世界人口總數年年攀升，為了應付人類龐大的糧食需求，農業、畜牧業、漁業的增擴皆對自然環境帶來一定的負荷，其中肉類之飲食要比蔬食飲食排放更多的溫室氣體，因此開發組織化植物蛋白(Texturized Vegetable Protein；TVP)為作為永續食品消費之重要目標之一。
本研究以紅豆做為原料，使用鹼萃取等電沉澱法萃取蛋白質，使用冷凍乾燥處理不同粉水比(1:10、1:20)和酸鹼值(pH 8.0、pH 9.0、pH 10.0)萃取而得之蛋白後，分析粉水比及酸鹼值對蛋白質萃取率、純度、色澤、保水、保油、乳化及發泡性質之影響，經過數據分析後確立最適之萃取條件為pH 10.0、粉水比1:20，此時具有最高之蛋白質萃取率84.89%；以最適之萃取條件進行萃取，並使用低溫噴霧乾燥進行量化生產，分析噴霧乾燥紅豆蛋白、商業性蛋白及同萃取條件之冷凍乾燥紅豆蛋白的基本成分及蛋白質功能特性。在噴霧乾燥試驗中，噴霧乾燥紅豆蛋白之保水能力6.42 g/g顯著高於冷凍乾燥紅豆蛋白2.88 g/g，保油能力則相反分別為3.15 g/g及4.23 g/g，乳化活性結果中噴霧乾燥紅豆蛋白顯著高於冷凍乾燥紅豆蛋白，乳化穩定性結果則無顯著差異，發泡能力兩者間並無顯著之差異，而發泡穩定性則為噴霧乾燥紅豆蛋白顯著高於冷凍乾燥紅豆蛋白。

The total population of the world is increasing year by year. Human's huge food demand has increased the agriculture, animal husbandry, and fishery industries and caused harm to the natural environment. In particular, a meat-based diet emits more greenhouse gases than a vegetable-based diet. Therefore, the development of Texturized Vegetable Protein (TVP) is one of the important goals for sustainable food consumption.
In this study, adzuki bean was used as raw material, and the protein of it was extracted by alkali extraction-isoelectric precipitation method. In this study, adzuki bean was used as raw material, and the protein of it was extracted by alkali extraction-isoelectric precipitation method. Freeze-dry the protein extracted with different flour water ratio (1:10, 1:20) and pH value (8.0, 9.0, 10.0). Analyze the influence of flour water ratio and pH value on protein yield, purity, color, water-holding capacity, oil-holding capacity, emulsifying and foaming properties. It is established that the optimal extraction conditions are pH 10.0, flour water ratio 1:20 after statistical analysis. This condition has the highest protein extraction rate of 84.89%. Then use this extraction condition to extract the adzuki bean protein, and use low-temperature spray drying for quantitative production. Analyze the components and protein functional properties of spray-drying adzuki bean protein, commercial protein, and freeze-dried adzuki bean protein under the same extraction conditions. In the spray drying test, the water-holding capacity of spray-drying adzuki bean protein (6.42 g/g) was significantly higher than that of freeze-drying adzuki bean protein (2.88 g/g), while the oil-holding capacity was 3.15 g/g and 4.23 g/g, respectively. In the results of emulsifying test, spray-drying adzuki bean protein was significantly higher than freeze-drying adzuki bean protein, and there was no significant difference in the results of emulsification stability. There is no significant difference in foaming capacity between the two, and the foaming stability is that spray-drying adzuki bean protein is significantly higher than freeze-drying adzuki bean protein.

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