頁籤選單縮合
題 名 | 以濕磨法製備高蛋白質米穀粉及其理化特性之探討=The Preparation of Wet-Milled High Protein Rice Flour and Studies on Its Physicochemical Properties |
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作 者 | 盧訓; 陳與國; 張凱銘; | 書刊名 | 中華農學會報 |
卷 期 | 4:6 2003.12[民92.12] |
頁 次 | 頁519-527 |
分類號 | 473.19 |
關鍵詞 | 濕磨; 離心過濾; 高蛋白質米穀粉; 理化特性; Wet milling; Centrifugal filtration; High protein rice flour; Physicochemical characteristics; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究係採用1999年第二期作之台糯一號、台中糯七十號及台農秈十七號原料米為試驗材料,探討經離心脫水之濕磨米穀粉之化學組成及其理化特性之變化。試驗結果顯示,經離心過濾方式脫水所得之粿糰濾餅分成不同顏色的內、中、外三層。內層粿糰(靠近圓心)乾燥後製備所得的濕磨米穀粉白色度最低、粒徑最大且有較高蛋白質含量和澱粉液化活性,而其連續糊化黏度和吸熱焓值則較其他層別為低。中層濕磨米穀粉白色度最高、粒徑最小,最大分佈範圍與米澱粉相同均在3-8 μm,蛋白質、灰份及脂質的含量均為最低,為澱粉含量最高的濕磨米穀粉。外層濕磨米穀粉則有最高的連續糊化黏度。 |
英文摘要 | The protein contents and the physicochemical properties of centrifugal filtered wet-milled rice flours were investigated in Taigung Waxy 1(TGW1), Taichung Waxy 70 (TCW70) and Tainung Sen 17(TNuS17) among the second crops of 1999. The filtered cake obtained through wet milling showed three layers in various tints of white after centrifugal dehydrating. The results indicated that the properties of filtered cake in the inner layer showed a bigger particle size, higher amylase activity and protein content but the lowest peak viscosity and enthalpy (ΔH) as compared with the other layers. For the intermediate and outer layers, the data showed that the particle size in the intermediate layer was the smallest and ranged between 3 to 8 μm in diameter with low protein, ash and fat contents. The outer layer had the highest peak viscosity and a slightly higher protein content than intermediate layer. |
本系統中英文摘要資訊取自各篇刊載內容。