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題 名 | 醬筍製程質地與有關化學成分變化之研究=Studies on the Changes in Texture and Chemical Compositions of Ma-Bamboo Shoots (Dendrocalamus Latiflorus) during Pickling |
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作 者 | 黃至盛; | 書刊名 | 弘光學報 |
卷 期 | 33 1999.04[民88.04] |
頁 次 | 頁93-113 |
分類號 | 463.76 |
關鍵詞 | 麻竹筍; 細胞壁; 果膠質; 纖維素; 半纖維素; 木質素; 微細構造; Bamboo shoot; Cell wall; Pectin; Cellulose; Hemicellulose; Lignin; Microstructure; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究以出青麻竹筍為實驗材料,探討醬筍(醃漬)製程對其質地變化之影響,並 分析與其質地有關化學成分之變化,另以掃描式電子顯微鏡觀察其組織微細構造;結果顯示 ,在醃漬處理下,麻竹筍硬度會隨醃漬時間延長而下降至幾乎無硬度的狀況(第六天),且果 膠質、纖維素、半纖維素、木質素均隨著質地軟化而減少;在六天的醃漬時間下,果膠質含 量由原 882mg 降至 376mg,纖維素含量由原 9.03 %降至 2.86 %, 半纖維素由原 10.21 %降至 0.58 %,木質素由原 0.31 %降至 0.16 %。另在醃漬期間組織微細構造變化顯示 ,隨著硬度的下降,組織逐漸萎縮且細胞壁及中膠層被分解、斷裂,至醃漬第六天,細胞壁 及中膠層瓦解,看不出細胞形狀。因此由本實驗可得知,麻竹筍在醃漬期間果膠質、纖維素 、半纖維素、木質素會大量流失,引起質地軟化及組織微細構造嚴重受損;細胞壁與中膠層 崩潰、瓦解。 |
英文摘要 | In this study, the effect of pickling process on the texture, chemical composition and observed microstructure by SEM of Ma-bamboo shoot (Dendrocalamus latiflorus) was investigated. The results showed that firmnessof bamboo shoot decreased during the pickling process. The tissue of thepickled Ma-bamboo shoot collapsed completely after six days' fermentation. The contents of pectic substance, cellulose, hemicellulose, lignin decreased from 882 mg to 376mg, from 9.03% to 2.86%, from 10.21% to 0.5%, from 0.31% to 0.16% respectively while pickling for six days. In the observationof Ma-bamboo shoot by SEM, it was showed that cell wall and middle lamellawere disassembled and collapsed while pickling for six days. It concluded thatduring pickling, the loss of pectic substances、 cellulose、 hemicellose andlignin resulted in the softening of texture and the disassemble and collaplse ofcell wall. |
本系統中英文摘要資訊取自各篇刊載內容。