臺灣博碩士論文加值系統

本研究以地瓜澱粉為原料，加入辛烯基琥珀酸酐(Octenyl Succinic Anhydride, OSA)，並搭配田口試驗反應表中直交表，歸類出四個因子(澱粉液濃度/A、溫度/B、pH值/C、辛烯基琥珀酸酐用量/D)及三個水準數(澱粉液濃度:30%、35%、40%、pH值: 7.5、8.5、9.5、溫度: 30℃、35℃、40℃以及辛烯基琥珀酸酐用量: 3%、5%、7%)，對於化製澱粉中取代度、透光度、溶解度與膨潤力、離水現象、熱性質分析、成糊性質等理化性質進行探討。經田口試驗法將數據轉換成訊號/雜訊比(Signal to noise ratio, S/N)，並利用S/N比反應表呈現重要因子。經實驗結果發現，修飾後地瓜澱粉的膨潤力，隨溫度上升有增加的趨勢。影響條件因子為pH值(C1:7.5)及辛烯基琥珀酸酐用量(D2:5%)。於離水實驗中，將一部分的化製澱粉取代天然澱粉(1:1)並混合，添加辛烯基琥珀酸酐的澱粉，因顆粒內形成立體障礙，其中經過四次冷凍解凍後，與原澱粉相比離水率減少約50%。
糊化熱性質結果中發現，熱焓值(Enthalpy, △Hg)的部分，則有顯著性的降低，推測可能的原因是疏水性的烯基團，會破壞澱粉顆粒內的氫鍵，導致其熱焓值的降低。主要的控制因子為溫度(B2:35℃)、pH值(C1:7.5)、辛烯基琥珀酸酐用量(D2:5%)。成糊性質結果分析中，當澱粉經過修飾後，由於疏水性基團交互作用的關係，可增加尖峰黏度(Peak Viscosity , PV)、熱糊黏度(Hot Paste Viscosity, HPV)及冷糊黏度(Cold Paste Viscosity, CPV)，乳化穩定性質方面，辛烯基琥珀酸酐修飾後，可增加極性物質和非極性物質之介面活性。將上述重要因子以組合法及灰關聯分析法獲得最適化條件為A3(澱粉液濃度:40%)、B2(溫度:35℃)、C1(pH:7.5)、D2(辛烯基琥珀酸酐用量:5%)，並將最佳化條件以確認性試驗確認。從研究得知，澱粉經辛烯基琥珀酸酐修飾後，可應用於冰品上，或作為食品添加物中的結著劑，進而提升產品的利用性。

Sweet potato starch was used as the raw material and subjected to octenyl succinic anhydride (OSA) modification using Taguchi orthogonal array design. The independent variables are the concentration of starch (30, 35 and 40 %/A1-3), temperature (30℃, 35℃ and 40℃/ B1-3), pH (7.5, 8.5 and 9.5/C1-3), and amount of OSA used (3, 5 and 7%/D1-3). To evaluate feasibility of modified sweet potato starch as a stabilizer for frozen food, we investigated physicochemical properties (degree of substitution, transmittance, solubility and swelling power, degree of synersis, gelatinization enthalpy, and pasting properties) of OSA modified sweet potato starch. The measured property values were converted to signal-to-noise ratio (S/N); therefore, the S/N response graph and S/N ANOVA response table were able to be presented to indicate the dominating factors. The optimal condition for swelling power of OSA modified sweet potato starch was 35℃at pH=7.5 with the value of 42.80±2.25 g/g (p<0.05). The optimal condition for reducing degree of synersis was 35% of starch concentration with the addition 5% of OSA; the use of sweet potato starch mix containing 50% OSA modified starch resulted in less synersis (up to 40%, p < 0.05) than the use of pure potato starch after three thawing cycle. The gelatinization enthalpy (△Hg) of the modified starch was measured by differential scanning calorimeter. The optimal condition for gelatinization enthalpy was the same as for swelling power and was significantly reduced (△Hg =0.78±0.1 J/g, p<0.05). The pasting property of the modified starch was measured by a rapid viscosity analyzer, the peak, hot paste and cold paste viscosities of modified starch. Due to OSA modification, emulsion stabiblity tended to icrease as possible interfacial activity between papoalr and non-polar phases interaction being promoted. The above dominating factors were subjective to component and grey correlation analyses so as to obtain the optimal conditions: A3 (starch concentration = 40%), B2 (temperature = 35℃), C1( pH = 7.5) , D2 (OSA concentration = 5%). The optimal condition was also assured by introduction of comfirm test. Our major finding proves that OSA modified sweet potato starch could increase the added value of less expensive sweet potato starch and be a good candidate of stabilizer for frozen food.

目錄
中文摘要 I
Abstract III
壹、前言 1
貳、文獻回顧 4
(一)澱粉特性 4
a.糊化性質 4
b.凝膠性質與離水現象 5
c.澱粉糊化黏度性質 5
d.乳化能力及穩定性 7
(二)澱粉 8
a.地瓜澱粉 8
b.修飾澱粉 8
c.各種澱粉的修飾以及製備技術 13
(三)化學修飾 14
a.辛烯基琥珀酸酐 14
b.目前辛烯基琥珀酸酐於食品上應用 15
c.辛烯基琥珀酸酐製備方法 15
d.辛烯基琥珀酸酐澱粉之反應過程 16
e.辛烯基琥珀酸酐使用量以及使用範圍 18
(四)田口試驗 19
a.田口試驗計畫法介紹 19
b.田口試驗法步驟 19
c.多水準複因子實驗方法介紹 20
d.信號雜音比: (Signal-to-Noise Ratio, S/N比) 23
e.田口試驗於產品的應用 24
參、研究目的 25
肆、實驗架構與材料 26
伍、實驗方法 31
(一).辛烯基琥珀酸酐澱粉製備 31
1.辛烯基琥珀酸直交表與控制因子 31
2.辛烯基琥珀酸酐基團取代度計算方式 31
(二)物化性質測定 33
a.溶解度與膨潤力 33
b.透光度 33
c.冷凍解凍循環 33
d.糊化熱性質 34
e.成糊性質分析 34
f.乳化安定性分析 35
g.統計分析 35
陸、結果與討論 38
(一)辛烯基琥珀酸酐取代度 39
(二)溶解度與膨潤力之測定 44
(三)澱粉透光度之測定 58
(四)冷凍解凍循環測定 63
(五).糊化熱性質分析 72
(六)成糊性質分析 79
(七)乳化穩定性試驗 88
(八)最佳化組合 93
1.組合法: 93
2.主成分分析法 93
柒、確認性試驗 108
(一)取代度測定 108
(二)透光度測定 109
(三)溶解度測定(65℃、75℃、85℃) 109
(四)膨潤力測定(65℃、75℃、85℃) 110
(五)冷凍解凍循環測定 110
(六)糊化熱分析 111
(七)成糊性質分析 111
(八)乳化穩定性試驗 112
捌、結論 115
玖、參考文獻 118

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