臺灣博碩士論文加值系統

澱粉是一種高分子聚合物。天然澱粉有其特有的性質，但無法完全符合加工時應用的需要。為了符合加工食品的需求，常利用物理或化學方法改變天然澱粉的性質。蒸氣直熱烹煮技術已商業化多年，這個方法是將食品漿液用泵浦輸送通過噴射小孔與高溫蒸氣混合快速升溫。又藉由產品通過蒸煮器所引起的高速紊流，使得產品受到機械性剪切。本研究探討蒸氣直熱烹煮對玉米澱粉顆粒的影響，選用三種直鏈澱粉含量不同之玉米澱粉以不同蒸氣噴射溫度處理，利用光學與電子顯微鏡、破碎率、結晶度、直鏈澱粉含量及分子量分布變化，來觀察玉米澱粉結構及理化性質之影響。研究結果顯示：蒸氣直熱烹煮對玉米澱粉顆粒造成高溫及機械剪切的雙重破壞。不同熱處理三種玉米澱粉的不溶固形物含量均隨溫度增加而減少，破碎率則均隨溫度增加而增加，相對結晶度則下降。玉米澱粉的直鏈澱粉含量顯著性的影響烹煮後之不溶固形物含量與破碎率，且澱粉之大分子量有降解的趨勢。高直鏈玉米澱粉(Hylon VII)較難膨潤糊化，水浴加熱30分鐘仍有偏光十字性，經蒸氣直熱烹煮處理仍有90%以上的不溶固形物含量且僅40%的澱粉顆粒破碎。光學與電子顯微鏡觀察顯示澱粉顆粒因加熱膨潤變大，部份顆粒破裂露出內容物。部份澱粉顆粒呈現片狀碎塊可能是由蒸氣直熱烹煮處理之剪切作用造成的。

Starch is a nature macromolecule polymer. The properties of natural starch often cannot conform to the needs of food processor. To meet the demands for processed food, the physical or chemical methods were used to change the properties of natural starch. The technique of steam direct cooking has been used commercially to prepare milk for many years. The cooking method involves pumping food slurry through an orifice where it is mixed with steam at high temperature and pressure. Steam passing through the cooker formed intense turbulence, it not only heated food rapidly but also led to mechanical shearing of food causing the structure change. The objective of this research is to study the effects of steam direct cooking on the structure change of various corn starches. Three kinds of corn starch with different amylose content were used. The effect of different steam temperature on the physicochemical characteristics of corn starches were investigated by light microscopy, SEM, starch damage, degree of crystallinity, amylose content and weight-average molecular weight. The results of this study showed that the steam direct heating caused double damage of starch granules through high temperature heating and mechanical shear. The insoluble solid content of all three starches cooked by steam heating decreased with temperature increased. There was a significant increase in damaged starch content and decrease in degree of crystallinity when temperature became higher. The amylose content of corn starches affected the insoluble solid content and starch damage rate significantly. The results also showed there were increase in amylose content and big fraction of cooked and damaged starch. High amylose corn starch (Hylon VII) was not easy to swell and gelatinize, it showed the polarization cross pattern after boiled in hot water 30 minute. There was more than 90% of insoluble solid content in heated starches after steam direct cooking, and only 40% of starch granule damaged. The observation using light microscopy and SEM revealed that the starch granules were enlarged by swelling. The inner content of the starch was leach out through damaged portion. Some sheet type fractions were observed in steam direct cooked starches, it could be caused by the mechanical shearing of direct steam cooking.

摘要 I
Abstract II
表目錄 VII
圖目錄 IX
第一章 前言 1
第二章 文獻回顧 3
壹、澱粉 3
ㄧ、澱粉之組成 3
(一)直鏈澱粉 3
(二)支鏈澱粉 4
二、澱粉之顆粒結構及結晶型 9
(一)顆粒結構 9
(二)結晶結構 11
貳、玉米澱粉之介紹 17
一、玉米澱粉之組成 17
(一)直鏈澱粉含量 17
(二)分子量分布 18
(三)晶體結構 21
二、玉米澱粉之性質 23
(一)熱性質 23
(二)膨潤力 24
參、蒸氣噴射烹煮之簡介 26
一、加熱的類型 26
二、蒸氣直熱系統 28
三、蒸氣噴射烹煮之應用 30
第三章 材料與方法 33
一、試驗材料與設備 33
(一)澱粉 33
(二)試藥 33
(三)設備 33
(四)樣品製備 33
二、實驗架構 35
三、澱粉理化性質之測定 36
(一)一般成份分析 36
(二)顯微型態觀察 37
(三)粒徑分析 37
(四)破損澱粉含量測定 38
(五)不溶固形物含量 39
(六)X-ray繞射分析 40
(七)膠體過濾層析分析 40
(八)直鏈澱粉含量測定 42
四、統計分析 42
第四章 結果與討論 43
一、玉米澱粉之化學組成 43
二、熱處理對玉米澱粉粒徑之影響 44
三、熱處理對玉米澱粉破碎率之影響 47
四、熱處理對玉米澱粉相對結晶度之影響 49
五、熱處理對玉米澱粉不溶水固形物含量之影響 51
六、熱處理對玉米澱粉型態之影響 53
七、熱處理對玉米澱粉直鏈澱粉含量之影響 59
八、熱處理對玉米澱粉分子量之影響 61
第五章 結論 62
第六章 參考文獻 64
第七章 表 73
第八章 圖 82
答客問 103

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