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dc.contributor.authorHsin-Yi Chien_US
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dc.description.abstractIn the present study, the effects of heat-moisture treatment( HMT, under 20%, 25% and 30% moisture level, 105℃, 2 hours) on physicochemical and structure properties of Tainung No.57 and Tainung No.66 sweet potato starches originated from Longjing were investigated. The water content of Tainung No.57 and Tainung No.66 sweet potato was 67.32% and 75.27%, and the yield of its starch was 67.32% and 23.89%(dry base), respectively. The results showed that the birefringence of HMT starch samples of two spices was not changed, but it had pore at hilum and found concavity on granule surface after heat-moisture treatment under different moisture level. As moisture level of heat-moisture treatment increased, the content of damage starch increased gradually, and the content of resistant starch decreased gradually. Furthermore, the crystalline pattern of native and HMT starch samples changed from Ca type into A type gradually, and compared native starch with HMT starch samples, the relative crystallinity increased and then decreased. Moreover, the HMT starch samples of two exhibited increased pasting temperature, reduced viscosities, and no longer exhibited traditional pasting profiles for lack of a true peak viscosity and no breakdown. The swelling power and solubility of all starches increased while temperature increased, as moisture level of heat-moisture treatment increased, the swelling power and solubility decreased when exceeded gelatinization temperature. Rheological behavior of 10% sweet potato starch paste belongs to shear-thinning fluid. Dynamic viscoelastic results also revealed that the sweet potato paste belonged to weak gels, as moisture level of heat-moisture treatment increased, sweet potato starch paste changed into strong gel and the modulus of 10% sweet potato paste increased.en_US
dc.description.tableofcontents目錄 壹、 前言 1 貳、 文獻回顧 3 一、 甘藷 3 二、 澱粉之組成 9 (一) 直鏈澱粉 9 (二) 支鏈澱粉 10 (三) X-ray繞射圖譜 13 (四) 膨潤力與溶解度 14 三、 澱粉之理化性質 20 (一) 澱粉之糊化 20 (二) 澱粉之回凝 21 (三) 澱粉之消化性 23 四、 修飾澱粉 27 (一) 酵素性修飾 29 (二) 化學性修飾 29 (三) 物理性修飾 32 參、 研究目的 40 肆、 研究架構 41 伍、 材料與方法 42 一、 材料 42 二、 甘藷粉之製備 42 四、 濕熱處理 43 五、 化學成份分析 44 (一) 水份測定 44 (二) 灰份測定 44 (三) 粗脂肪測定 44 (四) 粗蛋白測定 45 (五) 粗纖維測定 45 (六)直鏈澱粉含量測定 46 (七)破損澱粉含量測定 48 六、分子量相關性質 50 七、 顆粒外觀及結構特性 52 (一)偏光十字性觀察 52 (二) 光學顯微鏡 52 (三) 掃描式電子顯微鏡 52 (四) X-ray 繞射圖譜 53 八、 澱粉消化性測定 53 (一) 非抗性澱粉之水解和溶解 54 (二) 非抗性澱粉的測定 54 (三) 抗性澱粉之測定 55 九、 糊化性質之測定 57 (一) 膨潤力與溶解度 57 (二) 連續糊化黏度分析 57 (三) 示差熱掃描熱分析 58 十、 流變性質分析 59 (一) 穩剪切流變性質 59 (二) 動態黏彈特性 59 十一、 統計分析 60 陸、 結果與討論 61 一、 化學成份 61 (一) 基本成份 61 (二) 直鏈澱粉含量 63 (三) 破損澱粉含量 65 二、分子量相關特性 67 三、顆粒外觀及結構特性 76 (一) 偏光十字性觀察 76 (二) 光學顯微鏡 78 (三) 掃描式電子顯微鏡 81 (四) X-ray繞射圖譜 83 四、澱粉消化性 86 五、 糊化性質 89 (一) 膨潤力與溶解度 89 (二) 連續糊化黏度分析 93 (三) 示差熱掃描熱分析 97 六、 流變性質 101 (一) 穩剪切 101 (二) 動態黏彈特性 109 柒、 結論 115 捌、 參考資料 116zh_TW
dc.subjectSweet potato starchen_US
dc.subjectphysicochemical propertyen_US
dc.titleEffect of heat-moisture treatments on the digestibility and physicochemical properties of Tainung No.57 and Tainung No.66 sweet potato starchesen_US
dc.typethesis and dissertationen_US
item.openairetypethesis and dissertation-
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