請用此 Handle URI 來引用此文件：
http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/92254完整後設資料紀錄
| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 陳時欣 | zh_TW |
| dc.contributor.advisor | Shih-Hsin Chen | en |
| dc.contributor.author | 莊芳如 | zh_TW |
| dc.contributor.author | Fang Ru Zhuang | en |
| dc.date.accessioned | 2024-03-21T16:17:08Z | - |
| dc.date.available | 2026-03-01 | - |
| dc.date.copyright | 2024-03-21 | - |
| dc.date.issued | 2024 | - |
| dc.date.submitted | 2024-02-05 | - |
| dc.identifier.citation | 白書縵。2016。以綠色製程製備高抗性米穀粉。宜蘭大學食品科學研究所碩士論文，宜蘭。
AACC International. (2000). Approved Methods of the American Association of Cereal Chemists (10th ed). Methods 56-20. The Association: Saint Paul, USA. AACC International. (2000). Approved Methods of the American Association of Cereal Chemists (10th ed). Methods 61-03. The Association: Saint Paul, USA. Aggarwal, B. B.; Yuan, W.; Li, S.; Gupta, S. C. Curcumin‐free turmeric exhibits anti‐inflammatory and anticancer activities: Identification of novel components of turmeric. Molecular Nutrition & Food Research 2013, 57, 1529-1542. https://doi.org/10.1002/mnfr.201200838 Albert, C.; Beladjine, M.; Tsapis, N.; Fattal, E.; Agnely, F.; Huang, N. Pickering emulsions: Preparation processes, key parameters governing their properties and potential for pharmaceutical applications. Journal of Controlled Release 2019, 309, 302-332. https://doi.org/10.1016/j.jconrel.2019.07.003 Alegría, A.; Garcia-Llatas, G.; Cilla, A. Static digestion models: General introduction. The impact of food bioactives on health: In vitro and ex vivo models 2015, 3-12. https://doi.org/10.1007/978-3-319-16104-4_1 Anjali, T. G.; Basavaraj, M. G. Influence of pH and salt concentration on pickering emulsions stabilized by colloidal peanuts. Langmuir 2018, 34, 13312-13321. https://doi.org/10.1021/acs.langmuir.8b02913 AOAC, C. Official methods of analysis of the Association of Analytical Chemists International. Official Methods: Gaithersburg, MD, USA 2005. Araiza-Calahorra, A.; Akhtar, M.; Sarkar, A. Recent advances in emulsion-based delivery approaches for curcumin: From encapsulation to bioaccessibility. Trends in Food Science & Technology 2018, 71, 155-169. https://doi.org/10.1016/j.tifs.2017.11.009 Bailey, J. M.; Whelan, W. J. Physical Properties of Starch: I. Relationship between iodine stain and chain length. Journal of Biological Chemistry 1961, 236, 969-973. https://doi.org/10.1016/S0021-9258(18)64226-7 Barbosa-Cánovas, G. V.; Harte, F.; Yan, H. H. Particle size distribution in food powders. Food Eng 2012, 1, 303-328. Bemiller, J. N. Starch modification: challenges and prospects. Starch‐Stärke 1997, 49, 127-131. https://doi.org/10.1002/star.19970490402 BeMiller, J. N.; Whistler, R. L., Starch: chemistry and technology. Academic Press: 2009. Bertoft, E. Understanding starch structure: Recent progress. Agronomy 2017, 7, 56. https://doi.org/10.3390/agronomy7030056 Binks, B.; Lumsdon, S. Pickering emulsions stabilized by monodisperse latex particles: effects of particle size. Langmuir 2001, 17, 4540-4547. https://doi.org/10.1021/la0103822 Bosquillon, C.; Lombry, C.; Preat, V.; Vanbever, R. Comparison of particle sizing techniques in the case of inhalation dry powders. Journal of Pharmaceutical Sciences 2001, 90, 2032-2041. https://doi.org/10.1002/jps.1154 Bu, X.; Wang, X.; Dai, L.; Ji, N.; Xiong, L.; Sun, Q. The combination of starch nanoparticles and Tween 80 results in enhanced emulsion stability. International Journal of Biological Macromolecules 2020, 163, 2048-2059. https://doi.org/10.1016/j.ijbiomac.2020.09.111 Cao, C.; Shen, M.; Hu, J.; Qi, J.; Xie, P.; Zhou, Y. Comparative study on the structure-properties relationships of native and debranched rice starch. CyTA-Journal of Food 2020, 18, 84-93. https://doi.org/10.1080/19476337.2019.1710261 Carbonell‐Capella, J. M.; Buniowska, M.; Barba, F. J.; Esteve, M. J.; Frígola, A. Analytical methods for determining bioavailability and bioaccessibility of bioactive compounds from fruits and vegetables: A review. Comprehensive Reviews in Food Science and Food Safety 2014, 13, 155-171. https://doi.org/10.1111/1541-4337.12049 Chen, C. J.; Shen, Y. C.; Yeh, A. I. Physico-chemical characteristics of