國立虎尾科技大學 |

結合高壓及天門冬醯胺酶處理對降低油炸甘藷丙烯醯胺含量之應用 = = Application of high pressure and asparaginase treatments on reducing acrylamide content in fried sweet potatoes /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	結合高壓及天門冬醯胺酶處理對降低油炸甘藷丙烯醯胺含量之應用 =/ 吳季霈.
其他題名:	Application of high pressure and asparaginase treatments on reducing acrylamide content in fried sweet potatoes /
其他題名:	Application of high pressure and asparaginase treatments on reducing acrylamide content in fried sweet potatoes.
作者:	吳季霈
出版者:	雲林縣 :國立虎尾科技大學 , : 民113.07.,
面頁冊數:	[11], 94面 :圖, 表 ; : 30公分.;
附註:	指導教授: 王鐘毅.
標題:	French fries. -
電子資源:	電子資源

結合高壓及天門冬醯胺酶處理對降低油炸甘藷丙烯醯胺含量之應用 = = Application of high pressure and asparaginase treatments on reducing acrylamide content in fried sweet potatoes /
吳季霈

結合高壓及天門冬醯胺酶處理對降低油炸甘藷丙烯醯胺含量之應用 =Application of high pressure and asparaginase treatments on reducing acrylamide content in fried sweet potatoes /Application of high pressure and asparaginase treatments on reducing acrylamide content in fried sweet potatoes.吳季霈. - 初版. - 雲林縣 :國立虎尾科技大學 ,民113.07. - [11], 94面 :圖, 表 ;30公分.

指導教授: 王鐘毅.

碩士論文--國立虎尾科技大學生物科技系碩士班.

含參考書目.

甘藷 (Ipomoea batatas (L.) Lam.) 因富含大量的膳食纖維及生物活性化合物而被國人廣泛食用，但因國人常以烘烤、油炸等方式食用甘藷，因此容易生成大量的丙烯醯胺 (Acrylamide, AA)，因此本研究旨在探討透過高壓加工技術破壞甘藷薯條的細胞結構，令 L-天門冬醯胺酶 (L-asparaginase) 溶液進一步分解薯條中 AA 前驅物，進而減少薯條油炸後的 AA 含量。為了找出可最大量減少 AA 的甘藷薯條與酵素溶液比例而進行預實驗，預實驗結果指出，薯條與酵素溶液比例在 1：10 時，浸泡 10 min 為最佳處理條件。本研究樣品分為對照組、未高壓組、高壓處理組以及高壓結合酵素處理組，本研究以新鮮甘藷薯條作為對照組樣品，未高壓組為在 0.1 MPa 下浸泡酵素溶液 5 min 後，於常壓下多浸泡 0、5、15 min 的薯條樣品，高壓結合酵素處理組為在 300 MPa 及 600 MPa 下浸泡酵素溶液 5 min 後，於常壓下多浸泡 0、5、15 min 的薯條樣品，高壓處理組則是直接以 300、600 MPa 處理 5 min 的薯條樣品。研究結果表示，未高壓組樣品天門冬醯胺 (Asparagine, ASN) 含量與對照組樣品相比顯著下降，由 84.02 mg/100g 下降至80.43 ~ 80.09 mg/100g，而高壓結合酵素處理組樣品，ASN 含量與未高壓組樣品相比顯著下降，降低至 44.73 ~ 36.24 mg/100g。甘藷薯條經高壓處理後，硬度隨處理壓力增加而顯著下降，而高壓處理組樣品水分與未高壓組樣品相比顯著下降，且隨著處理壓力的增加而減少。甘藷樣品經過高壓結合酵素處理後，還原糖含量由 554.89 mg/100g 下降至456.45 ~ 366.40 mg/100g，浸泡高壓處理與酵素結合高壓處理組樣品的酵素溶液，可溶性固體含量顯著高於對照組與未高壓組樣品。高壓處理組與高壓結合酵素處理組樣品油炸後，質量損失與對照組樣品相比顯著增加，硬度顯著下降，彈性、凝聚力、黏性與咀嚼性顯著提升，且不受酵素浸泡時間影響，水分含量、L*、b*值不受酵素浸泡時間與壓力條件影響，但 a*值隨著壓力條件上升而增加。高壓處理組油炸樣品，AA 含量和對照組油炸樣品相比無顯著差異，然而未高壓組與高壓結合酵素處理組樣品油炸後，AA 含量由 65.32 μg/kg 下降至 61.09 ~ 60.18 μg/kg 與 44.38 ~ 30.94 μg/kg，與對照組相比顯著下降，且隨著處理壓力增加而顯著下降。高壓處理組與高壓結合酵素處理組樣品，表面油 (Surface oil, SO)含量與對照組相比顯著增加，而結構油 (Structural oil, STO)、滲透表面油 (Penetrated surface oil, PSO) 含量、總含油量 (Total oil, TO) 顯著下降，代表樣品經高壓處理後油炸可減少其吸油量。掃描式電子顯微鏡 (Scanning electron microscope, SEM) 結果方面，酵素浸泡時間對樣品細胞結構沒有顯著影響，而樣品經高壓處理後，細胞結構變的破碎，而破碎程度隨著處理壓力上升而增加，並出現澱粉部分糊化的現象，綜合上述結果，高壓結合酵素浸泡處理技術除了提升油炸甘藷的適口性外，還可以減少吸油量與 AA 的產生，以上優點將有助於健康油炸食品的開發。.

