米脂質組成對於米粉Amylogram之影響

Effect of Lipid Composition on the Amylogram of Rice Powder

謝伯東(Po-Tung Hsieh) ； 楊建俊(Chien-Chun Yang)

《化學》 61年3期 (1972/09) Pp. 79-85

https://doi.org/10.6623/chem.1972012

摘要

採取本省產蓬萊白米於10°C及30°C貯藏，定時取樣；另將貯藏前之白米脫脂而得脂質劃分，並將此脂質區分為中性脂質及游離脂肪酸劃分，將各劃分重加囘於脫脂米紛者及同接另以palmitic, oleic，及linoleic acids等三種脂肪酸個別或混合添加於脫脂米粉者均為試料。使用Brabender amylograph繪製上述各種試料之amylogram，得到如下之結果。(1)米粉amylogram之最大粘度頂峯由脫脂而消失。(2)脫脂米粉之amylogram，由原脂質之加囘，則恢復至原米粉amylogram之形狀。(3)米脂質對於米粉amylogram之影響，以游離脂肪酸劃分最為顯著；又影響amylogram形狀之主要因子，乃是脂肪酸之種類及其含量。(4)palmitic, oleic及linoleic acids三種脂肪酸對於米澱粉之amylogram均有影響，其中以palmitic acid較為顯著。(5)米粉amylogram之最大粘度，隨貯藏時間之延長及貯藏溫度之增高而增大，尤其貯藏溫度之影響較為顯著。

並列摘要

The polished rice powder (Penlai rice) was defatted according to the method proposed by Schoch. The lipid extracted from the polished rice powder was separated into neutral fat and free fatty acid fractions by the Lee's method. Total lipid, neutral fat and free fatty acid fractions were added back to the defatted rice powder respectively in the same amounts as originally existed in the polished rice. The amylogram was measured for each sample with amylograph. Furthermore, the polished rice was stored at 30°C and 10°C, and at one-month intervals, an appropriate amount of the polished rice was sampled to investigate the effects of lipid on its amylogram. The results were summarised as follows. (1) The maximum viscosity of amylogram was almost eliminated by removing lipid contained in the polished rice powder. (2) The amylogram of the defatted rice powder was reverted to its original shape by adding back the total lipid fraction or free fatty acid fraction. (3) Effect of the free fatty acid fraction on the amylogram of defatted rice powder was greater than that of the neutral fat fraction. (4) Each of the various fatty acids (i. e. palmitic, oleic and linoleic acids) added to defatted rice powder had almost the same kind of effect on the shape of amylogram. Among them, palmitic acid seemed to demonstrate the most typical effect. (5) The polished Penlai rice stored at 30°C exhibited a higher viscosity than that stored at 10°C. The maximum viscosity of amylogram increased with the increase in storage temperature and time of the polished rice.