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題 名 | 利用反應曲面法探討數種化學成份對於馬鈴薯澱粉糊液流變性質的影響=Effects of Several Chemical Compounds on the Rheological Behaviours of Potato Starch Paste by Response Surface Methodology |
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作 者 | 林宇平; 黃宗璋; 蔡順仁; | 書刊名 | 食品科學 |
卷 期 | 23:5 1996.10[民85.10] |
頁 次 | 頁702-716 |
分類號 | 463.4 |
關鍵詞 | 反應曲面法; 化學成份; 馬鈴薯; 澱粉糊液; 流變性質; Response surface methodology; Rheological behaviours; Gelatinization temperature; Relative breakdown; Survival ratio; Peak viscosity; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究以中式調味醬料為研究基礎,探討蔗糖、氧化鈉、乙醇、大豆油脂、纖維素及pH值等六種化學成份對於馬鈴薯澱粉糊液之流變性質之影響。 以纖維素、氯化鈉和 pH 值三項成分影響效果較顯著。糊化溫度主要受到纖維素和氯化鈉的顯著影響,當纖維素含量達到1.7%以上,氯化鈉抑制糊化的效果會改變。纖維素、氯化鈉及 pH 值三項因子對於尖峰粘度有顯著影響,氯化鈉分子可顯著降低尖峰粘度,提高纖維素含量使尖峰粘度增加,氯化鈉和 pH 值兩者之相互作用會影響尖峰粘度的變化。 |
英文摘要 | The purpose of this study was to search into the effects of several chemical compound factors (sucrose, sodium chloride, ethanol, soy bean oil, cellulose, and pH value), which were found ordinary in the Chinese-style sauces, on the rheolo-gical behaviours of potato starch paste. The changes of rheological behaviours for potato starch paste with six chemical compound factors were studied by Response Surface Methodology, and three compounds including cellulose, sodium chloride and pH value were found to affect more evidiently. Changes of gelatinization temperatures depended on both cellulose and sodium chloride contents significantly, whereas inhibition of gelatization that caused by sodium chloride could be changed when the cellulose content was beyond 1.7%. The values of relative breakdown and survival ratio depended on cellulose content and pH value significantly. Peak viscosity was influenced considerably by cellulose, sodium chloride contents and pH value. While sodium chloride dropped it down obviously, cellulose increased it with increasing contents, and sodium chloride and pH value interact other to affect it. |
本系統中英文摘要資訊取自各篇刊載內容。