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|Authors: ||劉德緯;Liu, De-Wei|
|Issue Date: ||2020-06-05 17:03:45 (UTC+8)|
因此，此篇論文將山苦瓜結合啤酒發酵，並用豚胰臟的澱粉酶（α-Amylase from porcine pancreas）進行澱粉酶抑制體外實驗，作為功能性表現，探討其有效成分。
;Diabetes has always been a civilized disease of human beings, and the population of people with diabetes has also increased year by year.
Diabetes has been confirmed to be related to eating habits. More than 90% of diabetics are typeⅡ diabetes (non-insulin-dependent). Diabetes cannot be cured at present, and drugs can only control the condition. Through diet control, exercise, and medication, it is currently the mainstream therapy to treat and prevent diabetes.
Many literatures have confirmed that Mormodica charantia (bitter gourds) has the function of hypoglycaemic, but because bitter gourds′ obvious bitterness and astringent taste are not acceptable to the public, meanwhile, the short expiration date of bitter gourds and the surface tumor-like protrusions make it more difficult to be sold. Therefore, in this thesis, bitter gourd is combined with beer fermentation process. α-Amylase inhibition in vitro experiments using α-amylase from porcine pancreas is applied to show its functional performance and study its effective ingredients.
It was found in this experiment that the protein derived from malt also has an amylase inhibitory effect, but it will be metabolized by yeast as a nitrogen source during the fermentation, resulting in a decrease in the inhibitory effect finally. Hence, when bitter gourd powder is added near the end of fermentation, the effective components of bitter gourd are prevented from being consumed, and the functional performance of α-Amylase inhibition is successfully improved.
In this study, it was further confirmed that the inhibitory effect of α-amylase was positively correlated with the concentration of bitter gourd peptide, and the total amount of peptide increased and the performance of α-amylase inhibition increased. The bitter gourd itself contains a hydrolyzing enzyme that can decompose proteins to produce bitter gourd peptides, improve the α-amylase inhibition rate, and further added to the fermentation broth to increase the peptide concentration beside that also show the functional performance of α-amylase inhibition much better. Consequently, bitter gourd can indeed be added to the beer manufacturing process to obtain better results and improve the problem of the original wort′s reduction in α-amylase inhibition due to biological metabolism.
The developed Bitter Gourd Beer has significantly improved the effect of inhibiting α-amylase, and at the same time reduced the bitter taste of bitter gourds. In addition to improving the flavor, it can also extend the shelf life and retain its effective ingredients. In order to delay the absorption of sugar and lose weight.
|Appears in Collections:||[化學工程與材料工程研究所] 博碩士論文|
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