全豆豆漿之理化性質與模擬腸胃道消化對其抗氧化活性的影響

Physicochemical properties of whole-bean soymilk and the effect of simulated gastrointestinal digestion on its antioxidant activity

郭心羽(Hsin-Yu Kuo)

指導教授 ： 葉安義

共同指導教授 ： 謝淑貞(Shu-Chen Hsieh)

國立臺灣大學/生物資源暨農學院/食品科技研究所/博士(2014年)

https://doi.org/10.6342/NTU.2014.00796

摘要

豆漿由大豆加工製成，是亞洲地區，如中國、日本、韓國及台灣的傳統飲料之一。豆漿之傳統過濾製程中會產生大量不溶性的副產物豆渣，豆渣富含蛋白質、脂質、膳食纖維與部分異黃酮，儘管豆渣可作為動物飼料，但大部分仍被視為廢棄物而造成清理上的問題，另外，介質研磨已證實可有效降低纖維素與澱粉之粒徑至奈米/次微米等級。為減少豆渣之生成與提高原料大豆之利用率，本研究中利用介質研磨與高速細碎兩種方式製作全豆豆漿，並與傳統過濾方法製成的豆漿做物理化學性質、模擬腸胃道消化處理與抗氧化活性的比較。
利用介質研磨技術於全豆豆漿的製作時不需去除豆渣，產品富含膳食纖維(2.43 g/100 g soymilk) (過濾：0.48 g/100 g soymilk；細碎：2.26 g/100 g soymilk)，且其固形物回收率(98.40 ± 0.46%)、黏度(160.59 ± 4.26 cp)與穩定性皆顯著高於過濾豆漿(分別為75.67 ± 0.74%, 4.22 ± 0.02 cp)，而有相似的粒徑分佈、pH值、粒子型態及外觀。比起同為全豆豆漿之細碎樣品(體積平均粒徑(DV) 348 ± 227 μm，粒數平均粒徑(DN) 2.84 ± 1.79 μm)，介質研磨處理有效降低粒徑(DV 26.6 ± 14.6 μm, DN 0.099 ± 0.095 μm)、提高豆漿穩定性且不會有沉澱現象發生。此外，介質研磨豆漿的總多酚(34.21 ± 2.55 mg GAE/100 g soymilk)與異黃酮(47.35 ± 0.33 mg/100 g soymilk)含量亦顯著高於過濾(28.21 ± 0.40 mg GAE/100 g soymilk, 31.25 ± 0.07 mg/100 g soymilk)及細碎(28.54 ± 2.62 mg GAE/100 g soymilk, 42.51 ± 1.05 mg/100 g soymilk)豆漿，並促使部份配糖體異黃酮轉變為生物活性較高的去糖體異黃酮。介質研磨豆漿的化學性抗氧化活性(DPPH自由基清除能力、ABTS自由基清除能力與氧自由基吸收能力)也顯著高於過濾與細碎豆漿。另外，過濾豆漿的品評分數顯著高於介質研磨豆漿，適當地稀釋有助於提昇介質研磨豆漿的品評分數。豆漿經過模擬腸胃道消化處理，雖然降低總異黃酮，卻顯著提昇總多酚、去糖體異黃酮含量與化學性抗氧化活性(ABTS自由基清除能力與氧自由基吸收能力)，其中介質研磨豆漿之模擬腸胃道消化液的總多酚、異黃酮含量、化學性與細胞抗氧化活性均優於過濾及細碎豆漿。因此，介質研磨豆漿較佳之物理化學性質與模擬腸胃道消化後功能性成份與抗氧化能力的提昇，可將其視為具有生物功能性之飲品。

關鍵字

介質研磨 ； 大豆 ； 豆漿 ； 異黃酮 ； 模擬腸胃道消化 ； 抗氧化活性

並列摘要

Soymilk, made from soybean (Glycine max), is a traditional beverage in Asian countries such as China, Japan, Korea and Taiwan. In traditional soymilk processing, okara (soy pulp), rich in protein, oil, especially, in dietary fiber and some isoflavone, is filtered and hugely generated. Though part of okara is used as animal feed, it is mostly considered as waste and has caused lots of disposal problems. On the other hand, it had been proved that media mill can effectively reduce particle size of cellulose and starch to nano/submicron scale. In order to reduce the amount of okara as well as increase utilization of soybean, in this study, we performed media milling and high speed blending for whole-bean soymilk production, which were compared with soymilk produced by filtered process.
By utilizing media milling, it did not have to remove okara from soymilk, and lead to a product with higher dietary fiber content (2.43 g/100 g soymilk) compared to those of filtering (0.48 g/100 g soymilk) and blending (2.26 g/100 g soymilk). Media-milled soymilk had similar particle size distribution, pH, morphology, appearance but significantly higher solid recovery (98.40 ± 0.46%), viscosity (160.59 ± 4.26 cp), stability than those of filtered one (75.67 ± 0.74%, 4.22 ± 0.02 cp, respectively) with the same amount of raw material consumed. In contrast with mean particle size of blended soymilk (volume-mean diameter (DV) 348 ± 227 μm, number-mean diameter (DN) 2.84 ± 1.79 μm), that of media-milled one (DV 26.6 ± 14.6 μm, DN 0.099 ± 0.095 μm) decreased significantly. Besides, total polyphenol (34.21 ± 2.55 mg GAE/100 g soymilk) and isoflavones (47.35 ± 0.33 mg/100 g soymilk) of media-milled soymilk were significantly higher than those of filtered (28.21 ± 0.40 mg GAE/100 g soymilk, 31.25 ± 0.07 mg/100 g soymilk) and blended (28.54 ± 2.62 mg GAE/100 g soymilk, 42.51 ± 1.05 g/100 mg soymilk) ones. What’s more, media milling might induce the transformation of isoflavones from conjugated glucoside to bioactive aglycone. By using DPPH, ABTS radical scavenging activity and oxygen radical absorbance capacity (ORAC) assay, the antioxidant activities of media-milled soymilk were better than those of filtered and blended ones. As to the sensory evaluation, the hedonic scores of filtered soymilk were significantly higher than that of media-milled one. The hedonic scores of media-milled soymilk can be elevated by appropriate dilution. After conducting the simulated gastrointestinal digestion, though total isoflavones content of soymilk decreaed, total polyphenol, isoflavone aglycone and chemical antioxidant activities (ABTS radical scavenging activity and ORAC) significantly increased. Additionally, media-milled soymilk gastrointestinal digesta possessed significantly higher total polyphenol, isoflavones content, chemical and cellular antioxidant activity (CAA) related to filtered and blended ones. It revealed that media-milled soymilk owned not only prior physicochemical properties but also higher contents of bioactive compounds and better antioxidant activity after simulated gastrointestinal digestion, therefore, can be ingested as bio-functional beverage.

並列關鍵字

media mill ； soybean ； soymilk ； isoflavone ； simulated gastrointestinal digestion ； antioxidant activity

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