本研究探討九孔肌肉水解物之生成及其抗氧化特性，九孔肉 (Haliotis diversicolor supertexta) 自家消化、Prozyme 6、Protamex 之 pH值在水解期間有先升後降趨勢，氨含量則隨時間延長而增加，胜肽含量亦隨之增加，但可溶性蛋白水解至 10 小時後開始下降後趨於平緩。其中可溶性蛋白質以Protamex 水解 5 小時含量最高，而胜肽則以Prozyme 6 水解 24 小時後含量最高。九孔肌肉經水解後游離胺基酸 (FAA) 總量隨水解時間延長而上升，經酵素水解者其 FAA 總量增加皆優於自家消化組，其中又以 Prozyme 6 水解液增加更為優異。九孔肌肉 FAA 組成以牛磺酸 (Tau) 為主，雙胜肽類之肌肽 (Car) 與甲肌肽 (Ans) 在自家消化水解物中未被檢出，但於酵素水解組之 (P6) 及 (Px) 於水解 5-10 小時後皆有相當含量。各水解物皆具有亞鐵離子螯合之能力，在相同的水解時間中，以自家消化組水解物的螯合能力優於酵素水解組，還原力與清除 α,α-diphenyl-β-picrylhydrazyl (DPPH) 自由基能力方面為則以 Prozyme 6 水解液的效果較佳，綜合上述而言，九孔蛋白質酵素水解物隨著水解時間延長所產生的胜肽及不同組成之胺基酸，其抗氧化活性也不相同。各組酵素水解液之色澤、風味與口感之官能品評，整體結果以自家消化組別及酵素 0 小時組別的接受度較高，其餘組別則因酵素的添加，並隨著水解時間延長所產生的苦味強度增加而降低喜好度。

The objectives of this research were to study the antioxidant activity of abalone hydrolysates. The abalone meat was hydrolyzed by autolysis, Prozyme 6 and Protamex. The pH value of the hydrolysates increased first and then decreases during hydrolysis. Both ammonia and peptide contents of the hydrolysates were increased with the hydrolysis time. However, the soluble protein content started to decrease after 10 hours of hydrolysis. The hydrolysates of Protamex contained highest soluble protein after 5 hours of hydrolysis. Highest peptide content will be reached after 24 hours of hydrolysis with Prozyme 6. The total free amino acids (FAA) of all hydrolysates increased with the hydrolysis time. Hydrolyzing with enzyme is better than hydrolyzing by autolysis in regard of total FFA content. Hydrolyzing with Prozyme 6 will obtain higher total FAA content. The dominant FAA in hydrolysates of abalone muscle was taurine. Carnosine (car) and anserine (Ans) were not detected in the autolytic hydrolysate. However, they were found in the enzymatic hydrolysates. These hydrolysates were capable of chelating ferrous. At the same hydrolyzing time, autolytic hydrolysate could chelate more ferrous than enzymatic hydrolysates. Hydrolysate of Prozyme 6 have better reducing power and scavenging DPPH radical ability. Based on the previous results, hydrolyzing with enzyme different amino acid composition and the resulting peptide, antioxidant activity is not the same.Sensory evaluation of different hydrolysates shows that non-hydrolyzed muscle have the highest acceptance. Prolonged hydrolyzing will increase the bitterness of the hydrolysates, therefore lower the acceptance.

中文摘要 I
英文摘要 Π
壹、前言 1
貳、文獻回顧 3
一、魚貝類抽出物成分 3
二、影響抽出物成分的因素 3
三、蛋白質之水解方式 3
四、影響蛋白質酵素水解之因子 4
4.1 酵素種類與濃度 4
4.2 pH 值與溫度 5
4.3 食鹽濃度與抑制劑 5
五、蛋白質水解液之苦味性來源 6
六、蛋白質水解物之應用 6
七、蛋白質水解物之抗氧化特性 7
7.1 貝類水解物之抗氧化性 7
7.2 抗氧化劑的作用原理 7
7.2.1 自由基終止劑 8
7.2.2 還原劑或氧清除劑 8
7.2.3 金屬螯合劑 8
7.2.4單重氧抑制劑 (singlet oxygen inhibitor) 8
参、實驗流程 9
肆、材料與方法 10
一、實驗材料 10
1.1 樣品來源 10
1.2 實驗用酵素 10
二、實驗藥品與儀器設備 10
2.1 藥品 10
2.2 儀器設備 11
四、實驗方法 12
4.1 樣品處理 12
4.2 九孔肌肉酵素水解物之備置 12
4.2.1九孔肌肉蛋白酵素水解液之調製 12
4.3 游離胺基酸、雙胜肽及NH3 12

4.3.1水解液抽出物之調製 12
4.4 pH 值測定 13
4.5 可溶性固形物含量測定 13
4.6 水解蛋白質含量測定 13
4.7 胜肽含量測定 13
4.8 水解率 (degree of hydrolysis, DH) 分析 14
4.9 游離胺基酸、雙胜肽及氨含量測定 14
4.10 水解液色澤分析 14
4.11 抗氧化能力測定 15
4.11.1 清除α,α-diphenyl-β-picrylhydrazyl (DPPH) 自由基能力 15
4.11.2 還原力測定 15
4.11.3 螯合亞鐵離子能力 15
4.12 官能品評 16
4.13 統計分析 16
伍、結果與討論 17
一、酵素種類與水解時間對水解液化性及官能品評之影響 17
1.1 pH 值 17
1.2 氨含量 17
1.3 可溶性固形物 17
1.4 可溶性蛋白質含量 18
1.5 水解率(degree of hydrolysis, DH) 分析 18
1.6 胜肽含量 19
1.7 色澤分析 19
1.8官能品評 20
1.8.1 色澤 20
1.8.2 氣味 20
1.8.3 口感及味道 20
1.8.4 整體接受度 21
二、游離胺基酸、雙胜肽在水解期間的變化 21
三、九孔酵素水解物之抗氧化特性 22
3.1 清除 α,α-diphenyl-β-picrylhydrazyl (DPPH) 自由基能力 22
3.2 還原力 22
3.3 螯合亞鐵離子 22
四、九孔肌肉水解物在水解條件及其抗氧化能力之相關性分析 23
陸、結論 24
柒、參考文獻 25
捌、圖表 31
玖、附錄 48

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