臺灣博碩士論文加值系統

摘 要
本研究旨在探討四種糖類分別以六種不同濃度添加於台灣及日本葛澱粉(kudzu starch)中，以示差掃描熱分析（DSC）、快速連續黏度測定（RVA）及掃描式電子顯微觀（SEM）分析其糊化、回凝的影響，並以物性測定（TPA）及色澤測定（color different test）來探討凝膠的差異性。
結果顯示，添加不同的四種糖均會使台灣及日本葛澱粉的糊化溫度提高。隨著糖濃度的增加，澱粉的糊化溫度也相對地提升。依糖的種類及濃度之不同，其糊化溫度可提高約為0.5-12℃不等。抑制澱粉回凝的效果依序為蔗糖＞葡萄糖＞麥芽糖＞果糖。
連續糊化黏度分析（RVA）：葛澱粉於加熱過程中，糊化起始溫度、尖峰溫度皆以日本葛澱粉較低，糊化後的日本葛澱粉破裂率（P-H）大於台灣葛澱粉，而終止溫度（Tc）與回升黏度（F-H）皆以日本葛澱粉較低。然而，添加不同的糖於葛澱粉中，隨著糖濃度的增加均顯著的（p＜0.05）提升成糊起始溫度（To）及整體澱粉糊液黏度。
物性分析（TPA）：隨著糖類濃度的增加，物性測定參數值如硬度（hardness）、咀嚼性（chewiness）和膠質性（gumminess）皆有升高的趨勢在色差分析：隨著糖濃度比例的增加，其亮度與白色度（WI值）亦隨之降低。

關鍵詞：葛澱粉、糖、糊化、回凝、熱焓特性

Abstract
The purpose of this research is to study the four kind of sugars (Sucrose, Glucose, Maltose and Fructose) under six different degree of concentration, the effect of Taiwan and Japan Kudzu Starches.Use -The Differential Scanning Calorimeter (DSC) and Rapid Visco Analyzer (RVA) method, and Scanning Electron Microscope (SEM) to observe it’s gelatinization and retrogradations effects. The perform Texture Profile Analysis (TPA) and color different test to see the gelation difference.
result shows that adding all four different kind of sugars will make Taiwan and Japan Kudzu Starches gelatinization temperature increase. But, if the concentration increases the Kudzu Starch gelatinization temperature will also increases. According to different types of sugars and different concentration the gelatinization temperature will increase between 0.5-12℃. The retrograded effects are in this order Sucrose> Glucose> Maltose> Fructose.
Under RVA analysis, Taiwan Kudzu Starch during the heating process its’ gelatinization onset temperature (To) and peak temperature (Tp) all lower the Japanese Kudzu Starch. After gelatinization, Japanese’ Kudzu Starch breakdown rate (P-H) is higher than Taiwan’s Kudzu Starch; the conclusion temperature (Tc) and setback (F-H) are both lower than Japanese’ Kudzu Starch. If adding different kind of sugar in Kudzu Starch, the concentration increase will increase the onset temperature and overall viscosity under significant tests of (p<0.05).
In Texture Profile Analysis (TPA): when sugar concentration increases, the TPA parameters in hardness, chew ness and gumminess all have increase tendency. In color difference test: when sugar concentration increases, the Hunter (L value) and whiteness (WI) will decreases.

