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研究生:朱振隆
研究生(外文):Chu, Chen-Lung
論文名稱:擠壓加工中食米之主要成分與油脂間之鍵結及其對品質之影響
論文名稱(外文):The interactions between lipids and other components in rice during extrusion and their attributes to the quality of rice extrudates
指導教授:郝龍斌;蔣丙煌
指導教授(外文):Hau, Lung-Bin ;Chiang, Been-Huang
學位類別:碩士
校院名稱:國立臺灣大學
系所名稱:食品科技研究所
學門:農業科學學門
學類:食品科學類
論文種類:學術論文
畢業學年度:81
語文別:中文
論文頁數:101
中文關鍵詞:擠壓油脂鍵結理化性質
外文關鍵詞:RiceExtrusionLipid BindingPhysico-chemical Properties
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擠壓過程中油脂除了潤滑作用外,尚可參與許多物理性、化學性反應而賦
予擠壓產品特有之品質。本研究旨在探討擠壓過程中油脂和食品成分間之
鍵結及其對於品質之影響,同時利用添加米油於白米組中,並和糙米組比
較,探討內生性和外加性油脂對鍵結及品質之影響。結果顯示: 溫度、螺
軸轉速及水份明顯影響油脂之鍵結,在不破壞澱粉結構之前題下,條件愈
劇烈,油脂參與的鍵結愈多。在 150 度 C、200 rpm、 23﹪下,油脂主
要與蛋白質發生交互作用; 而 200 度 C、200rpm、13﹪之下,因蛋白質
變性及澱粉糊化較劇,使得油脂-蛋白質間之鍵結減少,油脂-澱粉間之
鍵結明顯增加。而三酸甘油脂由於其分子較大且缺乏官能基,因此多以微
弱鍵結如:凡得瓦力、偶極矩力和食品成份發生作用;而脂肪酸和磷脂質
則可和食品成份形成較強之鍵結如:氫鍵、疏水性作用力、和靜電吸引力
等。擠壓過程油脂以參與物理性鍵結為主。此外,外在添加之油脂於
150度 C、200rpm、23﹪之下與蛋白質之作用較內生性油脂多,使得添加
米油之白米組理化性質,如破碎力較糙米組高,整體而言擠壓過程油脂鍵
結對品質之影響並不顯著,但使得擠壓產品有很好之貯藏安定性。

Lipids not only serve as lubricant during extrution, but also
participate in various physico-chemical reactions, thus
affect- ing the quality of extrudate. In this research, the
interactions between lipids and other components in rice
during extrusion, and the effects of these interactions on the
quality attributes of rice extrudates were investigated.
Results showed that barrel temperature, muisture content of
feed, and screw speed were the major factors which affected
the binding of lipids with other rice components. In general,
more vigorous conditions would result in more interactions. At
barrel temperature 150 degree C, 200rpm of screw speed, and
23% of feed moisture content, the rice lipids were primarily
interacted with proteins. At barrel temperature 200 degree C,
200rpm of screw speed, 13% of feed moisture content,
possibly due to protein denaturation and starch
gelatinization, less interaction was observed between lipid
and protein, but the interaction between lipid and starch
increased significantly. Becausbe of bulky size and lack of
functional groups, the triglyceride formed weak bond ing with
othercomponents in rice, such as Van Der Waals force and dipole
dipersion force. The interactions between free fatty acids and
phospholipids, on the other hand, were stronger,their bonding
included hydrogen bonding, hydrophobic interaction, and
electro- static interaction. The bonding between lipids
and other rice components were physical in nature. Since the
interaction between exogenous lipids and protein was more
vigorous than that between endogenous lipids and proteins
during extrusion, the breaking force of the milled rice
extrudate containing added rice oil was greater than that of
brown rice extrudate. In general, the interactions be- tween
lipids and other rice components did not affect the quality of
rice extrudate. However, lipid binding increased the stability
of rice oil in extrudates during storage.

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