碩士 / 大仁科技大學 / 食品科技研究所 / 104 / Microalgae products have been widely used in food, medicines, biomass energy and environmental purposes. In this study, the nutritional compositions, active ingredients and anti-oxidative abilities of microalgae - Chodatella sp. were analyzed, hydrolysis conditions were investigated. Finally, the chodatella sp. hydrolysate was compared with commercial products, such as chicken or clam extracts.
The nutritional composition of chodatella sp. contains high amounts of proteins and total dietary fiber, at 35.26% and 42.77%, respectively. The highest mineral content was magnesium at 1225.7 mg/100g. The contents of branch chain amino acids, leucine, valine and isoleucine, and semi-essential amino acids, arginine, were 1443.6, 784.2, 565.4 and 2526.8mg/100g, respectively. The highest concentration of non-essential amino acids was alanine, at 2394.6 mg/100g. The content of non-protein amino acids, γ-aminobutyric acid, was 598.0 mg/100g, accounting for 3.11% of total hydrolytic amino acids. The highest fatty acid compositions were two essential fatty acids, linoleic and linolenic acids, which accounted for 41.34 and 10.24% of fatty acids, respectively; dietary fiber from chodatella sp. was mostly non-soluble dietary fiber. It showed that chodatella sp. could be a low-calorie, protein-rich and nutrient-rich food source.
After treated under high heat and pressure to destroy cell-wall structures, the chodatella sp. solutions (algae-water ratio 1:20) were hydrolyzed for an hour with 5% Cellulase AP3 at 30ºC and pH 4.0, and then hydrolyzed with the 3 enzymes – Alcalase, Neutrase and Protease N “Amano” for 48 hours. Analysis of the chodatella sp. hydrolysates showed that concentrations of chlorella growth factors (CGA), total pholyphenols, soluble proteins and peptides after hydrolysis with 5 or 10% Alcalase for 36-48 hours were higher than those treated with the other two enzymes. Comparing the chodatella sp. hydrolysate of 5% Alcalase for 36 hours with commercial chicken essence, clam extracts, plain chicken essence and vegetarian peptide drinks, the chodatella sp. hydrolysate is the only one containing CGA. Soluble protein content, peptides, polyphenols and scavenging effect on DPPH free radicals of chodatella sp. hydrolysate were all higher than 3 commercial clam extract products. In the future, the concentration of beneficial ingredients in the hydrolysate may be increased by increasing the amount of chodatella sp. used, in order to enhance market competitiveness over products such as chicken essence or vegetarian peptide drinks.
| Identifer | oai:union.ndltd.org:TW/104TAJ00252001 |
| Date | January 2016 |
| Creators | Chiung-Dai Huang, 黃瓊代 |
| Contributors | Rei-Chu Chang, 張瑞珠 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 84 |
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