摘要
稻米中約含有76%的澱粉、7~10%的蛋白質，是為澱粉質作物。根據2010年美國腎臟病資料系統（USRDS）的年報指出，在2008年台灣的洗腎盛行人口和發生率均高居世界第一。慢性腎衰竭病人的飲食治療注重在低蛋白飲食，以減少含氮廢物的產生與延緩透析治療時間。本研究以研削式精米機對米進行不同程度的碾白，再結合酵素水解處理，探討米中蛋白質含量的變化。酵素處理以反應曲面法探討水解處理條件：時間（1、4、7 h）、溫度（50、60、70℃）與pH（6.5、7.5、8.5），對米的總氮含量、胺基態氮含量、水解率的影響。研究結果顯示，增加碾白處理程度，可以降低米中總氮含量；而最適之酵素水解處理條件為pH 7.5、58.15℃下水解5.07 h，可得總氮含量最低（0.2%）的米，並發現水解溫度對總氮含量有最顯著的影響。而後，再將低蛋白質米以擠壓膨發加工製得膨發點心。結果顯示，經酵素水解處理後所製得膨發點心具有較高的熱焓值及a值、較低的溶解度、膨潤力及L值。
並列摘要
Rice contains about 76% starch, and 7~10% protein. It is considered as a starchy crop. According to the annual report of United States Renal Data System (USRDS) in 2010, the population of dialysis prevalence and incidence rates of Taiwan in 2008 are the highest in the world. The diet therapy of chronic renal failure (CRF) patients focuses on the low protein diet (LPD) to reduce nitrogen wastes and delay the dialysis treatment time. Therefore, rice was studied for the protein content with different levels of milling first, and then with the enzymatic hydrolysis in this study. In enzymatic hydrolysis, the response surface methodology was used to investigate effects of treatments in hydrolysis, i.e., time (1, 4, 7 hours), temperature (50, 60, 70℃) and pH (6.5, 7.5, 8.5), on total nitrogen content, amino nitrogen content, and degree of hydrolysis of rice. Results of the study showed that the total nitrogen content of rice decreased along with the increasing degree of milling. The optimum condition of the enzymatic hydrolysis of rice was found at pH 7.5, temperature 58.15℃ for 5.07 hr, and the lowest total nitrogen content of treated rice was 0.2%. In addition, the temperature in the enzymatic hydrolysis was found the most significant effect on total nitrogen content. Thereafter, the obtained low protein rice was used as raw materials, and processed by an collet extruder for a low protein expanded rice snack. The results showed that low protein, expanded rice snack had higher enthalpy and a-value, but lower solubility, swelling power and L value.
參考文獻
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