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題名 | 溫度對直鏈澱粉-脂肪酸複合物形成之影響=Effect of Temperature on the Formation of Amylose-Fatty Acid Complex |
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作者 | 蔡玫琳; 顏名聰; 呂政義; | 書刊名 | 食品科學 |
卷期 | 26:6 1999.12[民88.12] |
頁次 | 頁539-551 |
分類號 | 463.36 |
關鍵詞 | 直鏈澱粉; 脂肪酸; 複合物; X-射線繞射分析; 示差掃描熱分析; Amylose; Fatty acid; Complex; X-ray diffraction analysis; DSC analysis; |
語文 | 中文(Chinese) |
中文摘要 | 以馬鈴薯直鏈澱粉為樣品,分別於熱的 DMSO 溶劑中 (60、80和90℃)與不同種類之脂肪酸 (肉荳蔻酸 C14:0、棕櫚酸 C16:0、硬脂酸 C18:0、油酸 C18:1與亞麻油酸 C18:2) 進行反應,解析溫度對直鏈澱粉-脂肪酸複合物形成之影響。實驗結果顯示反應溫度愈高則複合物形成愈多,但對不飽和脂肪酸複合物的生成率影響較小。以 X-射線繞射儀分析複合物之結晶形態,顯示與典型 V-結晶繞射圖略有差異,複合物主要在 20.1°(20)出現繞射峰,而13.1°(20)的繞射峰強度相當弱或消失,且未發現 7.36°(20)之繞射峰。反應溫度對飽和脂肪酸形成之複合物的結晶形態影響較大。以示差掃描熱分析儀 (DSC) 解析複合物之融解與解離性質,發現反應溫度對各脂肪酸複合物的融解與解離熱焓值影響較大,對融解與解離溫度影響較小。複合物經加熱融解解離後,於冷卻過程中複合物再次形成,而飽和脂肪酸會在較高溫度下形成複合物。冷卻至室溫,再做第二次升溫掃描,發現複合物解離之溫度及熱焓值比原 DMSO 溶劑中製得之複合物低,尤其以不飽和脂肪酸所形成之複合物最為顯著。相同脂肪酸但於不同溫度中製得之各複合物在第二次加熱過程中融解解離性質仍具差異,表示不同溫度下形成之複合物除聚集排列的情形不同外,形成複合物之直鏈澱粉分子大小亦可能略有差異。 |
英文摘要 | The effect of temperature on the formation of amylose-fatty acid complex was investigated by studying the reaction between potato amylose and fatty acids (myristic acid, C14:0; pahnitic acid, C16:0; stearic acid, C18:0; oteic acid, C18:1; linoleic acid, C18:2) in hot DMSO solvent (60, 80 and 90℃). The results indicated that the higher the reaction temperature, the more complexes formed. However, the reaction temperature showed less effect on the formation of complexes with unsaturated fatty acid. Crystalline type of complexes observed using X-ray diffractometry were somewhat different from the typical V-pattern. The major peak of the diffractogram of the complex was 20.1° (20). The intensity of the peak at 13.1° (20) either was relatively weak or disappeared. Furthermore, a peak of 7.36 ° (20) was not detected. The reaction temperature had a greater effect on the crystalline pattern of complexes with saturated fatty acid than on those with unsaturated fatty acid. From the DSC analysis, the influence of the reaction temperature was greater on the melting and dissociation enthalpy than on the melting and dissociation temperature of the complex. The complex of saturated fatty acid-amylose was formed at higher temperatures during the first heating and cooling process. The melting temperature and enthalpy of complexes obtained in the first heating-cooling cycle were lower than those of complexes prepared using DMSO solvent, and especially those prepared using unsaturated fatty acid. Complexes with the same fatty acid prepared at different temperatures exhibited different melting and dissociation properties during the rescanning process. These phenomena suggested that not only the arrangement of complexes, but also the size of the amylose complex formed varied with the reaction temperatures. |
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