臺灣博碩士論文加值系統

本研究的目的在於探討剛採收的香蕉在人工催熟過程，香蕉粉及其澱粉含量與理化性質的變化。本實驗在綠香蕉採收後，利用乙烯(1000 ppm)進行催熟處理，置於低溫(12-15℃)下，並依果皮顏色變化分為七階段逐一取出進行總澱粉、抗性澱粉含量與理化性質的分析。結果顯示綠香蕉的總澱粉與抗性澱粉的含量，從剛採收時分別為76.2%和34.6%，隨著催熟時間的延長，酵素作用下，含量分別具顯著降低至25.3%和8.8%。游離糖也隨催熟時間的延長而增加。隨著催熟時間延長，香蕉粉的膨潤力逐漸降低，但溶解度逐漸增加，推測澱粉含量減少是影響膨潤力最主要的因子。香蕉非水可溶物質及非酒精可溶物隨催熟時間增加而減少，而水溶性纖維則增加。隨催熟時間延長，香蕉粉的糊化溫度範圍有逐漸變大，且在催熟第七階段糊化溫度範圍呈現雙波峰，顯示香蕉在催熟過程，香蕉粉的澱粉比率降低而游離糖增加所致。香蕉粉的糊化熱焓值隨催熟時間延長有變小的現象。香蕉澱粉的糊化性質與香蕉粉類似，但成熟的香蕉澱粉則無糊化雙峰的現象。香蕉粉的成糊性質分析顯示，剛採收的綠香蕉粉由於澱粉最高，呈現最大的尖峰黏度(peak viscosity)與黏度回升值(setback)性質。香蕉澱粉的微細結構圖型顯示，香蕉澱粉分子大小分為兩大族群(橢圓形vs.長條形)，分子大小介於10-50μm。隨著催熟時間的延長，綠香蕉澱粉由光滑的外觀，逐漸呈現模糊與不完整的外觀，可能是澱粉顆粒在催熟過程會受到酵素的作用，而逐漸改變澱粉顆粒的外觀。

The objectives of this study were to investigate the changes of starch content and physicochemical properties of banana flours and banana starch in the different ripening stages. Unripe banana were treated with ethylene gas and stored at low temperature (15℃) for seven days during ripening. The changes of total starch, resistant starch, chemical compositions and physicochemical properties were analyzed each day during ripening.
The results showed the total starch and resistant starch content of banana flours in the different ripening stages were 76.2% and 34.6%, respectively at the harvest stage. Both total starch and resistant starch content were significantly declined to 25.3% and 8.8%, respectively with progress of ripening. Free sugar content of banana increased with the increases of ripening stage. Swelling power of banana flour decreased with the increases of ripening stage, but solubility increased. These phenomenon could be the decreases of starch content of banana flour during ripening. Both water insoluble and alcohol insoluble solids of banana flour decreased with the progress of ripening stage. The water-soluble fiber of banana flour increased with the increases of ripening stage. As ripening stage extended, the ranges of gelatinization temperature of banana flours increased. Two endothermic peaks were appeared at the stage 7 that could be the increases of free sugar content in the banana flour during ripening. Gelatinization enthalpy of banana flour decreased with the increases of ripening stage. The similar results of gelatinization characteristics were observed in bananas flour and banana starch. The highest peak viscosity and setback of pasting properties of banana flour were observed in the stage 1 of unripen banana because of high starch content. The scanning electron micrograph of banana starch showed the size of starch granular ranged in 10-50 μm. The shapes banana starch appeared to be round and rectangle on the unripe stage. Broken granular gradually appeared on the surface of banana starch granular with the progress of ripening that could be caused by enzyme reaction during ripening.

摘 要 I
ABSTRACT II
目 錄 IV
表目錄 VII
圖目錄 VIII
壹、前言 1
貳、文獻回顧 3
一、香蕉 3
A、品種介紹 3
B、改良品種 4
C、香蕉成分 6
D、更性水果及非更性水果 6
E、香蕉成熟過程中成分的變化 7
F、香蕉果皮顏色分類 9
二、澱粉 14
A、澱粉簡介 14
B、澱粉顆粒的結晶性質 14
C、澱粉的糊化性質 15
三、抗性澱粉 26
A、抗性澱粉介紹 26
B、抗性澱粉的生成因素 26
C、抗性澱粉的分類 27
D、抗性澱粉的益處 31
參、研究目的 33
肆、材料與方法 34
一、實驗架構 34
二、實驗材料 35
三、實驗方法 35
I. 香蕉粉和香蕉澱粉製備 35
II. 香蕉粉物性測試 36
(1) X-ray 繞射分析 36
(2) 熱焓性質 36
(3) 成糊性質(Deffenbaugh et al., 1989): 36
(4) 膨潤力及溶解力(Roach et al., 1995): 37
(5) 色澤分析 37
III. 香蕉粉總澱粉與抗性澱粉含量分析 38
(1) 香蕉總澱粉分析(Megazyme KIT法): 38
(2) 抗性澱粉分析(Megazyme KIT法): 39
IV. 香蕉粉一般成份分析及總膳食纖維含量 41
(1) 一般成分分析: 41
(2) 總醣分析 41
(3) 游離糖測定 41
(4) 總膳食纖維含量 41
(5) 非醇溶性固形物測定 42
(6) 非水溶性固形物測定 43
(7) 水溶性物質測定 43
V. 統計分析 44
伍、結果與討論 45
(一)香蕉粉末基本成分及色澤 45
(二)澱粉及抗性澱粉含量變化 50
(三)膨潤力及溶解度 56
(四)總醣及游離醣含量變化 60
(五)熱焓性質 65
(六)成糊性質 71
(七)結晶型態 77
(八)微細結構 82
(八)纖維含量 85
陸、結論 91
參考文獻 92

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