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    Please use this identifier to cite or link to this item: http://ir.cnu.edu.tw/handle/310902800/24888

    標題: 食藥用菇糖幾聚糖生里活性及保健食品開發研究
    Research Physiological Functionality and Developmentd as a Health Food of Fungal Glucochitosan Form Edible and Medicinal Mushrooms Residue
    作者: 顏名聰
    貢獻者: 生活應用與保健系
    關鍵字: 糖幾丁聚醣
    antibacterial activity
    antioxidant properties
    antimutagenic properties
    日期: 2010
    上傳時間: 2011-12-22 09:47:37 (UTC+8)
    摘要: 食藥用菇食藥用菇具有美味、營養、豐富的生理活性物質及功能性,是目前國內外開發
    針對較具代表性的巴西磨菇(Agaricus blazei)、香菇(Lentinula edodes)及靈芝(Ganoderma
    幾聚醣>香菇糖幾聚醣;抗致突變部分則以靈芝糖幾聚醣>香菇糖幾聚醣> 巴西蘑菇糖幾聚
    醣;利用食藥用菇糖幾丁聚糖粉末製成之點心接受度則以香菇糖幾聚醣> 巴西蘑菇糖幾聚醣>
    Edible and medicinal mushrooms that are palatable, nutritious, functionally effective and rich
    in physiologically active substances currently are the quite important source of materials for the
    development of health foods. After hot water extraction, large quantity of edible and medicinal
    health mushrooms residue was left, has no economical value and exploitation, which was rich in
    chitin, far abundant from mycelia. Using the fungal glucochitosan to enhance the value of edible
    and medicinal mushrooms residue, the research and development of functional and conventional
    foods is greatly facilitated. Therefore, the influences on the safety, taste characteristics, the presence
    of physiologically active substances, antioxidant properties and physicochemical properties of
    edible and medicinal mushrooms residue as result of the application of fungal glucochitosan form
    edible and medicinal mushrooms residue are areas of investigation. The precious values of this
    Edible and medicinal mushrooms are its antioxidant, anti-hepatotoxic, anti-tumor, anti-cancer,
    anti-angiogenic and anti-inflammatory activities. Accordingly, the research proposed herein for the
    designed to study further the physiologically active and pastry and rice snack products for fungal
    glucochitosan. The information obtained can be used for the development of new health foods. The
    research proposed herein focuses on the three representative edible and medicinal mushrooms
    residue such as Agaricus blazei, Lentinula edodes and Ganoderma lucidum. The was studied in
    order to evaluate the possibility of application of physiologically active and pastry and rice snack
    products on fungal glucochitosan form edible and medicinal mushrooms residue. The degrees of
    N-deacetylation of chitosans the DD increased with prolonged reaction times for 3 and 5 hars,
    respectively. The DD were 79.46-88.25% of glucochitosan for Lentinula edodes, 68.11-82.18%
    for Ganoderma lucidum and 80.32-90.26% for Agaricus blazei. The antibacterial activities of
    glucochitosan were in the order of Agaricus blazei > Lentinula edodes> Ganoderma lucidum. Using
    the conjugated diene method, fungal glucochitosan were good in antioxidant properties.
    Regardless of chitosans were good in antioxidant properties. No toxicity or mutagenicity was found
    in Salmonella typhimurium TA98 and TA100 was observed at 0.05-5 mg/plate of glucochitosans for
    Agaricus blazei, Lentinula edodes and Ganoderma lucidum. The difference of glucochitosans the
    DD were good in antimutagenic effect against NQNO.
    關聯: 計畫編號:NSC98-2313-B041-003-MY2
    Appears in Collections:[生活應用與保健系] 國科會計畫

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