臺灣博碩士論文加值系統

大豆濃縮蛋白（Soybean protein concentrate, SPC）是以黃豆為原料所萃取出的一種完全蛋白，可作為食品添加劑。大豆濃縮蛋白中蛋白質含量在65%以上，胺基酸種類有近20種，並含有人體必需胺基酸。其營養豐富，不含膽固醇，是一種可以替代動物蛋白的植物蛋白。
本研究利用高剪切均質輔助鹼法萃取豆粕中的大豆蛋白，使用高剪切均質作為前處理，在鹼性溶液中萃取大豆蛋白，並與未均質處理的樣品比較，結果發現高剪切均質處理能有效提升蛋白質萃取產率，均質可破壞豆粕的組織結構並將顆粒變小，使豆粕顆粒與鹼液的接觸面積增加，而提高蛋白質萃取率。對於豆粕的萃取影響因素，選擇因子與條件分別為:均質時間10～30分鐘、 pH值9.0～13.0、萃取時間1～5 小時、固液比1： 10～1：30、萃取溫度40～65oC，結果得知均質10分鐘、pH12.0、萃取2小時、固液比1：20、溫度55OC條件下，可得到回收率為70%。
萃取出的大豆濃縮蛋白產物並進行理化特性的分析，測定大豆濃縮蛋白的基本成分、胺基酸組成分析、溶解度、保油保水力、起泡性及乳化特性等。再將萃取出的樣品大豆分離蛋白應用到產品上，添加到小西餅中，能增加小西餅的營養價值，再測定餅乾的質地分析，並進行感官品評，調查大眾對產品的接受度。
從結果得知，經由高剪切均質機處理的樣品回收率有效提升13%，且蛋白質含量高於70%，並將樣品添加到餅乾中能有效降低升糖指數，使餅乾從高GI食物降低為中GI食物。

Soybean protein concentrate (SPC), is a complete protein extracted from soybean and can be used as a food additive. The protein content of SPC is more than 65%. The SPC has 20 amino acids, and contains essential amino acids for human nutritional requirements. SPC is nutritious, cholesterol free, and can be used as an alternative to animal protein.
In this study, a high-shear homogenization was used to pretreat soybean meal in order to increase the alkali extraction of soybean protein. The soybean meal was pretreated by a high-speed homogenizer, then soybean protein was extracted in alkaline solution. The effect of homogenization on the extraction yield was evaluated. The results showed that the pretreatment with high-shear homogenization improved the protein extraction effectively. The homogenization destroyed the structure of soybean meal and decreased the particles size, and increased the surface area of soybean meal to react with alkaline solution result in increasing extraction yield. The factors and conditions were selected to study their influence on soybean meal extraction, including pH of 9-13, extraction time of 1-5 hours, solid-liquid ratio of 1：10 to 1：30, extraction temperature of 40-65oC. The results showed that temperature and pH were important factors. The highest protein recovery of 70% was obtained at homogenization of 10 min, pH of 12, extraction time of 2 hours, solid-liquid ratio of 1:20, and temperature of 55°C. Next, the physical and chemical properties of extracted SPC were analyzed, such as proximate composition analysis, amino acid composition analysis, solubility, oil and water retention, foaming and emulsifying properties. Finally, the extracted SPC was applied to the food product. SPC was added to the biscuits in order to increase the nutritional value of the biscuits. The effect of adding SPC was measured by the texture analysis of the biscuits, and the sensory evaluation to understand the public's acceptance of the product.
The results that the protein recovery of the homogenization sample was effectively increased by 13%, and the protein content was higher than 70%. Adding the sample to the biscuits could finally effectively reduce its glycemic index. It made biscuits from high GI foods to medium GI foods.

壹、 前言 1
貳、 文獻回顧 3
一、 豆粕 3
二、 大豆蛋白萃取方法 4
(一)、傳統萃取 4
(二)、超音波萃取 4
(三)、高壓均質萃取(HPH) 5
三、 萃取技術開發目的 5
(一)、萃取目的 5
(二)、萃取技術原理 5
四、 大豆濃縮蛋白 8
(一)、大豆濃縮蛋白介紹 8
(二)、功能特性 9
(三)、產品應用 11
五、升糖指數 12
(一)、升糖指數定義 12
(二)、升糖指數及疾病 13
六、大豆蛋白產品應用 14
(一)、餅乾介紹 14
(二)、大豆系列產品 15
參、實驗架構 16
肆、材料與方法 18
一、 材料 18
(一)、原料 18
(二)、藥品 18
(三)、儀器設備 19
二、 實驗方法 21
(一)、最適萃取方法 21
1. 未均質萃取 21
2. 高剪切均質萃取為前處理 21
(二)、最適萃取時間 22
(三)、最適萃取pH值 22
(四)、最適萃取溫度 23
(五)、最適萃取固液比 23
(六)、蛋白質沉澱 23
(七)、大批量萃取 24
三、 檢測方法 24
(一)、水分含量 24
(二)、灰分 24
(三)、粗脂肪 25
(四)、粗蛋白 25
(五)、碳水化合物 26
(六)、可溶性蛋白質濃度檢測 27
(七)、胺基酸組成分析 28
(八)、保油/保水力 31
(九)、發泡能力和穩定性 31
(十)、乳化特性 32
(十一)、溶解度 33
(十二)、掃描式電子顯微鏡 33
(十三)、Zeta 電位 33
(十四)、傅立葉轉換紅外線光譜(Fourier-transform infrared spectroscopy, FTIR) 34
(十五)、差示掃描熱量(Differential scanning calorimetry, DSC) 34
(十六)、產品製備（餅乾） 34
(十七)、質地分析 35
(十八)、色差分析 36
(十九)、感官品評 36
(二十)、體外澱粉水解率 36
伍、結果與討論 39
一、豆粕基本成分分析 39
二、SPI、PS、PSM、HPSM基本成分分析 41
三、不同萃取方法對大豆蛋白回收率的影響 43
四、不同的萃取時間對大豆蛋白氮溶指數的影響 45
五、不同均質時間對大豆蛋白回收率的影響 47
六、不同pH值對大豆蛋白回收率的影響 49
七、不同固液比對大豆蛋白回收率的影響 51
八、不同溫度對大豆蛋白回收率的影響 53
九、豆粕、未均質萃取大豆濃縮蛋白豆粕及均質萃取大豆濃縮蛋白豆粕的SEM/EDS 55
十、SPI、PS、PSM、HPSM的胺基酸組成分析 63
十一、SPI、PS、PSM、HPSM的保水/保油性、發泡特性及乳化特性 66
十二、SPI、PS、PSM、HPSM的溶解度 69
十三、SPI、PS、PSM、HPSM的表面電荷 71
十四、SPI、PS、PSM、HPSM的FTIR 73
十五、SPI、PS、PSM、HPSM的DSC 75
十六、試做大豆蛋白大批量萃取 77
十七、餅乾的基本成分分析 79
十八、不同比例的SPC添加到餅乾中的質地分析 82
十九、不同比例的SPC添加到餅乾中的色差分析 85
二十、不同比例的SPC添加到餅乾中的感官品評 87
二十一、餅乾相對水解率及推算升糖指數 90
陸、結論 94
柒、參考文獻 96

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