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    Please use this identifier to cite or link to this item: http://ir.cnu.edu.tw/handle/310902800/23024


    標題: 單甘油酯與高直鏈米澱粉複合程度之研究
    Effect of Monoglycerides on the Complexing Degree of the High Amylose Rice Starch
    作者: 吳淑靜
    張瓈文
    范晉嘉
    盧訓
    貢獻者: 食品衛生系
    關鍵字: 單甘油酯
    米澱粉
    β--澱粉酵素水解率
    碘親合力
    直鏈澱粉複合度指數
    Complexing degree
    monoglycerides
    rice starch
    β-amylolysis
    iodine affinity
    amylose complexing index
    日期: 1996
    上傳時間: 2010-09-17 15:02:50 (UTC+8)
    摘要: 高直鏈米澱粉(臺農秈19號)與單甘油酯品系(C8到C18脂肪酸)之複合程度被檢測出。單甘油酯--澱粉複合物比未處理之米澱粉透光率降低,尤其是C16--複合物。在不同加熱溫度下,經單甘油酯品系處理之臺農秈19號樣品之B--澱粉酵素水解率與碘親合力具有降低之趨勢,而C16--複合物則出現顯著性偏低的現象。在75、85及95度c加熱下,C16及C18單甘酯所形成之直鏈澱粉複合度指數(ACI)較C8~C14為高。
    Comlplexing degree between high amylose rice starch (Tainung Sen 19, TNS 19) and lmonoglycerides (MGs) from Co tO Ci8 Was examined, the transmittance of the complex of MGs and high anylose rice starch was lower than MGs untreated starch, specially for Cie-COmplex. the B-amylolysis and ioidine aNinity showed that a lower hydrolysis for MGs-treated samples at different heating temperatures, especially, C16 MGs gave the significantly lower hydrolysis. The amylose complexing index for the C16 and C18 MGs were higher than C8~C4 at 75 、 85and 95。C.
    關聯: 嘉南學報 22期:p.155-162
    Appears in Collections:[嘉南學報] 22期 (1996)
    [ 食品科技系 ] 期刊論文

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