根據聯合國世界農糧組織 (Food and Agriculture Organization, FAO) 的預測，全球人口將在 2050 年達到 97 億。隨著人口快速增長，食品供應的不足將成為一個日益嚴峻的挑戰。為了應對此問題，開發替代蛋白質 (Alternative protein) 作為傳統動植物蛋白質的替代品，已成為解決食品短缺問題的潛在方案之一。在眾多替代蛋白質中，微生物蛋白質 (如來自酵母菌、真菌和細菌的蛋白質) 對環境負擔輕、所需資源少以及能夠在短時間內快速生產的特性而受到越來越多的關注。微生物蛋白質不僅能夠高效地轉換碳源，還具備優良的營養價值、功能性以及較低的生產成本，為未來食品供應提供了可行且永續的解決方案。本研究旨在探討微生物蛋白質的生產方式，並分析其物理化學性質。透過與常見的植物蛋白質-黃豆蛋白質比較，進一步了解微生物蛋白質在功能性和實際應用上的優勢與可能性。此外，本研究以少孢根黴菌菌絲體作為微生物肉原料，以探討其作為替代肉品之可行性。生產微生物蛋白質的菌株包括釀酒酵母菌 (Saccharomyces cerevisiae) 及少孢根黴菌 (Rhizopus oligosporus)，其來源分別來自釀酒副產物之酵母菌粕 (Spent yeast) 及少孢根黴菌菌絲體 (R. oligosporus mycelium)。另以發酵槽培養少孢根黴菌菌絲體作為微生物肉原料，結合真空油炸 (Vacuum frying) 技術製成類雞米花產品，透過反應曲面法 (Response Surface Methodology, RSM) 探討鹽水醃漬濃度、油添加量與葡甘露聚醣添加量三因子對產品質地之影響，同時與市售雞米花、市售素雞米花進行質地剖面分析 (Texture profile analysis, TPA) 比較，找出 RSM 最佳配方之條件。實驗結果顯示，透過鹼萃取-等電點沉澱法，酵母菌粕與少孢根黴菌菌絲體的蛋白質含量均顯著提升。在胺基酸組成分析中，黃豆蛋白質 (Soybean protein, SP)、酵母菌蛋白質 (Yeast protein, YP)、真菌蛋白質 (Rhizopus protein, RP) 必需胺基酸含量分別為 39.78%、48.23%、39.68%。保水性測定結果顯示，加熱後 SP 之保水性顯著下降，而 YP 及 RP 無顯著差異。保油性測定結果顯示 RP 具有最高的保油能力。在熱性質分析中，RP 相較於 SP 及 YP 具有更高的熱穩定性，歸因於其蛋白質二級結構中具有較高比例的有序結構 (α-helix 與 β-sheet)，使其在加熱過程中不易變性。綜合物化性質分析結果，RP 展現出作為替代蛋白質產品原料的開發潛力。反應曲面法預測模型結果顯示，藉由調整鹽水醃漬濃度、油添加量與葡甘露聚醣添加量的不同組合，可使真空油炸菌絲雞米花之質地剖面分析 (Texture profile analysis, TPA) 數值 (硬度、彈性、咀嚼性) 分別最接近市售雞米花與市售素雞米花的質地特性。

According to the FAO of the United Nations, the global population is projected to reach 9.7 billion by 2050, increasing pressure on food systems and food security. Alternative proteins have emerged as a promising solution to reduce reliance on traditional animal proteins. Microbial proteins from yeast, fungi and bacteria are gaining attention for their low environmental impact and fast production cycle. These proteins are efficient in converting carbon sources and possess excellent nutritional and functional properties, along with relatively low production costs, making them a sustainable option for future food supplies. This study focuses on the production and physicochemical analysis of microbial proteins and compares them with soy protein to evaluate their functional potential. The microbial sources used in this study include Saccharomyces cerevisiae from beer brewing byproduct-spent yeast and Rhizopus oligosporus mycelium. Additionally, R. oligosporus mycelium was cultivated in a bioreactor and used as a microbial meat analogue ingredient to produce mycelium-based popcorn chicken by vacuum frying. Response surface methodology (RSM) was applied to evaluate the effects of brine concentration, oil addition and konjac glucomannan addition on the textural properties of the final product. Texture Profile Analysis (TPA) was performed to compare mycelium-based, commercial popcorn chicken and commercial plant-based popcorn chicken samples. The results showed that protein contents of spent yeast and R. oligosporus mycelium were significantly increased through alkaline extraction-isoelectric precipitation. Amino acid composition analysis revealed that the essential amino acid contents of soybean protein (SP), yeast protein (YP) and Rhizopus protein (RP) were 39.78%, 48.23%, and 39.68%, respectively. Water holding capacity tests indicated that SP showed a significant decrease after heating, while no significant change was observed for YP and RP. In terms of oil holding capacity, RP exhibited the highest oil retention ability. Thermal property analysis showed that RP had greater thermal stability compared to SP and YP, attributed to its higher proportion of ordered secondary structures, which reduced protein denaturation during heating. Overall, based on the physicochemical analysis, RP demonstrated strong potential as a raw material for alternative protein products. The results of the RSM predictive model indicated that by adjusting the combinations of brine concentration, oil addition and konjac glucomannan content, the texture profile analysis (TPA) values (hardness, springiness, chewiness) of vacuum-fried mycelium-based popcorn chicken could be made to have a texture similar to both commercial popcorn chicken and commercial plant-based popcorn chicken.

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