臺灣博碩士論文加值系統

摘 要

本研究以蒟蒻精粉（Konjac powder）與κ-鹿角菜膠（κ- Carrageenan）混合及卡德蘭膠（Curdlan），分別製備成熱可逆性與熱不可逆性之膠體，探討添加非肉類蛋白質、澱粉及其他添加物，對膠體之質感特性及離水率的影響。
將蒟蒻精粉與κ-鹿角菜膠以不同比例混合後，其混合膠膠體之破斷力（B.F.）、膠強度（G.S.）及剛硬度（R.），皆隨著二者之含量的增加而增強。混合膠添加蛋白質後，其膠體之膠強度會減弱，且成負相關性，其中以脫脂乳粉（Skim milk powder）影響最小。而混合膠中以添加玉米澱粉組之膠強度（G.S.）及剛硬度（R.）為最強，而以添加馬鈴薯澱粉組最弱，且隨其澱粉的添加量增加而減弱，然而添加氯化鉀可提昇其膠強度。混合膠添加抗凍性澱粉後，其膠體凍藏後之膠強度皆會增強；而離水率隨澱粉的添加量增加而減少，其中又以抗凍性玉米澱粉之抗離水效果較抗凍性馬鈴薯澱粉為佳。
卡德蘭膠膠體之破斷力、膠強度及剛硬度，亦隨其含量的增加而增強。糯玉米澱粉（Waxy maize starch）其添加至卡德蘭膠中，膠體之膠強度及剛硬度，皆會隨其添加量的增加而減弱，但其離水率方面，則與澱粉添加量成正相關性。蛋白質添加至卡德蘭膠中，其膠體之破斷力、膠強度及剛硬度，皆會隨其添加量的增加而減弱；而其又會隨加熱時間的增加有增強的趨勢，但離水率卻會因此而增加。蛋白質的添加可改善卡德蘭膠離水的問題，其中又以蛋白粉（Egg white powder）的效果最佳；而糯玉米澱粉、小麥蛋白粉（Wheat protein powder）、糖、鹽及味精的添加，均可改善卡德蘭膠離水的現象，但卻會因其添加及添加量，使膠體之破斷力、膠強度及剛硬度減弱。

Abstract
Mixture of konjac powder and κ-carraggenan or curdlan was used to prepare the heat reversible and irreversible gel, respectively. The effects of non-meat protein, starch and additives on textural characteristics and syneresis percentage of gel were investigated.
The breaking force, gel strength and rigidity of mixed gel was increased as different percentage of mixed konjac powder and κ-carraggenan content increased. The gel strength was decreased as protein was added to the mixed gel, and the skim milk powder showed the smallest effect on mixed gel. The gel strength and rigidity were the highest value when corn starch was added to mixed gel, but the addition of potato starch showed the weakest gel strength and rigidity. However, addition of potassium choloride could increase the gel strength of gel. The gel strength was increased after frozen storage when corn or potato starch was added to mixed gel, syneresis percentage decreased as addition of starch increased. The corn starch could prevent syneresis of gel which was better than potato starch.
The breaking force, gel strength and rigidity of curdlan gel was increased as curdlan content increased. The gel strength and rigidity of curdlan gel was decreased as waxy maize starch added to curdlan gel, but the syneresis percentage of gel was decrased with addition of starch. The breaking force, gel strength and rigidity were decreased as protein content increased in the curdlan gel and the breaking force, gel strength and rigidity of gel was increased as cooking time prolonged, but syneresis percentage of gel was increased. Egg white powder had the best prevention effect on syneresis of gel. Addition of waxy maize starch, wheat protein, sugar, salt and monosodium glutamate（MSG） could prevent syneresis of curdlan, but those may decreased the breaking force, gel strength and rigidity of gel.

