頁籤選單縮合
題名 | Physicochemical and Morphological Analyses on Damaged Rice Starches=破損米澱粉之理化特性及組織形態分析 |
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作者姓名(中文) | 陳季洲; 呂政義; 盧訓; | 書刊名 | 藥物食品分析 |
卷期 | 11:4 2003.12[民92.12] |
頁次 | 頁283-289+354 |
分類號 | 434.113 |
關鍵詞 | 破損澱粉; 米澱粉; 球磨處理; 米品種變化; Rice starch; Ball-milling; Damaged starch; Rice cultivar changes; |
語文 | 英文(English) |
中文摘要 | 本研究乃在探討台灣不同地區 (台北、名間和枋寮) ;不同時期 (6,8,10-11月) 所收集蜂膠乙醇萃出物之抗菌與抗氧化活性。此外並檢測這些活性之熱穩定性。 結果發現,蜂膠乙醇萃出物清除DPPH自由基之抗氧化活性及對Staphylococcus aureus和Listeria monocytogenes抗菌活性,因產地及收穫期間之不同而有所差異。但對Escherichia coli及Salmonella typhumurium則未呈現抗菌效果。大致而言,以六月產台灣蜂膠之抗菌及抗氧化活性技果較佳。在所試之蜂膠樣品中則以名間六月產蜂膠之抗菌活性最強。而同時期台北產蜂膠所呈現之抗氧化活性最強。進一步以台北六月產蜂膠酒精萃出物進行試驗顯示,在50、80或100℃加熱一小時後,對DPPH自由基之清除能力顯著降低,但其抗菌活性則沒有顯著變化。 |
英文摘要 | Two types of rice cultivars, indica type (Tainung Sen 19, TNuS19) and waxy (Taichung Waxy 70, TCW70) were used as samples to investigate the changes in the physicochemical properties of damaged rice starch by ball-milling treatment. Rapid Visco Analyzer (RVA) analysis indicated that onset temperature (To,), peak viscosity (P), setback (C-H), and cold-paste viscosity (C) decreases were more pronounced in TNuS19 than in TCW70 starch during the ball-milling treatment. Similar phenomena were also found in peak temperature (Tp) and enthalpy changes (ΔH) by differential scanning calorimetry (DSC), and the peak intensities measured by X-ray diffraction. However, both types of starch showed that extended treatment time resulted in higher median particle size (PS 50). Polarized light micrographs showed that damaged starch granules lost their birefringence, suggesting that the order structure of starch granule was disrupted. The morphological changes in the microstructure of rice starch during ball-milling treatment was also examined by scanning electron microscopy (SEM). The results indicated that TNuS19 starch granules may be more susceptible to mechanical action than TCW70 starch. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。