media-milled corn starch. Journal of Agricultural and Food Chemistry 2010, 58, 9083-9091. https://doi.org/10.1021/jf1020945 Chen, H.; Jiang, Y.; Zhang, B.; Fang, Y.; Lin, Q.; Ding, Y. Application of Pickering emulsions stabilized by corn, potato and pea starch nanoparticles: Effect of environmental conditions and approach for curcumin release. International Journal of Biological Macromolecules 2023a, 238, 124115. https://doi.org/10.1016/j.ijbiomac.2023.124115 Chen, L.; Ao, F.; Ge, X.; Shen, W. Food-grade pickering emulsions: Preparation, stabilization and applications. Molecules 2020a, 25, 3202. https://doi.org/10.3390/molecules25143202 Chen, S. H.; Li, X.-F.; Shih, P.-T.; Pai, S.-M. Preparation of thermally stable and digestive enzyme resistant flour directly from Japonica broken rice by combination of steam infusion, enzymatic debranching and heat moisture treatment. Food Hydrocolloids 2020b, 108, 106022. https://doi.org/10.1016/j.foodhyd.2020.106022 Chen, Z.; Wang, W.; Zheng, W.; Cao, Y.; Xiao, J. A combined experimental and computational study on the interfacial distribution behavior in colloidal particle-surfactant co-stabilized Pickering emulsions. Food Research International 2023b, 168, 112752. https://doi.org/10.1016/j.foodres.2023.112752 Cheng, W.; Luo, Z.; Li, L.; Fu, X. Preparation and characterization of debranched-starch/phosphatidylcholine inclusion complexes. Journal of Agricultural and Food Chemistry 2015, 63, 634-641. https://doi.org/10.1021/jf504133c Copeland, L.; Blazek, J.; Salman, H.; Tang, M. C. Form and functionality of starch. Food Hydrocolloids 2009, 23, 1527-1534. https://doi.org/10.1016/j.foodhyd.2008.09.016 French, D. J.; Fowler, J.; Taylor, P.; Clegg, P. S. Influence of salt concentration on the formation of Pickering emulsions. Soft Matter 2020, 16, 7342-7349. https://doi.org/10.1039/D0SM00321B Gaonkar, A. G. Interfacial tensions of vegetable oil/water systems: Effect of oil purification. Journal of the American Oil Chemists’ Society 1989, 66, 1090-1092. https://doi.org/10.1007/BF02670090 Gong, H.; Lin, S.; Ren, H.; Song, X.; Zhao, Q. Pickering emulsion stabilised by double‐modified starch particles and its delivery property for curcumin. International Journal of Food Science & Technology 2022, 57, 7751-7762. https://doi.org/10.1111/ijfs.16135 Gonzalez Ortiz, D.; Pochat-Bohatier, C.; Cambedouzou, J.; Bechelany, M.; Miele, P. Current Trends in Pickering emulsions: Particle morphology and applications. Engineering 2020, 6, 468-482. https://doi.org/10.1016/j.eng.2019.08.017 González-Soto, R. A.; Mora-Escobedo, R.; Hernández-Sánchez, H.; Sánchez-Rivera, M.; Bello-Pérez, L. A. The influence of time and storage temperature on resistant starch formation from autoclaved debranched banana starch. Food Research International 2007, 40, 304-310. https://doi.org/10.1016/j.foodres.2006.04.001 Guida, C.; Aguiar, A. C.; Cunha, R. L. Green techniques for starch modification to stabilize Pickering emulsions: a current review and future perspectives. Current Opinion in Food Science 2021, 38, 52-61. https://doi.org/10.1016/j.cofs.2020.10.017 Guo, B.; Liu, C.; Grossmann, L.; Weiss, J. Pickering emulsion stabilized by hydrolyzed starch: Effect of the molecular weight. Journal of Colloid and Interface Science 2022, 612, 525-535. https://doi.org/10.1016/j.jcis.2021.12.185 Hackley, V. A.; Gintautas, V.; Ferraris, C. F., Particle size analysis by laser diffraction spectrometry: application to cementitious powders. US Department of Commerce, National Institute of Standards and Technology …: 2004. He, M.; Wang, Y.; Forssberg, E. Parameter effects on wet ultrafine grinding of limestone through slurry rheology in a stirred media mill. Powder Technology 2006, 161, 10-21. https://doi.org/10.1016/j.powtec.2005.08.026 He, Y.; Wu, F.; Sun, X.; Li, R.; Guo, Y.; Li, C.; Zhang, L.; Xing, F.; Wang, W.; Gao, J. Factors that affect pickering emulsions stabilized by graphene oxide. ACS applied materials & interfaces 2013, 5, 4843-4855. https://doi.org/10.1021/am400582n Heger, M.; van Golen, R. F.; Broekgaarden, M.; Michel, M. C. The molecular basis for the pharmacokinetics and pharmacodynamics of curcumin and its metabolites in relation to cancer. Pharmacological reviews 2014, 