 oz)、檸檬 (6 oz)、混合漿果 (6 oz)、桃子 (6 oz)、原味 (6 及 24 oz )、樹莓 (6 oz)、草莓香蕉 (6 oz)、草莓 (6 oz) 及香草 (6 及 24 oz) 黃豆優格….    190
| 附圖十四、    以 B. bifidus、Lb. acidophilus、Lb. bulgaricus 及 Str. thermophilus 發酵之黑櫻桃、巧克力榛果、冰淇淋焦糖、新鮮香草、檸檬薑、瘋狂摩卡、瑞士黑巧克力、香草豆及非常草莓冰凍黃豆優格 (70 g)…………….    191
| 附圖十五、    以 B. bifidus、Lb. acidophilus、Lb. bulgaricus 及 Str. thermophilus 發酵之杏仁芒果、桃子、樹莓及草莓黃豆奶昔 (8 oz)………………………………………….    192
| 附圖十六、    以 Lb. paracasei subsp. paracase 及 S. cerevisiae 發酵之田中寶養生液 (180 g、90 g、及 30 g)…………    193
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參考文獻: | 拾、參考文獻
|
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