國產甘藷澱粉與進口澱粉理化性質差異性研究

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Please use this identifier to cite or link to this item: https://irlib.pccu.edu.tw/handle/987654321/28604

Title:	國產甘藷澱粉與進口澱粉理化性質差異性研究 Studies on the Physical and the Chemical Properties of Starch in Sweet Potatoes
Authors:	林冠宏
Contributors:	生物科技研究所
Keywords:	凝膠質地支鏈澱粉凝膠延展性出粉率甘藷糊化黏度直鏈澱粉
Date:	2014-01
Issue Date:	2014-10-23 13:44:05 (UTC+8)
Abstract:	甘藷為國產糧食作物中地位僅次於稻米，富含澱粉，可被廣泛利用及開發成各種商品。本計畫之目的乃希望藉由鑑定不同甘藷品種之澱粉種類、含量和出粉率，並探討直鏈澱粉、支鏈澱粉及凝膠延展性，膨潤度與溶解度，質地，與澱粉糊液連續黏度變化之間的關係。本研究擬以一年期完成之，測定5種不同品種甘藷澱粉成分與理化性質之分析，以及各個參數之間的關係，以瞭解品種的差異對澱粉性質的影響。藉由本研究之完成，這些天然澱粉原料將可適合運用於各類食品加工添加物，以提供保健食品原料業者之新選擇，並開發出符合市場需求並具保健功效之新產品，藉以提升甘藷加工利用多元性，增加甘藷之附加價值，提高農民的收益。 Sweet potato （Ipomoea batatas (L.) Lam.） is one of the most important cash crop (except rice) in Taiwan. Sweet potato contains high content of starch, and is widely utilized and developed as commercial products. The objectives of our study are to identify the character and quantity of starch in five different varieties. The proposed work will be done in one year. We will measure contents of total sugar and srarch, and extraction rate of starch from those varieties. We will also investigate the gel consistency, swelling power and solubility, viscosity, hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness of the sweet potato starch. The results of the study will be useful to food process industry and sweet potato farmers as well to increase their profits.
Appears in Collections:	[Graduate Institute of Biotechnology ] project

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