發酵對於玉米蛋白質消化率之影響

Effect of fermentation on corn protein digestibility

陳雅萍(Ya-Ping Chen)

指導教授 ： 吳明昌

國立屏東科技大學/農學院/食品科學系所/碩士(2009年)

https://doi.org/10.6346/NPUST.2009.00184

摘要

玉米英名為maize、Indian corn、corn、earcorn（美）四種，其學名為Zea may L，為世界上最重要的糧食及飼料作物。全球玉米栽培面積約1億3千百多萬公頃，每年總產量約5億2千5百多萬公噸，僅次於小麥（Triticum aestivum）及稻米（Oryza sativa）而居世界第三大穀類作物之一，因此，於人體消化率之提昇具有其意義所在。
玉米酒粕，以往是被視為廢棄物或被用在家禽和家禽的飼料中；因此，若是拿來利用改進其營養價值，不僅可以緩解未開發之糧食危機外，也可提高禽畜的飼養效率又能利於環境保護之概念。本研究旨在探討及比較玉米品種在天數發酵時間下，對其pH、水分含量%、水活性、體外蛋白消化率及單寧、多酚含量之影響。本研究所得實驗結果如下:
(1)玉米經烹煮加熱後，穀粒內產生蛋白質由單體蛋白變成複合體蛋白，而造成蛋白質消化率明顯降低之情形，影響玉米營養價值及利用性。
(2)玉米蒸煮隨後經發酵處理，可將因蒸煮造成的複合體蛋白分解為單體蛋白，且釋放出結合的單寧、多酚等物質，並由體外蛋白質消化實驗，因而增加其蛋白質利用性。
(3)玉米不論經乾式或濕式發酵，經體外蛋白消化率之實驗結果顯示，同品種黃玉米因榖粒之狀態不同，粉狀比顆粒狀改善效果更為明顯。

關鍵字

玉米 ； 體外蛋白消化率 ； 單寧 ； 多酚 ； 發酵

並列摘要

The English name of Zea mays L. are usually called maize, Indian corn, corn or ear corn, it is the most important grain and feed crops in the word. The global cultivation area is about one hundred and thirty millions hectares and the annual productivity is about five hundreds and twenty five millions tons, its productivity is less than wheat (Triticum acetivum) and the paddy rice (Oryza sativa) in cereal, so the digestibility improvement of the corn is significant.
The corn lee is usually regarded as waste or the feed of domestic animals and domestic fowls, if the nutritional value of the corn lee could be improved, it could alleviate the food crisis in undeveloped counties, enhance the raising efficiency of domestic animals and fowls, and also be benefited to the environmental protection. The purpose of this study is to survey the effects of corn varieties and fermentation time on the change of pH, water content, water activity, in vitro protein digestibility, tannin, polyphenol. The results are as follows:
(1)After steaming, some monomer protein of the corn may change to complex protein, so the in vitro protein digestibility would be lower.
(2)Being fermentation of the working corn, the complex protein could decompose to the monomer, the combined tannin and polyphenol would be released and the protein digestibility would be improved, so the protein availability would increase.
(3)Space no matter by dry or wet fermentation, the powdered type of the yellow corn was better than the granular type in protein digestibility.

並列關鍵字

Corn ； protein digestibility ； tannin ； polyphenol ； fermentation

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