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完整後設資料紀錄
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.advisor | 賴喜美 | |
dc.contributor.author | Ko-Lan Tsung | en |
dc.contributor.author | 叢可蘭 | zh_TW |
dc.date.accessioned | 2021-06-08T00:00:20Z | - |
dc.date.copyright | 2013-08-28 | |
dc.date.issued | 2013 | |
dc.date.submitted | 2013-08-16 | |
dc.identifier.citation | 鄭有舜。2004。X光小角度散射在軟物質研究上的應用。物理雙月刊,26,416-424。
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dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/17192 | - |
dc.description.abstract | 澱粉特性如生物相容性、生物可分解性,使得澱粉得以廣泛應用於生物材料,例如以微米球的形式作為化學分子的載體。然而,當前的研究,在製備澱粉微米球的過程中,往往會使用交聯劑以提升結構的穩定性或是須在高溫加壓、高剪切力的條件下進行,造成實驗成本及環境危害性的增加。因此,本研究將利用米澱粉低糊化溫度的性質,探討三種具不同直鏈澱粉含量之品種(台中秈17號(TS),泰國精白米(TA)和台農67號(TN)),在特定糊液濃度下以水/油系統的乳化方式(w/o emulsion)製備多孔性微米球,以探討不同直鏈澱粉含量與濃度對微米球脫水過程以及乾燥後之多孔性微米球物理及化學性質的影響,進而了解其結構特性與吸附能力。實驗結果顯示,在水/油乳化糊化成膠的製備步驟中,在相同的均質轉速下,隨著直鏈澱粉含量增加,微米球粒徑成顯著正相關。而從配粉的樣品更進一步證實,粒徑的大小取決於糊液濃度與直鏈澱粉含量。從體密度(bulk density)的結果,可得知其與糊液濃度成正比,且會因膠體低溫儲藏而增加。直鏈澱粉含量多寡主要造成高直鏈澱粉的樣品因脫除嵌合住的油滴產生巨大尺度的孔洞,使得體密度大幅地低於其它樣品。經由SEM觀察發現,直鏈澱粉含量的提升能夠有效的改善多孔性微米球珠的渾圓度以及降低碎片的產生。在正電甲烯藍染劑(methylene blue)吸附能力的測試,吸附量主要會隨著總體密度的增加而減少,而TS系列有最大吸附量。大分子藥物安比西林(ampicillin)的吸附量則隨著粒徑大小的差異而成反比的變動,釋放速率則與粒徑大小及體密度成正比。利用基團修飾後所得的負電多孔性微米球能有效的提升甲烯藍吸附量,並和直鏈澱粉含量成正比。反應試劑氯乙酸(chloroacetic acid) 在0.3 g添加量達到最佳化,而2倍酒精溶劑的添加使反應環境更為適合修飾。綜合以上數據推論,多孔性澱粉微米球的結構強度、比表面積大小及負電修飾程度,可以由直鏈澱粉含量及糊液濃度的調控獲得預期性的結果。而負電荷多孔性澱粉微米球的甲烯藍吸附能力則能夠利用反應試劑、溶劑添加量、膠體強度以及直鏈澱粉含量的調整得到最佳化結果。 | zh_TW |
dc.description.abstract | Porous starch microspheres with extraordinary properties such as biocompatibility, biodegradability and high surface area with open pore structures have been widely investigated and applied in the field of food, agriculture, cosmetic, pharmaceutics and other industries. To achieve and design the completely eco-friendly large-scale production, water-in-oil (w/o) emulsion technique was taken into place and no chemical cross-linker was used in this study. For synthesizing the desired characteristics of porous starch microspheres, three types of rice starch with different amylose content (TN67, Thai and TCS17) were employed. By manipulating the concentration of the starch solutions and fully gelatinizing the starch pastes, different size of starch hydrogel microspheres were formed under same homogenized condition. After properly dehydrated, the dry porous starch microspheres with micro-sized pore structure observed under SEM were obtained for further analysis. According to the results of particle size analysis, the microspheres size was positively correlated to the concentration of the starch solution and amylose content, and this tendency was further confirmed by the mixing of two different rice starches to match with the similar amylose content. From bulk density measurements, showing that it would increase with the starch paste concentrations, also 4oC storage condition. However, amylose content was the main reason for TS series had the lowest bulk densities of all rice sources, due to the large holes resulted from the extraction of oil droplets. SEM observation revealed that amylose content could successfully improve the roundness of starch microspheres and decrease the fractures forming during the procedures. In comparison with the methylene blue dye adsorption capacity data, we discovered that it tended to increase with the rising of bulk density. Using anionic modification, the dye adsorption capacity had significantly increase and correlated with amylose content. It would reach the highest adsorption amount while the amount of reactant (chloroacetic acid) was 0.3 g and the addition of etOH was much better when it was 2 times volumes rather than one time. This research elucidated that by formulating the concentration of starch paste, amylose content, vary sized porous starch microspheres could be successfully fabricated with an green process. | en |
dc.description.provenance | Made available in DSpace on 2021-06-08T00:00:20Z (GMT). No. of bitstreams: 1 ntu-102-R00623027-1.pdf: 4915941 bytes, checksum: de4a9879069189ada98a5b505cccb1bb (MD5) Previous issue date: 2013 | en |
dc.description.tableofcontents | 目錄----------------------------------------------------------------------------------------- I
