醣類對葛澱粉糊化及回凝之影響

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Please use this identifier to cite or link to this item: https://irlib.pccu.edu.tw/handle/987654321/27526

Title:	醣類對葛澱粉糊化及回凝之影響 Effect of Saccharides on the Gelatinization and Retrogradation of Kudzu Starch
Authors:	黃淑雲
Contributors:	生活應用科學研究所
Keywords:	葛澱粉糖糊化回凝熱焓特性 kudzu starch sugar gelatinization retrogradations Enthalpy
Date:	2006
Issue Date:	2014-06-20 10:24:21 (UTC+8)
Abstract:	本研究旨在探討四種糖類分別以六種不同濃度添加於台灣及日本葛澱粉(kudzu starch)中，以示差掃描熱分析（DSC）、快速連續黏度測定（RVA）及掃描式電子顯微觀（SEM）分析其糊化、回凝的影響，並以物性測定（TPA）及色澤測定（color different test）來探討凝膠的差異性。結果顯示，添加不同的四種糖均會使台灣及日本葛澱粉的糊化溫度提高。隨著糖濃度的增加，澱粉的糊化溫度也相對地提升。依糖的種類及濃度之不同，其糊化溫度可提高約為0.5-12℃不等。抑制澱粉回凝的效果依序為蔗糖＞葡萄糖＞麥芽糖＞果糖。連續糊化黏度分析（RVA）：葛澱粉於加熱過程中，糊化起始溫度、尖峰溫度皆以日本葛澱粉較低，糊化後的日本葛澱粉破裂率（P-H）大於台灣葛澱粉，而終止溫度（Tc）與回升黏度（F-H）皆以日本葛澱粉較低。然而，添加不同的糖於葛澱粉中，隨著糖濃度的增加均顯著的（p＜0.05）提升成糊起始溫度（To）及整體澱粉糊液黏度。物性分析（TPA）：隨著糖類濃度的增加，物性測定參數值如硬度（hardness）、咀嚼性（chewiness）和膠質性（gumminess）皆有升高的趨勢在色差分析：隨著糖濃度比例的增加，其亮度與白色度（WI值）亦隨之降低。 The purpose of this research is to study the four kind of sugars (Sucrose, Glucose, Maltose and Fructose) under six different degree of concentration, the effect of Taiwan and Japan Kudzu Starches.Use -The Differential Scanning Calorimeter (DSC) and Rapid Visco Analyzer (RVA) method, and Scanning Electron Microscope (SEM) to observe it’s gelatinization and retrogradations effects. The perform Texture Profile Analysis (TPA) and color different test to see the gelation difference. result shows that adding all four different kind of sugars will make Taiwan and Japan Kudzu Starches gelatinization temperature increase. But, if the concentration increases the Kudzu Starch gelatinization temperature will also increases. According to different types of sugars and different concentration the gelatinization temperature will increase between 0.5-12℃. The retrograded effects are in this order Sucrose> Glucose> Maltose> Fructose. Under RVA analysis, Taiwan Kudzu Starch during the heating process its’ gelatinization onset temperature (To) and peak temperature (Tp) all lower the Japanese Kudzu Starch. After gelatinization, Japanese’ Kudzu Starch breakdown rate (P-H) is higher than Taiwan’s Kudzu Starch; the conclusion temperature (Tc) and setback (F-H) are both lower than Japanese’ Kudzu Starch. If adding different kind of sugar in Kudzu Starch, the concentration increase will increase the onset temperature and overall viscosity under significant tests of (p<0.05). In Texture Profile Analysis (TPA): when sugar concentration increases, the TPA parameters in hardness, chew ness and gumminess all have increase tendency. In color difference test: when sugar concentration increases, the Hunter (L value) and whiteness (WI) will decreases.
Appears in Collections:	[Department of Applied Science of Living & Graduate Institute of Applied Science of Living ] thesis

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