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題 名 | 山藥粉與其黏質之乳化特性=Emulsion Properties of Yam Flour and Mucilages |
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作 者 | 呂廷璋; 廖耀銘; 王惠珠; | 書刊名 | 臺灣農業化學與食品科學 |
卷 期 | 50:5/6 2012.10-12[民101.10-12] |
頁 次 | 頁263-270 |
分類號 | 434.3 |
關鍵詞 | 山藥; 薯蕷; 黏質; 乳化; Yam; Dioscorea; Mucilage; Emulsion; |
語 文 | 中文(Chinese) |
中文摘要 | 富含黏質是山藥塊莖的特徵,在組成上為蛋白質、醣蛋白與多醣的混合物。台農二號山藥栽培種以乾重計算含有7.7%的黏質,經分離冷凍乾燥的黏質經復水可再產生具有黏稠性的液體,此黏質液體於濃度為0.1%即有乳化與起泡性質。其油水乳化屬於油滴在水中的型式,使用等量黃豆油與水溶液進行乳化,0.1與0.5%黏質溶液的乳化安定性分別為59.7與78.1%,而其黏質溶液乳化油滴的容積平均直徑分別為57.6與19.4μm。0.5%黏質的油水乳化物為軟質乳油質地的剪稀半固體。0.1與0.5%黏質溶液的蛋白質吸附量分別認5.1與6.9mg/m2。1%山藥凍乾粉懸浮液具有泡沫安定性,其泡沫消失半衰期間高於120分鐘。 |
英文摘要 | Rich in mucilage is one of characteristics of yam (Dioscorea) rhizomes. The mucilage of yam is a mixture of proteins, glycoproteins and polysaccharides. Tubers of the cultivar Tai-Nung 2 contain about 7.7% of mucilage in its dry weight. Separated and freeze-dried mucilage could be re-hydrated, resulting in a viscous solution. The mucilage solution exhibits emulsion and foam-forming ability in a concentration as tow as 0.1%. The emulsion was an oil-in-water type. The values of emulsion stability of 0.1 and 0.5% mucilage solution with equal amount of soybean oil were 59.7 and 78.1%, respectively. The mean volume diameters of oil-droplets were 57.6 and 19.4 pm for 0.1 and 0.5% mucilage solution, respectively. The emulsion of 0.5% mucilage showed a soft creamy texture and was a thixotropic semisolid. The protein-loads of the emulsion were 5.1 and 6.9 mg/m2 for 0.1 and 0.5% mucilage solution, respectively. The 50% drain time for foam of 1% freeze-dried yam flour suspension was more than 120 mm indicating a stable foaming capability. |
本系統中英文摘要資訊取自各篇刊載內容。