陽明山地區山藥之澱粉理化特性研究

The Physicochemical Properties of Yangmingshan Yam Starches

胡賢德(Hsien-Te Hu) ； 林素一(Su-Yi Lin)

《華岡農科學報》 21期 (2008/06) Pp. 1-18

https://doi.org/10.29985/HKJA.200806.0001

摘要

本本研究爲了解陽明山地區之山藥(Dioscorea alata)澱粉之特性，因而以栽種於陽明山地區的台農一號、台農二號、基隆山藥、陽明山原生種、名間長紅等五種山藥品種爲材料，藉化學成分分析，直鏈澱粉含量、溶解度、膨潤力、黏度測定、X-ray繞射分析、示差掃描熱分析及光學、偏光、電子顯微觀察等方法，探討不同品種山藥塊莖澱粉的成份、理化性質與成糊行爲。結果顯示各山藥澱粉的顆粒外型大都爲橢圓形或有圓形或三角形顆粒。在成分分析中，台農一號、陽明山原生種、基隆山藥粗纖維含量高。在直鏈澱粉含量介於23.9~32.2%之間，其中台農一號、陽明山原生種含量在30%以上，在磷含量則介於205.3~498.0PPm之間，其陽明山原生種高達498PPm而且同品種D. alata L.山藥澱粉間的直鏈澱粉含量與磷含量的差異很大。由x-ray繞射圖譜顯示，除了D. Japonic var.種的基隆山藥是屬於結晶性較強的C型結晶，台農一號、台農二號、陽明山原生種、名間長紅等品種的山藥都是屬於結晶性較弱的B型結晶。山藥澱粉連續黏度屬限制膨潤型。溶解度與膨潤力因品種不同有差異，但均以台農1號、2號較高，但其糊化溫度Tp及Tc卻較低，熱焓值以基隆山藥最高。

關鍵字

山藥 ； 澱粉 ； 理化性質 ； 成糊行爲

並列摘要

The purpose of this study is to understand the characteristics of yam (Dioscorea alata) starches from Yangmingshan. We took five kinds of yams as materials: Tainung No.1, Tainung No.2, Keelung, Yangmingshan native, Min Jiam Chang Hong. By chemical analysis of composition, amylase content, solubility, swelling power, viscosity determination, X-ray diffraction analysis, differential scanning calorimetry (DSC), photomicrograph, polarized micrograph, scanning electron micrograph, we studied the composition, physicochemical properties and pasting behavior of different yam starches. The results showed that most of the granule were ellipse, circle or triangle. Among the components, the crude fiber of Tainung No.1, Yangmingshan native, Keelung yams showed the highest. The amylase content was between 23.9~32.2% while Tainung No.1 and Yangmingshan native were over 30%. As to phosphorus content, it was between 205.3~498.0ppm. The content of Yangmingshan native yams was up to 498ppm and the amylase content of D. alata L. showed great difference to phosphorus content. The X-ray diffraction pattern showed that most yam starches belonged to crystallinity of B-type except D. japonic var. (crystallinity of c-type). The viscoamylograms of yam starches belonged to restricted swelling type. As to the solubility and swelling power, they showed difference from varieties, however, Tainung No.1 as well as No.2 showed higher while Tp and Tc were lower. The enthalpy of Keelung yams showed the highest.

並列關鍵字

yam ； starch ； physicochemical properties ； pasting behavior