臺灣博碩士論文加值系統

本研究以菱角作為材料，探討菱角澱粉在不同的水分含量下經過微波輔助濕熱處理 (水分含量：15%、20%、25%、30% 及 35%，10 W/g，1 分鐘)，對其顆粒外觀、物化性質及消化特性之影響。研究結果顯示，菱角澱粉經微波輔助濕熱處理後，在電子顯微鏡下發現，其顆粒表面出現些許凹陷，但在光學顯微鏡下並無顯著的差異，偏光十字性也仍保持完整。在 X 射線繞射分析結果中可觀察到修飾後的菱角澱粉的結晶型態維持原本的 A 型結構，相對結晶度則隨著微波輔助濕熱處理的水分含量的增加而下降，從紅外線光譜圖中也可得知其雙螺旋結構受到破壞。直鏈澱粉含量有稍微上升，破損澱粉含量隨微波輔助濕熱處理的水分含量上升有提高的趨勢，此趨勢可對應到相對結晶度的結果。快速黏度分析結果及示差熱掃描結果顯示經修飾後的澱粉其糊化溫度提高、糊化溫度範圍下降，表示澱粉的晶體結構更穩定且均勻度提高，也因修飾後限制了澱粉顆粒的膨潤，造成膨潤力及溶解度的下降，進而造成黏度的降低。消化性實驗中，微波輔助濕熱處理的水分含量低時其快速消化性澱粉減少，慢速消化性澱粉含量提升，消化性降低，而在微波輔助濕熱處理的水分含量高時發現抗性澱粉的含量有明顯下降的現象，表示在微波輔助濕熱處理的水分含量高時澱粉具有更好的消化性。在穩剪切實驗中觀察到黏度隨著微波輔助濕熱處理的水分含量增加而降低，與快速黏度分析的結果一致，所有樣品皆呈現假塑性流體行為，隨著微波輔助濕熱處理的水分含量的增加，其樣品的屈服應力逐漸降低，稠度指標也呈現下降的趨勢。在動態黏彈性實驗中儲存模量 (G') 皆大於損耗模量 (G")，呈現偏彈性固體的行為，且 tanδ 的值皆小於 0.1，呈現強凝膠特性，但隨著微波輔助濕熱處理的水分含量的提升，其值有逐漸上升，向黏性液體行為靠近。

This study investigates the effects of microwave-assisted heat moisture treatment on the granule morphology, physicochemical properties, and digestibility of water caltrop starch at different moisture contents (15%, 20%, 25%, 30%, and 35%) using 10W/g for 1 minute. The results indicate that after microwave-assisted heat moisture treatment, the starch granule surfaces exhibited slight depressions when observed under scanning electron microscopy. However, there were no significant differences observed under optical microscopy, and the birefringence cross remained intact in polarized light microscopy. X-ray diffraction analysis showed that the modified water caltrop starch retained its original A-type crystalline structure. However, the relative crystallinity decreased with increasing moisture content of microwave-assisted heat moisture treatment. Fourier-transform infrared spectroscopy revealed that the double-helix structure of the starch was disrupted. There was a slight increase in amylose content, and the damaged starch content tended to increase with higher moisture content of microwave-assisted heat moisture treatment, which corresponded to the decrease in relative crystallinity. Viscosity and thermal analyses indicated significant changes. The pasting temperature of the modified starch increased, while the pasting temperature range decreased, suggesting more stable and uniform crystalline structures. Differential scanning calorimetry (DSC) results showed an increase in gelatinization temperature with a narrower gelatinization range. The swelling power and solubility of the starch granules decreased due to restricted swelling after modification, resulting in lower viscosity. In terms of digestibility, the study found that at low moisture content of microwave-assisted heat moisture treatment, rapidly digestible starch decreased, slowly digestible starch increased, and the overall digestibility decreased. Conversely, at high moisture content of microwave-assisted heat moisture treatment, there was a significant decrease in resistant starch content, indicating better digestibility of the starch treated under higher moisture content of microwave-assisted heat moisture treatment conditions. In the steady shear experiment, it was observed that viscosity decreased with an increase in moisture content of microwave-assisted heat moisture treatment. This finding aligns with rapid viscosity analysis results. All samples exhibited pseudoplastic fluid behavior. As moisture content of microwave-assisted heat moisture treatment increased, yield stress gradually decreased, and viscosity index showed a decreasing trend. In dynamic viscoelastic experiments, storage modulus (G') consistently exceeded loss modulus (G"), indicating viscoelastic solid behavior. The tanδ values were all below 0.1, indicative of strong gel characteristics. However, with higher moisture content of microwave-assisted heat moisture treatment, tanδ values gradually increased, approaching behavior closer to viscous liquids.

摘要 i
Abstract iii
目錄 v
表目錄 x
圖目錄 xii
壹、 前言 1
貳、 文獻回顧 2
一、 菱角 2
（一）、 二角菱 2
（二）、 四角菱 3
二、 澱粉 6
（一）、 直鏈澱粉 6
（二）、 支鏈澱粉 6
（三）、 澱粉的結晶型態 10
三、 澱粉的理化性質 15
（一）、 糊化 (Gelatinization) 15
（二）、 回凝 (Retrogradation) 16
（三）、 消化性質 18
（四）、 流變性質 23
四、 修飾澱粉 27
（一）、 酵素性修飾 27
（二）、 化學性修飾 27
（三）、 物理性修飾 28
參、 研究目的 40
肆、 研究架構 41
伍、 材料與方法 42
一、 材料 42
二、 菱角生粉製備 42
三、 菱角澱粉製備 42
四、 微波輔助濕熱處理 43
五、 基本成分分析 45
（一）、 水分 45
（二）、 粗灰分 45
（三）、 粗脂肪 46
（四）、 粗纖維 46
（五）、 粗蛋白 47
六、 澱粉顆粒外觀 48
（一）、 光學顯微鏡 48
（二）、 偏光十字性 48
（三）、 掃描式電子顯微鏡 49
七、 澱粉結構分析 49
（一）、 X-射線繞射分析 49
（二）、 傅立葉紅外線光譜分析 50
（三）、 分子量 50
八、 澱粉組成分析 52
（一）、 直鏈澱粉含量 52
（二）、 破損澱粉含量 54
（三）、 基於體外消化性之澱粉區分 56
九、 物理性質 59
（一）、 示差掃描熱分析 59
（二）、 連續糊化黏度 59
（三）、 膨潤力及溶解度 60
（四）、 澱粉糊型態 61
（五）、 流變性質 61
十、 體外水解率及GI值模擬 63
十一、 統計分析 65
陸、 結果與討論 66
一、 基本成分分析 66
二、 澱粉顆粒外觀 68
（一）、 光學顯微鏡觀察 68
（二）、 偏光十字性觀察 68
（三）、 掃描式電子顯微鏡 69
三、 結構分析 75
（一）、 X-射線繞射分析 75
（二）、 紅外線光譜分析 80
（三）、 分子量 84
四、 澱粉組成分析 90
（一）、 直鏈澱粉及破損澱粉的含量 90
（二）、 基於體外消化性所得澱粉區分含量之變化 94
五、 物理性質 97
（一）、 示差掃描熱分析 97
（二）、 連續糊化黏度 102
（三）、 膨潤力及溶解度 107
（四）、 流變性質 118
六、 澱粉之體外水解率及GI值模擬 127
柒、 結論 131
捌、 參考文獻 134

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