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題 名 | 不同品種芋頭澱粉的理化性質之探討=Study of Physicochemical Properties of Taro Starch from Different Genera |
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作 者 | 王俊權; 王建文; 張永和; | 書刊名 | 食品科學 |
卷 期 | 24:3 1997.06[民86.06] |
頁 次 | 頁282-294 |
分類號 | 346.217 |
關鍵詞 | Colocasia屬芋頭; Xanthosoma屬芋頭; 理化性質; 微細結構; 澱粉糊連續黏度; Xanthosoma genus; Colocasia genus; Physicochemical properties; Microstructure; Starch paste viscoamylogram; |
語 文 | 中文(Chinese) |
中文摘要 | 臺灣目前所栽種的食用芋有兩大屬(genus)是Colocasia屬和Xanthosoma屬。本研 究取省產五種 Colocasia 屬和三種 Xanthosoma 屬的水田作芋頭, 探討其澱粉理化性質與 微細結構。實驗結果顯示 Xanthosoma 屬的芋頭之直鏈澱粉 (amylose) 含量 (約 39-40 % ) 較 Colocasia 屬 (約 24-29 % ) 高。根據掃描式電子顯微鏡 (SEM) 照相發現芋頭澱粉 顆粒呈不規則的多面體。 大致而言, 澱粉顆粒大小則以 Xanthosoma 屬的澱粉較大。 Colocasia 屬與 Xanthosoma 屬的澱粉顆粒大小分別為 0.5-5 μ m 和 1-10 μ m,其中以 KCX01 芋的品種的部分顆粒最大達 10 μ m。 澱粉的膨潤力 (swelling power) 以 Colocasia 屬較佳, 但溶解度則以 Xanthosoma 屬較高。 芋頭澱粉的黏稠度 (gel consistency) 則以 Xanthosoma 屬的芋頭較高。根據示差掃描熱分析儀 (DSC) 的結果顯示 , 以麵芋 (var. Men) 澱粉糊化之起始溫度 (To=77.5 ℃ ),尖峰溫度 (Tp=81.7 ℃ ) 最 高。 在含水率為 1:2( 澱粉:水 ) 的情況下,Xanthosoma 屬芋澱粉出現兩個吸收峰,且 Tp �筋� 70-72 ℃而 Tp �秘y高約為 79-81 ℃。 不過在 Colocasia 屬芋澱粉則僅有一個 Tp 約為 73-76 ℃。所有樣品之熱焓值則以 KCX06 芋最高,麵芋最低。 根據芋頭澱粉糊連 續黏度測試發現,Xanthosoma 屬的芋頭澱粉有較低的黏度破裂 (breakdown) 及較高的黏度 回復 (setback) 現象。 |
英文摘要 | Two major taro genera, Colocasia and Xanthosoma, are planted in Taiwan. Eight different taro varieties, five varieties from Colocasia and three varieties from Xanthosoma, of these two genera were obtained locally in this study to investigate the physicochemical properties and microstructure of taro starch. The results showed that Xanthosoma taro starch had higher amylose content than did the Colocasia genus. According to the results obtained using a scanning electron microscope (SEM), all the taro starches had irregular, polygonal shapes. In general, the size of the starch granules in Xanthosoma taro was greatly larger than that in Colocasia taro. The granule sizes of the Colocasia and Xanthosoma taro starches ranged between 0.5-5 μ m and 1-10 μ m, respectively. Some KCX01 taro starch granules had the largest diameter (10 μ m). Comparing the swelling power and solubility of taro starch, all the taro starches from the Colocasia genus had higher swelling power but lower solubility than did those from the Xanthosoma genus. The gel consistency of the taro starch gel in Xanthosoma taro was larger than that in Colocasia taro. Differential scanning calorimetric studies of the taro starches showed that the Men variety had the highest onset (To=77.5 ℃ ) and peak temperatures (Tp=81.7 ℃ ). There were two endothermic peaks in the Xanthosoma taro starch, located at 73-76 ℃ (Tp �� ) and 79-81 ℃ (Tp �� ), respectively, when the starch to water ratio was 1:2. The highest enthalpy of gelatinization was in the KCX06 taro starch and the lowest was in the Men variety. According to the results of a Brabender Viscoamylogram, the Xanthosoma taro starch paste had lower breakdown but higher setback than did the Colocasia taro starch. |
本系統中英文摘要資訊取自各篇刊載內容。