葛鬱金與澱粉作物的澱粉性質比較

Comparisons of Starch Properties of Arrowroot (Maranta arundinacea L.) and Other Starchy Crops

莊雅雯(Ya-Wen Chuang) ； 古明萱(Ming-Shaiun Guu)

《作物、環境與生物資訊》 4卷1期 (2007/03) Pp. 77-87

https://doi.org/10.30061/CEB.200703.0008

摘要

為瞭解葛鬱金的澱粉性質，採用七種不同澱粉作物（葛鬱金、樹薯、玉米、蓮藕、馬鈴薯、水稻及小麥）為材料，以比較作物之間澱粉性質的差異。試驗顯示，澱粉顆粒形態因作物種類不同而有差別，根莖類作物較禾穀類作物有較大澱粉顆粒、較高澱粉溶解度及較低直鏈澱粉含量。直鏈澱粉含量以小麥最高，樹薯最低；葛鬱金在根莖類作物中的直鏈澱粉含量最高。澱粉的糊化溫度、膨潤力及溶解度隨溫度上升而增加。在30~60℃範圍的糊化溫度，作物之間無差異表現；60~76℃範圍的糊化溫度，以葛鬱金澱粉表現最低；禾穀類作物則以水稻有最高糊化溫度。葛鬱金在七種澱粉作物中表現較高的粗蛋白質含量與澱粉溶解度，卻表現最低糖化力、糊化溫度與膨潤力。澱粉在60~95℃的黏度，以葛鬱金、小麥與蓮藕最小。

關鍵字

葛鬱金 ； 根莖類作物 ； 澱粉性質

並列摘要

This study was conducted to identify the starch properties of arrowroot rhizome. Seven different starchy crops (i.e., arrowroot, cassava, corn, lotus, potato, rice, and wheat) were used to compare the differences in starch properties. The results showed that there were significantly different in morphlogical shapes of starch granules among tested crops. The starch granules and their solubility of the rhizome (tuber) crops were higher than cereal crops, while the former had lower amylose content. Wheat had the highest amylose content among all tested crops and cassava had the lowest. The arrowroot had the highest amylose content among the rhizome (tuber) crops. The gel temperature, swelling power and solubility of starch increased with increasing temperatures. In the range of 30 to 60℃, no significant difference on the gel temperature was found among tested crops. When temperature went up to 60~70℃, arrowroot expressed the lowest gel temperature. Rice had the highest gel temperature among cereal crops. Within six starchy crops, arrowroot had higher crude protein content and starch solubility and lower saccharifying power, gel temperature and swelling power. In the range of 60 to 95℃, starch viscosity of arrowroot, wheat, and lotus were smaller than others.

並列關鍵字

Arrowroot ； Rhizome tuber crop ； Starch property