以示差掃描熱分析法進行山藥特性之研究

The Characteristics of Yams Studied Using Differential Scanning Calorimetry

徐慶琳(Chin-Lin Hsu) ； 曾慶瀛(Chin-Yin Tseng)

《臺灣農業化學與食品科學》 42卷1期 (2004/02) Pp. 7-14

https://doi.org/10.6578/TJACFS.2004.002

摘要

本試驗以台農二號（Dioscorea alata）、大汕（Dioscorea alata）與名間長紅（Dioscorea purpurea）之新鮮山藥泥及以冷凍乾燥法所製得之山藥生粉為原料，測定山藥生粉之澱粉及直鏈澱粉之含量，並利用示差掃描熱分析法（differential scanning calorimetry, DSC）探討新鮮山藥泥與山藥生粉之糊化溫度（包括起始溫度(onset temperature, To)、尖峰溫度(peak temperature, Tp)、終止溫度(conclusion temperature, Tc)和溫度變化(temperature change, △T)與熱焓變化(enthalpy change, △H)）。進一步以名間長紅山藥生粉，探討水分含量（山藥：水 = 1：4(80%水分含量)、1：2(67%)、1：1(50%)與2：1(33%)）、糖濃度（山藥：萄萄糖或蔗糖或麥芽糖溶液(5、10、20與40%) = 1：2）與氯化鈉濃度（山藥：氯化鈉(1、3與5%) = 1：2）對山藥生粉糊化溫度與熱焓變化之影響。由結果得知，不同品系山藥生粉之澱粉及直鏈澱粉含量分別為74.08-81.97和28.90-31.97%（乾物基準）；名間長紅山藥生粉之示差掃描熱分析，隨著水份含量的減少，糊化起始溫度、尖峰溫度與終止溫度均上升，而熱焓變化則減少；隨著糖濃度增加，糊化起始溫度、尖峰溫度與終止溫度均上升，而熱焓變化不變；而氯化鈉之效應則並不顯著，隨著濃度增加，熱焓變化降低。本研究所探討之水分含量、糖與氯化鈉濃度對山藥生粉糊化特性之影響，期望能作為山藥加工利用之參考。

關鍵字

山藥 ； 示差掃描熱分析法 ； 水分含量 ； 糖 ； 氯化鈉

並列摘要

The varieties of Tai-Nung no.2 (Dioscorea alata), Ta-Shan (Dioscorea alata) and Ming-Chien (Dioscorea purpurea) yam were fresh yam slurry and made into raw yam flour by freeze drying. The starch and amylose contents of raw yam flours were determined. The gelatinization temperature (include onset temperature (To), peak temperature (Tp), conclusion temperature (Tc) and temperature change (△T)), and enthalpy change (△H) of fresh yam slurries and raw yam flours were studied using differential scanning calorimetry (DSC). The effects of the water content (yam:water = 1:4 (80% water content), 1:2 (37%), 1:1 (50%), and 2:1 (33%)), sugars concentration (glucose, sucrose, and maltose (5, 10, 20, and 40%) : water = 1:2), and sodium chloride concentration (sodium chloride (1, 3, and 5%): water = 1 : 2) on the gelatinization temperature and enthalpy change of Ming-Chien raw yam flour were also studied. The results showed that the contents (%) of starch and amylose in the raw yam flours were 74.08-81.97 and 28.90-31.97% (dry basis), respectively. The results for Ming-Chien raw yam flour studied using differential scanning calorimetry (DSC) showed that the tested water ratios of 80, 50, 37, and 33% caused the gelatinization onset temperature, peak temperature, and conclusion temperature of raw yam flour to increase as the water content decreased. On the other hand, the enthalpy change of raw yam flour decreased as the water content decreased. The gelatinization onset temperature, peak temperature, and conclusion temperature of raw yam flour increased as the sugar (glucose, sucrose, and maltose) concentration increased fro m 5 to 40%, but the enthalpy change of raw yam flour did not change as the sugar concentration increased. The effects of sodium chloride on the gelatinization temperature and enthalpy change were insignificant. The enthalpy change of raw yam flour decreased as the sodium chloride concentration increased. The effects of water content, sugar, and sodium chloride on the gelatinization-properties raw yam flour observed in this studied could be useful in future applications of yam flour in food processing.

並列關鍵字

Yam ； Dioscorea spp. ； Differential scanning calorimetry ； DSC ； Water content ； Sugars ； Sodium chloride