臺灣博碩士論文加值系統

本研究乃探討食品多醣結構對其與明膠複合薄膜之水溶性、耐折疊性
、動態黏彈性及FTIR結構指紋之影響。在水溶性方面，多醣複合酸萃明膠(GA)成膜後，可溶性固形物量會明顯增加最多者為馬鈴薯澱粉(PS)和ι-紅藻膠(ι-carr)，會明顯降低者為λ-carr和甲基纖維素(CMC)。而改複合鹼萃明膠(GB)時可溶性的變化部分不同於上述，以CMC系統的溶解度上升最多，而λ-carr者仍降低最大。隨著浸漬時間之增加，可溶性多醣/明膠比例隨而降低，意味明膠較多醣易於溶出。基本上，大部分的單純多醣薄膜較明膠耐折疊，尤其是褐藻酸丙二酯(PGA)。但大部份多醣-明膠複合後耐折疊性明顯降低，唯PGA、褐藻膠(Alg)及CMC在適當低濃度下可維持良好的耐折疊性。以動態機械頻譜分析結果顯示，多醣-明膠複合薄膜之損耗正切大致上會比單純系統的低，顯示在非破壞性條件下複合處理有提高生聚合物膜彈性之優點。以FTIR分析結構指紋探討多醣與明膠複合後官能基 (OH, amide, carboxylic group and glycosidic acid)之波數變化。多數多醣之OH 波數在與明膠複合後朝低低波數移動，而其他官能基的波數變化在樣品間則無明顯系統性改變。

Effects of food polysaccharide structure on the water solubilities, folding and mechanical properties and fourier transform infrared (FTIR) spectral characteristics of polysaccharide-gelatin complexes films were studied. It is indicated that when polysaccharides formed films with acid-treated gelatin (GA), the total water soluble content might increase to a level that was remarkable for potato starch and ι-carrageenan or reduce significantly for λ-carrageenan (λ-carr) and carboxymethyl cellulose (CMC). When alkali-treated gelatin (GB) was used instead, different results from the above for GA included that the total soluble content of the CMC complex increased and that of λ-carr decreased the most. The weight ratio of polysaccharide to gelatin in soluble material reduced with soaking time in water, suggesting that the gelatins were more readily soluble than the polysaccharides. Basically, pure polysaccharide films, especially propylene glycol alginate (PGA), could endure more times of folding than did their complex films. Most of polysaccharides and gelatins had a significantly reduced folding resistance after complexation, except that the complexes of PGA, alginate (Alg) and CMC still remained good folding resistances. The results of dynamic mechanical measurements showed that the loss tangent (tan δ) values of the complex films were lower than those of pure polysaccharide films, indicating that complexing with gelatin could enhance the elasticity of polysaccharide films that were detected with negligible interference. The structural fingerprints of polysaccharide-gelatin complexes by FTIR implied that the absorption wavenumbers for OH, amide, carboxylic group and glycosidic acid groups varied when complexing, where the signal for OH group shifted to a lower wavenumber after complexing with gelatin, but those for amide, carboxylic group and glycosidic linkage did not shift systematically between polysaccharide samples.

中文摘要-----------------------------------------------------------------------------------Ⅰ
英文摘要----------------------------------------------------------------------------------Ⅱ
目錄----------------------------------------------------------------------------------------Ⅳ
圖目錄---------------------------------------------------------------------------------------Ⅴ
表目錄--------------------------------------------------------------------------------------Ⅵ
前言-------------------------------------------------------------------------------------- 1
文獻回顧-------------------------------------------------------------------------------- 3
一、可食性薄膜之組成-------------------------------------------------------------- 3
二、複合薄膜之加工與檢測---------------------------------------------------------3
材料與方法-----------------------------------------------------------------------------15
一、實驗材料-------------------------------------------------------15
二、實驗架構-------------------------------------------------------16
三、實驗方法-------------------------------------------------------17
（一）製備薄膜----------------------------------------------------17
1. 耐摺疊性試驗---------------------------------------------------------------17
2. 水溶性實驗------------------------------------------------------------------17
3. 動態黏彈性分析------------------------------------------------------------17
4. 傅立葉轉換紅外線光譜分析---------------------------------------------17
（二）理化性質測定----------------------------------------------------------------19
1.溶出率測定------------------------------------------------------------------19
A. 固形物溶出率---------------------------------------------------------19
B. 蛋白質溶出率---------------------------------------------------------20
2. 耐摺疊性試驗---------------------------------------------------------------20
3. DMA分析-------------------------------------------------------------------20
4. FTIR分析--------------------------------------------------------------------21
5. 數據分析---------------------------------------------------------------------21
結果與討論-------------------------------------------------------------22
一、 水溶性分析--------------------------------------------------22
二、 生聚合物薄膜折疊性質分析-----------------------------------26
三、 動態黏彈性分析-------------------------------------------------------28
四、 結構指紋分析----------------------------------------------------------------30
結論---------------------------------------------------------------------58
參考文獻----------------------------------------------------------------60

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