- 學位論文
以固態發酵製備蛹蟲草大豆製品及其呈味性質與生理活性
Preparation the products of Cordyceps militaris fermented soybeans using solid state fermentation and their taste quality and physiological activities
摘要
蛹蟲草 (Cordyceps militaris) 為一種非常珍貴的藥用真菌，在藥理學研究中發現蛹蟲草具有抗腫瘤、免疫調節、抗氧化及保肝等作用，因此本論文以大豆與豆粕作為基質，利用固態發酵方式製備出蛹蟲草大豆與蛹蟲草豆粕，並針對大豆、蛹蟲草大豆、蛹蟲草豆粕及豆粕，進行一般成分、營養、物性、呈味、生理活性物質、抗氧化性質之評估。 在不同發酵條件下生長所得之蟲草大豆，經分析後發現蟲草菌絲較適生長條件分別為：溫度 (30℃)、光照 (0 小時/天)、水分含量(50%)、菌種均質時間 (0 sec)、菌種培養時間 (7 days) 和菌原接種比例 (1：0.1)。在不同發酵條件下生長所得之蟲草豆粕，經分析後發現蟲草菌絲較適生長條件分別為：溫度 (20℃)、光照 (0 小時/天)、無機鹽類 (0.5%硫酸鎂)、水分含量 (67%)、菌種均質時間 (0 sec)、菌種培養時間 (7 days) 和菌原接種比例 (1：0.1)。 大豆、蛹蟲草大豆、豆粕及蛹蟲草豆粕在一般組成上並無太大的差異主要是以粗蛋白 (39.18、44.59、47.94、51.21%) 為主。在呈味成分含量 (以等價鮮味值表示) 方面，依序為蛹蟲草豆粕 (4.63 g/100g) > 蛹蟲草大豆 (1.26 g/100g) > 豆粕 (0.30 g/100g) > 大豆 (0.11 g/100 g)。 在清除羥自由基之能力上，大豆、蛹蟲草大豆、豆粕、蛹蟲草豆粕及菌絲體熱水萃取物在20 mg/ml時，分別為95.43、95.57、56.32、61.55和38.75%。在清除羥自由基之能力上，大豆、蛹蟲草大豆、豆粕、蛹蟲草豆粕及菌絲體乙醇萃取物在20 mg/ml時，分別為97.31、96.96、94.36、95.72和96.61%。 由此結果可知，大豆經過固態發酵為蛹蟲草大豆產品後，確實能夠提高蛹蟲草大豆產品之營養、呈味和生理活性物質之含量及抗氧化性質。因此，利用本研究之結果即可開發出高營養、高機能及保健性的大豆產品。
並列摘要
Cordyceps militaris is precious medicinal mushroom. The medicinal effects such as anti-tumor, immunomodulation, antioxidant activity and hepatoprotective effect had been found. The research utilized the soybean and soybean meal as the substrate of solid fermentation, and inoculated with Cordyceps militaris to make the products of Cordyceps militaris –fermented soybean and soybean meal. After that, we analyzed its proximate composition, nutritional, taste and physiologically active components and antioxidant properties of inflammatory reaction. The caterpillar fungal soybean was obtained from the solid state fermentation as the base under various conditions. The optimal growth conditions sought were: temperature (30 °C), illumination time (0 hrs/day), water supplementation (50%), homogenization time of inoculum (0 sec), incubation time of inoculum (7 days) and inoculation rate (1: 0.10). The caterpillar fungal soybean meal was obtained from the solid state fermentation as the base under various conditions. The optimal growth conditions sought were: temperature (20 °C), illumination time (0 hrs/day), mineral (0.05% MgSO4), water supplementation (67%), homogenization time of inoculum (0 sec), incubation time of inoculum (7 days) and inoculation rate (1: 0.10). Generally, the proximate profiles of soybeans, Cordyceps militaris -fermented soybean, soybean meal and Cordyceps militaris -fermented soybean were similar in crude protein content (39.18, 44.59, 47.94, and 51.21%, respectively). With regard to contents of taste components as expressed equivalent umami concentration, Cordyceps militaris -fermented soybean (4.63 g/100g) was higher than Cordyceps militaris -fermented soybean meal (1.26 g/100g) and in turn higher than soybean meal (0.30 g/100g) and soybean (0.11 g/100 g). At 20 mg/ml, scavenging abilities of r soybeans, Cordyceps militaris -fermented soybean, soybean meal, Cordyceps militaris -fermented soybean meal and mycelia on hydroxyl radicals were 95.43, 95.57, 56.32, 61.55 and 38.75%, respectively. At 20 mg/ml, scavenging abilities of r soybeans, Cordyceps militaris -fermented soybean, soybean meal, Cordyceps militaris -fermented soybean meal and mycelia on h ethanolic extracts were 97.31, 96.96, 94.36, 95.72 and 96.61%, respectively. Based on the results obtained, the caterpillar fungal rice prepared from the solid state fermentation of soybean contained higher contents of nutritional, taste and physiologically active components and better antioxidant properties. Accordingly, the application of the information obtained herein can develop a new soybean product with high nutritional, high functional and health, and increase the consumption of the soybean product.