| 摘要: | 本研究旨在探討葛根澱粉的理化特性。以台灣、日本與中國之葛根為樣品，並將葛根澱粉萃取分離、純 化再測其膨潤力、溶解度、磷含量、透明度、凝膠延展性等，並以示差掃描熱分析、連續黏度及掃瞄式電子 顯微鏡觀察等方法，研究葛根澱粉之理化性質。結果發現直鏈澱粉含量較低的 (19.44%) 日本葛根澱粉，其糊 化溫度較低 (62.24℃ )，含有較多直鏈澱粉 (24.34%) 的台灣葛根澱粉，其糊化溫度較高 (74.21℃ )。布氏連續黏 度儀測得的尖峰黏度 (peak viscosity) 以台灣葛根澱粉較高 (549 B.U.)，中國葛根澱粉較低 (338 B.U.)。由X-ray繞 射圖譜分析顯示，台灣、日本及中國葛根澱粉分別為A型、C型及Ca型的結晶型態。葛根澱粉顆粒的顯微影 像圖發現是球形、半球形和多角形。整體而言，不同品種或品系葛根澱粉之直鏈澱粉含量不僅與回升黏度值 呈現顯著正相關 (p < 0.05)，而且與凝膠延展性、磷含量及透明度呈現顯著負相關 (p < 0.05)。
Physicochemical properties of three varieties of pueraria root starches from Taiwan, Japan and China were studied here. Not only swelling and solubility patterns, phosphorus content, transmittance, and gel consistency were measured, but also gelatination, viscosity and morphology were investigated by differential scanning calorimetry (DSC), Brabender amylogram, and X-ray diffractograms and scanning microscopy (SEM), respectively. These results indicated that Japanese pueraria root starch with low amylose content (19.44%) gave low gelatinization temperature (62.24℃), and Taiwanese pueraria root starch with the highest amylose content (24.34%) had the highest gelatinization temperature (74.21℃). Brabender viscograms showed that Taiwanese pueraria root starch had higher viscosity (549 B. U.) while Chinese pueraria root starch had lower viscosity (338 B. U.). The X-ray diffraction patterns indicated that crystals of the Taiwanese, Japanese and Chinese pueraria root starches belong to type A, C and Ca, respectively. SEM revealed the morphology of Taiwanese, Japanese and Chinese pueraria root starch granules are spherical, hemispherical and polygonal. Furthermore, the amylose content not only had significant positive correlation (p＜0.05) with setback viscosity, but also had significant negative correlation (p＜0.05) with gel strength, phosphorus content and transmittance of pueraria root starches. |
