臺灣博碩士論文加值系統

本論文主要探討紅豆水煮過程之理化特性的變化，分為兩個部分。第一部份探討不同條件下水煮過程，紅豆子葉組織質地特性、化學成分及顯微觀察之間的關係。加熱使得水溶性物質流失、降低果膠質含量及組織硬度，增加色澤、游離澱粉含量及豆粒水分。果膠質區分實驗顯示，子葉組織內冷螯合劑可溶性果膠質（CHP）比熱水可溶性及熱酸可溶性果膠質（HWP & HAP）快速溶解，總果膠質含量損失約66~68%。掃描式電子顯微鏡（SEM）觀察顯示，子葉組織加熱到90℃時才產生型態上的變化。光學顯微鏡切片染色觀察顯示，蛋白質變性改變糊化澱粉顆粒的型態，形成不規則形狀變形。因此豆沙顆粒的形成是經由蛋白質變性、細胞內澱粉的糊化，中膠層果膠物質的溶解而成。
第二部分探討紅豆子葉組織在不同溶液下烹煮（硬化及軟化處理），細胞壁物質及微細結構的關係。紅豆處理為1) 鈣鹽(0.1%、0.5%及1.0%)水煮及10 % 糖液水煮處理，為硬化因子組 2) 去離子水水煮及0.1 % 碳酸鈉水溶液水煮處理，為軟化因子組，去離子水浸漬及經酸鹼處理後的子葉細胞為對照組。質地分析、主要成分化學分析、電子顯微鏡（SEM）及傅立葉紅外光分析儀（FTIR）使用於紅豆子葉細胞壁變化的研究。熱處理時子葉組織因中膠層果膠物質β-脫去反應的作用而分解,子葉細胞分離。顯微觀察顯示軟化處理者，子葉組織間中膠層溶解，子葉細胞分離，硬化處理者細胞壁外層中膠層黏著有增強現象，所有處理法之子葉細胞均保持完整，以EDS能量光譜儀分析顯示鈣離子及鈉離子分布於細胞壁外層。FTIR圖譜顯示硬化處理者細胞壁成分留存一些酯類吸收峰，主成分分析法（PCA）分析結果，前三個主成分（PCs）可以解釋93%以上的總變異量， PC3是區別細胞壁物質的主成分因子。

The investigation on the changes in the physicochemical properties of adzuki cotyledon tissues during cooking processes were carried out in this experiment. In the first-part study, the relationships among the textural properties, the chemical components and the microstructure of the adzuki beans cotyledon tissues during cooking in various conditions were discussed. Heating resulted in the loss of water-soluble materials, decreased the pectin substances and the tissues firmness, but increased colour of cooked beans, the free starch content and bean moisture. The results of pectin fractions showed that cold hexametaphosphate -soluble pectin (CHP) of cotyledon tissues is degraded faster than hot water- soluble pectin (HWP) and hot acid-soluble pectin (HAP). The total pectin content lost about 66~68%. Scanning electron microscopy (SEM) showed that the cotyledon tissues of adzuki bean were morphologically changed by heating until 90℃.For light microscopic observations, semi-thin sections were cut and stained. Protein body were found to be denatured and covered the gelatinization starch granules. The gelatinization starch granules inside cotyledon cell showed an irregular shape. It was found that the formation of Ann granules involves protein denaturation, starch gelatinization inside cells, and pectin substances degraded in the middle lamella.
The second-part investigation was the relationships between cell wall materials and the microstructure of the adzuki beans cotyledon tissues during cooking in different solutions（harden or soften treatments）. Adzuki bean was treated by 1) cooked in calcium salt（0.1%, 0.5% and 1.0%） and 10% sugar solution, as a group for the harden bean. 2)cooked in deionized water and sodium carbonate solutions, as the other group of soften bean. Bean soaked in deionized water and treated with acid and alkaline were prepared as the control. The textural and chemical analysis、Scanning Electron Microscopy (SEM) and Fourier Transform Infra-red spectroscopy(FTIR) were used to study the changes of cotyledon cell walls. During heat treatment, the pectin substances in the middle lamella were degraded by the way of β-elimination, the cotyledon cells were then separated from each other. Softening treated beans showed a breakdown of the middle lamella, while hardening treated beans resulted in the strengthening of middle lamella. The cotyledon cell walls of softening and hardening treated beans remained intact. Energy dispersive spectrometer（EDS）showed that the calcium ions and the sodium ions distributed around the outer layer of cell wall. FTIR spectra indicated that the wall residues in the hardening treated beans remained in the form of ester linkage. Principal component analysis（PCA）showed that the first three principal components (PCs) explained more than 93% of the total variance of the system. PC3 is the principal factors for differentiation of the cell wall materials.