Key word：kudzu starch、sugar、gelatinization、retrogradations、
Enthalpy

目　　錄
頁次
誌謝 --------------------------------------------Ⅰ
中文摘要 -----------------------------------------Ⅱ
英文摘要 -----------------------------------------Ⅲ
目錄 ---------------------------------------- ----Ⅴ
表目錄 -------------------------------------------Ⅸ
圖目錄 -------------------------------------------ⅩⅠ
壹、前言 ------------------------------------------1
貳、文獻回顧 ------------------------ --------------2
一、葛之簡介 ---------------------------------------2
二、葛之一般成分與加工利用 -----------------------------2
三、澱粉之糊化 ---------------------------------------3
1、澱粉種類 ----------------------------------------6
2、水分含量 ----------------------------------------6
3 添加物 ------------------------------------------7
（A）脂質 ------------------------------------------7
（B）鹽類 ------------------------------------------7
（C）糖類 ------------------------------------------7
四、澱粉之回凝 ------------------------------------9
1、澱粉之種類 ----------------------------------10
2、水分含量 ------------------------------------11
3、儲存溫度與時間 -------------------------------11
4、添加物 --------------------------------------13
（A）脂質 ----------------------- ------------13
（B）鹽類 ------------------------------------13
（C）糖類 ------------------------------------13
五、澱粉之凝膠 ---------------------------------------15
六、食品質地 -----------------------------------------16
（一）、食品質地之物理性質 --------------------------16
（二）、質地描述分析簡介 ----------------------------16
七、食品色澤 ------------------------------------------22
叁、材料與方法 ----------------------------------------27
　一、實驗架構 ----------------------------------------27
　二、實驗材料 ----------------------------------------28
　三、實驗方法 ----------------------------------------28
　　（一）樣品製備 -------------------------------------28
　　　　　1、台灣葛澱粉之製備 ---------------------------28
　　　　　2、日本吉野葛粉之製備 -------------------------29
　　　　　3、混合糖類凝膠的製作 -------------------------29
　　 （二）分析方法 ------------------------------------30
　　 　　　1、成分分析 ---------------------------------30
　　 　　　2、葛澱粉糊化與回凝之示差掃描熱分析 ------------31
　　 　　　　（A）葛澱粉糊化分析 ------------------------31
　　 　　　　（B）葛澱粉回凝分析 ------------------------32
　　 　　　3、連續糊化黏度分析測定 ----------------------33
　　 　　　4、物性分析測定 -----------------------------33
　　 　　　5、色差分析 --------------------------------34
　　 　　　6、掃描式電子顯微觀察 ------------------------35
　　 　　　7、統計分析 ---------------------------------35
肆、 結果與討論 ---------------------------------------36
　 一、成分分析 ---------------------------------------36
　 二、葛澱粉之示差掃描熱分析 ---------------------------36
　　　1、糊化 ----------------------------------------36
　　　2、回凝 ----------------------------------------47
　　　3、連續糊化黏度分析測定 --------------------------55
　　　4、質地描述分析 ---------------------------------73
　　　5、色差分析 ------------------------------------77
　　　6、掃描式電子顯微觀察 ----------------------------80
伍、結論 ---------------------------------------------87
參考文獻 ---------------------------------------------89

參考文獻
北田善三ろ，1986。食衛誌，27：9-14。
王俊權、蕭褀娟、洪憶萍、張永和。1998。蔗糖對芋頭澱粉膠回凝的影響.中國農業化學
會誌。36（1）：99-110。
寺元芳子ろ，1966。家政誌，17：384-388。
米澤晴ㄧ，1978。色差分析之原理與應用（上）。食品科學文摘5（1）：32-36。
米澤晴ㄧ，1978。色差分析之原理與應用（中）。食品科學文摘5（2）：25-30。
米澤晴ㄧ，1978。色差分析之原理與應用（下）。食品科學文摘5（3）：26-31。
呂肯奮，1995。多元醇對澱粉糊化及回凝之熱行為及流變性質之影響。國立台灣台灣大學
食品科技研究所碩士論文。
吳正偉，2003。米澱粉-菊糖混合系統交互作用與物理性質之研究。國立台灣台灣大學食品
科技研究所碩士論文。
林志謙，1995。添加物對米澱粉回凝速率的影響。靜宜大學食品營養研究所碩士論文。
洪憶萍，1997。不同醣對芋澱粉回凝及芋澱粉膠安定性之探討。靜宜大學食品營養系碩士
論文。
津川 兵衛/トーマス　　サセック/藤井，1988。葛粉－葛的歷史、製造、性質、利用。
食品工業6（30）：18-50。
高石清和ろ，1975。生藥學會千葉大會講演要旨集，p.12。
葉佳琦，2003。海藻糖與洋菜對玉米澱粉熱性質之影響。國立台灣台灣大學食品科技研究
所碩士論文。
蔡玫琳。1997。澱粉顆粒及其分子之成糊行為。國立台灣台灣大學食品科技研究所博士論
文。
劉怡佐，2000。影響混合澱粉糊化行為之因素。中國文化大學生活應用科學研究所碩士論
文。
盧訓、李錦敦、呂政義，1995。探討濕熱處理之米穀粉其水分系統與糊化老化之關係。中
國農業化學會誌。33（6）：756-768.
A.A.C.C. 2000.American Association of Cereal Chemists Approved
Method. 10thed. The Association：St Paul, MN,USA.
Atwel,W.A.,Hood,L.F.,Lineback,D.R.,Varriano-Maeston,E.and
Zobel,H.F.1988. The Terminology and Methodology Associated with
Basic Starch Phenomena. Cereal Food Wold.33（3）：306-311.
Baek,M.H,.Yoo,B,.Lim,S.T.2004.Effect of Sugar and Sugar Alcohols on
Thermal Transition and Cold Stability of Corn Starch Gel.Food
Hydrocoll.18：133-142.
