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研究生:顏名聰
論文名稱:甘薯澱粉與米澱粉之交互作用對糊化、凝膠及回凝影響
論文名稱(外文):Effects of Interactions betwwen Sweet Potata and Rice Starches During Gelatinization and Retrogradation
指導教授:呂政義
指導教授(外文):Chao, Pi-Yu
學位類別:碩士
校院名稱:文化大學
系所名稱:生理學系
學門:醫藥衛生學門
學類:醫學學類
論文種類:學術論文
論文出版年:1997
畢業學年度:85
語文別:中文
論文頁數:156
中文關鍵詞:甘薯澱粉米澱粉
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本研究乃利用Brabender連續黏度測定、示差掃描熱分析(DSC)、動態流變性質分析、X-射線繞射分析、掃描式電子顯微觀察等方法,探討甘薯澱粉/TCN1米澱粉及甘薯澱粉/TCN1米穀粉混合系統之組成比例對其糊化與回凝時熱行為、流變性質和巨觀結構之影響。
由Brabender連續黏度結果顯示,當甘薯/米澱粉系統混合比例在20:80至80:20時,其成糊溫度為69.0∼69.5℃,介於單一米澱粉(80.0℃)與甘薯澱粉(68.5℃)之間;尖峰黏度及熱糊黏度則較甘薯澱粉為低、比米澱粉為高;而回升黏度則低於甘薯澱粉。又DSC數據顯示甘薯澱粉/米澱粉混合系統之糊化溫度隨甘薯澱粉比例增加而提高,此現象亦見於甘薯澱粉/米穀粉混合系統中。而糊化時動態儲存模數(G’值)增加的程度則會隨米澱粉或者米穀粉之含量增加而上升,其中50:50約甘薯/米澱粉系統之G’值顯著低於其他混合比例者,然以米穀粉取代米澱粉時卻無此現象。SEM圖顯示甘薯/米澱粉混合系統經不同溫度加熱後,有不等程度之顆粒-顆粒、顆粒-滲出物以及滲出物-滲出物之間相互纏結的現象,這些纏結作用與顆粒性質可能為主導混合系統糊化時流變行為之因素。
在甘薯/米澱粉系統的回凝方面,其回凝熱焓差與儲存初期的G’值主要隨甘薯澱粉比例增加兩提高;然在儲存後期,當甘薯澱粉:米澱粉=80:20及60:40時其G’值變化受米澱粉影響較大,而在50:50、40:60及20:80時則受甘薯澱粉影響較大。上述米澱粉混合系統凝膠之G’值增加程度皆會低於其相對的米穀粉混合凝膠。SEM圖顯示澱粉凝膠網狀結構隨回凝程度增加而緻密,然不同組成的混合凝膠結構之數密程度似無明顯差別。
由於甘薯澱粉/米澱粉混合系統在糊化與回凝時物性之變化與甘薯澱粉/米穀粉系統相似,由此推論澱粉分子間之交互作用可能為主要影響來源。
The effects of starch compositions on the thermal behavior, rheological properties and microscopic structure during the gelatinization and retrogradation of the mixed sweet potato/TCN1 rice starches and sweet potato starch/TCN1 rice flour systems were investigated by Brabender viscoamylography, differential scanning calorimetry (DSC), dynamic rheometry, X-ray diffractometry and scanning electron microscopy.
The results of Brabender viscoamylography indicated that, the pasting temperatures of mixed sweet potato/TCN1 starch systems (20:80∼80:20) are form 69.0 to 69.5℃ withing the range of those pure rice (80.0℃) and sweet potato (68.5℃) starches. The peak and hot-paste viscosities of these mixed systems are lower than those of the pure sweet potato starch, but higher than those of rice starch. While the setback viscosities are lower for these mixed starch systems than for the pure sweet potato starch. The DSC results showed that the gelatinization temperatures and enthalpy changes of these mixed systems increase with increasing the concentration of sweet potato starch, in agreement with the tendency in the mixed sweet potato starch/rice flour systems. The increase in storage modulus (G'') during gelatinization of these mixed systems rises in proportion to the ratio increment of rice starch or flour. The system of sweet potato/rice starches=50:50 gives the lowest G'' among the mixed starch systems measured, but not in flour systems. The SEM suggest that different degrees of molecular entanglement and aggregation are observed in the mixed systems gelatinized at different temperatures, depending on the interactions between starch granules and granules, granules and solubles as well as solubles and solubles. These interactions together with the rigidity of starch granules may be responsible for these changes in rheological properties of the mixed systems during heating.
On retrogradation of the mixed sweet potato/rice starch systems, the changes in retrogradation enthalpy and the G'' increase during the early storage are mainly governed by the ratio of sweet potato starch. In the late storage, the G'' increment primarily depends on the ratio of rice starch for the 80:20 and 60:40 systems, but depend on the ratio of sweet potato starch for 50:50、 40:60 and 20:80 systems. The G'' values increase and retrogradation rate of these mixed systems are higher than those of corresponding rice flour systems. The SEM micrograhs further indicate that the structures of mixed starch gels become finer during storage, regardless of the starch ratio.
Since the changes in the physical and rhological properties of sweet potato starch/rice flour are resembling to those of sweet potato/rice starches, it may conchnde that the interactions between starch and starch plays the principal factor for these changes.
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