臺灣博碩士論文加值系統

抗解澱粉(Resistant Starch, RS)是屬於人體無法消化利用的澱粉。抗解澱粉可分成四種類型，其中第三類型抗解澱粉是澱粉經糊化回凝形成。蒸氣直熱烹煮技術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。產品通過蒸煮器所引起的高速紊流，使得產品受到高熱及機械剪切雙重破壞。本研究運用蒸氣直熱烹煮技術加熱米穀粉及米澱粉，探討不同回凝速率提升抗解性質可行性。結果顯示：蒸氣直熱烹煮較高壓蒸煮容易降低RS含量。130oC蒸氣直熱處理較120oC容易降低RS含量。加熱烹煮對米的RS含量變化影響大於玉米。比較熱處理對米穀粉與米澱粉對RS含量影響顯示蒸氣直熱烹煮對米穀粉破壞比米澱粉小，可能是米穀粉蛋白質對澱粉具有保護性。針對回凝速度的控制研究顯示減緩冷卻速率有利於RS的形成。比較不同烹煮及冷卻條件顯示蒸氣直熱烹煮技術配合冷卻回凝控制是可運用於提昇米澱粉之抗解性質。

Resistant starch (RS) refers to the portion of starch resist digestion by human body. There are four types of RS, the one formed by retrograding cooked starch are known as RS3. The technique of steam direct cooking involves pumping starch 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 starch slurry rapidly but also led to mechanical shearing of starch causing the structure damage. The goal of this study is to investigate the feasibility of improving RS properties of rice flour and starch by steam direct heating with various cooling rate. The results showed that the RS content of products reduced more by steam direct heating than high pressure retorting. The higher temperature steam direct heating processed the more reduction RS content of products had. The steam direct heating affected the RS content of rice flour and starch more than corn starch. By comparison of effects of heating treatment on the RS content of rice flour with rice starch, the damage from steam direct heating was less to rice flour than rice starch. It could be caused by the protection of rice protein around the rice starch. Study on controlling cooling rate of cooked starch revealed slowing cooling rate would benefit the formation of RS. The result of this investigating showed that the steam direct heating and control cooling to improve RS properties of rice starch is feasible.

摘要 I
Abstract II
目錄 III
表目錄 VI
圖目錄 VII
壹、前言 1
貳、文獻回顧 3
一、澱粉的物理化學概念 3
(一)、澱粉的顆粒結構 3
(二)、米澱粉與米穀粉之差異性 7
二、澱粉的化學組成與特性 8
(一)、直鏈澱粉、支鏈澱粉與中間分子 8
(二)、水份 10
(三)、蛋白質 10
(四)、脂質 11
(五)、灰份 11
(六)、澱粉糊化與回凝 12
三、抗解澱粉之簡介 14
(二)、抗解澱粉之分類 16
(三)、抗解澱粉製備方法 19
(四)、抗解澱粉的生理特性 23
(五)、影響抗解澱粉生成之因子 24
(六)、抗解澱粉的分析方法 37
四、蒸汽噴射烹煮之簡介 39
(一)、加熱的類型 39
(二)、蒸汽噴射烹煮器之結構 40
參、材料與方法 44
一、材料與設備 44
(一)、材料 44
二、試驗設計 45
三、試驗方法 46
(一)、米澱粉抽取 46
(二)、樣品製備 46
(三)、一般成份分析 49
(四)、性質分析 51
四、統計分析 54
肆、結果與討論 55
一、澱粉物化性質之探討 55
(一) 化學組成分析 55
(二) 粒徑分佈 55
(三) 抗解澱粉含量 56
二、熱處理對澱粉抗解性質之影響 57
(一) 熱處理 58
(二) 澱粉顆粒型態觀察 59
(三) 熱處理對不溶性固形物之影響 59
三、回凝條件對抗解澱粉生成之影響 61
(一) 回凝條件 61
(二) 澱粉顆粒型態觀察 64
(三) 回凝條件對不溶性固形物之影響 64
伍、結論 66
陸、參考文獻 68
柒、表 80
捌、圖 87
附錄 96
答客問 98

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