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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 葉安義 | |
| dc.contributor.author | Chien-Hao Huang | en |
| dc.contributor.author | 黃建豪 | zh_TW |
| dc.date.accessioned | 2021-06-08T00:43:58Z | - |
| dc.date.copyright | 2015-08-16 | |
| dc.date.issued | 2015 | |
| dc.date.submitted | 2015-08-10 | |
| dc.identifier.citation | 李正雲。2002。澱粉對肌肉蛋白質成膠性之影響。國立台灣大學食品科學研究所博士論文。
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A Continuous measurement of swelling of rice starch during heating. J. Cereal Sci. 1996, 23, 277-283. Zobel, H. F. Starch crystal transformations and their industrial importance. Starch – Stärke 1988, 40, 1-7. Zhou, Z.; Robard, K.; Helliwell, S.; Blanchard, C. Composition and functional properties of rice. Int. J. Food Sci. Technol. 2002, 37, 849-868. | |
| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/17813 | - |
| dc.description.abstract | 本研究針對台灣常見七個品種的米澱粉，包含台稉 9 號、台南 11 號、台農 71 號、台中秈 10 號、台中秈 17 號、台中在來 1 號、台稉糯 3 號，探討其理化性質之間，以及理化性質與微細結構的相關性。七種米澱粉之外觀呈現多角形的多面體，粒徑約為 3.0 ~ 3.5 um。在X 光繞射下皆呈現 A-type，結晶度介於 27.86% ~ 43.61%。直鏈澱粉含量由高至低依序為台中在來 1 號 (32.02%) > 台中秈 17 號 (31.14%)> 台稉 9 號 (17.91%) > 台中秈 10 號 (17.12%) > 台農 71 號 (16.06%) > 台南 11號 (15.70%) > 台稉糯 3 號 (0.96%)。枝鏈澱粉數量分子量 (Mn) 介於 6.21 x 107 Da ~ 24.42 x 107 Da，台稉 9 號最高，台中秈 10 最低；分枝度介於 3.08 ~ 4.05，台中秈 10 號最高，台中在來 1 號最低。糊化性質方面，崩解值與枝鏈澱粉的中、短鏈比例為一次式的關係 (R2 = 0.97)；終端黏度與直鏈澱粉和重量平均分子量的乘積為一次式的關係 (R2 = 0.91)。米澱粉之熱性質與品種相關，根據 Tc - To值可將品種區分為稉米 (12.10 ~ 13.51)、秈米 (9.77 ~ 10.21)、糯米 (14.64) 三種，與直鏈澱粉較無關，澱粉結晶度與 Tc - To值為一次式的關係 (R2 = 0.90)。米澱粉在75oC 與 85oC 下之膨潤力與 branching degree / (AM x TPv) 為一次式的關係 (R2=0.98 與 0.98)，與 Tan δ G’max 間亦有一次式的關係 (R2 = 0.98 與 0.99)。 | zh_TW |
| dc.description.provenance | Made available in DSpace on 2021-06-08T00:43:58Z (GMT). No. of bitstreams: 1 ntu-104-R02641021-1.pdf: 6651141 bytes, checksum: a4723fa74b87182e1c7735f5ceb6c011 (MD5) Previous issue date: 2015 | en |
| dc.description.tableofcontents | 謝誌 I
摘要 II Abstract III 圖次 VII 表次 VIII 前言 1 文獻回顧 2 1. 稻米與簡介 2 1.1 稻米分類 2 1.2 稻米結構與組成 3 1.3 稻米加工產品與米澱粉利用性 3 2. 澱粉顆粒與結構組成 7 2.1 澱粉顆粒 7 2.2 直鏈澱粉 10 2.3 枝鏈澱粉 10 3. 澱粉之理化性質 17 3.1 澱粉之糊化 17 3.2 澱粉之流變性質 19 3.3 澱粉之膨潤力與水溶性指標 21 3.4 澱粉之結晶性 21 實驗架構 25 材料與方法 26 1. 材料來源 26 2. 米澱粉之分離 26 3. 一般成分分析 26 3.1 水分含量 26 3.2 粗蛋白含量 27 3.3 粗脂肪含量 27 3.4 灰分含量 28 4. 破損澱粉含量 28 5. 澱粉顆粒型態 28 6. 粒徑 29 7. 直鏈澱粉含量 (碘吸光值法) 29 8. 糊化性質 29 9. 熱性質 30 10. 流變性質 30 11. 膨潤力與水溶性指標 30 12. 結晶性 31 13. 澱粉分子結構分析 31 13.1 分子量分布 31 13.2 澱粉去分枝處理 31 13.3 枝鏈澱粉之分離 32 13.4 枝鏈澱粉平均鏈長（average chain-length, CL） 32 13.5 枝鏈澱粉平均內 / 外鏈長 (average interior / exterior chain length,ICL / ECL) 與平均鏈數 (average chain number, NC) 33 14. 統計 34 結果與討論 34 1. 米澱粉之基本組成與破損澱粉含量 34 2. 粒徑分布 38 3. 顆粒型態 40 4. 直鏈澱粉含量 44 5. 結晶型態 46 6. 米澱粉之分子結構 50 6.1 分子量 50 6.2 去分枝澱粉於HPSEC系統下分布與分枝度 50 6.3 平均鏈長、平均外鏈 / 內鏈長、平均鏈數 50 7. 糊化性質 58 8. 熱性質 64 9. 膨潤力與水溶性指標 68 9.1 膨潤力 68 9.2 水溶性指標 68 9.3 膨潤力與水溶性指標之關係 69 9.4 膨潤力與直鏈澱粉含量 (AM)、尖峰黏度下之溫度 (TPv)、分枝度 (branching degree) 之關係 69 10. 流變性質 76 10.1 流變性質分析 76 10.2 Tan δ G’max與膨潤力之關係 76 結論 80 參考文獻 81 附錄 86 | |
| dc.language.iso | zh-TW | |
| dc.title | 七種米澱粉微細結構與理化性質之解析 | zh_TW |
| dc.title | Fine structures and physicochemical properties of rice starches from seven cultivars | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 103-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 盧訓,張永和,馮臨惠,楊嘉凌 | |
| dc.subject.keyword | 米澱粉,理化性質,結晶度,微細結構,分枝度, | zh_TW |
| dc.subject.keyword | rice starch,physicochemical property,degree of crystallinity,fine structure,branching degree, | en |
| dc.relation.page | 106 | |
| dc.rights.note | 未授權 | |
| dc.date.accepted | 2015-08-10 | |
| dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
| dc.contributor.author-dept | 食品科技研究所 | zh_TW |
| 顯示於系所單位： | 食品科技研究所 | |
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