The production of sea tangle wine and its bioactivities

• Main Authors: Mei-Hsi Kuo, 郭美希
• Other Authors: Tze-Kuei Chiou
• Format: Others
• Language: zh-TW
• Published: 2012
• Online Access: http://ndltd.ncl.edu.tw/handle/69096279674549510467

碩士 === 國立臺灣海洋大學 === 食品科學系 === 100 === This study investigated the Laminaria japonica hot water extracts with out (HWE) or with hydrolysis by commercial cellulase and protease (5CPH and 10CPH), followed by fermentation for 15 days at 25oC by commercial (0.025%) and prepared yeast powders. The L. japonica wines showed antioxidative activities and an inhibitory effect on -glucosidase activity. In the control formatted from HWE, the total sugar, brix, soluble protein, peptide and free amino acid were reduced during fermentation. The ethanol content increased up to 10% in the hydrolysis treatment group, but the HWE group only increased up to 3%. Total phenol content before fermentation (hydrolysis treatment group) on 10CPH (30.48g GAE/mL) was higher than HWE (ND). Cell count was the highest in the BCRC 21962 group prepared with yeast podwer. Thus continue to investigate the effect of adding 0.05% and 0.1% yeast podwers after the hydrolysis treatment. The ethanol content was the highest (8%) by adding 0.1% yeast podwers for fermentation of 15 days. Total phenol was the highest after fermentation for 5 days. Adding 0.05% and 0.1% yeast powders to 10CPH5 114.12 and 119.27 g GAE/mL. The scavenging DPPH radical were 21.72 g TE/mL for 5CPH and 16.68 g TE/mL for 10CPH by adding 0.05% yeast podwers. Both were higher than the 10CPH produced with commercial yeast (14.62 g TE/mL). Reducing power were 164.29 and 169.06 g TE/mL (10CPH) by adding 0.05% and 0.1% yeast podwers higher than the 10CPH (111.58 g TE/mL) produced commercially. The effect on -glucosidase inhibition rate for each group, the highest was HWE (77.6%) after fermentation for 5 days with commercial yeast powder, but adding 0.1% self-prepared yeast podwers (10CPH) was the highest (86.6%).