摘要……………………………………………………………………………….……I
Abstract……………………………………………………………………………..…II
目錄…………………………………………………………………………….…….III
圖目錄…………………………………………………………………….………….VI
表目錄…………………………………………………………………….……..…..VII
縮寫表…………………………………………………………………….………...VII.
壹、 前言 1
貳、 文獻回顧 3
一、 豬的市場概況 3
1.1 國內養豬產業的生產現況 3
1.2 豬隻副產物的利用情形 3
二、 膠原蛋白 3
2.1 膠原蛋白簡介 3
2.2 膠原蛋白之類型 4
2.2.1 第一型膠原蛋白 5
2.2.2 第二型膠原蛋白 5
2.2.3 第三型膠原蛋白 5
2.2.4 其他型膠原蛋白 5
三、 膠原蛋白萃取方式 5
3.1 樣品前處理 6
3.2 酸性溶液萃取 6
3.3 酵素萃取 7
3.4 微波萃取 8
3.5 高靜水壓輔助萃取 8
3.5.1 高靜水壓加工技術簡介 8
3.5.2 高靜水壓輔助酵素萃取 8
3.6 超音波輔助萃取 9
3.7 超音波結合超高壓輔助萃取 10
3.8 萃取後純化 11
四、 膠原蛋白的物化特性 12
4.1 胺基酸組成分析 12
4.2 傅立葉轉換紅外線光譜 13
4.3 膠原蛋白含量測定 14
五、 膠原蛋白的應用 15
5.1 生醫與美容材料 15
5.2 抗發炎能力 15
5.3 抗氧化能力 16
參、 實驗架構 17
肆、 實驗材料方法 18
一、 實驗材料與儀器 18
1.1 豬喉嚨 18
1.2 試藥與套組 18
二、 實驗方法 18
2.1 豬喉軟骨原料的前處理 18
2.2 高靜水壓與超音波處理輔助酵素萃取膠原蛋白條件篩選 19
2.2.1 高靜水壓輔助酵素萃取膠原蛋白 19
2.2.2 超音波輔助酵素萃取膠原蛋白 19
2.2.3 結合 HPP 與 US 輔助酵素萃取膠原蛋白 20
2.2.4 酵素萃取膠原蛋白控制組的製備 20
2.3 超音波與高靜水壓輔助酵素萃取膠原蛋白製備 20
2.4 膠原蛋白含量的檢測 20
2.5 產率計算 21
2.6 豬喉軟骨原料的一般組成分析 21
2.6.1 水分 21
2.6.2 粗蛋白 21
2.6.3 粗脂肪 22
2.6.4 灰分 22
2.7 示差掃描熱分析 (DSC) 22
2.8 食鹽含量測定 22
2.9 掃描式電子顯微鏡 (SEM) 分析 23
2.10 胺基酸組成分析 (委託台灣檢驗科技股份有限公司進行檢驗) 23
2.11 十二烷基硫酸鈉-聚丙烯醯胺凝膠電泳 (SDS-PAGE) 分析 23
2.12 傅立葉轉換紅外線光譜 (FTIR) 24
伍、 結果與討論 25
一、 一般組成 25
二、 不同加工方法輔助酵素水解豬喉軟骨之膠原蛋白 25
2.1 高靜水壓輔助酵素水解 26
2.1.1. 高靜水壓之溫度條件的影響 26
2.1.2. 高靜水壓之壓力條件的影響 26
2.1.3. 高靜水壓時間條件之影響 27
2.2 超音波輔助酵素水解 28
2.2.1. 超音波之功率條件的影響 28
2.2.2. 超音波之時間條件之影響 28
2.3 超音波結合高靜水壓輔助酵素水解 29
三、 不同切向流透析方式對豬喉嚨膠原蛋白之影響 30
3.1 不同萃取階段萃取液經透析之差異 30
3.1.1. 控制組傳統鹽析法 (CS) 測試 30
3.1.2. 控制組酸萃取組 (CA) 測試 31
3.1.3. 酸鹼中和組測試 31
3.2 不同透析法之產物差異 32
3.3 較大孔徑透析膜測試 32
四、 膠原蛋白物化性分析 33
4.1. 傅立葉轉換紅外線光譜之測定 33
4.2. 示差掃描熱分析DSC 34
4.3. 膠體電泳分析 34
4.4. 電子顯微鏡結構分析 35
4.5. 胺基酸組成分析 36
陸、 結論 38
柒、 參考文獻 39
捌、 圖 52
玖、 表 59
壹拾、 附圖 75
壹拾壹、 附表 79

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