摘要
藍藻之所以作為膳食補充品是因富含蛋白質、碳水化合物、脂質、維生素和色素等營養物質，因此，在食品工業中被廣泛地應用。 雖然藍藻有不同的研究在探討蛋白質萃取的方式，將其活性成分所具有的抗氧化和益生元特性應用在乳製品上，但現有文獻中還沒有關於藍藻沈澱物的理化特性研究。本主題為首次研究萃取蛋白質後的藍藻沈澱物具有的抗氧化活性、發酵試驗和益生元的生長特性。其研究結果顯示藍藻沈澱物具有抗氧化、清除自由基、螯合亞鐵離子能力和還原三價鐵能力的作用。 此外，加入藍藻沈澱物的優格顯著影響其乳酸乳球菌和雙叉雙歧桿菌等益生菌的生長，而縮短發酵時間。 總結來說，藍藻沈澱物具有的天然成分在作為優格和相關產品的營養和功能特性上具有其開發潛力。
關鍵詞: 藍藻沈澱物、抗氧化、益生菌、優格
Abstract
Spirulina is a well-known source of valuable food supplements due to its richness in nutrients such as proteins, carbohydrates, lipids, vitamins, and pigments. Spirulina platensis is widely applied technologically and functionally in the food industry. Although there are different studies on the antioxidant and prebiotic properties of Spirulina platensis and on applying different methods of protein extraction with bioactive compounds to functional dairy food, researches on the physical and chemical characteristics of Spirulina platensis precipitate (SPP) have not been found in the literature. This study was the first attempt to use SPP after protein extraction to assess antioxidant activities, fermentation tests, and the growth of probiotic bacteria. The in vitro study showed that SPP showed antioxidant, radical scavenging, and ferric iron chelating activities, and reduced ferric ions. In addition, SPP significantly affected the growth of Lactococcus lactis and Bifidobacterium bifidum of probiotic bacteria in SPP-enriched yogurt to decrease the fermentation time. Overall, SPP has great potential as a natural ingredient with nutritional and functional properties of yogurt and related products.
Keywords: Spirulina platensis precipitate (SPP), Antioxidant activities, Probiotic bacteria, Yoghurt