臺灣博碩士論文加值系統

南瓜 (Cucurbita maxima) 為全球重要經濟作物之一，加工過程會產生18 - 21% 的副產物，主要包括果皮與種子，可作為飼料原料或食品添加物。此外，南瓜籽富含蛋白質，經酵素水解能製備為生物活性胜肽 (Bioactive peptide)，可充分利用以提升其附加價值。本研究旨在探討熱風乾燥 (Hot air drying, HAD) 與冷凍乾燥 (Freeze drying, FD) 對南瓜籽蛋白質鑑定及其潛在生物活性胜肽之影響。經由等電點沉澱法萃取出南瓜籽分離蛋白 (Pumpkin seed protein isolate, PSPI)，經質譜儀鑑定及 Mascot 資料庫比對後得知其蛋白質組成主要含 11S 球蛋白 β 次單位、2S 種子貯藏白蛋白、伴護蛋白 CPN60-1。以 BIOPEP-UWM 生物活性胜肽數據庫進行上述蛋白質之潛在活性胜肽分析與模擬酵素水解，後續將 PSPI 以 Papain、Pepsin 及 Bromelain 於最適水解條件：酵素基質比與水解時間分別為 3% 與 7 小時下進行水解，並比較由不同酵素水解釋放出的胜肽之抗氧化 (DPPH 及 ABTS 自由基清除能力) 及血管收縮素轉換酶 (Angiotensin-converting enzyme, ACE)、雙基胜肽酶-IV (Dipeptidyl peptidase IV, DPP-IV) 抑制活性。結果顯示經 FD 後，Pepsin 水解物具有最高之抗氧化活性 (33.26% 及 36.21%) 與 ACE 抑制活性 (70.26%)，而 Papain 水解物則具有最高 DPP-IV 抑制活性 (58.62%)。後續探討南瓜籽酵素水解物經模擬腸胃道消化試驗 (Simulated gastrointestinal digestion, SGID) 與超過濾 (Ultrafiltration, UF) 後之生理活性，由結果可知腸胃道酵素作用與更小分子量的胜肽片段能提升水解物之活性，表示南瓜籽中的活性胜肽於腸胃道具穩定性不易被降解，且小分子胜肽有助於提高活性效果。綜合上述研究結果，南瓜籽經冷凍乾燥前處理可產生相較熱風乾燥較高活性的胜肽，但熱風乾燥成本較低、耗時也較短，適合延伸為工業規模之生產，而藉由酵素水解能製備出抗氧化及 ACE、DPP-IV 抑制活性胜肽，具有潛力開發為功能性食品。

Pumpkin is an economically important crop all over the world. During processing, approximately 18 - 21% of by-products were produced, which are the peel and seed. These could be excellent sources of food additives and feed ingredients. In addition, pumpkin seed is rich in protein and have the potential to produce bioactive peptides through enzymatic hydrolysis. The purpose of this study was to identify the protein and investigate potential bioactive peptides from pumpkin (Cucurbita maxima) seed using hot air drying and freeze drying. PSPI was extracted using isoelectric point precipitation. After identification by mass spectrometer and database searching by Mascot, it was found that the protein composition of PSPI mainly contained 11S globulin subunit beta, 2S seed storage albumin, and chaperonin CPN60-1. Moreover, BIOPEP-UWM database of bioactive peptides was utilize to analyze the potential active peptides and simulate enzymatic hydrolysis of the above proteins. PSPI was hydrolyzed with Papain, Pepsin and Bromelain under the optimal hydrolysis conditions: enzyme to substrate ratio and hydrolysis time were 3% and 7 hours respectively. To compare the activity of different drying method and enzymes used during hydrolysis, the analysis for antioxidant (DPPH and ABTS radical scavenging ability), ACE, and DPP-IV inhibitory activity of peptides were performed. The results showed that after freeze drying, Pepsin hydrolysate had the highest antioxidant activity (33.26% and 36.21%) and ACE inhibitory activity (70.26%), while Papain hydrolysate obtained the highest DPP-IV inhibitory activity (58.62%). Furthermore, the physiological activity of pumpkin seed enzyme hydrolysate after simulated gastrointestinal digestion and ultrafiltration were conducted. Data revealed that the action of gastrointestinal enzymes and smaller molecular weight peptide fragments can enhance the activity of the hydrolysate, which means that the bioactive peptides in pumpkin seed are not easy to be degraded in the gastrointestinal tract, and small molecule peptides can help improve its activity effect. Based on the results, pumpkin seed using freeze drying pretreatment method can produce peptides with higher activity than hot air drying. However, the latter is less costly and takes less time, it is suitable for industrial-scale production. In general, pumpkin seed can be a potential source of antioxidant, ACE, and DPP-IV inhibitory bioactive peptides in the development of functional foods through enzymatic hydrolysis.