66, 222-307. https://doi.org/10.1124/pr.110.004044 Hii, S. L.; Tan, J. S.; Ling, T. C.; Ariff, A. B. Pullulanase: role in starch hydrolysis and potential industrial applications. Enzyme research 2012, 2012, 921362. https://doi.org/10.1155/2012/921362 Hoover, R. Composition, molecular structure, and physicochemical properties of tuber and root starches: a review. Carbohydrate Polymers 2001, 45, 253-267. https://doi.org/10.1016/S0144-8617(00)00260-5 Hu, Z.; Ballinger, S.; Pelton, R.; Cranston, E. D. Surfactant-enhanced cellulose nanocrystal Pickering emulsions. Journal of Colloid and Interface Science 2015, 439, 139-148. https://doi.org/10.1016/j.jcis.2014.10.034 Hutabarat, D. J. C.; Stevensen, J. In Physicochemical properties of enzymatically modified starch: A Review, IOP Conference Series: Earth and Environmental Science, 2023; IOP Publishing: 2023; p 012093. Jane, J.-l. Current understanding on starch granule structures. Journal of Applied Glycoscience 2006, 53, 205-213. https://doi.org/10.5458/jag.53.205 Jiang, F.; Zhu, Y.; Hu, W.-X.; Li, M.; Liu, Y.; Feng, J.; Lv, X.; Yu, X.; Du, S.-k. Characterization of quinoa starch nanoparticles as a stabilizer for oil in water Pickering emulsion. Food chemistry 2023, 427, 136697. https://doi.org/10.1016/j.foodchem.2023.136697 Kadam, P. V.; Yadav, K. N.; Bhingare, C. L.; Patil, M. J. Standardization and quantification of curcumin from Curcuma longa extract using UV visible spectroscopy and HPLC. Journal of Pharmacognosy and Phytochemistry 2018, 7, 1913-1918. Kainuma, K.; Kobayashi, S.; Haraada, T. Action of Pseudomonas isoamylase on various branched oligo- and poly-saccharides. Carbohydrate Research 1978, 61, 345-357. https://doi.org/10.1016/S0008-6215(00)84494-8 Kaur, L.; Singh, J., Starch: Modified Starches. In Encyclopedia of Food and Health, Caballero, B.; Finglas, P. M.; Toldrá, F., Eds. Academic Press: Oxford, 2016; pp 152-159. Kaur, M.; Oberoi, D.; Sogi, D.; Gill, B. S. Physicochemical, morphological and pasting properties of acid treated starches from different botanical sources. Journal of food science and technology 2011, 48, 460-465. https://doi.org/10.1007/s13197-010-0126-x Keetels, C.; Van Vliet, T.; Walstra, P. Gelation and retrogradation of concentrated starch systems: 3. Effect of concentration and heating temperature. Food Hydrocolloids 1996, 10, 363-368. https://doi.org/10.1016/S0268-005X(96)80013-0 Kharat, M.; McClements, D. J. Recent advances in colloidal delivery systems for nutraceuticals: A case study – Delivery by Design of curcumin. Journal of Colloid and Interface Science 2019, 557, 506-518. https://doi.org/10.1016/j.jcis.2019.09.045 Klaochanpong, N.; Puttanlek, C.; Rungsardthong, V.; Puncha-arnon, S.; Uttapap, D. Physicochemical and structural properties of debranched waxy rice, waxy corn and waxy potato starches. Food Hydrocolloids 2015, 45, 218-226. https://doi.org/10.1016/j.foodhyd.2014.11.010 Levine, S.; Bowen, B. D.; Partridge, S. J. Stabilization of emulsions by fine particles II. capillary and van der Waals forces between particles. Colloids and surfaces 1989, 38, 345-364. https://doi.org/10.1016/0166-6622(89)80272-0 Li, C.; Li, Y.; Sun, P.; Yang, C. Pickering emulsions stabilized by native starch granules. Colloids and Surfaces A: Physicochemical and Engineering Aspects 2013, 431, 142-149. https://doi.org/10.1016/j.colsurfa.2013.04.025 Li, C.; Li, Y.; Sun, P.; Yang, C. Starch nanocrystals as particle stabilisers of oil‐in‐water emulsions. Journal of the Science of Food and Agriculture 2014, 94, 1802-1807. https://doi.org/10.1002/jsfa.6495 Li, M.; Yue, G. G.-L.; Tsui, S. K.-W.; Fung, K.-P.; Bik-San Lau, C. Turmeric extract, with absorbable curcumin, has potent anti-metastatic effect in vitro and in vivo. Phytomedicine 2018, 46, 131-141. https://doi.org/10.1016/j.phymed.2018.03.065 Li, W.; Yu, Y.; Peng, J.; Dai, Z.; Wu, J.; Wang, Z. Effects of the degree of substitution of OSA on the properties of starch microparticle-stabilized emulsions. Carbohydrate Polymers 2021, 255, 117546. https://doi.org/10.1016/j.carbpol.2020.117546 Li, X.-M.; Li, X.; Wu, Z.; Wang, Y.; Cheng, J.