Bean,M.M. and Yamazaki, W.T.1978. Wheat Starch Gelatinization in
Sugar Solutions.I.Sucrose：Microscopy and Viscosity Effect.Cereal
Chem.55（6）：936-944.
Blanshard,J.M.V.1987.Starch Granule Structure and Function：A
Physicochemical Approach. In" Starch：Properties and Potential"
T. Galliard（ed.）,16-54.
Bourne, M.C.1978.Texture Profile Analysis .Food Technol .72：
62-66.
Chang, S.M. and Liu,L.C.1991.Retrogration of Rice Starches Studied
by Differetical Scanning Calometry and Influence of Sugars, NaCl
and Lipids. J.Food Sci.56（2）：564-566.
Chungcharoen,A.and Lund D.B.1987.Influence of Solutes and Water on
Rice Starch Gelatinization. Cereal Chem. 64（4）：240-243.
Chinachoti,P., Steinberg,M.P.,and Villota,R.1990. A Model for
Quantitating Energy and Degree of Starch Gelatinization Based
on Water, Sugar and Salt Contents.J.Food Sci.55（2）：543-546.
Clark,A.H. and Ross-Murphy,S,B.1987.Structural and Mechanical
Properties of Biopolymers Gels. Adv. Polym. Sci.83：57-192.
Craig,S.S., Maningat,C.C., Seib,AP. and Hoseney, C.R..1989.Starch
Paste Clarity. Cereal Chem.66（3）：173-182.
Deffenbaugh,L.B,.Walker,C.E.1989. Comparison of Starch Pasting Properties in the Barbender Viscoamylograph and the Rapid Visco-Analyzer. Cereal Chem.66（6）：493-499.
Donovan,J.W.1979. Phase Transition of the Starch-Water System.J.
Biopolymer.18（3）：263-275.
Ferrero C, Martino,E.H. Zaritzky,N.E.1994. Corn Starch-Xanthan Gum
Interaction and its Effect on the Stability During Storage of
Gelatinization Suspension. Starch/Stärke.46（8）：300-308.
Hibi,Y.,Kitamura, S. and Kuge,T.1990. Effect of Lipid on the
Retrogradation of Cooked Rice. Cereal Chem. 67（1）：7-10.
Jane,J.L.1993. Mechanism of Starh Gelatinization in Neutral Salt
Solutions. Starch/Stärke.45（4）：161-166.
Johnson,J.M., Davis,E.A. and Gordon,J.1990. Interactions of Starch
and Sugar Water Measured by Electron Spin Resonance and
Differential Scanning Calorimetry. Cereal Chem.67（3）：286-291.
Katsuta,K.,Nishimura,A.,and Miura,M.1992a.Kinetic Treatment for
Rheological Properties and Effects of Saccharides on
Retrogradation of Rice Starch Gels. Food Hydrocoll.6（2）：187-198.
Katsuta,K.,Nishimura,A.,and Miura,M.1992b.Effects of Saccharides
on Stabilities of Rice Starch Gels.1.Mono-and Disaccharides.
Food Hydrocoll.6（4）：387-398.
Kim,C.S.and Walker,C.E.1992a. Chang in Starch Properties due to
Sugars and Emulsifiers as Determined by Viscosity Measurement.
J. Food Sci.57（4）：1009-1013.
Kohyama,K.and Nishinari,K.1991.Effect of Soluble Sugars on
Gelatinization and Retrogradation of Sweet Potato Starch.J.
Agric .Food Chem.39（8）：1406-1410.
Lii,H.A. Kim,N.H. Nishinari,K.1998. DSC and Rheological of the
Effect of Sucrose on the Gelatinization and Retrogradation of
Acorn Starch. Thermochim Acta.322：39-46.
Lii,C.Y., Tsai, M.L. and Tseng, K.H.1996. Effect of Amylose Content
on the Rheological Property of Rice Starch. Cereal Chem. 73（4）：
415-420.
Maningat,C.C. and Juliano,B.O.1980. Starch Liplds and Their Effect
on Rice Properties. Starch/Stärke.32：76.
Mciver,R.G. Axford,D.W. Colwell,K.H. and Elton,G.A.H.1968. Kinectic
Study of the Retrogradation of Gelatinization Starch. J.Sci. Food
Agric. 19：560-563.
Miles,M.J. Morris,V.J. Orford,P.D. and Ring,S.G.1985. The Roles of
Amylose and Amylopectin in the Gelation and Retrogradation of
Starch. Carbohydr.Res.135：271-281.
Morris,V.J.1990. Starch Gelation and Retrogradation. Trends in Food
Sci Technol. 1（1）：2-6.
Orford,P.D., Ring,S.G., Carroll,V., Miles,M.J. and Moriss,V.J.
