臺灣博碩士論文加值系統

糯米或稱作黏米經煮過後呈現黏性。糯米在食品工業上有極佳應用價值，例如嬰兒食物。雖然在食品加工工業上有高價值，但糯米汁產量低；在某些國家，例如泰國，糯米價格遠高於白米。本研究發展出一種方法可將碎白米澱粉中直鏈澱粉之含量降至2%以下，是以產品之性質可能與糯米粉相近。本研究將現有利用直鏈澱粉與甘油形成錯合物之浸出法改良，引進超音波及鹼(氫氧化鈉)結果可將處理溫度從98°C降到70°C、處理時間從2小時降到1小時。將甘油濃度、鹼使用量及超音波對直鏈澱粉移除效果作探討，結果發現甘油濃度、鹼使用量及超音波對直鏈澱粉移除效果有顯著影響。在最佳情況下，直鏈澱粉之含量可從 27.27%降低至 1.43%，產率為80%。.

Glutinous rice flour or sticky rice flour is a type of rice which is sticky when cooked. This kind of rice flour is excellent for many applications in food products, such as thickening for white sauce and puddings. Despite its high value in food processing industry, the productivity seems to be low and in some countries, such as Thailand, the price is significantly higher than that of white rice. In this work, a method was developed to reduce the amylose content of broken white rice starch to lower than 2%, therefore it may have similar characteristic to glutinous-type rice flour. The existing aqueous leaching method by complex formation of amylose with glycerol was modified by introducing ultrasonication and alkaline (NaOH) so that the treatment temperature can be reduced from 98°C to 70°C and treatment time from 2 h to 1 h. The effects of glycerol concentration, alkali, and ultrasonication were studied and the results showed that ultrasonication, glycerol concentration, and alkali have significant effects on the decrease of amylose content after treatment. Under optimum conditions, the amylose content of broken white rice starch can be reduced from 27.27% to 1.43% with a yield of 80%.

Chapter 1 Introduction
1.1 Background of the study
1.2 Objectives of the study
Chapter 2 Literature Survey
2.1 White rice
2.1.1 Broken white rice
2.2 Glutinous rice
2.3 Rice starch
2.3.1 Amylose
2.3.2 Amylopectin
2.3.3 Solubility of starch component in water
2.1 Ultrasonication and Its Application
2.2 Starch Fractionation
2.2.1 Selective precipitation
2.2.2 Aqueous leaching
2.3 Gel Permeation Chromatography (GPC)
Chapter 3 Materials and Methods
3.1 Materials
3.2 Chemicals and Standards
3.3 Solutions
3.4 Apparatus and Equipments
3.5 Methods
3.5.1 Preparation of material
3.5.2 Extraction of amylose
3.5.3 Analysis
3.5.3.1 Amylose content by GPC
3.5.3.2 Total sugar and starch content
3.5.3.3 Crude fiber, protein, ash, and lipid content
3.5.3.4 Moisture content
3.5.3.5 Thermal decomposition
3.5.3.6 Gelatinization and retrogradation properties of rice flour starch
3.5.3.7 Swelling power and solubility of rice flour starch
3.5.3.8 Scanning electron microscopy (SEM)
3.5.3.9 X-ray diffraction (XRD)
Chapter 4 Results and Discussion
4.1 Effect of glycerol concentration
4.2 Effect of NaOH
4.3 Effect of ultrasonication
4.4 Effect of treatment time
4.5 Scanning electron microscopy (SEM) study
4.6 Thermal decomposition of rice flour
4.7 Gelatinization and retrogradation properties of rice flour
4.8 Swelling power and solubility of rice flour starch
4.9 X-ray diffraction (XRD)
Chapter 5 Conclusion
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APPENDIX

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