-S.; Wang, T.; Zhang, B. Chitosan hydrochloride/carboxymethyl starch complex nanogels stabilized Pickering emulsions for oral delivery of β-carotene: Protection effect and in vitro digestion study. Food chemistry 2020, 315, 126288. https://doi.org/10.1016/j.foodchem.2020.126288 Li, X.-M.; Zhu, J.; Pan, Y.; Meng, R.; Zhang, B.; Chen, H.-Q. Fabrication and characterization of pickering emulsions stabilized by octenyl succinic anhydride -modified gliadin nanoparticle. Food Hydrocolloids 2019, 90, 19-27. https://doi.org/10.1016/j.foodhyd.2018.12.012 Li, Y.; McClements, D. J. New mathematical model for interpreting pH-Stat digestion profiles: impact of lipid droplet characteristics on in Vitro digestibility. Journal of Agricultural and Food Chemistry 2010, 58, 8085-8092. https://doi.org/10.1021/jf101325m Lin, T.; O''Keefe, S.; Duncan, S.; Fernández-Fraguas, C. Dry beans (Phaseolus vulgaris L.) modulate the kinetics of lipid digestion in vitro: Impact of the bean matrix and processing. Food Research International 2023, 173, 113245. https://doi.org/10.1016/j.foodres.2023.113245 Lineback, D. R. Current concepts of starch structure and its impact on properties. Journal of the Japanese Society of Starch Science 1986, 33, 80-88. https://doi.org/10.5458/jag1972.33.80 Liu, C.; Song, M.; Liu, L.; Hong, J.; Guan, E.; Bian, K.; Zheng, X. Effect of heat-moisture treatment on the structure and physicochemical properties of ball mill damaged starches from different botanical sources. International Journal of Biological Macromolecules 2020, 156, 403-410. https://doi.org/10.1016/j.ijbiomac.2020.04.043 Liu, G.; Gu, Z.; Hong, Y.; Cheng, L.; Li, C. Structure, functionality and applications of debranched starch: A review. Trends in Food Science & Technology 2017, 63, 70-79. https://doi.org/10.1016/j.tifs.2017.03.004 Liu, G.; Hong, Y.; Gu, Z.; Li, Z.; Cheng, L. Pullulanase hydrolysis behaviors and hydrogel properties of debranched starches from different sources. Food Hydrocolloids 2015a, 45, 351-360. https://doi.org/10.1016/j.foodhyd.2014.12.006 Liu, G.; Hong, Y.; Gu, Z.; Li, Z.; Cheng, L.; Li, C. Preparation and characterization of pullulanase debranched starches and their properties for drug controlled-release. RSC advances 2015b, 5, 97066-97075. https://doi.org/10.1039/C5RA18701J Liu, P.; Kang, X.; Cui, B.; Gao, W.; Wu, Z.; Yu, B. Effects of amylose content and enzymatic debranching on the properties of maize starch-glycerol monolaurate complexes. Carbohydrate Polymers 2019, 222, 115000. https://doi.org/10.1016/j.carbpol.2019.115000 Lopez-Silva, M.; Bello-Perez, L. A.; Agama-Acevedo, E.; Alvarez-Ramirez, J. Effect of amylose content in morphological, functional and emulsification properties of OSA modified corn starch. Food Hydrocolloids 2019, 97, 105212. https://doi.org/10.1016/j.foodhyd.2019.105212 Low, L. E.; Siva, S. P.; Ho, Y. K.; Chan, E. S.; Tey, B. T. Recent advances of characterization techniques for the formation, physical properties and stability of Pickering emulsion. Advances in Colloid and Interface Science 2020, 277, 102117. Lu, X.; Huang, Q. Stability and in vitro digestion study of curcumin-encapsulated in different milled cellulose particle stabilized Pickering emulsions. Food & function 2020, 11, 606-616. https://doi.org/10.1039/C9FO02029B Lu, X.; Wang, Y.; Li, Y.; Huang, Q. Assembly of Pickering emulsions using milled starch particles with different amylose/amylopectin ratios. Food Hydrocolloids 2018b, 84, 47-57. https://doi.org/10.1016/j.foodhyd.2018.05.045 Lu, X.; Zhang, H.; Li, Y.; Huang, Q. Fabrication of milled cellulose particles-stabilized Pickering emulsions. Food Hydrocolloids 2018, 77, 427-435. https://doi.org/10.1016/j.foodhyd.2017.10.019 Lu, X.; Zhu, J.; Pan, Y.; Huang, Q. Assessment of dynamic bioaccessibility of curcumin encapsulated in milled starch particle stabilized Pickering emulsions using TNO''s gastrointestinal model. Food & function 2019, 10, 2583-2594. https://doi.org/10.1039/C8FO02495B Lu, X. X.; Xiao, J.; Huang, Q. R. Pickering emulsions stabilized by media-milled starch particles. Food Research International 2018a, 105, 140-149. https://doi.org/10.1016/j.foodres.2017.11.006 Lu, Y.; Li, Y.; Wu, W. Injected nanocrystals for targeted drug delivery. Acta Pharmaceutica Sinica B 2016, 6, 106-113. https://doi.org/10.1016/j.apsb.2015.11.005 Mao, L.; Miao, S. Structuring