Studies on the Interactions between Polysaccharide Gums and Various Starches or Starch Derivatives

各種澱粉或澱粉衍生物與多醣膠質間交互作用之探討

張曙明(Shuh-Ming Chang) ； 呂政義(Cheng-Yi Lu)

《中央研究院化學研究所集刊》 36期 (1989/03) Pp. 115-121

https://doi.org/10.6522/BICAS.1989.36.14

摘要

本實驗係以具有不同性質的澱粉和樹薯及食用美人蕉之各種加工澱粉分別與數種多醣膠質相互作用並以反應後粘度之變化作為指標。由結果顯示所使用的澱粉與中性多醣膠質作用時均會引起粘度的加成作用，且其粘度之增加與澱粉粒之直鏈澱粉含量成正比。然當與離子化多醣膠質作用時，則其粘度之變化不但與其直鏈澱粉含量有關，亦深受其所含支鏈數之影響。凡含有高磷酸酯支鏈者，其粘度會急遽下降。

並列摘要

Nine native starches as well as the modified cassava and canna starches were applied to react with various polysaccharide gums in the study. The change in the viscosity of the reaction mixture was used as the index. A synergistic increase of viscosity was observed in all the starches when it reacted with neutral polysaccharide gum. Simultaneously, the more the amylose content was, the higher the viscosity increased. As they reacted with polyanionic polysaccharide gums, the viscosity was affected not only by their amylose content but also by their side chains. The viscosity decreased sharply on those with high phosphate ester side chains.