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頁籤選單縮合
題 名 | 超音波處理對米糠萃取物功能特性之影響=Effect of Ultrasonic Treatment on the Functional Properties of Rice Bran Extracts |
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作 者 | 袁敏芝; 鄭統隆; 郭孟怡; | 書刊名 | 輔仁民生學誌 |
卷 期 | 22:1 2016.06[民105.06] |
頁 次 | 頁53-67 |
分類號 | 473.12 |
關鍵詞 | 米糠; 萃取物; 超音波; 功能特性; Rice bran; Extract; Ultrasound; Functional properties; |
語 文 | 中文(Chinese) |
中文摘要 | 米糠為碾米加工之副產物,含豐富營養成分,如米糠蛋白為良好胺基酸來源,且具低過敏性及抗癌活性。然而,因米糠油脂快速氧化及蛋白質難以萃取等問題,使米糠之應用受限。超音波具有安全、無毒及環保之特性,能應用於米糠之輔助萃取。本研究目的為探討超音波處理對米糠萃取物功能特性之影響。實驗先將米糠與水以1:10 (w/v)的比例混勻,並使用熱安定化(80℃, 20 min),再分別以水浴及探頭式超音波處理1 與5 分鐘後,經離心分離之上清液進行冷凍乾燥,即可得米糠萃取物1 (rice bran extract 1, RBE1);另將上清液調整pH 值至4 後,產生之沉澱物凍乾後為米糠萃取物2 (rice bran extract 2, RBE2)。進一步分析RBE1 與RBE2 之組成分、溶解度、乳化、起泡、保水及保油等功能特性。研究結果顯示,RBE1 產率高於RBE2,探頭式超音波處理之產率高於水浴式處理者。RBE1 含有較多碳水化合物,因此具有高溶解度與保油力;而RBE2 含有較多蛋白質與脂肪,因此其乳化和起泡特性與保水力佳。另外,水浴式超音波處理對米糠萃取物之功能性影響則較不顯著。因此,探頭式超音波處理可提升米糠萃取物之產率與蛋白質含量,改善部分功能特性,藉此可提升米糠之附加價值。 |
英文摘要 | Rice bran is a by-product of rice milling. It is rich in nutrients and provides hypoallergenic and anti-cancer ability. However, the utilization of rice bran is greatly limited due to the lipid deterioration that starts soon after bran removal, and the difficulty in protein extraction. Application of ultrasound in rice bran extraction is considered safe, non-toxic, and environmentally friendly. The objective of this study was to investigate the effect of ultrasonic treatment on the functional properties of rice bran extracts. Rice bran was thermal-stabilized with water (1:10 w/v) at 80oC for 20 min. The slurry was treated with either ultrasound bath or probe for 1 and 5 min, and then centrifuged. The supernatant was freeze-dried to obtain the rice bran extract 1 (RBE1). The rice bran extract 2 (RBE2) was prepared by precipitation the supernatant using pH adjustment to pH4 and then freeze-dried. The chemical compositions and functional properties of rice bran extracts were assayed. Results showed that the yield of RBE1 was higher than RBE2. The ultrasound probe treatment had higher extraction yield than the ultrasound bath treatment. RBE1 contained higher carbohydrate content, thus it had higher solubility and fat-binding capacity. RBE2 had higher protein and fat contents, thus it had higher emulsifying properties, foaming properties and water-holding capacity. However, the ultrasound bath treatment did not affect the functional properties of rice bran extract, significantly. In conclusion, ultrasound probe treatment could improve the yield, protein content and functional properties of rice bran extracts, consequently, add the value of rice bran. |
本系統中英文摘要資訊取自各篇刊載內容。