1. NCHU Institution Repository
  2. 農業暨自然資源學院
  3. 食品暨應用生物科技學系
Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/96032
DC FieldValueLanguage
dc.contributor賴麗旭zh_TW
dc.contributor.authorYen-Hsun Luen_US
dc.contributor.author呂彥勳zh_TW
dc.contributor.other食品暨應用生物科技學系所zh_TW
dc.date2017zh_TW
dc.date.accessioned2018-12-17T03:20:52Z-
dc.identifier.citation方柏翔. (2015). 不同界面活性劑對糖質克弗爾多醣/小麥澱粉可食膜物理性質的影響. 碩士, 國立中興大學,食品暨應用生物科技學系所 台中市(2015) 王淯湞. (2015). 糖液克弗爾粒水萃多醣之理化特性. 碩士, 國立中興大學,食品暨應用生物科技學系所 台中市(2015) 吳宛諭. (2010). 不同界面活性劑對樹薯澱粉/脫色仙草葉膠可食性薄膜的物性影響. 碩士, 國立中興大學,食品暨應用生物科技學系所 台中市(2010) 黃義承. (2012). 黑糖液克弗爾顆粒的增量與利用其分離菌株PU01生產多醣. 碩士, 靜宜大學,食品營養學系 台中市(2012) 林詩涵. (2014). 以反應曲面法探討糖質克弗爾多醣/小麥澱粉混合膜之物理及機械特性. 碩士, 國立中興大學,食品暨應用生物科技學系所 台中市(2014) Aguirre, A., Borneo, R., & León, A. E. (2013). Properties of triticale protein films and their relation to plasticizing–antiplasticizing effects of glycerol and sorbitol. Industrial Crops and Products, 50, 297-303. Al-Muhtaseb, A. H., McMinn, W. A. M., & Magee, T. R. A. (2002). Moisture Sorption Isotherm Characteristics of Food Products: A Review. Food and Bioproducts Processing, 80(2), 118-128. Alcantara, C., Rumsey, T., & Krochta, J. (1998). Drying rate effect on the properties of whey protein films. Journal of Food Process Engineering, 21(5), 387-405. Alves, J. S., dos Reis, K. C., Menezes, E. 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dc.identifier.urihttp://hdl.handle.net/11455/96032-
dc.description.abstract由於石油資源有限且對環境負成本極高，可食膜的開發具有建設性和降低環境成本的功效。本實驗目的為探討塑化劑(山梨糖醇、木糖醇及甘油)及澱粉(馬鈴薯、樹薯及小麥)種類對糖質克弗爾多醣/澱粉可食膜的性質影響，針對可食膜表觀性質、親/疏水性以及機械性質的研究探討。 糖質克弗爾多醣/澱粉可食模的物理性質與澱粉和塑化劑種類有很高的相關性。整體而言，可食膜厚度的趨勢為，30%>15%塑化劑濃度，而小麥>馬鈴薯>樹薯澱粉。較高塑化劑濃度的樹薯澱粉可食膜有較滴的不透明度。微結構的觀察結果顯示，小麥澱粉無論在表面還是斷面都比另外兩種澱粉平滑，另外兩種澱粉在斷面有比較明顯的氣泡出現。 可食膜水分含量隨著甘油塑化劑濃度上升而上升，但山梨糖醇以及木糖醇對可食膜水分含量沒有明顯的差異。水氣透過性和水溶解度在較高的塑化劑濃度下都有比較高的趨勢。可食膜亮面幾乎都比霧面有較小的水接觸角。大部分的水接觸角因為較高的塑化劑濃度而變小，只有糖質克弗爾多醣/樹薯澱粉以甘油作塑化劑組別有相反的趨勢。糖質克弗爾多醣/澱粉可食膜各實驗組別在等溫吸濕曲線都展現典型的親水性生物聚合物特性。 機械性質試驗發現較高的塑化劑濃度會增加穿刺形變量和斷裂伸長量並同時降低抗拉伸強度，但對可食膜的抗穿刺強度卻沒有顯著性的下降，推測是因為較高塑化劑濃度時同實影響了可食膜厚度和結構。 這些結果顯示可以透過塑化劑和澱粉種類的選擇，來改變可食膜和可食塗層的多樣性，在食品包裝工業上非常具有潛力。zh_TW
dc.description.abstractDevelopment of biodegradable films has a highly practical and environmental value due to the limited resources. Therefore, the objective of this study is to investigate the properties of sugary kefir polysaccharide/starch edible films as a function of types of plasticizers (sorbitol, xylitol and glycerol) and starch (potato, tapioca and wheat). Specifically, the thickness, opacity, microstructure、hydrophobic/hydrophilic properties and mechanical properties of the films would be determined. Physical properties of sugary kefir polysaccharide/starch edible films showed strong dependency on the types of plasticizers and starch. Generally, the thickness of the films was in the order of 30%>15% plasticizer and wheat>potato>tapioca starch. Films formed with tapioca starch and more plasticizer generally showed more transparent appearance. Microscopic examination revealed that films with wheat starch was much smoother at the cross-section, in contrast to those with the other two types of starch, which showed obvious porous structure at the cross-section. Moisture content increased with increasing glycerol concentration, but had no significant effect with increasing sorbitol and