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http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/68095完整後設資料紀錄
| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 呂廷璋 | |
| dc.contributor.author | Yu-Tsung Lee | en |
| dc.contributor.author | 李昱宗 | zh_TW |
| dc.date.accessioned | 2021-06-17T02:12:33Z | - |
| dc.date.available | 2021-01-27 | |
| dc.date.copyright | 2018-01-27 | |
| dc.date.issued | 2014 | |
| dc.date.submitted | 2017-12-25 | |
| dc.identifier.citation | 蔡玫琳。澱粉顆粒及其分子之成糊行為。博士論文。國立台灣大學,1997。
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/68095 | - |
| dc.description.abstract | 自然的澱粉以顆粒型態存在，需要於溶液中提高溫度使其顆粒糊化膨潤後產生黏度與膠體，澱粉的成糊與凝膠性質除受澱粉來源與組成影響外，也受糊化與凝膠的條件的影響。於真實的食品系統中常以混合澱粉的方式進行加工，為瞭解澱粉混合後的成糊與凝膠性質。本研究以直鏈澱粉含量與成糊性質不同的三種澱粉進行混合，探討混合澱粉系統之成糊與凝膠性質之變化。實驗設計利用高膨潤力之馬鈴薯澱粉(Potato starch, PS)與高溶解度之稀沸馬鈴薯澱粉(Thin-boiling potato starch, TBP)做為基底，混合一般玉米澱粉(Normal corn starch, NCS)與糯玉米澱粉(Waxy corn starch, WCS)及其稀沸澱粉，分別為稀沸一般玉米澱粉(Thin-boiling normal corn starch, TBC)與稀沸糯玉米澱粉(Thin-boiling waxy corn starch, TBW)，以不同比例(100/0, 75/25, 50/50, 25/75與0/100)進行混合，而天然馬鈴薯混合稀沸馬鈴薯澱粉做為對照組。
結果顯示，於成糊性質觀察，PS/TBP組隨PS比例下降，其相關的黏度指標值均呈簡單的線性趨勢下降，然而混合天然/稀沸NCS與WCS皆偏離此線性趨勢。輔以掃描式熱分析之糊化熱性質數據可知混合澱粉系統中已糊化之澱粉會延緩未糊化澱粉顆粒之糊化溫度。而冷卻過程之最終黏度(Final viscosity, FV)和回升黏度(Setback, SB)偏離PS/TBP組之結果最為顯著，表示混合澱粉冷卻過程其交互作用最為明顯。而於TBP組混合玉米澱粉組(TBP/WCS, TBP/NCS, TBP/TBC與TBP/TBW)其相關指標亦成線性，表示混合系統中，高膨潤力澱粉影響其成糊之黏度。此外於PS/WCS與PS/TBW於50/50下出現雙峰，然高溫之尖峰黏度(Peak viscosity, PV)證實為來自天然馬鈴薯澱粉，而非糯玉米澱粉之尖峰黏度。 使用低剪力之動態流變分析觀察混合澱粉之顆粒膨潤性質，PS/TBP組別其相對指標未與混合比例並非線性關係，表示於低剪切力環境下，易造成澱粉顆粒不易破裂導致此現象。於膠體堅實度於PS/TBC=50/50達最高，表示澱粉溶出物與澱粉顆粒於此比例下達到平衡。綜合上述，混合澱粉系統中，相較於溶解度與直鏈澱粉含量，膨潤力對於成糊性質之黏度指標的影響較為明顯，而直鏈澱粉溶出率與顆粒殘留影響了膠體堅實度。 | zh_TW |
| dc.description.abstract | Native starch exists in granule form, which needs to be heated in solution to make it swell and gelatinize, and form gel. There are many factors that would affect the properties of pasting and gelling of starch, including its source, composition, thermal property, concentration and so on. Blended starch is commonly used in food industry to impart desired properties. This study aims to understand of pasting and gelling properties of blended starch. This study used three pure starches with different amylose contents and pasting properties Native potato starch (PS) and thin-boiling potato starch (TBP) were blended with normal corn (NCS), waxy corn starch (WCS) and their thin-boiling modified starch, thin-boiling normal corn (TBC) and thin-boiling waxy corn (TBW) at different ratios (100/0, 75/25, 50/50, 25/75 and 0/100.). Native/ thin-boiling potato starch blends were used as control.
