| 摘要: | 低壓電漿為於氣相中放電而產生，其可造成高分子量物質解聚合，亦可對半滲透生物膜之表面已存在孔洞進行蝕刻及剝蝕作用。先前研究指出低壓電漿可對糙米性質進行修飾，降低其烹煮時間及糙米飯之硬度。本研究擬探討糙米穀粉理化性質之變化，以了解低壓電漿對糙米粒影響之機制。
本研究以三種不同米種之糙米，台中秈10 (TCS10)，台稉9(TK9)，台中糯70(TCW70)為樣品，再分別以0 KV、1 KV、2KV及3 KV之低壓電漿處理，研磨成糙米穀粉，測定其基本成分、粒徑分析、色澤分析與破損澱粉含量，再以光學、偏光顯微鏡觀察及X射線繞射圖譜分析，最後測溶解度膨潤力、快速連續黏度（RVA）及示差掃描熱分析( DSC )來了解糊化性質。結果顯示：經低壓電漿處理並研磨成粉後，破損程度降低；TCS10及TK9色澤有變亮，而TCW70則是略微變暗；三種糙米穀粉之十字複屈折性有減少但並未消失；連續糊化黏度分析結果發現，TCS10之尖峰黏度、熱糊黏度、最終黏度有下降之趨勢；TK9之尖峰黏度、熱糊黏度、最終黏度則呈現上升之趨勢，TCW70之尖峰黏度、熱糊黏度、最終黏度以2KV降低的最為明顯，TCS10及TCW70的回升值逐漸降低，而TK9的回升值有明顯上升；TCS10及TK9之熱焓值降低，TCW70的熱焓值上升。
經低壓電漿處理後，糙米穀粉仍尚未糊化，而是受到物理性的蝕刻造成澱粉顆粒的脆弱化，而TCS10及TK9膨潤所需要的熱焓相對也較低，因此能更早進行膨潤糊化，而TCW70所需熱焓則是增加。故不同米種對於低壓電漿的敏受性也有所不同。
Low pressure plasma discharge is generated in the gas phase; this not only results in solutions of high molecular weight polymeric material, but also conducts etching and denudation on the surface of a semipermeable biofilm. Previous research indicates that the nature of rice is modified with the low-pressure plasma; thereby, the hardness and cooking time of the brown rice are reduced. The aim of this study was to investigate the changes in the physical and chemical properties of brown rice flour under low-pressure plasma in order to understand the mechanism influencing brown grain rice.
In this study, three different kinds of brown rice: Taichung Sen 10 (TCS10), Taichung Taikeng 9 (TK9), Taichung Glutinous 70 (TCW70) were chosen for the samples, and then underwent 0 KV, 1 KV, 2KV and 3 KV of processing with low pressure plasma, and being ground into rice flour. This was followed by measuring its basic components, particle size analysis, color analysis and damaged starch content examination, then optics, polarizing microscopy and X -ray diffraction pattern analysis, the last measured solubility swelling power, fast continuous viscosity (RVA ) and differential scanning calorimetry (DSC) to understand the gelatinization properties.
The results showed that after the low-pressure plasma treatment and being ground into flour, TCS10 and TK9 color had become lighter and TCW70 slightly darker; the cross inflection complex of three brown rice flour was reduced but had not disappeared. The continuous pasting viscosity analysis revealed that in regard to the peak viscosity, holding strength and final viscosity TCS10 showed a downward trend, and for TK9, a rising trend, with the most obvious reduction in TCW70 2KV; the setback gradual decreased for TCS10 and TCW70, but obvious rose for TK9. The enthalpy TCS10 and TK9 was reduced, but rose for TCW70.
After the low pressure plasma treatment, the brown rice flours were still not gelatinized, but the physical etching of the starch granules were fragile, the swelling necessary enthalpy of TCS10 and TK9 was relatively low, so they can be swelled early and it is necessary to increase TCW70. Therefore different sensitivity is shown for different meter types with low-pressure plasma. |
