Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/96029
標題: Chemical composition of Pleurotus eryngii submerged-fermented soybean milk
液態發酵之杏鮑菇豆漿的化學組成
作者: Hsin-Yi Chien
簡欣儀
關鍵字: 無糖豆漿
杏鮑菇
液態發酵
抗氧化性質
機能性成分
soybean milk
Pleurotus eryngii
submerged fermentation
antioxidant properties
Functional ingredients
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摘要: 豆漿富含植物性蛋白質與微量鈣質,是優良蛋白質攝取來源。杏鮑菇(Pleurotus eryngii)富有豐富的膳食纖維、維生素和礦物質,常作為養生食品的材料。本研究的目的在於利用無糖豆漿為培養基,以液態發酵方式,製備杏鮑菇豆漿發酵液。在不同發酵時間條件下,所得之杏鮑菇豆漿(D6)與杏鮑菇豆漿(D13),經過濾並取其濾液冷凍乾燥後,進行一般成分、呈味特性、抗氧化性質分析及機能性成分分析之評估。 在一般組成分析中,無糖豆漿、杏鮑菇豆漿(D6)與杏鮑菇豆漿(D13)之粗蛋白、粗脂肪和粗纖維的含量皆無差異,而杏鮑菇豆漿(D13)的粗灰分皆低於無糖豆漿與杏鮑菇豆漿(D6)。 在呈味特性上,杏鮑菇豆漿(D6)和杏鮑菇豆漿(D13)之可溶性醣、游離胺基酸及等價鮮味值含量均高於無糖豆漿,由此可知,以杏鮑菇發酵之無糖豆漿發酵後,可提升無糖豆漿的風味。 在抗氧化性質方面,其熱水萃取物上,杏鮑菇豆漿(D13)之抗氧化力和清除DPPH自由基能力皆較無糖豆漿與杏鮑菇豆漿(D6)高。在乙醇萃取物方面,杏鮑菇豆漿(D6)之抗氧化力和清除DPPH自由基能力皆較無糖豆漿與杏鮑菇豆漿(D13)高,而杏鮑菇豆漿(D13)之螯合亞鐵離子能力皆較無糖豆漿與杏鮑菇豆漿(D6)高。不管是在熱水萃取物或乙醇萃取物方面,杏鮑菇豆漿(D13)之類黃酮與總多酚含量也顯著高於無糖豆漿與杏鮑菇豆漿(D6)由此,加入以杏鮑菇菌種發酵無糖豆漿發酵培養後其抗氧化能力將可提升。 在機能性成分上,杏鮑菇豆漿(D6)之麥角硫因與Lovastatin含量較無糖豆漿與杏鮑菇豆漿(D13)高,杏鮑菇豆漿(D13)之異黃酮(Daidzein和Genistein)與麥角固醇含量較無糖豆漿與杏鮑菇豆漿(D6)高,可知以杏鮑菇菌種發酵無糖豆漿其機能性成分含量將可提升。 綜合以上結果可知,杏鮑菇豆漿發酵液在呈味、抗氧化力和機能性成分上皆高於無糖豆漿,且其營養價值與風味亦有所差異,因此可以提供消費者更多元化之機能性豆漿產品。
Soybean milk is rich in plant protein and calcium, it is a good source of protein in the diet. Pleurotus eryngii contains abundant of dietary fiber, vitamins and minerals, and it is a common ingredient for a healthy diet. The purpose of this study is to use liquid soybean milk as fermentation medium to prepare fermented soybean milk broth. In order to determine the effect of fermentation time, day 6 (D6) and day 13 (D13) fermented soymilk were used to analyze. After fermentation, the filtrate was freeze-dried, and the composition was evaluated for its proximate composition, taste characteristics, antioxidant properties and functional component analysis. In the proximate composition results, the contents of crude protein, crude fat and crude fiber of three samples did not have the significant difference, but the crude ash content of SF13 sample was lower than control and SF6. In the taste properties, the contents of soluble sugars, free amino acid and equivalent fresh taste of SF6 and SF13 were better than PSM. It is proved Pleurotus eryngii fermented in soybean milk can enhance its flavor. The antioxidant properties, in the hot water extract, the antioxidant capacity and scavenging ability of DPPH free radicals of SF13 was better than control and SF6. In the ethanol extract, SF6 had the highest antioxidant capacity and scavenging DPPH free radical ability than control and SF13, while SF13 had a better ability of chelating ferrous ion. In both hot water extract and ethanol extract, the contents of total flavonoids and total polyphenols in SF13 were higher than PSM and SF6 samples. It is indicated the antioxidant ability of soybean milk was also improved after Pleurotus eryngii fermentation. The contents of ergosterol and lovastatin in SF6 were the highest within three samples. The contents of isoflavones (Daidzein and Genistein) and ergosterol in SF13 were higher than SF6 and PSM. Therefore, the content of functional components in soybean milk was also improved after it fermented by Pleurotus eryngii Taken together, the taste properties, anti-oxidation ability and functional component contents of PSM were enhanced after Pleurotus eryngii fermented. Its nutritive value and flavor were also different. We suggest Pleurotus eryngii fermented soybean milk can be a functional product for consumers.
URI: http://hdl.handle.net/11455/96029
文章公開時間: 2020-02-02
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