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研究生:呂怡貞
研究生(外文):Yi-Chen Lu
論文名稱:甘藷西蒙一號收穫期、調製處理及塊根大小對澱粉理化特性之影響
論文名稱(外文):Effects of harvesting time, processing treatment and the size of storage root on the starch physicochemical properties of sweet potato (Ipomoea batatas (L.) Lam) var Simon No.1.
指導教授:古明萱
指導教授(外文):Ming-Shaiun Guu
學位類別:碩士
校院名稱:國立屏東科技大學
系所名稱:農園生產系所
學門:農業科學學門
學類:一般農業學類
論文種類:學術論文
論文出版年:2013
畢業學年度:101
語文別:中文
論文頁數:101
中文關鍵詞:甘藷塊根澱粉理化特性
外文關鍵詞:sweet potatostorage rootstarchphysicochemical properties
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甘藷為世界重要糧食作物之一,其具有許多不同的用途。台灣氣候相當適合栽培甘藷,塊根富含澱粉及營養元素,為良好的機能食品。然而,台灣關於甘藷西蒙一號品種的研究甚少。因此本研究利用西蒙一號進行相關試驗,試驗分為三部分(一)甘藷西蒙一號不同收穫期對澱粉理化特性之影響。(二)甘藷西蒙一號不同調製處理對澱粉理化特性之影響。(三)甘藷西蒙一號不同塊根大小對澱粉理化特性之影響。
甘藷西蒙一號不同收穫期塊根含水率、灰分、總澱粉含量、支鏈澱粉含量,均隨採收時間增加而增加。以種植達5個月之甘藷,表現較差的品質與澱粉理化特性。種植6個月甘藷的塊根品質,鮮重、硬度、色澤、β-澱粉酶活性較高,澱粉冷水溶解度、水分結合力高、膨潤力與溶解度佳、糊化程度穩定、濁度也表現較高。
甘藷經不同調製處理後澱粉冷水溶解度無顯著性差異,乾燥處理的灰分含量低、總澱粉含量較高。烤箱乾燥處理較冷凍乾燥與熱風乾燥表現較低的直鏈澱粉含量、β-澱粉酶活性、膨潤力、糊化程度、濁度。冷凍乾燥其澱粉理化特性較熱風乾燥有較高的膨潤力、糊化程度、濁度,較低的水分結合力與溶解度。
不同塊根大小的澱粉理化特性,總澱粉含量、水分結合力和溶解度無顯著性差異,其他澱粉特性均有所差異。特大藷的支鏈澱粉含量與澱粉濁度最高;小形藷較其他大小甘藷有較高的直鏈澱粉含量、β-澱粉酶活性以及糊化程度,較低的灰份含量與澱粉濁度;迷你藷冷水溶解度最高,膨潤力、澱粉糊化程度最低。
研究結果顯示,甘藷西蒙一號塊根澱粉特性明顯受收穫期、調製處理方式及塊根大小影響,種植6個月為最佳收穫期,冷凍乾燥或熱風乾燥處理的澱粉品質與理化特性較佳,不同塊根大小則以小形藷有較佳的澱粉理化特性。

Sweet potato (Ipomoea batatas (L.) Lam) is one of the most versatile food crops in the world. The climate in Taiwan is suitable for growing sweet potato, which is also served as an excellent functional food due to the roots’ richness in fiber, starch and nutrients. One particular variety, Simon, is known for its high functional purposes. However, there still lacks of enough published articles about the starch properties of Simon variety sweet potato in Taiwan. Therefore, this research utilized sweet potato (Ipomoea batatas (L.) Lam) cv. Simon to explore starch properties within its roots.The main objectives were to understand the quality variations and physicochemical properties in starch at different harvest time of storage root. And, to investigate root starch physicochemical properties under different process treatments. Finally, to compare starch physicochemical properties of different size storage root.


The results showed that different harvest time treatments expressed linear increment in their moistness, ash, starch and amylopectin contents in sweet potato storage root. The five-month cultivation produced poor agronomic and starch physicochemical characteristics. In comparison, sweet potato planted for six months produced better root quality in weight, firmness, color, and β-amylase activity, physicochemical property, cold water solubility, water binding capacity, swelling power, solubility and degree of gelatinization.
When under different process treatments no significant differences in cold water solubility of all samples were found. The analyses of root content showed lower ash and higher total starch under drying treatment. The amylase, β-amylase, swelling power, gelatinization temperature range, and turbidity of baked-dried sweet potato starch was considerably lower than freeze-dried and heat-dried starch. In comparison, the starch under freeze-dried showed higher swelling power, gelatinization, turbidity, and lower water binding capacity and solubility than the heat-dried starch.
The experiment also showed that in different size sweet potato roots no significant differences could be found on total starch content, water binding capacity, and solubility. In this study, King size sweet potato had higher amylopectin content and turbidity as compared to other sizes of the sweet potato. Small sized sweet potatoes showed highest level of gelatinization, lowest level of ash content and turbidity. The amylose content in small sized sweet potato was high but did not showed significant difference from other sizes except big-sized ones. Moreover, the level of β-amylase activity was similar to the king-sized but higher than other sizes. The minimal sweet potato had the highest cold water solubility and lowest swelling power and gelatinization among all root sizes.
In conclusion, starch physicochemical properties of the sweet potato cv. Simon root were significantly affected by harvest time, processed treatment and storage root size. The best way was : root harvest time was when the crops grew for six months then freeze-dried or heated dried which would had better starch qualities and physiochemical characteristics. Further, sweet potatoes with small roots had better physicochemical properties in starch.

中文摘要 I
Abstract III
謝誌 VI
目錄 VII
圖表目錄 IX
壹、前言 1
貳、前人研究 3
一、甘藷西蒙一號不同收穫期對澱粉理化特性之影響 3
二、甘藷西蒙一號不同調製處理對澱粉理化特性之影響 11
三、甘藷西蒙一號不同塊根大小對澱粉理化特性之影響 14
參、材料與方法 16
一、甘藷西蒙一號不同收穫期對澱粉理化特性之影響 16
二、甘藷西蒙一號不同調製處理對澱粉理化特性之影響 22
三、甘藷西蒙一號不同塊根大小對澱粉理化特性之影響 25
肆、結果 28
一、甘藷西蒙一號不同收穫期對澱粉理化特性之影響 28
二、甘藷西蒙一號不同調製處理對澱粉理化特性之影響 42
三、甘藷西蒙一號不同塊根大小對澱粉理化特性之影響 56

伍、討論 68
一、甘藷西蒙一號不同收穫期對澱粉理化特性之影響 68
二、甘藷西蒙一號不同調製處理對澱粉理化特性之影響 71
三、甘藷西蒙一號不同塊根大小對澱粉理化特性之影響 74
陸、結論 77
參考文獻 78
作者簡介 101

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