目 錄
頁次
中文摘要…………………………………………………………………. 1
英文摘要…………………………………………………………………. 3
壹、前言………………………………………………………………….貳、文獻整理……………………………………………………………. 46
一、多醣類的特性……………………………………………………….二、蒟蒻膠………………………………………………………………. 67
1.來源……………………………………………………………….. 7
2.製法………………………………………………………………..3.成分及化學構造…………………………………………………..4.黏度特性及安定性………………………………………………..5.成膠機制…………………………………………………………..6.與其他膠體間之交互作用………………………………………..7.食品上的應用…………………………………………………….. 889101113
三、鹿角菜膠……………………………………………………………. 14
1.來源……………………………………………………………….. 14
2.成分及化學構造………………………………………………….. 15
3.黏度特性及安定性………………………………………………..4.成膠機制…………………………………………………………..5.與蛋白質的交互作用……………………………………………..6.食品上的應用…………………………………………………….. 15161718
四、卡德蘭膠……………………………………………………………. 18
1.來源……………………………………………………………….. 18
2.構造及化學成分…………………………………………………..3.成膠機制…………………………………………………………..4.膠體特性…………………………………………………………..5.食品上的應用…………………………………………………….. 19192124
參、材料與方法………………………………………………………….一、實驗材料…………………………………………………………….二、實驗方法……………………………………………………………. 252527
1.熱可逆性混合膠體的製備………………………………………..2.熱不可逆性混合膠體的製備……………………………………..3.膠體質感特性的測定……………………………………………..4.離水率……………………………………………………………..5.統計分析………………………………………………………….. 2728282929
肆、結果與討論…………………………………………………………. 30
一、膠體之質感特性的測定……………………………………………. 30
二、熱可逆性膠體之質感特性…………………………………………. 30
1.κ-鹿角菜膠濃度對膠體質感特性的影響………………………... 30
2.混合膠對膠體質感特性的影響………………………………….. 31
3.蛋白質的添加對混合膠膠體質感特性的影響………………….. 32
4.澱粉的添加對混合膠膠體質感特性的影響…………………….. 33
5.混合膠凍藏後對膠體質感特性與離水率的影響………………... 35
三、熱不可逆性膠體之質感特性………………………………………. 37
1.卡德蘭膠濃度對膠體質感特性的影響………………………….. 37
2.澱粉的添加對卡德蘭膠膠體質感特性的影響………………….. 37
3.蛋白質的添加對卡德蘭膠膠體質感特性的影響……………….. 38
4.不同添加物的添加對卡德蘭膠膠體質感特性的影響………….. 39
5.低溫貯藏後對膠體質感特性及離水率的影響…………………... 40
伍、結論…………………………………………………………………. 42
陸、參考文獻……………………………………………………………. 43
圖表………………………………………………………………………. 51
表 一、κ-鹿角菜膠不同含量對膠體質感特性的影響…………………表 二、不同含量之蒟蒻精粉與κ-鹿角菜膠的混合對膠體質感特性的影響…………………………………………………………….表 三、不同種類蛋白質的添加對蒟蒻精粉與κ-鹿角菜膠混合膠體之質感特性的影響……………………………………………….表 四、不同含量蒟蒻精粉與κ-鹿角菜膠之混合對膠體（含5 ﹪脫脂乳粉）質感特性的影響……………………………………….表 五、不同種類的澱粉對蒟蒻精粉與κ-鹿角菜膠混合膠體之質感特性的影響……………………………………………………….表 六、馬鈴薯澱粉的添加對蒟蒻精粉與κ-鹿角菜膠混合膠體之質感特性的影響…………………………………………………….表 七、馬鈴薯澱粉與氯化鉀的添加對蒟蒻精粉與κ-鹿角菜膠混合膠體之質感特性的影響………………………………………….表 八、不同修飾澱粉對蒟蒻精粉與κ-鹿角菜膠混合膠體之質感特性的影響………………………………………………………….表 九、不同修飾玉米澱粉對蒟蒻精粉與κ-鹿角菜膠混合膠體之質感特性的影響…………………………………………………….表 十、不同種類的澱粉對蒟蒻精粉與κ-鹿角菜膠混合膠體凍藏後之質感特性與離水率的影響…………………………………….表十一、不同含量馬鈴薯澱粉對蒟蒻精粉與κ-鹿角菜膠混合膠體凍藏後之質感特性與離水率的影響…………………………….表十二、不同修飾澱粉對蒟蒻精粉與κ-鹿角菜膠混合膠體凍藏後之質感特性與離水率的影響…………………………………….表十三、不同含量與加熱時間對卡德蘭膠膠體質感特性的影響…….表十四、不同含量之糯玉米澱粉與不同加熱時間對卡德蘭膠膠體質感特性的影響………………………………………………….表十五、不同含量之蛋白粉與不同加熱時間對卡德蘭膠膠體質感特性的影響……………………………………………………….表十六、不同添加物與不同加熱時間對卡德蘭膠膠體質感特性的影響……………………………………………………………….表十七、不同含量卡德蘭膠與調味料的添加對其膠體質感特性的影響……………………………………………………………….表十八、不同含量之蛋白粉與不同加熱時間對卡德蘭膠膠體離水率的影響………………………………………………………….表十九、不同添加物與不同加熱時間對卡德蘭膠膠體離水率的影響……………………………………………………………….圖 一、聚葡甘露糖構造………………………………………………..圖 二、鹿角菜膠構造…………………………………………………..圖 三、卡德蘭膠構造…………………………………………………..圖 四、卡德蘭膠受熱凝膠模式………………………………………..圖 五、卡德蘭膠受熱之分子結構圖………………………………….圖 六、破斷試驗曲線…………………………………………………..圖 七、不同含量的蒟蒻精粉與κ-鹿角菜膠混合之膠體膠強度………圖 八、添加不同蛋白質之卡德蘭膠膠體其冷藏後對離水率的影響..圖 九、添加不同蛋白質之卡德蘭膠膠體其凍藏後對離水率的影響.. 51525354555657585960616263646566676869707172737475767778

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