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    Please use this identifier to cite or link to this item: http://ir.lib.ncu.edu.tw/handle/987654321/82718


    Title: 開發山苦瓜啤酒製程與苦瓜胜肽對糖尿病降血糖之探討
    Authors: 劉德緯;Liu, De-Wei
    Contributors: 化學工程與材料工程學系
    Keywords: 糖尿病;降血糖;苦瓜胜肽;啤酒;山苦瓜
    Date: 2020-01-13
    Issue Date: 2020-06-05 17:03:45 (UTC+8)
    Publisher: 國立中央大學
    Abstract: 糖尿病一直是人類的文明病,糖尿病患者的人口也逐年上升。糖尿病已被證實與飲食習慣有關,超過九成以上的糖尿病患者為第二型糖尿病(非胰島素依賴型),糖尿病目前無法被治癒,藥物只能控制病情。透過飲食控制、運動、服藥,是目前主流治療及預防糖尿病的方式。
    許多文獻證實山苦瓜具有降血糖的功能,但是由於山苦瓜明顯的苦味和青澀的口感不是大眾所能接受,同時山苦瓜保鮮期短,加上表面瘤狀突起使得山苦瓜銷售更不容易。
    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。
    在本實驗發現來自麥子蛋白亦有澱粉酶抑制效果,但隨發酵過程會被酵母作為氮源代謝轉換,導致最終發酵為啤酒澱粉酶抑制效果下降。因此在接近發酵終點時添加苦瓜粉,避免苦瓜有效成分被消耗,成功提升啤酒澱粉酶抑制功能性表現。
    此研究中進一步證實抑制α-澱粉酶功效與苦瓜胜肽濃度成正相關,胜肽總量上升同時澱粉酶抑制表現增加。苦瓜本身含有水解酵素,可以分解蛋白產生苦瓜胜肽,提高澱粉酶抑制率,進一步添加在發酵液中的發現有更好功能性表現,且提升胜肽濃度。因此苦瓜確實能夠添加在啤酒製程,得到更好效果,改善原本麥汁因為生物代謝導致抑制澱粉酶功效下降之問題。
    以具減肥、預防糖尿病的概念,開發的山苦瓜啤酒,在體外抑制澱粉酶實驗的效果有顯著提升,同時改善山苦瓜青澀的味道,除了風味上提升,還能延長保存期限,保有其有效成分。
    ;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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