xylitol concentration. Water vapor permeability and water solubility increased with increasing plasticizer concentration. Under side of edible films had smaller water contact angle than upper side of edible films. Most of sample groups had smaller water contact angle with higher concentration of plasticizer. The sorption isotherms of sugary kefir polysaccharide/starch edible with any type of plasticizer showed typical behavior of water-vapor-sensitive hydrophilic biopolymers. Mechanical test results revealed that a higher concentration of plasticizer would increase the elongation at break and puncture deformation, decrease the tensile strength, but had no significant effect on the puncture strength of the films, probably related to the thickness and structure of the films. These results implied the diverse potentials for biodegradable films and edible coating applications by adjusting the types of plasticizer and starch.en_US
dc.description.tableofcontents摘要 i Abstract iii 目錄 v 表目錄 xi 圖目錄 xiii 壹、 前言 1 貳、 文獻回顧 3 2.1.可食膜 3 2.1.1.定義與背景 3 2.1.2可食膜的材料 4 （1）碳水化合物 6 （2）蛋白質 7 （3）脂質 7 （4）塑化劑 8 2.1.3.可食膜的製備與應用 14 2.1.4.鑄膜法乾燥條件的影響 18 2.2.克弗爾(Kefir) 19 2.2.1.背景 19 2.2.2.克弗爾多醣(Kefiran) 21 2.2.3. 黑糖液克弗爾 24 2.2.4. 黑糖液克弗爾多醣與澱粉混合系統 28 2.3.等溫吸濕曲線 30 2.4.水氣透過性質 33 2.5.可食膜機械性質(Mechanical Properties) 36 參、 研究目的與實驗架構 40 3.1.研究目的 40 3.2.實驗架構流程 41 肆、 材料與方法 42 4.1.糖質克弗爾多醣（Sugary kefir grains） 42 4.1.1.糖質克弗爾粒的培養 42 4.1.2.糖質克弗爾多醣萃取 43 4.2.塑化劑 45 4.2.1.甘油（glycerol） 45 4.2.2.木糖醇（xylitol） 45 4.2.3. 山梨糖醇（sorbitol） 45 4.3.直鏈澱粉含量分析 47 4.4.可食膜溶液及製備 48 4.4.1.糖質克弗爾多醣/澱粉可食膜溶液製備 48 4.4.2.可食膜製備 49 4.5.可食膜的性質測驗 49 4.5.1.X-ray繞射圖譜 49 4.5.2.表觀 49 （1）厚度測定 49 （2）不透明度分析 50 （3）場發射掃描式電子顯微鏡 50 4.5.3.親/疏水性質 51 （1）水分含量 51 (2) 溶解度 51 （3）水接觸角 51 (4) 水氧透過性質 52 （5）等溫吸濕曲線 52 4.5.4.機械性質 56 （1）穿刺試驗 56 （2）抗張試驗 56 4.6.統計分析 57 伍、 結果與討論 58 5.1.不同塑化劑、澱粉對可食膜成形之影響 58 5.2.可食膜X-ray繞射圖譜 62 5.3.可食膜表觀性質 65 5.3.1.可食膜外觀 65 5.3.2.可食膜厚度 70 5.3.3.可食膜不透明度 73 5.3.4.可食膜微結構觀察 77 5.4.可食膜親/疏水性質 82 5.4.1.可食膜水分含量及溶解度 82 5.4.2.可食膜水接觸角 88 5.4.3.可食膜等溫吸濕曲線 96 5.4.4.可食膜水氣透過性質 101 5.5.可食膜之機械性質 105 5.5.1.穿刺試驗 105 5.5.2.拉伸試驗 109 陸、 結論 113 柒、 參考文獻 115 附錄 125 附錄圖 A、不同種類塑化劑對糖質克弗爾多醣/澱粉可食膜不透明度 *(AU˙nm)的影響 125 附錄圖 B、不同種類塑化劑對糖質克弗爾多醣/澱粉可食膜水分含量*(%)的影響 126 附錄圖 C、不同種類塑化劑對糖質克弗爾多醣/澱粉可食膜溶解度*(%)的影響 127 附錄圖 D、不同種類塑化劑對糖質克弗爾多醣/澱粉可食膜水氣通透性*(g/m•s•Pa•10-10)之影響 128 附錄圖 E、不同種類塑化劑對糖質克弗爾多醣/澱粉可食膜穿刺強度*(N)之影響 129 附錄圖 F、不同種類塑化劑對糖質克弗爾多醣/澱粉可食膜穿刺形變量*(mm)之影響 130 附錄圖 G、不同種類塑化劑對糖質克弗爾多醣/澱粉食膜抗拉伸強度*(MPa)之影響 131 附錄圖 H、不同種類塑化劑對糖質克弗爾多醣/澱粉可食膜斷裂伸長量*(%)之影響 132zh_TW
dc.language.isozh_TWzh_TW
dc.rights同意授權瀏覽/列印電子全文服務，2020-08-28起公開。zh_TW
dc.subject糖質克弗爾多醣zh_TW
dc.subject澱粉zh_TW
dc.subject可食膜zh_TW
dc.subject塑化劑zh_TW
dc.subjectSugary kefir polysaccharideen_US
dc.subjectStarchen_US
dc.subjectEdible filmen_US
dc.subjectPlasticizeren_US
dc.titleEffect of Types of Plasticizer and Starch on the Physical Properties of Sugary Kefir Polysaccharide/Starch Edible Filmsen_US
dc.title澱粉及塑化劑種類對糖質克弗爾多醣/澱粉可食膜物理性質之影響zh_TW
dc.typethesis and dissertationen_US
dc.date.paperformatopenaccess2020-08-28zh_TW
dc.date.openaccess2020-08-28-
item.openairetypethesis and dissertation-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.languageiso639-1zh_TW-
item.grantfulltextrestricted-
item.fulltextwith fulltext-
item.cerifentitytypePublications-
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