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題 名 | Annealing與濕熱處理對澱粉顆粒結構與理化特性之影響=The Effects of Annealing and Heat-moisture Treatment on the Structure and Physicochemical Properties of Starches |
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作 者 | 黃瑞美; | 書刊名 | 輔仁民生學誌 |
卷 期 | 7:1/8:1 民91.12 |
頁 次 | 頁91-104 |
分類號 | 463.36 |
關鍵詞 | 澱粉; 濕熱處理; Starch; Annealing; Heat-moisture treatment; |
語 文 | 中文(Chinese) |
中文摘要 | 本報告主要探討annealing與濕熱處理對粉顆粒結構與理化特性之影響。Annealing處理即是澱粉在充分水量下,以比糊化溫度稍低之溫度處理一段較長時間。結果會改變澱粉顆結構與理化特性,如提高糊化溫度,其溫度上升幅度以To最高,Tp次之,Tc最小,糊化溫度範圍變窄;亦會改變澱粉之結晶度、膨潤力、溶解度、水結合力、酵素感受性、糊液度、凝膠及烘焙性質等。這些變化並受澱粉之直鏈澱粉含量、水分及處理溫度與時間之影響;其中直鏈澱粉含量和溫度之影響較大。至於濕熱處理(heat-moisture treatment),則是在低濕(<30%水分)下,以高溫(高於糊化溫度)處理一段時間,結果澱粉分子會降解,且上述變化更顯著。 |
英文摘要 | The influences of the annealing and heat-moist treatment on the structure and physicochemical properties of starch are discussed. Annealing treatment of starch has been defined as heating the granular in excess water at a temperature below the gelatinization temperature (GT). The granular structure and physicochemical properties of starch are changed during annealing. The GT of starch is elevated. The degree of the increment it T0>Tp>Tc. The range of the GT becomes narrow. The crystallinity, swelling power, solubility, water binding capacity, enzyme susceptibililty, paste viscosity, gel strength, and baking quality of starch are also changed. The amylase and water contents, annealing temperature and times affect the results of annealing. Among them, the amylase content and temperature are the major factors during the annealing process. Heat-moist treatment has been defined as heating the granular in low moisture levels (<30%) at high temperature (>GT) for a period of time. The effects are more severe by heat-moist treatment, with the degradation of starch molecule. |
本系統中英文摘要資訊取自各篇刊載內容。