豆渣以根黴菌發酵提升機能成分之研究

豆渣為豆類產業的廢棄物，常用做肥料或飼料用，實屬可惜。本研究主要透過固態發酵技術將根黴菌接種至豆渣進行發酵，並探討最適培養條件，並進一步與未發酵豆渣進行一般成分、物理性質及生理活性比較，找出其功能性成分達到循環經濟再生使用的目的。研究中天貝菌Rhizopus oligosporus及同屬R.azygosporus在豆渣中進行發酵條件比較，結果顯示以R.azygosporus發酵豆渣中的醣基異黃酮可以完全轉換成去醣基形式(轉換率100%)、且生長型態較R.azygosporus優，故本實驗以R.azygosporus為實驗菌種。利用PDA平板培養根黴菌的結果以溫度30℃、培養72小時、pH6環境下R.azygosporus生長情形最佳，再以PDB進行種菌培養再接種至滅菌豆渣中進行發酵，比較豆渣發酵前後之機能特性，包括pH、抗氧化能力、血管收縮轉化酶抑制劑(ACEi)及GABA含量，探討發酵前後營養價值之變化。結果顯示經發酵後菌數生長造成pH值下降，發酵後豆渣ACEi比正控制組高、發酵豆渣後相當於維生素C在622ppm清除DPPH能力、還原力比未發酵豆渣增加2~2.7倍、ABTS+自由基清除比未發酵豆渣增加2~2.3倍，抗氧化特性隨著發酵後均有明顯的提高，在發酵期間粗多醣與溶解度含量均有增加。利用本實驗結果能將豆渣開發成具有機能性產品，不但將豆渣價值有更進一步的提升，更可減少廢棄物浪費並能使資源更有效利用。

關鍵字

豆渣；大豆異黃酮； ACEi ； GABA

並列摘要

Okara is a waste product in the industy of bean, but it is a pity that it is used as fertilizer or feed. This research mainly uses rhizome mold to ferment bean dregs through solid state fermentation technology， and further carries out general composition, physical properties and physiologically effective activities with unfermented soybean residue. By comparison, the functional ingredients were found to further develop the functional components of fermented soybean residue and achieve recycling use of the recycling economy In the study, traditional R. oligosporus and R. azygosporu were compared Fermentation conditions. The results showed that Glucosides isoflavones from fermented Okara of R. azygosporus were 100% converted to aglycones forms. The growth pattern is better than that of R. azygosporus. Therefore, R. azygosporus was used in this experiment. For experimental bacteria. The results of the cultivation of Rhizopus using PDA plates were best at a temperature of 30°C for 72 hours and pH 6 Rhizopus growth. After amplification and mass production, the PDB liquid shake flask medium was used as the bacterial liquid to inoculate the fermented Okara for fermentation. functional properties of Okara before and after fermentation were compared, including pH, antioxidant capacity, ACE inhibitor and GABA content, and the changes in nutritional value before and after fermentation were investigated. The results showed that the number of bacteria after fermentation caused a change in pH value3.6,The fermented Okara ACEi is higher than that of the control group , the fermented Okara is equivalent to vitamin C at 622 ppm DPPH-scavenging capacity, reducing power is 2 to 2.7 times higher than unfermented Okara, and ABTS+ radical scavenging is increased as compared to unfermented Okara 2 ~2.3 times during the fermentation, Rhizopus In the metabolites of azygosporus, the contents of crude polysaccharide and solubility increased. Okara can be developed into a functional product, which will not only further increase the value of Okara, but also reduce waste and enable more efficient use of resources