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| 題 名 | 米澱粉-月桂醇複合物之熱性質及回凝動力學=Retrogradation Kinetics and Thermal Properties of Rice Starch-Lauryl Alcohol Complexes |
|---|---|
| 作 者 | 戴瑞岑; 陳仁威; 賴玉琪; 白雅瑜; 陳炯堂; | 書刊名 | 食品科學 |
| 卷 期 | 24:1 1997.02[民86.02] |
| 頁 次 | 頁32-43 |
| 分類號 | 346.217 |
| 關鍵詞 | 動力學; 回凝; 示差掃描熱分析; 米澱粉; 阿雷米公式; Kinetics; Retrogradation; Differential scanning calorimetry; Rice starch; The Avrami equation; |
| 語 文 | 中文(Chinese) |
| 中文摘要 | 澱粉食品常添加乳化劑來延緩其回凝現象。添加飽和濃度之月桂醇於脫脂臺農秈 19 號米澱粉( TNuS19 )中,在 85 ° C 下韌化可形成包接複合物,利用示差掃描熱分析 儀( DSC )分析回凝熔解焓,並藉由 Avrami 方程式及 Nonlinear 迴歸分析,可評估米澱 粉各成分形成複合物對回凝速率下降的情形。依 Avrami 公式,n 值代表結晶型態,k值代 表回凝速率常數。TNUS19及部份純TNU19兩對照組之N值( 0.542 和 0.514 ) 比其添加月桂醇處理組者( 0.726 和 0.862 )為小,這顯示添加月桂醇會改變 TNuS19 及 部份純化 TNuS19 的再結晶型態並使 k 值分別由 0.827 d �蚖P 0.834 d �茪U降至 0.396 d �蚖P 0.392 d �荂C 當假設 n 值為 1, 比較 k 值之大小依序為: 部份純化 TNuS19 > TNuS19 > 部份純化 TNuS19- 月桂醇複合物 > TNuS19- 月桂複合物。一般而言,直鏈 / 支 鏈澱粉及複合物在儲存時,會各自獨立地形成自分子再結晶。藉此所推算直鏈與支鏈澱粉個 別形成複合物之最大回凝熔解焓,分別為 3.82 j/g 及 2.72 j/g,比對照組(分別為 6.23 j/g 及 3.44 j/g )小。 同時直鏈及支鏈澱粉兩對照組之 n 值( 0.452 及 0.584 ),與 其處理組者( 1.755 及 0.498 )不同,比較這兩組 n 值之差值, 顯示添加月桂醇會造成 直鏈澱粉之結晶型態有較大的改變, 而且兩對照組之 k 值分別由 0.826 d �蚖P 0.752 d �茪U降為處理組之 0.206 d �蚖P 0.423 d �荂A這也顯示月桂醇亦對直鏈澱粉回凝速率的有 較大程度降低。同樣地,假設 n=1 時,k 時依序為:直鏈 > 支鏈 > 直鏈 - 月桂醇複合物 > 支鏈 - 月桂醇複合物。由此可知添加月桂醇時,TNuS19 直鏈澱粉之結晶型態及回凝速率 比其支鏈澱粉者有較大的影響。 |
| 英文摘要 | It is a common practice to add emulsifiers to retard the retrogradatio n processes of foods containing starch. An Inclusion complex was found after annealing a mixture of defatted TNuS19 rice starch with a saturated amount of lauryl alchol. A differntial scanning calorimeter (DSC) was used to analyze the enthalpy of the rice retrogradation. The Avrami equation and nonlinear regression analysis were further used to evaluate the retrogradation kinetics of TNuS19 and its componens. There are two parameters in the Avami equation:one is the mode of nucleation denoted as n, and the other is the retrogradation rate constant, denote as k. The n values in the two control samples, TNuS19 and partially purified TNuS19, were, respectively, 0.542 and 0.514, which were smaller than those of the laury alcohol treated samples (0.726 and 0.862). this implied that addition of lauryl alcohol into the controls changed the mode of nucleation and decreased their retrogradation rate constants from 0.827 d �� and 0.834 d �� to 0.396 d �� and 0.392 d ��, respectively. Consequently, the order of the retrogradation rates was as follows: partially purified TNuS19>TNuS19> partially purified TNuS19-lauryl alcohol complex > TNuS19-laury alcohol complex. It was found that amylose, amylopectin and their complexes independently encouraged recrystallization during aging. Based on this fact, the calculated limiting enthalpies of the complexes of amylose and amylopectin were, respectively, 3.82 J/g and 2.72 J/g, which were smaller than those for the controls (6.23 J/g and 3.44 J/g). The n values of the amylose and amylopectin (0.452 and 0.584)were different from those of the treated complexes (1.755 and 0.498). A higher degree of change in the nucleation mode was observed for the treated amylose than for the treated amylopectin. the k values of the amylose and amylopectin were 0.826d �� and 0.752 d ��, respectively, and they decreased to 0.206d �� and 0.423 d �� after complex formation. Overall, the order of the retrogradation rate was as follows:amylose> amylopectin> amylose-lauryl alcohol complex> amylopectin-lauryl alcohol complex. |
本系統中英文摘要資訊取自各篇刊載內容。