以玉米澱粉與海藻酸鈉混合模式評估糊化及品質特性

Study on The Evaluation of Gelatinization and Quality Property with Blending Mode of Corn Starch and Sodium Alginate

施韋慈(Wei-Tzu Shih) ； 江伯源(Po-Yuan Chiang)

《農林學報》 63卷3期 (2014/09) Pp. 163-173

https://doi.org/10.30089/JAF.201409_63(3).0011

摘要

澱粉／膠體混合物具有黏著、包覆、成膜、保水及減少硬化之效果，其具有生物分解性、透氣性及伸展彈性，近年常被應用於環保包材及食品可食膜加工技術上。本實驗以玉米澱粉及海藻酸鈉為材料，利用不同混合比例探討混合物之糊化特性及貯存品質。實驗結果如下：隨海藻酸鈉添加比例增加及加熱處理溫度提高，混合物之膨潤力呈減少、溶解度呈增加之變化；另海藻酸鈉添加會提高糊化物之尖峰黏度及最終黏度，降低糊化起始溫度；在糊化性質項目亦提高糊化初溫（To）、尖峰溫度（Tp），降低熱焓值（ΔH）。添加海藻酸鈉可增加微細構造之緻密性及黏著性，在貯存期間可減少硬度值提高、增加沾黏性，有助於混合物之質地不易變硬。希盼未來如應用於可食膜製備、可減少回凝硬度及增加彈性、延展性。

關鍵字

玉米澱粉 ； 海藻酸鈉 ； 膨潤力 ； 糊化 ； 回凝

並列摘要

Starch/gel blending has the effect of adhesive, coating, film forming, water holding and reducing hardening. And it has biodegradability, permeability and stretching elasticity. Recently, it was applied to environmental packaging materials and food processing technique of edible film. In this experiment, we used corn starch and sodium alginate as material, and blended different ratio to evaluate the gelatinization properties and storage quality. The experimental results were as follow: as sodium alginate addition ratio and heating temperature increasing, it showed that swelling power of blending was decreased and solubility was increased. Further it showed that peak viscosity and final viscosity of the blending increased and pasting temperature decreased by addition of sodium alginate. It also showed that onset temperature (T_o) and peak temperature (T_p) increased and enthalpy (ΔH) decreased. Addition of sodium alginate can increase the densified and sticky of microstructure, and it can reduce hardness increasing and increase stickiness to help the property of blending not harden during storage. It can apply to edible film preparation to reduce the hardness of retrogradation and increase elasticity and stretching in the future.

並列關鍵字

Corn starch ； sodium alginate ； swelling power ； gelatinization ； retrogradation