food emulsions to improve nutrient delivery during digestion. Food Engineering Reviews 2015, 7, 439-451. http://dx.doi.org/10.1007%2Fs12393-015-9108-0 Marichelvam, M.; Jawaid, M.; Asim, M. Corn and rice starch-based bio-plastics as alternative packaging materials. Fibers 2019, 7, 32. https://doi.org/10.3390/fib7040032 McClements, D. J., Food emulsions: principles, practices, and techniques. CRC press: 2004. McClements, D. J.; Jafari, S. M. Improving emulsion formation, stability and performance using mixed emulsifiers: A review. Advances in Colloid and Interface Science 2018, 251, 55-79. https://doi.org/10.1016/j.cis.2017.12.001 McClements, D. J.; Li, Y. Review of in vitro digestion models for rapid screening of emulsion-based systems. Food & function 2010, 1, 32-59. https://doi.org/10.1039/c0fo00111b McClements, D. J.; Saliva-Trujillo, L.; Zhang, R.; Zhang, Z.; Zou, L.; Yao, M.; Xiao, H. Boosting the bioavailability of hydrophobic nutrients, vitamins, and nutraceuticals in natural products using excipient emulsions. Food Research International 2016, 88, 140-152. https://doi.org/10.1016/j.foodres.2015.11.017 Meng, R.; Wu, Z.; Xie, Q.-T.; Zhang, B.; Li, X.-L.; Liu, W.-J.; Tao, H.; Li, P.-J. Zein/carboxymethyl dextrin nanoparticles stabilized pickering emulsions as delivery vehicles: Effect of interfacial composition on lipid oxidation and in vitro digestion. Food Hydrocolloids 2020, 108, 106020. https://doi.org/10.1016/j.foodhyd.2020.106020 Minekus, M.; Alminger, M.; Alvito, P.; Ballance, S.; Bohn, T.; Bourlieu, C.; Carrière, F.; Boutrou, R.; Corredig, M.; Dupont, D. A standardised static in vitro digestion method suitable for food–an international consensus. Food & function 2014, 5, 1113-1124. https://doi.org/10.1039/C3FO60702J Murray, B. S. Pickering emulsions for food and drinks. Current Opinion in Food Science 2019, 27, 57-63. https://doi.org/10.1016/j.cofs.2019.05.004 Nasrin, T. A. A.; Anal, A. K. Resistant starch III from culled banana and its functional properties in fish oil emulsion. Food Hydrocolloids 2014, 35, 403-409. https://doi.org/10.1016/j.foodhyd.2013.06.019 Obadi, M.; Qi, Y.; Xu, B. High-amylose maize starch: structure, properties, modifications and industrial applications. Carbohydrate Polymers 2023, 299, 120185. https://doi.org/10.1016/j.carbpol.2022.120185 Park, S. H.; Na, Y.; Kim, J.; Kang, S. D.; Park, K.-H. Properties and applications of starch modifying enzymes for use in the baking industry. Food Science and Biotechnology 2018, 27, 299-312. https://doi.org/10.1007/s10068-017-0261-5 Przetaczek-Rożnowska, I.; Fortuna, T. Effect of conditions of modification on thermal and rheological properties of phosphorylated pumpkin starch. International Journal of Biological Macromolecules 2017, 104, 339-344. https://doi.org/10.1016/j.ijbiomac.2017.06.048 Punia Bangar, S.; Ashogbon, A. O.; Singh, A.; Chaudhary, V.; Whiteside, W. S. Enzymatic modification of starch: A green approach for starch applications. Carbohydrate Polymers 2022, 287, 119265. https://doi.org/10.1016/j.carbpol.2022.119265 Qin, Y.; Liu, C.; Jiang, S.; Xiong, L.; Sun, Q. Characterization of starch nanoparticles prepared by nanoprecipitation: Influence of amylose content and starch type. Industrial Crops and Products 2016, 87, 182-190. https://doi.org/10.1016/j.indcrop.2016.04.038 Rayner, M.; Marku, D.; Eriksson, M.; Sjöö, M.; Dejmek, P.; Wahlgren, M. Biomass-based particles for the formulation of Pickering type emulsions in food and topical applications. Colloids and Surfaces A: Physicochemical and Engineering Aspects 2014, 458, 48-62. https://doi.org/10.1016/j.colsurfa.2014.03.053 Sabet, S.; Rashidinejad, A.; Melton, L. D.; McGillivray, D. J. Recent advances to improve curcumin oral bioavailability. Trends in Food Science & Technology 2021, 110, 253-266. https://doi.org/10.1016/j.tifs.2021.02.006 Santos, T. P.; Okuro, P. K.; Cunha, R. L. Pickering emulsions as a platform for structures design: cutting-edge strategies to engineer digestibility. Food Hydrocolloids 2021, 116, 106645. https://doi.org/10.1016/j.foodhyd.2021.106645 Sarkar, A.; Dickinson, E. Sustainable food-grade Pickering emulsions stabilized by plant-based particles. Current Opinion in Colloid & Interface