(平裝)Subjects--Topical Terms:

1449172
French fries.

結合高壓及天門冬醯胺酶處理對降低油炸甘藷丙烯醯胺含量之應用 = = Application of high pressure and asparaginase treatments on reducing acrylamide content in fried sweet potatoes /
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245 1 0 $a 結合高壓及天門冬醯胺酶處理對降低油炸甘藷丙烯醯胺含量之應用 = $b Application of high pressure and asparaginase treatments on reducing acrylamide content in fried sweet potatoes / $c 吳季霈.
246 1 1 $a Application of high pressure and asparaginase treatments on reducing acrylamide content in fried sweet potatoes.
250 $a 初版.
260 # $a 雲林縣 : $b 國立虎尾科技大學 , $c 民113.07.
300 $a [11], 94面 : $b 圖, 表 ; $c 30公分.
500 $a 指導教授: 王鐘毅.
500 $a 學年度: 112.
502 $a 碩士論文--國立虎尾科技大學生物科技系碩士班.
504 $a 含參考書目.
520 3 $a 甘藷 (Ipomoea batatas (L.) Lam.) 因富含大量的膳食纖維及生物活性化合物而被國人廣泛食用，但因國人常以烘烤、油炸等方式食用甘藷，因此容易生成大量的丙烯醯胺 (Acrylamide, AA)，因此本研究旨在探討透過高壓加工技術破壞甘藷薯條的細胞結構，令 L-天門冬醯胺酶 (L-asparaginase) 溶液進一步分解薯條中 AA 前驅物，進而減少薯條油炸後的 AA 含量。為了找出可最大量減少 AA 的甘藷薯條與酵素溶液比例而進行預實驗，預實驗結果指出，薯條與酵素溶液比例在 1：10 時，浸泡 10 min 為最佳處理條件。本研究樣品分為對照組、未高壓組、高壓處理組以及高壓結合酵素處理組，本研究以新鮮甘藷薯條作為對照組樣品，未高壓組為在 0.1 MPa 下浸泡酵素溶液 5 min 後，於常壓下多浸泡 0、5、15 min 的薯條樣品，高壓結合酵素處理組為在 300 MPa 及 600 MPa 下浸泡酵素溶液 5 min 後，於常壓下多浸泡 0、5、15 min 的薯條樣品，高壓處理組則是直接以 300、600 MPa 處理 5 min 的薯條樣品。研究結果表示，未高壓組樣品天門冬醯胺 (Asparagine, ASN) 含量與對照組樣品相比顯著下降，由 84.02 mg/100g 下降至80.43 ~ 80.09 mg/100g，而高壓結合酵素處理組樣品，ASN 含量與未高壓組樣品相比顯著下降，降低至 44.73 ~ 36.24 mg/100g。甘藷薯條經高壓處理後，硬度隨處理壓力增加而顯著下降，而高壓處理組樣品水分與未高壓組樣品相比顯著下降，且隨著處理壓力的增加而減少。甘藷樣品經過高壓結合酵素處理後，還原糖含量由 554.89 mg/100g 下降至456.45 ~ 366.40 mg/100g，浸泡高壓處理與酵素結合高壓處理組樣品的酵素溶液，可溶性固體含量顯著高於對照組與未高壓組樣品。高壓處理組與高壓結合酵素處理組樣品油炸後，質量損失與對照組樣品相比顯著增加，硬度顯著下降，彈性、凝聚力、黏性與咀嚼性顯著提升，且不受酵素浸泡時間影響，水分含量、L*、b*值不受酵素浸泡時間與壓力條件影響，但 a*值隨著壓力條件上升而增加。高壓處理組油炸樣品，AA 含量和對照組油炸樣品相比無顯著差異，然而未高壓組與高壓結合酵素處理組樣品油炸後，AA 含量由 65.32 μg/kg 下降至 61.09 ~ 60.18 μg/kg 與 44.38 ~ 30.94 μg/kg，與對照組相比顯著下降，且隨著處理壓力增加而顯著下降。高壓處理組與高壓結合酵素處理組樣品，表面油 (Surface oil, SO)含量與對照組相比顯著增加，而結構油 (Structural oil, STO)、滲透表面油 (Penetrated surface oil, PSO) 含量、總含油量 (Total oil, TO) 顯著下降，代表樣品經高壓處理後油炸可減少其吸油量。掃描式電子顯微鏡 (Scanning electron microscope, SEM) 結果方面，酵素浸泡時間對樣品細胞結構沒有顯著影響，而樣品經高壓處理後，細胞結構變的破碎，而破碎程度隨著處理壓力上升而增加，並出現澱粉部分糊化的現象，綜合上述結果，高壓結合酵素浸泡處理技術除了提升油炸甘藷的適口性外，還可以減少吸油量與 AA 的產生，以上優點將有助於健康油炸食品的開發。.
520 3 $a Sweet potatoes (Ipomoea batatas (L.) Lam.) are widely consumed in our country due to their high content of dietary fiber and bioactive compounds. However, since sweet potatoes are often consumed in forms such as baked or fried, they can generate a significant amount of acrylamide (AA). This study aims to investigate the use of high-pressure processing to disrupt the cellular structure of sweet potato fries, allowing L-asparaginase solution to further decompose the AA precursors in the fries, thereby reducing AA levels after frying. Preliminary experiments were conducted to determine the optimal ratio of sweet potato fries to enzyme solution for maximum AA reduction. The results indicated that a ratio of 1:10 with a 10-minute soaking time was the best treatment condition. The study samples were divided into control, non-high-pressure, high-pressure treatment, and high-pressure combined with enzyme treatment groups. Fresh sweet potato fries were used as the control group. The non-high-pressure group consisted of fries soaked in enzyme solution at 0.1 MPa for 5 minutes, followed by additional soaking under atmospheric pressure for 0, 5, and 15 minutes. The high-pressure combined with enzyme treatment group involved soaking fries in enzyme solution at 300 MPa