頁籤選單縮合
題 名 | 不同蔗糖酯對米澱粉形成複合物程度之影響=The Effects of Various Sucrose Esters on the Degree of Rice Starch Complexing |
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作 者 | 吳淑靜; 周政輝; 范晉嘉; 盧訓; | 書刊名 | 中國農業化學會誌 |
卷 期 | 35:2 1997.04[民86.04] |
頁 次 | 頁220-224 |
分類號 | 463.36 |
關鍵詞 | 親水親脂均衡值; 蔗糖酯; 直鏈澱粉複合指數; 米澱粉; Hydrophilic-lipophilic balance; Sucrose ester; Amylorse complexing index; Rice starch; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究以添加不同親水親脂均衡值(HLB=5、7、9、11及15)之蔗糖酯於臺農秈19號 米澱粉,探討其對藍價值、直鏈澱粉複合指數、水溶性直鏈澱粉含量與粘度等之影響。結果 顯示,藍價值及水溶性直鏈澱粉含量會隨著親水性較高蔗糖酯之添加而遞減,而較高之親水 親脂均衡值之蔗糖酯會使直鏈澱粉複合指數增加,這些數據顯示出,較高之親水親脂均衡值 (親水性較高 ) 之蔗糖酯在米澱粉中較易與直鏈澱粉產生強的鍵結效應。在糊化性質方面, 也顯示蔗糖酯會提高起始糊化溫度及尖峰粘度。 |
英文摘要 | Rice starch (Tainung Sen 19, TNS 19) added with five sucrose esters with different hydrophilic-lipophilic balance values (HLB=5,7,9,11 and 15) were used as samples for this study. The physicochemical properties, which include the blue value, amylose complexing index, water-soluble amylose content and viscosity, were examined. Results showed that the blue value and water-soluble amylose content decreased progressively with more hydrophilic sucrose ester added, and that the amylose complexing index (ACl) increased with higher HLB value (more hydrophilic) could easily achieve strong binding with amylose in rice statch. The sucrose ester could increase the initial gelatinization temperature and the peak viscosity in the pasting behaviors. |
本系統中英文摘要資訊取自各篇刊載內容。