Science 2020, 49, 69-81. https://doi.org/10.1016/j.cocis.2020.04.004 Sarkar, A.; Li, H.; Cray, D.; Boxall, S. Composite whey protein–cellulose nanocrystals at oil-water interface: Towards delaying lipid digestion. Food Hydrocolloids 2018, 77, 436-444. https://doi.org/10.1016/j.foodhyd.2017.10.020 Sarkar, A.; Zhang, S.; Holmes, M.; Ettelaie, R. Colloidal aspects of digestion of Pickering emulsions: Experiments and theoretical models of lipid digestion kinetics. Advances in Colloid and Interface Science 2019, 263, 195-211. https://doi.org/10.1016/j.cis.2018.10.002 Schirmer, M.; Jekle, M.; Becker, T. Starch gelatinization and its complexity for analysis. Starch‐Stärke 2015, 67, 30-41. https://doi.org/10.1002/star.201400071 Schmiele, M.; Sampaio, U. M.; Gomes, P. T. G.; Clerici, M. T. P. S., Chapter 6 - Physical Modifications of Starch. In Starches for Food Application, Silva Clerici, M. T. P.; Schmiele, M., Eds. Academic Press: 2019; pp 223-269. Sharma, R. A.; Gescher, A. J.; Steward, W. P. Curcumin: The story so far. European Journal of Cancer 2005, 41, 1955-1968. https://doi.org/10.1016/j.ejca.2005.05.009 Shekunov, B. Y.; Chattopadhyay, P.; Tong, H. H.; Chow, A. H. Particle size analysis in pharmaceutics: principles, methods and applications. Pharmaceutical research 2007, 24, 203-227. https://doi.org/10.1007/s11095-006-9146-7 Shi, M.; Chen, Y.; Yu, S.; Gao, Q. Preparation and properties of RS III from waxy maize starch with pullulanase. Food Hydrocolloids 2013, 33, 19-25. https://doi.org/10.1016/j.foodhyd.2013.02.018 Song, X.; Pei, Y.; Qiao, M.; Ma, F.; Ren, H.; Zhao, Q. Preparation and characterizations of Pickering emulsions stabilized by hydrophobic starch particles. Food Hydrocolloids 2015, 45, 256-263. https://doi.org/10.1016/j.foodhyd.2014.12.007 Sun, Q.; Li, G.; Dai, L.; Ji, N.; Xiong, L. Green preparation and characterisation of waxy maize starch nanoparticles through enzymolysis and recrystallisation. Food chemistry 2014, 162, 223-228. https://doi.org/10.1016/j.foodchem.2014.04.068 Tamaki, S.; Hisamatsu, M.; Teranishi, K.; Yamada, T. Structural change of potato starch granules by ball‐mill treatment. Starch‐Stärke 1997, 49, 431-438. https://doi.org/10.1002/star.19970491102 Tan, C.; McClements, D. J. Application of advanced emulsion technology in the food industry: A review and critical evaluation. Foods 2021, 10, 812. https://doi.org/10.3390/foods10040812 Tang, H.; Mitsunaga, T.; Kawamura, Y. Molecular arrangement in blocklets and starch granule architecture. Carbohydrate Polymers 2006, 63, 555-560. https://doi.org/10.1016/j.carbpol.2005.10.016 Tester, R. F.; Karkalas, J.; Qi, X. Starch structure and digestibility enzyme-substrate relationship. World''s Poultry Science Journal 2004, 60, 186-195. https://doi.org/10.1079/WPS200312 Tikekar, R. V.; Pan, Y.; Nitin, N. Fate of curcumin encapsulated in silica nanoparticle stabilized Pickering emulsion during storage and simulated digestion. Food Research International 2013, 51, 370-377. https://doi.org/10.1016/j.foodres.2012.12.027 Tilak, J. C.; Banerjee, M.; Mohan, H.; Devasagayam, T. Antioxidant availability of turmeric in relation to its medicinal and culinary uses. Phytotherapy Research: An International Journal Devoted to Pharmacological and Toxicological Evaluation of Natural Product Derivatives 2004, 18, 798-804. https://doi.org/10.1002/ptr.1553 Toraman, O. Y.; Katırcıoglu, D. A study on the effect of process parameters in stirred ball mill. Advanced Powder Technology 2011, 22, 26-30. https://doi.org/10.1016/j.apt.2010.02.018 Vamadevan, V.; Bertoft, E. Observations on the impact of amylopectin and amylose structure on the swelling of starch granules. Food Hydrocolloids 2020, 103, 105663. https://doi.org/10.1016/j.foodhyd.2020.105663 Van der Maarel, M. J. E. C.; Van der Veen, B.; Uitdehaag, J. C. M.; Leemhuis, H.; Dijkhuizen, L. Properties and applications of starch-converting enzymes of the α-amylase family. Journal of Biotechnology 2002, 94, 137-155. https://doi.org/10.1016/S0168-1656(01)00407-2 Vandeputte, G. E.; Delcour, J. A. From sucrose to starch granule to starch physical behaviour: a focus on rice starch. Carbohydrate Polymers 2004, 58, 245-266. https://doi.org/10.1016/j.carbpol.2004.06.003 Varinot, C.; Hiltgun, S.; Pons, M.