壹、 前言 1
貳、 文獻回顧 2
一、 南瓜 (Cucurbita spp.) 2
1. 簡介 2
2. 南瓜籽 3
二、 植物性蛋白質 3
1. 簡介 3
2. 南瓜籽蛋白質 4
三、 乾燥方式 (Drying method) 6
1. 熱風乾燥 (Hot air drying, HAD) 7
2. 冷凍乾燥 (Freeze drying, FD) 7
四、 蛋白質分離技術 7
1. 等電點沉澱 (Isoelectric precipitation, IEP) 7
2. 超過濾 (Ultrafiltration, UF) 8
3. 十二烷基硫酸鈉聚丙烯酰胺凝膠電泳 (SDS-PAGE) 9
五、 蛋白質鑑定 (Protein identification, Protein ID) 10
1. 蛋白質體學 (Proteomics) 10
2. Edman 降解 (Edman degradation) 10
3. 蛋白質鑑定步驟 10
六、 生物活性胜肽與其製備方式 15
1. 酵素水解 (Enzymatic hydrolysis) 17
2. 微生物發酵 (Microbial fermentation) 17
3. 自溶作用 (Autolysis) 18
七、 生理活性 18
1. 抗氧化活性 18
2. 抗高血壓活性 21
3. 抗糖尿病活性 22
參、 實驗架構 23
肆、 實驗材料與方法 25
一、 實驗材料 25
1. 實驗藥品 25
2. 儀器設備 26
二、 實驗方法 27
1. 樣品前處理與乾燥 27
2. 一般成分分析 27
3. 蛋白質萃取 27
4. 十二烷基硫酸鈉聚丙烯酰胺凝膠電泳 (SDS-PAGE) 28
5. 蛋白質鑑定 29
6. 生物資訊工具分析 31
7. 酵素水解 32
8. 酵素水解物特性分析 33
9. 體外生理活性測定 34
10. 超過濾 36
11. 模擬腸胃道消化試驗 (SGID) 36
伍、 結果與討論 37
一、 南瓜籽成分分析 37
二、 南瓜籽蛋白質鑑定 37
1. 蛋白質分離 37
2. 蛋白質分解 37
3. 質譜儀分析 38
4. 資料庫比對 38
三、 生物資訊工具分析 39
1. 潛在活性胜肽預測 39
2. 模擬酵素水解 39
四、 南瓜籽酵素水解物分析 40
1. 探討最佳酵素水解條件與胜肽含量測定 40
2. 可溶性蛋白含量、產率及 SDS-PAGE 分析 41
五、 活性胜肽體外生理活性測定 41
1. 抗氧化活性 41
2. ACE 抑制活性 43
3. DPP-IV抑制活性 43
六、 探討模擬腸胃道消化與超過濾對生理活性之影響 44
1. 抗氧化活性 44
2. ACE 抑制活性 45
3. DPP-IV抑制活性 46
陸、 結論 47
柒、 未來研究方向 48
捌、 參考文獻 49
玖、 圖表 66
壹拾、 附錄 93

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