臺灣博碩士論文加值系統

本論文首先探討四品種硬質玉米(台農1號(TN1)、台南24號(TNA24)、明豐3號(MF3)及明豐103號(MF103))人工自交玉米與開放授粉玉米樣品共12個玉米籽粒樣品之澱粉理化性質及其支鏈澱粉(amylopectin, AP)之微結構(fine structure)。結果顯示，自交品系之玉米澱粉以快速糊液黏度儀(rapid visco analyzer, RVA)測得之成糊溫度(pasting temperature, PT)與以示差掃描熱分析儀(differencial scanning calorimetry, DSC)測得之起始糊化溫度(onset temperature, To)趨勢為MF3 > MF103 >TNA24¬ > TN1，而以DSC測得之熱焓值(ΔH)趨勢則為MF3 > TNA24¬ > MF103 > TN1。由玉米籽粒之直鏈澱粉(amylose, AM)含量及AP之微結構分析結果推測，MF3具有較高的PT、To與ΔH應與其AM含量較高及其支鏈澱粉短支鏈(short chain) ，即DP (degree of polymerization) 6-12之比例較低(19%)有關。開放授粉品系之玉米澱粉，其AP短支鏈比例均較其自交品系者為高。第二部分以國產硬質玉米(TN1)為原料，進行玉米全穀粉碾磨條件建立試驗，所製備之三個全玉米穀粉(whole corn grits、meal及flour)的平均幾何粒徑(Dgw)分別為617.5、508.5及20.4 μm，標準差(Sgw)分別為1.79、1.41及16.03 μm；數據顯示，三者的平均粒徑符合商業規格，但全玉米粉(whole corn flour)粒徑分布比例較為分散。碾磨時，隨著玉米籽粒的水分含量上升，全玉米穀粉製品之水分及破損澱粉含量均提高。全玉米粗粒粉之貯藏試驗結果顯示，碾磨前玉米籽粒經過150℃預熱處理30 min (D150-30m-Grits)及碾磨後乾燥5 h (Grits-D5h)，二者皆有效降低油脂之酸價及Thiobarbituric acid reactive substance (TBARS)。此二項處理，雖能降低貯藏前的酸價(1.15 mg KOH/g)及TBARS (17.19 ppb MDA eq.)，但在機能性成分方面，經40℃貯藏一個月後，Grits-D5h及D150-30m-Grits-5h之玉米黃素含量皆較貯藏前為低，分別降低約33.89及38.57 %，而兩組之葉黃素及玉米黃素含量並無顯著差異。

In the first part of this study, the starch physicochemical properties and fine structure of amylopectin (AP) of the selfed-pollinated and open-pollinated seeds of four most popular domestic grown common corn varieties (Tainug No. 1 (TN1), Tainan No. 24 (TNA24), MF3 and MF103) were analyzed. The results indicate that the tendency of pasting temperature (PT) determined by rapid visco analyzer (RVA) and onset temperature (To) determined by differencial scanning caloriemetry (DSC) are the same, that is MF3 > MF103 >TNA24¬ > TN1. The tendency of entropy (ΔH) calculated from thremalgrams is MF3 > TNA24¬ > MF103 > TN1. According to the amylose content and AP fine structure, the highest PT, To and ΔH of MF3 starch are attributed to the highest amylose (AM) content and the lowest short chain ratio (19 %) of AP. The proportions of short chains of all starch isolated from open-pollinated corn cultivars were higher than the ones from self-pollinated cultivars. In the second part of this study, the milling conditions of three dry milling products, whole corn grits, whole corn meal and whole corn flour, were established using TN1 as the starting materials. The average particle size (Dgw) of whole corn grits, whole corn meal and whole conr flour were 617.5, 508.5 and 20.4 μm, respectively. The standard deviation (Sgw) of particle size of whole grits, meal and flour were 1.71, 1.41 and 16.03 μm, respectively. The large Sgw of whole corn flour indicates the wide particle size distribution. The damaged starch and Dgw of three milling products increased with increasing in the moisture content of the tempered corn grain. The storage test results indicate that both the preheating treatment (150℃/30 min) before milling and the drying the whole grain corn grits for 5 h could effectively retard the fat oxidation during storage as evidenced by the low acid value (1.15 mg KOH/g) and TBARS value (17.19 ppb MDA eq.). After storage, the contents of lutein and zeaxanthin decreased and no significant differences in their contents between the Grits-5h and D150-30m-Grits-5h after storage.

