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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 葉安義 | |
| dc.contributor.author | Ju-Kuan Chen | en |
| dc.contributor.author | 陳儒寬 | zh_TW |
| dc.date.accessioned | 2021-06-16T06:31:00Z | - |
| dc.date.available | 2019-08-15 | |
| dc.date.copyright | 2014-08-12 | |
| dc.date.issued | 2014 | |
| dc.date.submitted | 2014-08-07 | |
| dc.identifier.citation | 行政院農業委員會嘉義農業試驗分所網頁。 (http://www.tari.gov.tw/sub/index18.asp)
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/56903 | - |
| dc.description.abstract | 本研究探討臺灣地區五種不同甘藷品種，水林鄉台農57號及台農66號、大肚區台農57號及台農66號、金山區台農66號及泰國樹薯澱粉之物理性質及顆粒內部結構。甘藷澱粉外觀型態呈現圓形、鐘型及不規則之多角形、不具生長環；甘藷結晶於X光繞射下皆呈現A型結晶圖譜。澱粉總磷酸根含量介於46 – 68 ppm，顆粒粒徑分佈範圍介於2 – 40 | zh_TW |
| dc.description.abstract | Physical properties and internal structure of five starches isolated from two types of sweet potato varieties ( Shui-lin Tainung NO. 57, SL57；Shui-lin Tainung NO. 66, SL66；Da-du Tainung NO. 57, DD57；Da-du Tainung NO. 66, DD66 and Jin-san Tainung NO. 66, JS66 ) were characterized and compared with tapioca starch. The shapes of sweet potato starch granules were spherical, bell-like and polygonal, and no growth ring was observed. All sweet potato starches used in this study exhibited typical A type crystalline pattern. Phosphorus content and granule size distribution of sweet potato starch ( SPS ) ranged from 46 - 48 ppm and 2 – 40 | en |
| dc.description.provenance | Made available in DSpace on 2021-06-16T06:31:00Z (GMT). No. of bitstreams: 1 ntu-103-R01641029-1.pdf: 3881334 bytes, checksum: dc24b994c48e4ec8bbecb204505aebe0 (MD5) Previous issue date: 2014 | en |
| dc.description.tableofcontents | 目錄 Contents
謝誌 I 摘要 II Abstract III 目錄 Contents V 實驗流程圖 XII 研究背景及目的 XIII 1. 甘藷簡介 1 1.1 甘藷起源及沿革 1 1.2 甘藷營養組成 1 1.3 甘藷塊根基本組成 2 1.4 臺灣常見甘藷種類 3 1.5 甘藷質地類型 5 1.6 甘藷利用 5 1.6.1 加工面 5 1.6.2 食用面 5 1.7 臺灣甘藷種植現況 8 1.7.1 甘藷種植分布及產量 8 1.7.2 種植氣候條件 8 2. 澱粉之化學組成 9 2.1 直鏈澱粉 9 2.2 枝鏈澱粉 10 3. 澱粉物理性質 18 3.1 澱粉糊化 18 3.2 膨潤性質 18 3.3 水溶性指標 19 3.4 澱粉結晶性質 19 3.5澱粉溶液黏度特性 23 3.6 儲存模數、損耗模數及損耗正切 23 實驗方法 26 1. 甘藷來源 26 2. 澱粉分離步驟 26 3. 基本成分分析 27 3.1 水分含量 27 3.2 粗蛋白質含量 27 3.3 粗脂肪含量 28 3.4 灰分含量 28 3.5 澱粉粒徑分析 28 3.6 直鏈澱粉含量分析 29 3.7 總磷酸離子含量 ( total phosphorus )測定 30 4. 熱性質分析 31 5. 黏彈性測定 31 6. 膨潤力測定 32 7. 澱粉顆粒型態 32 8. 澱粉顆粒結構分析 33 8.1 澱粉分子量標準品 33 8.2 直鏈澱粉分子量分析 33 8.4 枝鏈澱粉單位鏈長分布型態分析 34 8.5 澱粉顆粒結晶型態分析 35 結果與討論 37 1. 澱粉基本性質 37 1.1 澱粉之基本組成 37 1.2 澱粉顆粒大小及外觀型態 37 1.3 樹薯及甘藷澱粉於X-ray繞射儀下之結晶型態 38 2. 澱粉顆粒內部結構 46 2.1. 經酵素去枝鏈處理之澱粉分子量分布 46 2.2 樹薯及甘藷枝鏈澱粉經高效能陰離子交換層析串聯脈衝式安培電流檢測器之單位鏈長分布 49 3. 樹薯及甘藷澱粉之熱性質 56 3.1 糊化起始溫度 56 3.2 峰值糊化溫度 56 3.3 糊化結束溫度與糊化熱焓 59 4. 樹薯及甘藷澱粉之直鏈澱粉分子量 60 5. 連續黏度變化 64 5.1 成糊溫度與尖峰黏度 64 5.2 崩解黏度與回升黏度 67 6. 膨潤力與水溶性指標 68 6.1 澱粉膨潤力 68 6.2 水溶性指標 70 7. 澱粉流變性質 76 7.1 儲存模數及損耗模數 76 7.2 損耗正切 77 結論 82 待研究方向 83 參考文獻 84 | |
| dc.language.iso | zh-TW | |
| dc.title | 臺灣地區台農57號及台農66號地瓜澱粉物理特性與其枝鏈澱粉結構相關性之分析 | zh_TW |
| dc.title | Relationship between chain – length distribution and physical properties of Tainung No. 57 and Tainung No. 66 sweet potato starches originated from Taiwan | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 102-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 薛光奇,賴永昌,張永和,陳時欣 | |
| dc.subject.keyword | 甘藷,澱粉,膨潤力,成糊性質,儲存模數,損耗正切,鏈長分布, | zh_TW |
| dc.subject.keyword | Sweet potato,Starch,Swelling power,Loss tangent,Chain – length distribution, | en |
| dc.relation.page | 109 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2014-08-07 | |
| 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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