臺灣博碩士論文加值系統

甘藷本身的物理化學特性對於食用時的品質及加工適性有很大的影響，為了探討甘藷與加工特性之間的關係，因此本實驗採用15種國產甘藷，比較不同品種之間的理化特性與酵素活性，以烘烤的加工方式，尋找影響甘藷質地的相關因素。實驗中藉由電子顯微鏡的觀察，發現在生鮮的甘藷細胞中，澱粉顆粒呈現球形、多角形及不規則的形態，其粒徑大小約為5~30μm之間，而細胞壁的厚度在不同的品種間，有明顯的不同，大小約在40~85μm之間。利用質地剖面分析探討生藷之間的質地特性，發現在硬度、彈性、膠性、咀嚼性、黏著性皆有顯著的不同，顯示在未加工前不同的品種甘藷即具特性差異。
在酵素活性測定方面，台農69、C-82及紅仁種顯示有較低的澱粉液化酵素和糖化酵素，反之台農64號及廈門種，則有較高的酵素活性，並且發現酵素活性在儲存期間有明顯的變化，以室溫儲存28天時所測得的活性最高。
在烘烤加工方面，經不同儲存時間的甘藷（0,14, 28, 42和 56天），以100℃,3小時進行烘烤，並以TPA及掃描式電子顯微鏡，測定質地的改變及觀察組織的微細結構，結果發現硬度、咀嚼性、粘著性、膠性顯著的降低，彈性增加。以SEM觀察，發現蜂窩狀的凝膠產生。
烘烤加熱期間，甘藷中大量的澱粉被水解產生麥芽糖及糊精，澱粉水解酵素的活性和澱粉顆粒扮演著很重要的角色，尤其是澱粉糖化酶的活性變化，品種間有很大的不同。將所測定的15種國產品種，以酵素活性及烘烤後產品質地特性作區分，可分為三類（1）低酵素活性/堅硬質地，（2）高酵素活性/柔軟質地（3）中間型。
關鍵字：電子顯微鏡、質地剖面分析、質地

Abstract
Eating quality, processing suitability of sweet potato roots is largely affected by their physicochemical properties. For studies relationship of sweet potato and processing, therefore, fifteen varieties were selected as representative to compare physicochemical properties and amylolytic enzyme activity and to search which factor determines the textural characteristics of baked sweet potato.
Be used of scanning electron microscopy (SEM) in this experiment and observed the cell microstructure of raw sweet potato. The starches have round, polygonal and irregularly shaped granules with axes of 5-30μm. Cell wall thickness was about 40-85m and different clearly of all varieties. Texture properties were evaluated by measurements of texture profile analysis(TPA) and the results indicate the hardness、chewiness、adhesiveness、springiness、gumminess have significantly difference of raw. Showed to they have different texture properties on un-process.
The cultivars TN-64 and Xiamen displayed high α- and β-amylase activities, which rose from low levels to peak levels 28 days into the storage period. The lines TN-69, c82, Red Kernel (RK) displayed low α- and β-amylase activities. All the sweet potato roots was baked at 100℃ for 3 hour after 0,14, 28, 42, 56day room storage. Changes in texture were evaluated by measurements of TPA and scanning electron microscopy (SEM) observed the cell structure of baked. The hardness chewiness、adhesiveness、gumminess were decreased and springiness increased after baked. In SEM analysis, when heating was achieved; pinholes and spongy-like structures were observed in parenchyma cells while folded gelatinized granules remained. The cross-linked structures formed by the starch on baking are interrupted from place to place by the amylolysis causing an enlargement of the alveolus.
Large amount of starch contained in most sweet potatoes would convert into maltose and dextrin during baking leading to a significant textural change. These results indicate the amylase activity and starch granules during heating have an important role in the high reducing sugar lines. Especially β-amylase activity had much different among the test varieties. At least sweet potato germplasm can be separated into three general classes based on amylase activity and texture change during baked. (1) Low amylase activity/ hard texture (2) high amylase activity/softness texture (3) middle type.
Key words：scanning electron microscopy (SEM)、texture profile analysis(TPA)、texture

目 錄
頁次
中文摘要------------------------------------------------------Ⅰ
英文摘要--------------------------------------------------------Ⅲ誌 謝----------------------------------------------------Ⅴ
目 錄------------------------------------------------------Ⅵ
圖 索 引------------------------------------------------------Ⅸ
表 索 引----------------------------------------------------ⅩⅠ
壹、緒言-------------------------------------------------------1
貳、文獻回顧---------------------------------------------------2
一、甘藷的簡介-------------------------------------------------2
（一）栽培利用-----------------------------------------------2
（二）分佈-----------------------------------------------------3
（三）甘藷的性狀----------------------------------------------3
二、澱粉-------------------------------------------------------6
（一）澱粉顆粒-----------------------------------------------6
（二）澱粉的組成--------------------------------------------7
（三）澱粉的結晶-------------------------------------------9
（四）澱粉糊化----------------------------------------------10
三、澱粉水解酵素----------------------------------------------11
（一）澱粉糖化酶-------------------------------------------12
（二）澱粉液化酶------------------------------------------13
（三）甘藷中之澱粉分解酵素--------------------------18
四、類胡蘿蔔素------------------------------------------------27
五、質地之分析------------------------------------------------28
（一）食品的質地-----------------------------------------29
參、材料與方法-----------------------------------------------33
一、實驗架構圖------------------------------------------------33
二、材料------------------------------------------------------34
三、儀器設備--------------------------------------------------34
四、化學藥品--------------------------------------------------35
五、實驗方法--------------------------------------------------35
（一）一般成分分析----------------------------------------35
（二）澱粉顆粒--------------------------------------------36
（三）酵素測定--------------------------------------------36
（四）烘烤試驗--------------------------------------------38
（五）掃描式電子顯微鏡------------------------------------38
（六）類胡蘿蔔素分析--------------------------------------38
（七）色澤分析-------------------------------------------39
（八）質地剖面分析---------------------------------------39
（九）統計分析--------------------------------------------40
肆、結果與討論----------------------------------------------41
一、一般組成份分析-------------------------------------------41
二、澱粉顆粒--------------------------------------------------41
三、甘藷中α-amylase活性---------------------------------44
四、甘藷中β-amylase活性---------------------------------44
五、生鮮甘藷之SEM觀察----------------------------------52
六、TPA測定--------------------------------------------------55
七、不同儲存時期甘藷之烘烤試驗-----------------------61
八、烘烤甘藷之SEM觀察---------------------------------63
九、TPA測定--------------------------------------------------67
十、甘藷中類胡蘿蔔素含量之測定-----------------------78
伍、結論------------------------------------------------------82
陸、參考文獻------------------------------------------------83

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