臺灣博碩士論文加值系統

本研究以玉米澱粉為反應基質，與不同碳數脂肪酸、不同油種分別於與澱粉酯化反應，並且以化學法與酵素法進行酯鍵合成，可得脂肪酸修飾澱粉(fatty acid modified starch, FAMS)。後續對產物性質探討的試驗中，首先以鹼水解滴定法測定FAMS之取代度，並以FTIR圖譜辨別澱粉與脂肪酸之間酯鍵的生成，接著測定FAMS之熱性質、接觸角與抗性澱粉含量。結果顯示，取代度隨著脂肪酸碳數增加而跟著增加且脂肪酸雙鍵越多其取代度也越多，而含有較多雙鍵的花生油具有較高的取代度。相較於玉米澱粉，所有的FAMS在FTIR圖譜1730-1750 cm-1亦產生新的吸收峰，直接證實澱粉與脂肪酸的酯鍵生成。由接觸角測量的結果可知，FAMS錠片與蒸餾水探針的接觸角大於澱粉粒與澱粉溶出物，表示酯化修飾提升了澱粉的疏水性。由DSC可看出FAMS的玻璃轉移溫度與玉米澱粉比較，其溫度下降，表示其熱塑性變佳。接著，可以看到隨著取代度的增加其抗性澱粉的含量也明顯提升。

Starch esterification was proceeded with corn starch and several fatty acids. The fatty acid modified starch (FAMS) was prepared by using chemical method and Enzyme method. To characterize FAMS, the degree of substitution (DS) of FAMS was determined by alkaline titration methods and the ester bonds formed between hydroxyl groups of corn starch and carboxyl groups of atty acids were confirmed by FTIR. The thermal properties of FAMS were also investigated by using DSC. The surface polarity of FAMS was assessed by the contact angle measurement. The resistant starch(RS) value was examined by RS Assay kit. FAMS was modified with the fatty acid more carbons had higher DS value, and the fatty acid with double bond had higher DS value than the one without double bond. Then we can perceive peanut oil have highest DS value than the others since peanut oil is composed of much linoleic acid has two pair of double bond. Comparing with corn starch, FAMS had new absorbance at 1730-1750 cm-1 in FTIR spectra, which confirmed the ester bonds formed between hydroxyl group of starch and carboxyl group of fatty acid. The results of contact angle measurements revealed that FAMS was more hydrophobic than corn starch. The results of DSC show that FAMS was more thermoplastic than corn starch. In the end, The increases of DS value and increases of RS value were found in FAMS.

摘要 i
Abstract ii
誌謝 iii
目錄 iv
圖目錄 viii
表目錄 x
第一章 緒論 1
1-1研究動機 1
1-2研究目的 2
第二章 文獻回顧 3
2-1修飾澱粉之介紹 3
2-1-1澱粉的結構 3
2-1-2物理修飾澱粉 5
2-1-3轉化修飾澱粉 6
2-1-4衍生化修飾澱粉 9
2-2脂肪酸修飾澱粉 11
2-2-1乙醯化澱粉 11
2-2-2 OSA澱粉 12
2-2-3酯肪酸修飾澱粉 14
2-3脂肪酸修飾澱粉的製備與分析 15
2-3-1化學製備法 15
2-3-2脂肪酸水解?修飾法 16
2-3-3取代度的測定 19
2-3-4性質測定和分析 21
2- 4抗性澱粉 22
2-4-1抗性澱粉的定義 22
2-4-2抗性澱粉與膳食纖維 24
2-4-3抗性澱粉的種類 26
2-4-4抗性澱粉的食物來源 30
2- 5抗性澱粉在生理上的幫助 33
2-5-1結腸癌的預防 34
2-5-2降血糖作用 36
2-5-3抗性澱粉作為益菌生 38
2-5-4降血膽固醇的影響 39
2-5-5抑制脂肪堆積 40
2-5-6膽囊結石形成減少 41
2-5-7礦物質的吸收 41
第三章 材料與方法 43
3-1實驗材料 43
3-1-1澱粉 43
3-1-2藥品 43
3-2實驗儀器與設備 45
3-3實驗方法 49
3-3-1油類配製 49
3-3-2化學法修飾澱粉 50
3-3-3酵素法修飾澱粉 50
3-4分析方法 51
3-4-1取代度測定 51
3-4-2 FTIR結構分析 51
3-4-3熱性質分析 52
3-4-4接觸角測量 52
3-4-5抗性澱粉分析 52
第四章 結果與討論 56
4-1判斷改質是否成功 56
4-2取代度比較 64
4-2-1動力曲線 64
4-2-2不同碳數脂肪酸之取代度 65
4-2-3四種油類針對不同修飾法其取代度比較 66
4-3玻璃轉移溫度比較 69
4-4接觸角比較 72
4-5抗性澱粉 74
4-5-1取代度與抗性澱粉含量之探討 76
4-5-2相同取代度下不同修飾法與抗性澱粉含量之探討 77
第五章 結論與相關建議 78
5-1結論 78
5-2建議 79
第六章 參考文獻 80

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