添加大麥芽對乳酸菌在紫米基質中生長情形與抗氧化性的影響

Growth of lactic acid bacteria and antioxidative properties in substrate containing black glutinous rice and malted barley

周雲駿(Yun-Jun Chou)

指導教授 ： 游若篍

國立臺灣大學/生物資源暨農學院/食品科技研究所/碩士(2014年)

https://doi.org/10.6342/NTU.2014.01536

摘要

紫米為一富含花青素的穀類食品，具有多種生理活性，例如: 抗氧化、護肝以及降低膽固醇等等。許多研究指出穀類食品經過乳酸菌發酵後會顯著提升穀類食品的機能性，由於穀類的組成份是以澱粉為主，乳酸菌較難以利用，而前人的研究中有添加大麥芽在玉米泥中可降低其黏度，並有助於乳酸菌的生長，故本研究期望添加大麥芽對於乳酸菌的生長及紫米發酵液的抗氧化能力有提升的效果。根據研究結果顯示，未添加大麥芽及添加大麥芽組別相較之下，菌數、pH值、可滴定酸以及黏度上都有顯著性的差異，推測是大麥芽含有許多酵素，例如: 澱粉分解酵素、蛋白分解酵素及葡聚糖分解酵素等，將大分子的澱粉、蛋白質及葡聚醣做分解，發酵液中的營養物質增加，可供乳酸菌利用，而總酚、花青素、DPPH自由基清除能力及總抗氧化能力經過發酵之後皆呈現下降的情形，推測的原因是乳酸菌在發酵過程中將多酚類物質降解所致。

關鍵字

乳酸菌 ； 發酵 ； 紫米 ； 大麥芽

並列摘要

Black glutinous rice is a kind of cereals with high content of anthocyanins, which possesses a number of physiological functions. For instance, antioxidation, hepatoprotection, and cholesterol reduction. Many studies suggested that the physiological functions of cereal-based foods were significantly elevated during fermentation. Since starch is the main composition in cereals, lactic acid bacteria are hard to digest directly. It is studied that the addition of malted barley in maize porridge can reduce the viscosity and increase the growth of lactic acid bacteria. In this study, we determined the aids in the growth of lactic acid bacteria and the elevation of antioxidant capacity of black glutinous rice juice.
Results showed that there are significant differences between the addition and the control on cell counts, pH, titratable acidity, and viscosity. An explanation for this could be that malted barley contains many enzymes, such as amylases, proteases and glucanases, degrading starch, proteins and glucans. This improves the growth of lactic acid bacteria because of the increase of nutrients in the black glutinous rice juice. Total phenolic content , anthocyanins, DPPH scavenging ability and the total equivalent antioxidant capacity all decrease during fermentation. They may cause by the decomposition of phenolic compounds by lactic acid bacteria.

並列關鍵字

lactic acid bacteria ； fermentation ； black glutinous rice ； malted barley

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