表次----------------------------------------------------------------------------------------- IV 圖次----------------------------------------------------------------------------------------- V 中文摘要----------------------------------------------------------------------------------- VII 英文摘要----------------------------------------------------------------------------------- VIII 第一章、前言----------------------------------------------------------------------------- 1 第二章、文獻整理----------------------------------------------------------------------- 2 一、多孔性材料-------------------------------------------------------------------- 2 (一)生物可分解多孔性材料-------------------------------------------- 2 (二)多醣類多孔性材料-------------------------------------------------- 2 (三)澱粉-------------------------------------------------------------------- 5 (四)多孔性澱粉----------------------------------------------------------- 8 二、微米球材料-------------------------------------------------------------------- 8 (一)微米球之介紹-------------------------------------------------------- 8 (二)多醣類微米球材料-------------------------------------------------- 9 (三)澱粉微米球材料----------------------------------------------------- 10 (四)乳化系統及澱粉微米球之製備方法----------------------------- 11 三、電荷修飾之多孔性澱粉微米球材料-------------------------------------- 12 (一)負電荷修飾之澱粉材料-------------------------------------------- 12 四、小角度X-ray散射----------------------------------------------------------- 14 第三章、材料與方法-------------------------------------------------------------------- 16 一、試驗架構----------------------------------------------------------------------- 16 二、材料與試劑-------------------------------------------------------------------- 17 三、方法------------------------------------------------------------------------------ 17 (一)澱粉分離--------------------------------------------------------------- 17 (二)多孔性澱粉微米球(Porous starch microspheres)之製備------- 17 (三)負電荷多孔性澱粉微米球(Anionic porous starch microspheres)之製備------------------------------------------------ 20 四、檢測與分析方法--------------------------------------------------------------- 22 (一)型態觀察--------------------------------------------------------------- 22 (二)理化性質分析--------------------------------------------------------- 22 (三)微結構特性分析------------------------------------------------------ 26 (四)統計分析--------------------------------------------------------------- 28 第四章、結果與討論--------------------------------------------------------------------- 29 一、澱粉結構性質------------------------------------------------------------------ 29 (一)顯微結構--------------------------------------------------------------- 29 (二)糊液黏度性質分析--------------------------------------------------- 30 二、澱粉-葵花油水油乳化系統探討-------------------------------------------- 32 (一)澱粉濃度於乳化系統中之觀察------------------------------------ 32 (二)不同濃度酒精脫水程度之影響------------------------------------ 36 三、多孔性澱粉微米球之結構與性質------------------------------------------ 37 (一)外觀型態--------------------------------------------------------------- 37 (二)顯微結構--------------------------------------------------------------- 37 (三)理化性質--------------------------------------------------------------- 40 (四)甲烯藍吸附能力------------------------------------------------------ 45 (五)安比西林吸附及釋放能力------------------------------------------ 49 四、不同儲藏條件之多孔性澱粉微米球之結構與性質--------------------- 53 (一)外觀型態--------------------------------------------------------------- 53 (二)理化性質--------------------------------------------------------------- 53 五、負電修飾多孔性澱粉微米球之結構與性質------------------------------ 54 (一)外觀結構--------------------------------------------------------------- 54 (二)甲烯藍吸附能力------------------------------------------------------ 58 六、廣角度X光繞射及小角度X光散射圖譜分析------------------------- 65 (一)廣角度X繞射圖譜分析-------------------------------------------- 65 (二)小角度X光散射圖譜分析----------------------------------------- 66 第五章、結論------------------------------------------------------------------------------ 72 第六章、參考文獻------------------------------------------------------------------------ 74 | |
dc.language.iso | zh-TW | |
dc.title | 不同直鏈澱粉含量米澱粉製備多孔性微米球之研究 | zh_TW |
dc.title | Preparation of starch porous microspheres with rice starch of different amylose contents | en |
dc.type | Thesis | |
dc.date.schoolyear | 101-2 | |
dc.description.degree | 碩士 | |
dc.contributor.oralexamcommittee | 曹正熙,張永和,陳炯堂 | |
dc.subject.keyword | 米澱粉,直鏈澱粉含量,水油乳化成膠系統,多孔性澱粉微米球,氯乙酸,負電荷多孔性澱粉微米球,甲烯藍,安比西林,小角度X-ray散射, | zh_TW |
dc.subject.keyword | rice starch,amylose content,water-in-oil(w/o) emulsion,porous starch microspheres,chloroacetic acid,annionic porous starch microspheres,methylene blue,ampicillin,small angle X-ray scattering (SAXS), | en |
dc.relation.page | 83 | |
dc.rights.note | 未授權 | |
dc.date.accepted | 2013-08-16 | |
dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
dc.contributor.author-dept | 農業化學研究所 | zh_TW |
顯示於系所單位: | 農業化學系 |
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