目錄
頁次
中文摘要--------------------------------------------------Ⅰ
英文摘要--------------------------------------------------Ⅱ
誌謝------------------------------------------------------Ⅲ
目錄------------------------------------------------------Ⅳ
圖表索引--------------------------------------------------Ⅶ
壹、序言---------------------------------------------------1
貳、文獻回顧-----------------------------------------------5
一、紅豆的主要成分與豆沙形成之機制-------------------------5
（一）紅豆的細胞壁物質的分析-------------------------------5
（二）加熱過程紅豆子葉細胞主要結構上的變化-----------------7
二、植物的細胞壁組織結構----------------------------------11
三、植物組織內果膠質的特性--------------------------------16
（一）果膠質的結構----------------------------------------16
（二）果膠質與金屬離子的結合------------------------------18
（三）果膠質化學特性對植物體質地的影響--------------------20
四、硬豆形成之原因----------------------------------------22
五、紅外光譜圖鑑別細胞壁物質的變化------------------------25
（一）紅外光譜圖應用於細胞壁物質的測定--------------------25
1.原理及組成-----------------------------------------25
2.FTIR 應用於細胞壁物質的分析------------------------28
（二）FTIR光譜圖結合多變量分析鑑別或區分食品物理化學
特性的方法------------------------------------------31
參、材料與方法--------------------------------------------38
一、試驗材料----------------------------------------------38
（一）原料------------------------------------------------38
（二）化學藥品--------------------------------------------38
（三）儀器設備--------------------------------------------39
二、試驗方法----------------------------------------------39
（一）原料前處理-----------------------------------------39
1.不同條件熱處理及豆沙的製備------------------------40
2.紅豆水煮過程（硬化及軟化處理）--------------------40
（二）物理特性之測定-------------------------------------40
1.硬度的測定----------------------------------------40
2.豆粒臍部寬度--------------------------------------41
3.色澤的測定----------------------------------------41
4.游離物質含量測定----------------------------------41
5.粘度測定------------------------------------------42
6.豆粒破損率----------------------------------------42
7.細胞壁物質的分離----------------------------------42
8.顯微觀察------------------------------------------43
（1）掃描式電子顯微鏡-------------------------------43
（2）光學顯微鏡-------------------------------------44
（三）化學特性之測定-------------------------------------44
1.子葉細胞的單離------------------------------------44
2.果膠之萃取及區分----------------------------------45
3.AIS 中果膠質酯化度之測定--------------------------46
4.膳食性纖維的測定----------------------------------47
5.粗纖維的測定--------------------------------------47
5.傅立葉紅外線光譜儀測定----------------------------48
（四）統計分析-------------------------------------------48
肆、結果與討論-------------------------------------------49
一、紅豆水煮過程之理化特性及顯微觀察---------------------49
（一）紅豆在不同條件水煮過程中細胞組織理化特性的變化-----49
1.加熱對紅豆組織物理性狀之影響----------------------49
2.加熱對豆沙色澤之影響------------------------------50
3.加熱對豆沙步留之影響------------------------------50
4.加熱對粘度及游離物質逸出之影響--------------------51
5.加熱過程中果膠質之變化----------------------------54
（二）不同加熱條件下之顯微觀察---------------------------56
1.掃描式電子顯微鏡觀察------------------------------56
2.光學顯微鏡觀察------------------------------------56
（三）結論-----------------------------------------------60
二、紅豆水煮（硬化及軟化處理）子葉組織細胞壁物質理化特
性與微細結構的變化---------------------------------61
（一）不同溶液水煮紅豆細胞組織理化特性的變化-------------61
1.質地之變化----------------------------------------61
2.組織結構內主要成分的變化--------------------------64
3.光學及電子顯微鏡觀察------------------------------70
（1）細胞壁物質的顯微鏡觀察-------------------------70
（2）掃描式電子顯微鏡觀察---------------------------71
（3）能量光譜儀的觀察-------------------------------72
（二）以紅外光線光譜儀探討加熱處理細胞壁結構的變化-------79
1.紅外光線圖譜的分析--------------------------------79
2.紅豆細胞壁物質之主成分分析------------------------84
（1）主成分分析-------------------------------------84
（2）硬化豆組主成分分析-----------------------------84
（3）軟化豆組主成分分析-----------------------------89
（4）硬化及軟化豆處理主成分分析---------------------93
3.紅豆細胞壁物質之主成分分析結果--------------------97
（三）結論-----------------------------------------------99
參考文獻------------------------------------------------103
附錄----------------------------------------------------107
作者簡介------------------------------------------------110

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