臺灣博碩士論文加值系統

甘藷生長於熱帶及亞熱帶地區，富含澱粉和膳食纖維，為良好維生素及礦物質來源，因此甘藷為台灣重要的飼料及糧食來源。甘藷可經煮、烤、蒸、炸作為食品或經發酵製成酒精，了解新品種的理化特性可將甘藷做最適當之利用。澱粉糊化所提供的黏度影響食品應用性，糊化殘餘物為澱粉於輕微剪切力下加熱糊化後的不溶物質，澱粉成糊及成膠特性可能受糊化殘餘物的影響。因此本研究目的為探討育種甘藷之甘藷粉及澱粉的理化特性及不同加熱溫度 (85, 100℃)及加熱時間 (50, 70, 90分鐘)對於澱粉糊化殘餘物產率和結構特性的影響。研究結果顯示，台農10、17、31及57號甘藷澱粉含量為50.35-66.39%，屬於高澱粉含量品種。本研究之甘藷澱粉平均分子量為4.92×107-6.00×107，具較低的糊化溫度及極高之膨潤力，介於84.65-92.19之間，但其溶解度不隨膨潤力增加而大幅提升，此現象應與澱粉顆粒內之分子鍵結程度有關。甘藷澱粉糊化殘餘物和溶出物產率受加熱溫度但不受加熱時間影響，不同加熱溫度及時間製備之甘藷澱粉糊化殘餘物分子量分佈不同；隨甘藷澱粉之直鏈澱粉含量增加，於加熱過程中其溶解度提升，且隨溶出物質(包含直鏈澱粉及小分子量支鏈澱粉)比例增加，回升黏度值提高，推測直鏈澱粉及小分子支鏈澱粉為控制澱粉糊化降溫後黏度增加之主要物質。膨潤力代表澱粉顆粒之保水能力，隨甘藷澱粉之直鏈澱粉比例降低，中分子量支鏈澱粉比例以及膨潤力隨之增加，因此推測中分子量支鏈澱粉為保持澱粉糊化時顆粒完整性之主要物質。

Sweet potato grows in tropical and subtropical regions. It is rich in starch and dietary fiber, and is a good source of vitamins and minerals. Thus, sweet potato is an important food and feed in Taiwan. Sweet potato can be prepared as food by cooking, baking, steaming and frying, or fermented as alcohol. Understanding the physicochemical properties of new cultivars might give sweet potato a proper utilization. The applications of starch in food industry relate to its viscosity changes during gelatinization. Starch ghost remains as the insoluble remnant after gelatinization under heat and light shear. The pasting and gel forming properties of starch might be affected by its ghost. The objectives of this study were to investigate the physicochemical properties of sweet potato flour and starch from different cultivars, and to study the yield and the structural properties of starch ghost after heating at different temperature (85, 100℃) and time (50, 70, 90 min). The results showed that Tainung 10, 17, 31 and 57 sweet potatoes had high starch content of 50.35-66.39% and high starch swelling power of 84.65-92.19. The average molecular weight of these sweet potato cultivars was 4.92×107-6.00×107. However, the solubility index of sweet potato starch did not increase significantly as the swelling power increased. This might be due to the degree of bonding within the starch granule. The yields of sweet potato ghost and leach out material were affected by heating temperature. However, the heating time did not influence those yields. The molecular weight distribution of sweet potato ghost was affected by heating temperature and time. As the amylose content of sweet potato increased, the solubility index increased. The higher leach out materials (amylose and low molecular weight amylopectin) resulted in the higher setback value. We proposed that amylose and lower molecular weight amylopectin might be the critical materials to control the increased viscosity of gelatinized starch after cooling. Swelling power related to the water holding capacity of starch granule. The decreased in the amylose content of sweet potato starch resulted in an increase in medium molecular weight amylopectin and swelling power. Therefore, the medium molecular weight amylopectin might be the main component to hold the integrity of sweet potato starch granule.

第一章 前言 1
第二章 文獻回顧 3
壹、甘藷介紹 3
一、分類 3
二、甘藷生長及貯藏條件 3
三、台灣的甘藷發展與實驗品種介紹 10
貳、甘藷理化特性 13
一、澱粉及組成分含量 13
二、澱粉形態 15
三、澱粉微細結構 16
四、糊化熱性質 18
五、成糊特性 22
參、澱粉的膨潤、糊化及回凝 25
一、澱粉膨潤、糊化及回凝現象 25
二、影響糊化的因子 27
肆、澱粉糊化殘餘物 33
第三章 材料與方法 39
壹、式驗架構 39
貳、試驗材料 39
ㄧ、試驗樣品 39
二、試驗儀器 39
参、 試驗方法 42
一、甘藷粉製備方法 42
二、甘藷澱粉的分離方法 42
三、成分分析 42
四、形態觀察 47
五、膨潤力與溶解度測定 48
六、糊化熱性質分析 49
七、成糊特性分析 49
八、分子量分佈分析 50
九、澱粉糊化殘餘物的製備 50
十、統計分析 51
第四章 結果與討論 52
壹、比較不同品種甘藷粉及澱粉之理化特性 52
一、甘藷之水份和總澱粉含量與澱粉產率 52
二、甘藷粉及澱粉之組成份 52
三、甘藷粉及澱粉之形態 55
四、甘藷粉及澱粉之膨潤力與溶解度 59
五、甘藷澱粉之糊化熱性質 63
六、甘藷粉及澱粉之成糊特性 63
七、甘藷澱粉之微細結構 66
八、討論 75
貳、比較不同甘藷品種澱粉糊化殘餘物之結構 77
一、甘藷澱粉之理化特性 77
二、加熱時間及溫度對甘藷澱粉糊化殘餘物產率之影響 84
三、加熱溫度及時間對甘藷澱粉糊化殘餘物結構特性之影響 90
四、討論 99
第五章 結論 101
第六章 未來研究方向 102
第七章 參考文獻 103
附錄一不同品種甘藷澱粉之DSC熱分析圖 117

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