and 600 MPa for 5 minutes, followed by additional soaking under atmospheric pressure for 0, 5, and 15 minutes. The high-pressure treatment group was directly treated at 300 MPa and 600 MPa for 5 minutes.The study found that the asparagine (ASN) content in the non-high-pressure group significantly decreased compared to the control group, from 84.02 mg/100g to 80.43 ~ 80.09 mg/100g. In contrast, the ASN content in the high-pressure combined with enzyme treatment group decreased significantly compared to the non-high-pressure group, reaching 44.73 ~ 36.24 mg/100g. After high-pressure treatment, the hardness of sweet potato fries decreased significantly with increasing pressure, and the moisture content was also significantly reduced compared to the non-high-pressure group, with a further reduction as pressure increased. After high-pressure combined with enzyme treatment, the reducing sugar content dropped from 554.89 mg/100g to 456.45 ~ 366.40 mg/100g. The soluble solid content in the enzyme solution used for soaking in the high-pressure and combined enzyme treatment groups was significantly higher than that in the control and non-high-pressure groups. For the high-pressure and high-pressure combined with enzyme treatment groups, frying led to a significant increase in mass loss compared to the control group. Hardness decreased significantly, while elasticity, cohesiveness, viscosity, and chewiness increased significantly. These properties were not affected by enzyme soaking time. Moisture content, L*, and b* values were not affected by enzyme soaking time or pressure conditions, but a* values increased with higher pressure conditions. Fried samples from the high-pressure treatment group showed no significant difference in AA content compared to the control group. However, for the non-high-pressure and high-pressure combined with enzyme treatment groups, AA content decreased from 65.32 μg/kg to 61.09 ~ 60.18 μg/kg and 44.38 ~ 30.94 μg/kg, respectively, showing a significant reduction compared to the control group and a significant decrease with increasing pressure. The surface oil (SO) content in the high-pressure and high-pressure combined with enzyme treatment groups increased significantly compared to the control group, while structural oil (STO), penetrated surface oil (PSO), and total oil (TO) content decreased significantly. This indicates that high-pressure treatment can reduce oil absorption during frying. Scanning electron microscope (SEM) results showed that enzyme soaking time had no significant impact on the cellular structure of the samples. However, high-pressure treatment caused the cellular structure to become fragmented, with increased fragmentation as pressure rose, and some starch partial gelatinization was observed. Overall, the high-pressure combined with enzyme soaking treatment not only improves the palatability of fried sweet potatoes but also reduces oil absorption and AA formation, which is beneficial for the development of healthier fried foods..
563 $a (平裝)
650 # 4 $a French fries. $3 1449172
650 # 4 $a Sweet potato. $3 1449171
650 # 4 $a High pressure processing. $3 1381343
650 # 4 $a L-asparaginase. $3 1449170
650 # 4 $a Acrylamide. $3 1100840
650 # 4 $a 油炸薯條. $3 1449169
650 # 7 $a 甘藷. $2 lcstt $3 978513
650 # 4 $a 高壓加工. $3 1381337
650 # 4 $a L-天門冬醯胺酶. $3 1449168
650 # 4 $a 丙烯醯胺. $3 1449167
856 7 # $u https://handle.ncl.edu.tw/11296/g4x6sv $z 電子資源 $2 http