目錄
中文摘要 I
ABSTRACT II
目錄 III
表目錄 VI
圖目錄 VII
第一章、前言 1
第二章、文獻探討 2
2.1 玉米之介紹 2
2.2 玉米穀粒主要組成分 2
2.2.1 澱粉 5
2.2.1.1 支鏈澱粉微細結構 6
2.2.2 蛋白質 8
2.2.3 油脂 8
2.2.4 機能性成分 10
2.3 玉米的加工及應用 12
2.3.1玉米穀粉常見的碾磨方法 12
2.3.1.1 濕磨法(Wet milling) 12
2.3.1.2 乾磨(Dry milling) 12
2.3.1.3 鹼化烹製(Nixtamalization) 13
2.3.2 市售玉米穀粉種類 14
2.3.2.1 粗粒玉米(Corn grits) 14
2.3.2.2 玉米細粉(Cornmeal) 14
2.3.2.3 玉米粉(Corn flour) 14
2.4 全穀物飲食之趨勢與重要性 15
第三章、材料與方法 16
3.1 試驗架構 16
3.2 材料 17
3.2.1 硬質玉米 17
3.2.2 分析試劑 18
3.2.3市售玉米粉 18
3.3 樣品製備 18
3.3.1 硬質玉米澱粉分離 18
3.3.2 全玉米穀粉碾磨製備試驗 21
3.3.3 全玉米穀粉貯藏試驗 21
3.4 分析方法 24
3.4.1澱粉理化性質測定 24
3.4.1.1 水分含量 24
3.4.1.2 粗蛋白含量 24
3.4.1.3粗脂肪含量 24
3.4.1.4灰分含量 24
3.4.1.5糊液黏度性質分析 24
3.4.1.6直鏈澱粉含量測定 25
3.4.1.7掃描式電子顯微鏡觀察 25
3.4.1.8熱性質分析 25
3.4.1.9膨潤性質測定 25
3.4.1.10 澱粉分子量測定 26
3.4.1.11 澱粉鏈長測定 27
3.4.2 全穀粉碾磨試驗 28
3.4.2.1 調濕處理 28
3.4.2.2 粒徑篩分 28
3.4.2.3 水分含量 29
3.4.2.4 水活性測定 29
3.4.2.5 破損澱粉含量測定 30
3.4.2.6 穀粉膨潤力測定 30
3.4.2.7 穀粉糊液黏度性質測定 30
3.4.2.8 葉黃素分析 30
3.4.2.9 總黃色素含量測定 31
3.4.2.10總酚含量測定 31
3.4.3 玉米全穀粉貯藏試驗 32
3.4.3.1 預熱前處理 32
3.4.3.2 後段乾燥 32
3.4.3.3 油脂萃取 32
3.4.3.4 酸價 (Acid value) 32
3.4.3.5 硫代巴比妥酸(Thiobarbituric acid reactive substance, TBARS) 33
3.5 統計分析 33
第四章、結果與討論 34
4.1 國產硬質玉米之澱粉性質分析 34
4.1.1 一般成份及直鏈澱粉含量 34
4.1.2 澱粉顆粒外觀型態 35
4.1.3 澱粉分子量 38
4.1.4 支鏈澱粉微細結構 43
4.1.5 熱性質 48
4.1.6 糊液黏度性質 50
4.1.7 膨潤性質 55
4.2 全玉米穀粉碾磨製備及性質 57
4.2.1 全玉米細粉(Whole Cornmeal)碾磨試驗 59
4.2.2 全玉米穀粉(Whole Corn Flour)碾磨試驗 61
4.2.3 全玉米粗粒粉(Whole Corn Grits)碾磨試驗 63
4.2.4 全玉米碾磨製品之糊液黏度性質 67
4.2.5 開放授粉玉米與其自交玉米玉米之機能性成分 69
4.3 全玉米穀粉貯藏性質 73
4.3.1 預熱處理對於油脂氧化之影響 74
4.3.2 水活性對於油脂氧化之影響 76
4.3.3貯藏試驗對機能性成分之影響 80
第五章、結論 81
第六章、參考文獻 82

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