- 專利名稱(中文) / 藉由兩階段物理加工方式製備富含S-烯丙基半胱胺酸的機能性發酵大蒜產品
- 專利名稱(英文) / Preparation of Functional Fermented Garlic Products Rich in S-allyl Cysteine Via Two-step Physical Processing
- 所屬單位(一級單位) / 農業暨自然資源學院
- 所屬單位(二級單位) / 食品暨應用生物科技學系
- 發明人(中文) / 謝昌衛
- 發明人(英文) / Chang-Wei Hsieh
- 申請國家 /
- 專利類型 /
- 專利證書號 / 申請中，申請案號為第107139723號
- 技術成熟度 /
大蒜中的含硫化合物是賦予大蒜具有生理活性的主要化合物之一，其中以水溶性的含硫胺基酸-S-烯丙基半胱胺酸 (S-allyl cysteine, SAC)被視為是主要具有生理活性的含硫化合物。然而，在新鮮大蒜中，因細胞間隔，須透過切、磨及破碎等破壞時，位於液泡中的γ-GTP 酵素才有辦法水解位於細胞質中的含硫氨基酸GSAC進而形成SAC。因此，本技術透過兩階段物理性加工預處理，提升大蒜中的SAC含量。結果顯示，透過兩階段物理性加工的方式如冷凍、超音波及超音波處理，均能提升SAC的含量。此外，也能提升γ-GTP的活性進而促進SAC的生成。此研究證實兩階段物理加工可以促進大蒜中γ-GTP活性的活性及破壞大蒜的結構，進而達到增加大蒜中SAC含量的效果，此技術可以增加大蒜中SAC含量約7-10倍。
The sulfur-containing compound in garlic is one of the main compounds that imparts physiological activity to garlic, additionally, a water-soluble sulfur-containing amino acid - S-allyl cysteine (SAC) is regarded that a sulfur-containing amino acid having mainly physiological activity. However, in fresh garlic, when the cell space is broken by cutting, grinding and crushing, the γ-GTP located in the vacuole can hydrolyze the sulfur-containing amino acid GSAC located in the cytoplasm to form SAC. Therefore, the present technology enhances the SAC content in garlic by two-step physical processing pretreatment. The results showed that two-step physical processing pretreatment such as freezing treatment, ultrasonic treatment, and high hydrostatic pressure treatment, the content of γ-GTP activity and SAC both can be increased. This study demonstrates that two-step physical processing can promote the activity of γ-GTP activity in garlic and destroy the structure of garlic, thereby increasing the effect of SAC in garlic. This technology can increase the SAC content in garlic by about 7-10 times.
大蒜、兩階段物理性加工、S-烯丙基半胱胺酸、γ-麩胺醯轉移酶
Garlic; Two-step Physical Processing; S-allyl Cysteine; γ-glutamyltransferase
