頁籤選單縮合
題名 | 蔗糖對芋頭澱粉膠回凝的影響=Effect of Sucrose on the Retrogradation of Taro Starch Gel |
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作者 | 王俊權; 蕭祺娟; 洪憶萍; 張永和; Wang, Chiun-chuang R.; Shiau, Chi-chuan; Hung, I-ping; Chang, Yun-ho; |
期刊 | 中國農業化學會誌 |
出版日期 | 19980200 |
卷期 | 36:1 1998.02[民87.02] |
頁次 | 頁99-110 |
分類號 | 463.36 |
語文 | chi |
關鍵詞 | 芋澱粉膠; 回凝; 微細結構; 質地與流變性質; 熱焓特性; Taro starch gel; Retrogradation; Microstructure; Textural and rheological properties; Thermal properties; |
中文摘要 | 本研究的目的為探討添加不同濃度的蔗糖對芋頭澱粉膠回凝的影響。利用示差掃 描熱分析儀( DSC ),掃描式電子顯微鏡( SEM ),質地測定儀,及動態流變儀分析芋澱 粉膠在回凝過程的熱焓特性、微細結構及理化性質的變化。根據示差掃描熱分析結果得知, 添加蔗糖濃度在 5 %及 10 %時,經 28 天的貯藏時間其回凝熱焓值較控制組低, 可延緩 芋澱粉回凝的發生。但蔗糖濃度在 20 %及 40 %時,芋澱粉在回凝初期( 1 ﹣ 4 天)之 回凝熱焓值則較控制組高( p < 0.05 )。 由掃描式電子顯微鏡觀察發現,控制組芋澱粉 膠的網狀結構隨時間的增加逐漸變為緊密,主要發生在澱粉凝膠後 12 h。 但添加蔗糖溶液 則會延緩芋頭澱粉膠網狀結構的改變。芋澱粉膠硬度和貯存模數( G' 值)隨著貯藏時期延 長而增加,不過添加蔗糖之芋澱粉膠,則會使芋澱粉膠硬度下降,且在貯藏期間硬度的增加 較控制組慢。 |
英文摘要 | The purpose of this study was to investigate the effect of sucrose on the retrogradation of taro starch gel. Several equipments, including scanning electron microscopy (SEM), differential scanning calorimetry (DSC), texture analyzer, and dynamic rheometry, were applied in this study to investigate the changes of the thermal properties, microstructure and physicochemical properties of taro starch gel during retrogradation. The results of DSC showed that the addition of 5% and 10% sucrose significantly decreased the retrogradation enthalpy of taro starch during 28 days of storage as compared with the control set. However, taro starch with 20% and 40% sucrose had higher retrogradation enthalpy than did the control set in the initial period (1-4 days) (p<0.05). The SEM results showed that the development of the microstructure of taro gel without sucrose became denser in the initial 12 hours after gelling. However, the microstructure still remained coarse when sucrose was added. According to the results of texture profile and dynamic rheological analysis, the firmness and storage modulus (G') of the taro starch gel decreased with the increase of sucrose concentration. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。