• 作者： 江文章; 曾文慶
• 作者服務機構： 國立臺灣大學食品科研究所
• 中文摘要： 本論文是以濕式改良法所得的綠豆漿液為對象，探討在不同加熱方式下以鹽酸和氯化鈣所回收綠豆蛋白質凝固物之冷凍乾燥和噴霧乾燥產品的功能性質和營養價值。對於所製得各種乾燥產品之表面形態，均以掃描式電子顯微鏡觀察之。 加熱方式，凝固劑種類和乾燥方法等因素，對所同收綠豆蛋白質之營養價值並無影響，但前二種因素對其一些功能性質則有影響。一般而言，綠豆漿液先煮沸1-3分鐘後，添加凝固劑，所製得的乾燥產品之溶解性和乳化性較差，但保水性較佳；綠豆漿液以鹽酸回收或添加凝固劑後，把漿液溫度提高至 80°C 所製得的乾燥產品之功能性質則呈相反之結果。保水性較佳之乾燥產品的表面具有孔隙較多且較皺褶之特徵。本實驗所製得各種綠豆蛋白質乾燥產品之粗蛋白質含量均高達乾重的80%以上，其胺基酸組成與黃豆蛋白質相近且對酪蛋白之相對消化率高達92%以上，因此可望與黃豆蛋白質同樣地應用於傳統性食品的營養補強和組合性食品的蛋白質配料。
• 英文摘要： The purpose of this paper is to investigatethe functional properties and nutritional qualityof the mungbean proteins which were preparedby freeze drying and spray drying of theprotein coagula. The protein coagula wereobtained by heating the mungbean milkwhile adding hydrochloric acid and calciumchloride as coagulants. The mungbean milkwas produced by the modified wet process.Scanning electron micrograph was used toinvestigate the microscopic structure of thedried mungbean proteins. Nutritional quality of the mungbean pro-tein was slightly affected by the type of heattreatment, kind of coagulants and method ofdrying, but some functional properties of itwas affected by the former two factors. Ingeneral, the dried products of mungbeanprotein coagula obtained by heating mungbeanmilk at 100°C for 1-3 min. followed by addingthe coagulants had lower solubility andemulsifying property but higher water bindingcapacity, while those obtained by usinghydrochloric acid as the coagulant or byadding coagulants to mungbean milk prior toheating from room temperature to 80°C hadthe opposite properties. The surface structureof the product with better water bindingcapacity was more porous and more folded.All of the dried products contained more than80% crude protein on dry weight basis. These protein products all have a balancedamino acid profile and give favorable digesti-bility. Therefore, they could be used in thesame manner as soy protein for the enrich-ment of traditional food products and for theformulation of new food products.
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