Monascus ruber於大豆基質發酵過程中水解酵素活性與其相關成份之變化

Changes in Some Hydrolytic Enzyme Activity and Related Constitutes during the Solid Fermentation of Monascus ruber on Soybean

張瑜芳(Yu-Fang Chang)

指導教授 ： 李綉鈴

大同大學/工程學院/生物工程學系所/碩士(2008年)

摘要

本研究將紅麴菌Monascus ruber BCRC 31535固態培養於含1 %果糖大豆基質中，並於培養過程中補水40 %之最適培養條件下，探討發酵培養過程中菌株生長、各種酵素活性與成份之變化。結果顯示，於最適培養條件下製備之紅麴黃豆色澤比控制組呈較深紅且豆粒較飽滿；在發酵培養過程中，隨著培養時間之延長，M. ruber之生長、α-amylase、protease、lipase及β-glucosidase之活性皆呈現先上升後下降的趨勢，且最適條件下M. ruber生長及各酵素之活性皆高於控制組者。其中，M. ruber之生長於培養18天時，有最高glucosamine含量，為39.43 mg/g；α-amylase於第10天時測得最高活性為2.47 U/g DW，而protease、lipase及β-glucosidase之活性皆培養18天時有最高含量，分別為23.94 U/g DW、2937.15 U/g DW及106.52 U/g DW；總氮、總醣與粗脂肪含量隨著培養時間而逐漸減少，胺基態氮與還原糖含量則逐漸上升，然以最適培養條件下製備之紅麴黃豆之總氮、總醣與粗脂肪減少量及胺基態氮與還原糖增加量均較控制組高；此外，異黃酮中之daidzein及genistein含量隨著培養時間逐漸增加，而daidzin及genistin含量則逐漸減少。

關鍵字

酵素活性 ； 黃豆 ； 紅麴 ； 成份分析

並列摘要

In this study, growth of Monascus ruber BCRC 31535 as well as changes in enzyme activity and composition in soybeans during the solid culture of M. ruber BCRC 31535 on soybean supplemented with 1 % fructose and 40 % water were examined. Results revealed that the soybean koji prepared with M. ruber BCRC 31535 under optimum condition appeared dark-reddish as compared with control. During the fermentation, the cell mass and activities of α-amylase, protease, lipase and β-glucosidase increased and then dropped with time. Growth and all tested enzyme activities in soybean koji prepared under optimum condition were higher than those of control. The highest content of glucosamine in soybean koji was 39.43 mg/g after cultivation for 18d. The highest activity of α-amylase was 2.47 U/g DW after 10d of cultivation. On the other hand, activities of protease, lipase and β-glucosidase were 23.94 U/g DW, 2937.15 U/g DW and 106.52 U/g DW, respectively, after 18d of cultivation. The contents of total nitrogen, total sugar and crude fat decreased with increasing time. On the other hand, the contents of amino nitrogen and reducing sugars increased during fermentation. The decreasing amounts of total nitrogen, total sugar and crude fat as well as the increasing amounts of amino nitrogen and reducing sugars in soybean koji prepared under optimum conditions were higher than those in control. The amounts of daidzein and genistein increased in the soybean koji with a further decrease of the corresponding aglycons of daidzin and genistin.

並列關鍵字

Enzyme Activity ； Soybean ； Monascus ； Constitutes

參考文獻

洪裕翔。2006。黑豆麴之抗致突變性及其作用機制。國立臺灣大學食品科技研究所碩士論文。台北。台灣。

錢香伶。2004。乳酸菌與雙叉桿菌發酵豆奶中異黃酮素含量之變化。國立台灣大學食品科技研究所碩士論文。台北。台灣。

Aniya, Y., Ohtani, I. I., Higa, T., Miyagi, C., Gibo, H., Shimabukuro, M., Nakanishi, H. and Taira, J. 2000. Dimerumic acid as and antioxidant of the mold, Monascus anka. Free Radical Biology & Medicine. 28(6): 999-1004.

Aniya, Y., Yokomakura, T., Yonamine, M., Shimada, K., Nagamine, T., Shimabukuro, M. And Gibo, H. 1999. Screening of antioxidant action of various molds and protection of Monascus anka against experimentally induced liver injuries of rats. General Pharmacology. 32: 225-231.

AOAC. Official Methods of Analysis, 16th ed.: Association of Official Analytical Chemists: Washington, DC. 1995.