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題 名 | 球磨處理對糯性及非糯性米澱粉組織形態之變化=Morphology Changes in Waxy and Non-waxy Rice Starches by Ball Milling |
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作 者 | 陳季洲; 盧訓; 呂政義; | 書刊名 | 食品科學 |
卷 期 | 25:5 1998.10[民87.10] |
頁 次 | 頁657-665 |
分類號 | 473.1 |
關鍵詞 | 米澱粉; 球磨處理; 破損澱粉; 組織形態; Rice starch; Ball milling; Damaged starch; Morphology changes; |
語 文 | 中文(Chinese) |
中文摘要 | 本實驗係採用1996年第一期作之臺農秈19號(秈米)及臺中糯70號(糯米)為試驗材料,探討球磨處理對米澱粉破損及組織形態之變化。實驗結果顯示,球磨處理後兩品種之破損澱粉含量皆顯著升高(p<0.05),而臺農秈19號米澱粉的破損程度較臺中糯70號為高(p<0.05)。相關性分析之結果顯示,碾磨時間與破損澱粉含量呈顯著之正相關性(p<0.01)。顯微觀察發現部份米澱粉失去十字複曲折性,澱粉顆粒結構受到破壞並破損,吸水膨潤後體積明顯增加,亦發現有部份破壞情形。染色結果發現臺農秈19號之破損澱粉經碘液染色後呈藍色且粒徑較未破損者大,但仍可保持顆粒之形狀,而臺中糯70號則呈褐色且顆粒呈不規則崩散狀。兩品種之破損澱粉經剛果紅染色後皆呈菊紅色,破損澱粉之形態則與碘染色相似。球磨處理後米澱粉顆粒變形表面較粗糙且有相互聚集使粒徑增大之現象,兩品種皆然。 |
英文摘要 | Tainung Sen 19 (TnuS19) and Taichung Waxy 70 (TCW 70) from the first crop in 1996 were applied as samples. In this study, ball milling methods were used to mill the rice starch, and the degree of damage and morphology changes of the starches were examined. Ball-milled rice starch showed a higher degree of damage, and TNuS 19 showed a higher level of damage than TCW 70 (p<0.05). Milling time and damaged starch had a significant positive relationship (p<0.01). Birefringence was partically absent in the ball milled rice starches, suggesting that the ordered structure of the starch granule was disrupted In staining analysis, the damaged starch of TNuS 19 stained with intense blue had a more granular form after absorption of water while TCW 70 stained with brown had a more random disrupted shape Congo red staining showed that damaged starch was orange in color for both rice varieties. Scanning electron microscopy revealed that the ball-milled starch underwent the same change in appearance for both the TNuS 19 and TCW 70 rice starches. |
本系統中英文摘要資訊取自各篇刊載內容。