-N.; Dodds, J. Identification of the fragmentation mechanisms in wet-phase fine grinding in a stirred bead mill. Chemical Engineering Science 1997, 52, 3605-3612. https://doi.org/10.1016/S0009-2509(97)89693-5 Wu, J.; Ma, G. H. Recent studies of Pickering emulsions: particles make the difference. Small 2016, 12, 4633-4648. https://doi.org/10.1002/smll.201600877 Xavier, A. A. O.; Mariutti, L. R. B. Static and semi-dynamic in vitro digestion methods: state of the art and recent achievements towards standardization. Current Opinion in Food Science 2021, 41, 260-273. https://doi.org/10.1016/j.cofs.2021.08.002 Xiao, J.; Wang, X. a.; Perez Gonzalez, A. J.; Huang, Q. Kafirin nanoparticles-stabilized Pickering emulsions: Microstructure and rheological behavior. Food Hydrocolloids 2016, 54, 30-39. https://doi.org/10.1016/j.foodhyd.2015.09.008 Yan, X.; Ma, C.; Cui, F.; McClements, D. J.; Liu, X.; Liu, F. Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods. Trends in Food Science & Technology 2020, 103, 293-303. https://doi.org/10.1016/j.tifs.2020.07.005 Yang, T.; Zheng, J.; Zheng, B.-S.; Liu, F.; Wang, S.; Tang, C.-H. High internal phase emulsions stabilized by starch nanocrystals. Food Hydrocolloids 2018, 82, 230-238. https://doi.org/10.1016/j.foodhyd.2018.04.006 Ye, A.; Cui, J.; Zhu, X.; Singh, H. Effect of calcium on the kinetics of free fatty acid release during in vitro lipid digestion in model emulsions. Food chemistry 2013, 139, 681-688. https://doi.org/10.1016/j.foodchem.2013.02.014 Zembyla, M.; Murray, B. S.; Sarkar, A. Water-in-oil emulsions stabilized by surfactants, biopolymers and/or particles: A review. Trends in Food Science & Technology 2020, 104, 49-59. https://doi.org/10.1016/j.tifs.2020.07.028 Zhang, L.; Chen, D.-L.; Wang, X.-F.; Xu, L.; Qian, J.-Y.; He, X.-D. Enzymatically modified quinoa starch based pickering emulsion as carrier for curcumin: Rheological properties, protection effect and in vitro digestion study. Food Bioscience 2022, 49, 101933. https://doi.org/10.1016/j.fbio.2022.101933 Zia-ud-Din; Xiong, H.; Fei, P. Physical and chemical modification of starches: A review. Critical Reviews in Food Science and Nutrition 2017, 57, 2691-2705. https://doi.org/10.1080/10408398.2015.1087379 Zobel, H. Starch crystal transformations and their industrial importance. Starch‐Stärke 1988, 40, 1-7. https://doi.org/10.1002/star.19880400102 | - |
| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/92254 | - |
| dc.description.abstract | 皮克林乳液 (Pickering emulsions) 是藉由固體顆粒作為乳化劑所形成的乳液系統，具有良好穩定性且具有作為生物活性化合物載體之潛力。本篇研究使用三種不同直/枝鏈比例之玉米澱粉 (糯性玉米澱粉、普通玉米澱粉及高直鏈玉米澱粉 (Hylon VII))，將其以酵素性去枝修飾後，再進行物理性介質研磨處理，以製備出奈米/次微米澱粉顆粒。隨後再將這些線性糊精作為水包油型皮克林乳液之穩定劑，並評估其作為薑黃素載體之潛力。三種玉米澱粉在經過去枝及介質研磨處理後，數目平均粒均下降至 0.1 微米；此外，視直鏈澱粉含量提高，且水合性質提升，而漿液外觀變為不透明。研磨去枝普通澱粉 (MDN) 具有最佳乳化能力，其次為研磨去枝糯性澱粉 (MDW)，研磨去枝高直鏈玉米澱粉 (MDH7) 則無法形成穩定乳液，澱粉直/枝鏈比例、粒徑大小及溶解度皆會影響乳化能力。此外，液滴尺寸會受到油相質量分率 (φ)、水相中澱粉濃度、離子強度及酸鹼值影響。當水相中 MDN 濃度越高，液滴粒徑越小，會增強乳液穩定性。然而，在添加氯化鈉後會因為靜電排斥粒下降造成乳液油水分離；在中性及弱鹼性環境下具有較佳乳液穩定性。由實驗結果得知，當 φ = 0.5，MDN 於水相中濃度為 3.8% 且 pH 為 7 時，具有最佳乳液安定性，甚至可維持一個月之久。後續將以此條件製備負載薑黃素皮克林乳液，並進行體外消化試驗。結果顯示，MDN 皮克林乳液 (MDNPE) 的脂質消化程度高於 Tween 20 乳液 (TE) 及 Bulk oil 系統。另外，MDNPE 薑黃素生物可及性 (26.60%) 略低於 TE (28.55%)，但顯著高於 Bulk oil 組別 (10%)。總結來說，MDN 皮克林乳液具有作為油溶性生物活性物質之載體的潛力。 | zh_TW |
| dc.description.abstract | Pickering emulsions (PE) are emulsion systems formed by utilizing solid particles as emulsifiers, exhibiting excellent stability and the potential to serve as carriers for bioactive compounds. In this study, we enzymatically debranched three corn starches (waxy cornstarch, normal cornstarch, and high-amylose cornstarch) with varying amylose/amylopectin ratios and subsequently subjected them to media milling to create nano/submicron particles. These linear dextrins were employed as stabilizers for oil-in-water PE, which were subsequently utilized to assess the potential for curcumin delivery. Following debranching and milling (MD), the number average sizes of three types of MD starch decreased to 0.1 micron. MD starch also exhibited an increase in the content of apparent amylose and improved hydration properties, resulting in a relatively opaque slurry morphology. MD-normal starch (MDN) demonstrated the highest