頁籤選單縮合
題名 | 氯化鈉與糖對芋頭澱粉糊化及回凝的影響=Effect of Sodium Chloride and Sugars on Gelatinization and Retrogradation of Taro Starch |
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作者 | 王俊權; 洪憶萍; 蕭祺娟; 張永和; Wang, Chiun C. R.; Hung, I. P.; Shiau, C. J.; Chang, Y. H.; |
期刊 | 食品科學 |
出版日期 | 19980200 |
卷期 | 25:1 1998.02[民87.02] |
頁次 | 頁22-31 |
分類號 | 463.36 |
語文 | chi |
關鍵詞 | 芋澱粉; 糊化溫度; 糊化和回凝熱焓值; Taro starch; Gelatinization temperature; Gelatinization and retrogradation enthalpy; |
中文摘要 | 本研究針對添加不同濃度的氯化鈉、葡萄糖、果糖、蔗糖及麥芽糖,探討其對芋澱粉在糊化及回凝的影響。根據示差掃描熱分析的實驗結果顯示,隨著氯化鈉添加濃度的增加(0-5%,芋澱粉的糊化溫度(To, Tp, Tc)隨之上升(p<005),但糊化熱焓值(enthalpy)則沒有顯著差異(p>0.05)。添加不同來源及濃度(0-40%)的糖,同樣會造成芋澱粉的糊化溫度上升,其中以添加蔗糖有較高的糊化起始溫度(To),然後依序為麥芽糖>葡萄糖>果糖。同時,在所有添加的糖,隨著糖濃度的上升,芋澱粉的糊化溫度亦隨之上升。將糊化過的芋澱粉經28天的貯藏發現,添加氯化鈉可降低芋澱粉的回凝熱焓值,且氯化鈉添加量(0-5%)愈高,芋澱粉的回凝熱焓值愈低(p<0.05)。然而糖的添加對芋澱粉的回凝熱焓值的變化則不一致。添加果糖和蔗糖溶液(5-10%),在回凝初期(1-4天)會降低回凝熱焓值,但高濃度(40%)的葡萄糖、蔗糖與麥芽糖反而會促進回凝的發生。 |
英文摘要 | This study focused on the effects of different concentrations of sodium chloride, glucose, fructose, sucrose and maltose on the gelatinization and retrogradation of taro starch. According to the thermograms of differential scanning calorimetry (DSC), the gelatinization temperature (To, Tp, Tc) of taro starch increased with the increase of the sodium chloride concentration (p<0.05). However, no significant difference (p>0.05) was found in gelatinization enthalpy among the taro starches with different salt concentrations (0-5%). The same tendency of the gelatinization temperature existed when different sugars were added into the taro starch. The highest onset temperature (To) of taro starch was found as sucrose was added, followed by maltose, glucose and fructose, which was lowest. Moreover, the gelatinization temperature increased when the concentration of added sugar increased. The retrogradation enthalpy (AH) of taro starch with high sodium chloride concentration was lowered (p<0.05) compared with that under low salt concentration during 28 days of storage. However, the effects of different sugars on retrogradation enthalpy were inconsistent. In the presence of fructose or sucrose solution (5-10 %), the retrogradation of taro starch was decreased in the initial period (1-4 days). However, a high concentration (40 %) of added fructose, glucose, sucrose or maltose in taro starch caused the retrogradation enthalpy to increase. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。