The results showed that PS/TBP decreased linearly with decreased PS ratio, while PS/WCS, PS/NCS, PS/TBC and PS/TBW did otherwise Using differential thermal analysis (DSC), it was found that starch with lower gelatinization temperature delayed the gelatinization temperature of starch with higher gelatinization temperature in blended starch. Pasting properties- final viscosity (FV) and setback have significant differences compared with PS/TBP group, which indicated that there was obvious interaction of blended starch during cooling procedure. The correlated factors of TBP blended group (TBP/WCS, TBP/NCS, TBP/TBC, and TBP/TBW) also show linearity, which mean that starch high swelling power will affect the pasting viscosity in the blended system. In addition, PS/WCS and PS/TBW show double peaks under 50/50 blended ratio. Yet the peak viscosity at the high temperature is proved to be native potato starch instead of waxy corn starch. Low shear dynamic rheometer was used to observe swelling property of the blended starch. There was no observed linear relationship between dynamic modulus and blend ratio in PS/TBP group. The reason for this might be because starch granules are not easily broken in a low shear environment. Maximum gel firmness was observed for PS/TBC=50/50, which might indicate that leached out amylose and intact starch granule are most stable at this ratio. In summary, considering amylose content, solubility index and swelling power, swelling power has the greatest impact on pasting properties of the blended starch. On the other hand, leached-out amylose and intact starch granules had the greatest impact on gel firmness. | en |
| dc.description.provenance | Made available in DSpace on 2021-06-17T02:12:33Z (GMT). No. of bitstreams: 1 ntu-103-R01641003-1.pdf: 9244302 bytes, checksum: 72a9054ecc08762febc116c8f2675e27 (MD5) Previous issue date: 2014 | en |
| dc.description.tableofcontents | 中文摘要 I
Abstract III 圖目錄 VIII 表目錄 XII 附表目錄 XIV 壹、 前言 1 貳、 文獻回顧 2 一、 天然澱粉 2 (一) 澱粉組成 2 (二) 結晶性 5 (三) 顆粒結構 7 二、 澱粉之糊化 9 三、 澱粉之回凝與凝膠 15 (一) 直鏈澱粉之凝膠 17 1. 直鏈澱粉之鏈長分佈 17 2. 直鏈澱粉含量 17 (二) 支鏈澱粉結構對凝膠系統之影響 19 (三) 澱粉顆粒系統之凝膠 20 1. 分散相(Dispersed phase) 20 1. 連續相(Continuous phase) 23 2. 澱粉組成物質之間的交互作用(Interactions between the components) 23 四、 酸修飾澱粉 (acid modified starch) 25 (一) 酸水解機制 25 (二) 酸水解對澱粉顆粒之影響 25 1. Nägeli-Linter starch 28 2. 稀沸澱粉(Thin-boiling starch) 28 五、 混合澱粉膠體 29 (一) 混合澱粉之糊化性質變化 29 (二) 混合澱粉膠體性質之變化 30 參、 論文架構 33 肆、 材料與方法 34 一、 實驗材料 34 二、 實驗試藥與酵素 34 (一) 試藥 34 (二) 標準品 34 三、 樣品製備 35 (一) 稀沸澱粉之製備 35 (二) 澱粉之混合 35 四、 分析方法 35 (一) 顆粒外觀 35 (二) 平均粒徑 35 (三) 直鏈澱粉含量 36 (四) 平均分子量 36 (五) 鏈長分佈 37 (六) 成糊性質 39 (七) 膨潤力與溶解度指標 39 (八) 糊化熱性質 39 (九) 膠體質地剖面分析 40 (十) 澱粉於加熱與冷卻過程中之流變性質 40 (十一) 統計分析 41 伍、 結果與討論 42 一、 澱粉顆粒基本性質 42 二、 膨潤力與溶解度指標 52 (一) 單一澱粉 52 (二) 混合澱粉 54 三、 成糊性質 60 (一) 單一澱粉 60 (二) 混合澱粉 63 四、 糊化熱性質 88 (一) 單一澱粉 88 (二) 混合澱粉 90 五、 加熱與冷卻過程之流變性質 99 (一) 單一澱粉 99 (二) 混合澱粉 104 六、 膠體性質 125 (一) 單一澱粉 125 (二) 混合澱粉 127 陸、 結論 133 柒、 參考文獻 134 | |
| dc.language.iso | zh-TW | |
| dc.subject | 膨潤力 | zh_TW |
| dc.subject | 溶解度指標 | zh_TW |
| dc.subject | 凝膠 | zh_TW |
| dc.subject | 糊化 | zh_TW |
| dc.subject | 混合澱粉 | zh_TW |
| dc.subject | Solubility index | en |
| dc.subject | Viscoamylograph | en |
| dc.subject | Gelatinization | en |
| dc.subject | Pasting property | en |
| dc.subject | Swelling power | en |
| dc.subject | Blended starch | en |
| dc.title | 探討馬鈴薯、一般玉米與糯性玉米澱粉的混合系統之糊化與凝膠性質變化 | zh_TW |
| dc.title | Changes of pasting and gelling properties of potato, normal corn and waxy corn starch blends | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 106-1 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 賴喜美,廬訓,張永和,林政樺 | |
| dc.subject.keyword | 混合澱粉,糊化,凝膠,膨潤力,溶解度指標, | zh_TW |
| dc.subject.keyword | Blended starch,Viscoamylograph,Gelatinization,Pasting property,Swelling power,Solubility index, | en |
| dc.relation.page | 182 | |
| dc.identifier.doi | 10.6342/NTU201704486 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2017-12-25 | |
| 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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