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研究生:張瀛升
研究生(外文):Ying-Sheng Jhang
論文名稱:香蕉澱粉及全香蕉粉特性研究
論文名稱(外文):Studies on the properties of banana starch and banana powder
指導教授:黃卓治黃卓治引用關係
指導教授(外文):Huang, Tzoy-Chi
口試委員:徐睿良張文昌
口試委員(外文):Hsu, Jue-LiangCHANG, WEN-ZHANG
口試日期:2016-12-14
學位類別:碩士
校院名稱:國立屏東科技大學
系所名稱:生物科技系所
學門:生命科學學門
學類:生物科技學類
論文種類:學術論文
論文出版年:2017
畢業學年度:105
語文別:中文
論文頁數:48
中文關鍵詞:全香蕉澱粉全香蕉粉
外文關鍵詞:banana starchbanana powder
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目錄
中文摘要……………………………………………………………………Ⅰ
Abstract ……………………………………………………………………Ⅱ
誌謝…………………………………………………………………………Ⅲ
目錄…………………………………………………………………………Ⅳ
圖目錄………………………………………………………………………Ⅶ
第一章、前言…………………………………………………………………1
第二章、文獻回顧……………………………………………………………4
2.1高血壓的介紹 …………………………………………………………5
2.1.1 高血壓的定義 …………………………………………………5
2.1.2高血壓所引發的併發症………………………………………… 5
2.2高血壓的形成原因,鈉鉀離子平衡的重要性 ………………………7
2.2.1鉀離子、鈉離子的功效……………………………………………7
2.3高鉀食物的介紹………………………………………………………10
2.3.1香蕉組成成分…………………………………………………… 10
2.4澱粉之分類……………………………………………………………12
2.4.1快速消化澱粉(Rapidly digestible starch, RDS) …………………12
2.4.2慢速澱粉(Slowly digestible starch, SDS) ……………………… 12
2.4.3 抗性澱粉 (Resistant starch, RS) ……………………………… 12
2.5抗性澱粉的分類………………………………………………………13
2.6澱粉之消化……………………………………………………………13
第三章、材料與方法 ………………………………………………………15
3.1香蕉之微細結構分析…………………………………………………15
3.2實驗材料………………………………………………………………15
3.2.1香蕉來源…………………………………………………………15
3.3實驗樣品製備…………………………………………………………15
3.3.1四種不同成熟度的香蕉粉之製備………………………………15
3.3.2 糊化香蕉抗性澱粉之製備 ……………………………………16
3.3.3 分離香蕉抗性澱粉之製備 ……………………………………16
3.4儀器設備………………………………………………………………16
3.5實驗方法………………………………………………………………17
3.5.1 掃描式電子顯微鏡觀察 (Scanning electron microscopy, SEM)…
………………………………………………………………………………17
3.5.2軛焦顯微鏡觀察 (Confocal microscopy) ………………………17
3.6實驗動物………………………………………………………………18
3.6.1實驗動物購入與飼養……………………………………………18
3.6.2自發性高血壓鼠(慣稱SHR)…………………………………18
第四章、結果與討論 ………………………………………………………20
4.1香蕉澱粉顆粒之型態學觀察…………………………………………21
4.1.1掃描式電子顯微鏡(Scanning electron microscopy, SEM) ……21
4.1.2共軛焦顯微鏡觀察(Confocal microscopy) ……………………21
4.2香蕉澱粉之體外消化性試驗 ………………………………………21
4.3 全香蕉粉對餐後血壓之影響 (Postprandial blood glucose) ………21
第五章、結論………………………………………………………………33
第六章、參考文獻…………………………………………………………34












圖目錄
圖1.香蕉澱粉顆粒(左)與全香蕉粉(右)成品………………………………23
圖2.利用螢光觀察是否有澱粉膜包覆在外,進到人體消化系統當中不容易被分解,此澱粉會進入到腸道當中,代謝產生短鏈脂肪酸,此圖可證實,香蕉澱粉顆粒外部有澱粉膜的存在,可以不容易被分解 ………………23
圖3. 掃描式電子顯微鏡觀察香蕉澱粉顆粒(Scanning electron microscopy, SEM) ………………………………………………………………………24
圖4. 掃瞄式電子顯微鏡觀察經加熱處理過香蕉澱粉顆粒圖(Scanning electron microscopy, SEM) ………………………………………………25
圖5. 自發性高血壓大鼠(SHR)未餵食香蕉澱粉前,連續測量六次後平均之血壓測量數據……………………………………………………………26
圖6. 自發性高血壓大鼠(SHR)餵食24小時後,連續測量六次後之平均血壓測量數據…………………………………………………………………27
圖7 自發性高血壓大鼠(SHR)餵食48後,連續測量六次後之平均血壓測量數據………………………………………………………………………28
圖8. 自發性高血壓大鼠(SHR)餵食香蕉澱粉72小時後,連續測量六次後之平均血壓測量數據………………………………………………………29
圖9. 自發性高血壓大鼠(SHR)餵食香蕉澱粉96小時後,連續測量六次後之平均血壓測量數據………………………………………………………30
圖10. 自發性高血壓大鼠(SHR)餵食香蕉澱粉120小時後,連續測量六次後之平均血壓測量數據……………………………………………………31
圖11. 自發性高血壓大鼠(SHR)連續餵食香蕉澱粉96小時後,平均血壓與未餵食香蕉澱粉前原始血壓測量數據之比較…………………………32
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