emulsifying capacity, followed by MD-waxy starch, with both of them outperforming MD-high amylose starch. The droplet size of the emulsions was affected by the oil fraction, the initial starch concentration, ionic strength, and pH level. Higher MDN concentrations resulted in the production of smaller droplets, enhancing emulsion stability. However, the introduction of NaCl had a destabilizing effect on the Pickering emulsions due to electrostatic repulsion. Better emulsion stability is observed under neutral and weak alkaline conditions. In summary, optimal emulsion stability was attained at the oil ratio (φ) of 0.5, MDN concentration of 3.8% in the aqueous phase, and pH of 7, which maintained good stability for up to one month of storage. Following this, we performed in vitro digestion tests on curcumin encapsulated in Pickering emulsions under these conditions. The findings revealed that the MDN Pickering emulsion (MDNPE) showed higher lipid digestion compared to Tween 20 emulsion (TE) and bulk oil system. Additionally, curcumin bioaccessibility in the MDNPE (26.60%) was slightly lower than TE (28.55%) but significantly higher than bulk oil system (10%). In conclusion, this study demonstrates that MDN Pickering emulsions have the potential to serve as effective delivery vehicles for oil-soluble bioactive substances. | en |
| dc.description.provenance | Submitted by admin ntu (admin@lib.ntu.edu.tw) on 2024-03-21T16:17:08Z No. of bitstreams: 0 | en |
| dc.description.provenance | Made available in DSpace on 2024-03-21T16:17:08Z (GMT). No. of bitstreams: 0 | en |
| dc.description.tableofcontents | 口試委員會審定書 i
誌謝 ii 中文摘要 iii Abstract iv 縮寫檢索表 I 目 次 II 附圖目次 VI 附表目次 VII 圖目次 VIII 表目次 X 壹、 前言 1 貳、 文獻回顧 2 一、 乳化簡介 2 (一) 傳統乳化劑 4 (二) 皮克林乳液 5 (三) 影響皮克林乳液穩定性的成因 7 1. 顆粒大小 7 2. 添加濃度 7 3. 油水比 (φ) 7 4. pH 值 8 5. 離子強度 8 二、 澱粉簡介 8 (一) 澱粉組成及結構 8 (二) 澱粉種類 11 1. 玉米澱粉 11 (三) 澱粉結晶性 11 (四) 澱粉糊化與回凝 13 三、 澱粉修飾 14 (一) 化學性修飾 14 (二) 酵素性修飾 14 (三) 酵素性去支 (Enzymatic debranching) 15 (四) 物理性修飾 17 (五) 介質研磨 (Media milling) 17 四、 粒徑量測 20 五、 粒徑分佈 22 六、 體外消化試驗 23 七、 薑黃素 25 參、 實驗架構 27 一、 實驗架構 27 (一) 皮克林顆粒之製備 27 (二) 皮克林乳液之製備 28 (三) 包覆薑黃素皮克林乳液之製備 29 肆、 材料與方法 30 二、 實驗材料 30 (一) 澱粉材料 30 (二) 實驗試藥與材料 30 (三) 儀器設備 31 三、 實驗方法 32 (一) 去枝玉米澱粉製備 32 (二) 介質研磨 32 (三) 水分測定 33 (四) 粒徑分布 33 (五) 澱粉漿液顯微觀察與外觀 33 (六) 物化性質分析 34 1. 視直鏈澱粉含量 (apparent amylose content) 測定 34 2. 水合能力 34 (七) 皮克林乳液製備 35 1. 不同油水比乳液 35 2. 不同原料與水相濃度 35 3. 不同離子強度 35 (八) 乳液分析 35 1. 乳化穩定性測定 35 2. 液滴大小測定 36 3. 液滴外觀 36 (八) 皮克林乳液作為包覆薑黃素載體 36 1. 薑黃素乳液製備 36 2. 乳液中薑黃素含量測定 36 3. 薑黃素乳液體外消化試驗 37 4. 薑黃素生物可及性 39 (九) 數據統計分析 40 伍、 結果與討論 41 (一) 原澱粉粒徑 41 (二) 研磨濃度對澱粉粒徑之影響 43 (三) 不同去枝澱粉研磨之差異 45 (四) 視直鏈澱粉含量 50 (五) 水合能力 52 (六) 皮克林乳液穩定性分析 55 1. 不同油相質量分率 55 2. 不同原料與水相濃度 58 3. Tween 20 乳液 67 4. 不同離子強度 70 5. 不同 pH 值 70 (七) 體外消化試驗 76 陸、 結論 80 柒、 參考文獻 81 捌、 附錄 92 | - |
| dc.language.iso | zh_TW | - |
| dc.subject | 去枝澱粉 | zh_TW |
| dc.subject | 皮克林乳液 | zh_TW |
| dc.subject | 薑黃素生物可及性 | zh_TW |
| dc.subject | 奈米顆粒 | zh_TW |
| dc.subject | 介質研磨 | zh_TW |
| dc.subject | media milling process | en |
| dc.subject | nanoparticle | en |
| dc.subject | curcumin bioaccessibility | en |
| dc.subject | debranched starch | en |
| dc.subject | Pickering emulsion | en |
| dc.title | 研磨去枝玉米澱粉製備皮克林乳液之物化性質探討及其作為薑黃素載體之潛力 | zh_TW |
| dc.title | Physicochemical properties of Pickering emulsion stabilized by milled-debranched cornstarch and its potential for curcumin delivery | en |
| dc.type | Thesis | - |
| dc.date.schoolyear | 112-1 | - |
| dc.description.degree | 碩士 | - |
| dc.contributor.oralexamcommittee | 蔡敏郎;吳俊毅;林華宗 | zh_TW |
| dc.contributor.oralexamcommittee | Min-Lang Tsai;Jiumn-Yih Wu;Hua-Tsung Lin | en |
| dc.subject.keyword | 皮克林乳液,去枝澱粉,介質研磨,奈米顆粒,薑黃素生物可及性, | zh_TW |
| dc.subject.keyword | Pickering emulsion,debranched starch,media milling process,nanoparticle,curcumin bioaccessibility, | en |
| dc.relation.page | 107 | - |
| dc.identifier.doi | 10.6342/NTU202400458 | - |
| dc.rights.note | 未授權 | - |
| dc.date.accepted | 2024-02-06 | - |
| dc.contributor.author-college | 生物資源暨農學院 | - |
| dc.contributor.author-dept | 食品科技研究所 | - |
| 顯示於系所單位： | 食品科技研究所 | |
文件中的檔案：
| 檔案 | 大小 | 格式 | |
|---|---|---|---|
| ntu-112-1.pdf 未授權公開取用 | 4.23 MB | Adobe PDF |
系統中的文件，除了特別指名其著作權條款之外，均受到著作權保護，並且保留所有的權利。