碩士 / 國立臺灣海洋大學 / 食品科學系 / 93 / Abstract
The polysaccharide extracts of Grateloupia (G.) filicina which was purchased from the market were digested by four enzymes, α-amylase, cellulase, β-galactosidase, and agarase that produced from Pseudomonas vesicularis MA103. From the four hydrolysates, two enzymes were selected by higher reducing sugar contents, and the polysaccharide extracts of G. filicina were digested by the two enzymes. The antioxidation of lactic acid fermented the hydrolysates was studied. The polysaccharide extracts of G. filicina were digested by the same activity unit (100 unit) of those four enzymes. The highest reducing sugar contents of those hydrolysates were digested by cellulase and agarase. The larger the activity units of enzyme were, the higher the reducing sugars contents were.
Six lactic acid (LA) fermentation products were cultured in media (1) the hydrolysate of 0.5% aqueous solution of polysaccharide extracts of G. filicina digested by 500 unit agarase and cellulase or (2) this G. filicina hydrolysate added 0.5% sucrose, 1% beef extract, and 0.5% yeast extract.(CN) And these two media was each fermented by three groups lactic acid bacteria, group A: 5% Lb. rhamnosus BCRC14068, group B: 5% Ent. faecalis BCRC13076, group C: 2.5% Lb. rhamnosus BCRC14068 and 2.5% Ent. faecalis BCRC13076. The results of pH value of six LA fermentation products were decreasing as the time of fermentation increased. The pH value of LA fermentation products that cultured in the hydrolysate added carbon and nitrogen source (L-Gra-CN-FC5 ) achieved below 4.6 at fermentation time of 9 hr. That can be a secure product, and the titratable acidity is 0.74%, lactic acid bacteria count is 9.39 log CFU/mL
Antioxidative properties, including ferrous ion chelating effect, inhibition of the hemoglobin-catalyzed peroxidation of linoleic acid, and reducing power of six LA fermentation products were better as the hydrolysate of G. filicina added carbon and nitrogen source than the hydrolysate of G. filicina, except for DPPH radical scavenging effect. The soluble total polyphenol contents of the hydrolysate of G. filicina added carbon and nitrogen source that fermented by Lb. rhamnosus BCRC14068 and Ent. faecalis BCRC13076 was recorded 1,087.64 ± 0.31 GAE (gallic acid equivalents, μg/mL) higher than other fermentation products. And the soluble total polyphenol contents of the other fermentation products were recorded from 400.27 ± 1.75 - 975.92 ± 4.90 GAE. The antioxidative constituents of LA fermented G. filicina may be peptides, organic acid, and soluble total polyphenol contents.
| Identifer | oai:union.ndltd.org:TW/093NTOU5253058 |
| Date | January 2005 |
| Creators | Ying-Hao Hung, 洪英豪 |
| Contributors | Tze-Kuei Chiou, Chorng-Liang Pan, 邱思魁, 潘崇良 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 91 |
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