1987.The Effect of Concentration and Botanical Source on the
Gelation and Retrogradation of Starch. J. Sci. Food Agric.39：
169-177.
Perry,P.A.,Donald,A.M.2002.The Effect of Sugar on The Gelatinization
pf Starch. Carbohydr. Polym.49：155-165.
Richard G.F.Visser,Luc C.J.M.Suurs,Peter M.Bruinenberg, Ido Bleeker,
and Evert Jacobsen.1997. Comparison Between Amylose Free and
Amylose Containing Potato Starches. Starch/Stärke.49：438-443.
Ring,S.G.1985.Some Studies on Starch Gelation. Starch/Stärke.37（3）：
80-83.
Roult,Ph.,Maclnnes,W.M.,Gumy,D. and Würsch,P.1990.Retrogradation
Kinetics of Eight Starches.Starch/Stärke.42：99-101.
Sasaki T,Yasui T,Mastsuki J.2000.Influence of Non-Starch
Polysaccharides Isolated from Wheat Flour on th Gelatinization
and Gelation of Wheat Starch. Food Hydrocoll.14：295-303.
Slade, L.and Levine,H.1987. Recent Advances in the Starch
Retrogradation. In “Recent Developments in Industrial
Polysaccharides”,S.S.Stivala, V.Cresenzi,and I.C.M.Dea,
（eds.）,PP.387-430.Gordon and Breach Science Pubs, New York.
Sopade,P.A.,Halley,P.J.,Junming,L.L.2004.Gelatinisation of Starch in
Mixtures of Sugars.Ⅱ.Application of Differential Scanning
Calorimetry. Carbohydr. Polym.58：311-321.
Spies,R.D. and Hoseney,R.C.1982.Effect of Sugars on Starch
Gelatinization. Cereal Chem.59（2）：128-131.
Suzuki, A., Hizukuri, S., & Takeda, Y. 1981. Physicochemical Studies
of Kudzu Starch. Cereal Chem. 58: 286-290.
Szczesniak,A.S.1962.Classification of Textural Characteristics. J.
Food Sci.23：385-389.
Tester,R.F. and Morrison,W.R.1990. Swelling and Gelatinization of
Cereal Starches. I. Effect of Amylopectin, Amylose, and Lipid.
Cereal Chem.67（6）551-557.
Thomas,D.J. and Atwell,W.A.1999. Gelatinization Pasting and
Retrogradation. Starch.（pp.25-30）.Minnesota：AACC.
Torley,P.J.,Molen,F.V.2005.Gelatinization of Starch in Mixed
Sugar Systems. Lebensm .-Wiss.u.-Technol.38：762-771.
Torley,P.J.,Rutgers,R.P.G.,Arcy,B.D.,Bhandari,B.R.2004.Effectof
Honey Type and Concentration on Starch Gelatinization. Lebensm .-
Wiss.u.-Technol.37：161-170.
Uedaria,H., Ikura,M. and Uedaria,H.1989.Nature-Abundance Oxygen17
Magnetic Relaxation in Aqueous Solution of Carbohydrates. Bull.
Chem. Soc. Jpn.62：1-4.
Waniska ,R.D,Gomez,MH.1992.Dispersion behavior of Starch. Food
Technol.46(6)：110-123.
Wang,Y.J., and Jane,J.1994. Correlation Between Glass Transition
Temperature and Starch Retrogradation in the Presence of Sugar
and Maltodextrins. Cereal Chem. 71（6）：527-531.
Williams, P. C., Kuzina, F. D. & Hlynka, I. 1970. A Rapid
Colorimetric Procedure for Estimating the Amylose Content of
Starches and Flours. Cereal Chem.47: 411-420.
Wootton,M.and Bamunuarachchi,A.1979.Application of Differential
Scanning Calorimetry to Starch Gelatinization. Starch 31：262-264.
Wurzburg,O.B.1986.Cross-linked starches.In “Modified Starches：
Properties and Uses.”pp.41-54.Wurzburg,O.B.ed.CRC Press：Boca
Raton,Florida.
Yanez,G.A.and Walker,C.C.1986.Effect OF Tempering Parameters on
Extraction and Ash of Proso Millet Flours and Partial
Characterization of Proso Starch. Cereal Chem.63（2）:164-167.
Yeh AI,Lii JY.1996a .A Continuous Measurement of Swelling of Rice
Starch During Heating. J. Cereal Sci.23：277-283.
Yoshimura,M. Takaya,T. Nishinari,k.1998. Rheological Studies on
Mixtures of Corn Starch and Konjac-Glucomannan. Carbohydr.
Polym.35：71-79.