謝誌 I
摘要 II
Abstract III
目錄 V
圖目錄 VIII
表目錄 X
附錄目錄 XI
壹、前言 1
貳、文獻整理 2
一、黃豆與豆粕 2
1. 簡介 2
2. 豆粕之抗營養因子 2
2.1 熱穩定型抗營養因子 3
2.2 熱敏感型抗營養因子 3
3. 豆粕之機能性成分與生理活性 4
3.1 異黃酮 4
3.2 活性胜肽 7
二、發酵豆粕 7
1. 發酵菌種簡介 8
1.1 細菌型發酵 8
1.2 真菌型發酵 8
2. 發酵提升豆粕之生理活性 9
2.1 降低抗營養因子 9
2.2 抗氧化活性 9
2.3 抑制血管收縮素轉化酶 (Angiotensin converting enzyme, ACE) 10
2.4 改善糖尿病 11
2.5 抗肥胖 11
三、固態發酵 (Solid-state fermentation) 12
1. 固態發酵簡介 12
2. 固態發酵菌株 13
3. 固態發酵條件 13
3.1 水分含量 13
3.2 接菌量 13
3.3 溫度 14
3.4 氧氣含量 14
參、實驗設計 16
肆、實驗材料與方法 17
一、實驗材料 17
1. 原料 17
2. 實驗菌株 17
3. 化學藥品 17
4. 培養基 18
二、儀器設備 18
三、實驗方法 19
1. 菌株保存與活化 19
2. 豆粕固態發酵條件探討 20
2.1 單株菌株固態發酵條件探討 20
2.2 複合菌株固態發酵條件探討 21
3. 樣品保存 22
3.1 發酵豆粕之保存 22
3.2 發酵豆粕萃取物製備 22
3.2.1 甲醇萃取物 22
3.2.2 水萃取物 22
4. 分析方法 23
4.1 菌數分析 23
4.2 pH值測定 23
4.3 可滴定酸度 (Titratable acidity) 23
4.4 游離胺基態氮 (Free amino nitrogen, FAN) 24
4.5 總胜肽 (Total peptide) 24
4.6 總酚 (Total phenol, TP) 25
4.7 抑制 α-Glucosidase 活性 25
4.8 異黃酮 26
4.9 揮發性鹽基態氮 (Volatile basic nitrogen, VBN) 27
5. 一般成分組成 (Proximate analysis of food) 27
5.1 水分含量 27
5.2 灰分含量 28
5.3 粗蛋白含量 28
5.4 粗脂肪含量 29
5.5 碳水化合物含量 29
6. 統計分析 29
伍、結果與討論 31
陸、結論 47
柒、參考文獻 48
捌、圖表 61
玖、附錄 84

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