四種綠豆澱粉之理化特性研究

Study on the Starch Physicochemical Properties of Four Kinds Mung Bean (Vigna radiate L.)

蕭博丞(Bor-Cheng Shiao)

指導教授 ： 王鐘和

國立屏東科技大學/農學院/農園生產系所/碩士(2015年)

https://doi.org/10.6346/NPUST.2015.00164

摘要

綠豆生是長於東南亞的一種糧食作物，其所含的澱粉在應用上非常廣泛，若再加上使用有機農法所培育的綠豆經而加工所製得的有機綠豆澱粉，更是在食品加工及有機產業上有有及廣泛應用。
本研究的目的主要是在探討，三種來自不同國家的綠豆澱粉及一種綠豆品種以有農耕法及慣行農耕法之產品，無論是在成份組成、直鏈澱粉的含量、黏度測定數據及質地分析透明度，及澱粉濃度在溫度及儲存時間上的差異。
結果顯示有機綠豆澱粉的鐵(1.90mg)、鈣(20.4mg)、鈉(3.8mg)以及膳食纖維(0.3 g)都高過其它三種綠豆澱粉。而在直鏈澱粉含量上，泰國綠豆澱粉(36.52%)大於其它三種慣行栽培的綠豆澱粉，在黏度數據上泰國綠豆澱粉的尖峰黏度達(1034 BU)，澱粉糊液的透明度和直鏈澱粉的含量成反比， 換句話說直鏈澱粉的含量越是低，其透明度越是高，因為若是直鏈澱粉的含量比較高， 則所結合的脂質量也會比較高，通常會限制澱粉的顆粒吸水膨脹，會減低澱粉糊的透明度數值。在膠體強度及濃度因素的影響下，綠豆澱粉濃度的改變對膠體的凝膠強度的影響一般成正比，但濃度對於pH值的影響較不顯著。

關鍵字

綠豆澱粉 ； 黏度 ； 直鏈澱粉 ； 有機

並列摘要

Mung bean is a kind of food crops grown in Southeast Asia, the starch of which is very extensive in the application of life. In addition, the organic mung bean starch proceeded from the mung bean cultivated by organic farming method has been applied with a wide range in food processing and organce industry. The purpose of this study is to explore three kinds of mung bean starch from different countries, as well as the composition of starch, amylose content, viscosity determination data and texture analysis and transparency, and differences in temperature and storage time between the products of both mung beans cultivated by organic method and by conventional ways.
Iron content (1.90mg), calcium content (20.4mg) and sodium content (3.8mg) ,and dietary fiber (0.3g) of organic mung bean starch were higher than that of the other three kinds of mung bean starch. In amylose content, Thailand mung bean starch (36.52%) was higher than that of the other three kinds of conventional cultivation mung beans. In the viscosity data, the peak viscosity of Thailand mung bean starch reached 1034BU.
Transparent degree of starch and amylose content were inversely proportional. The lower is amylose containing quantity; the higher is the transparency. If the amount of amylose content is relatively high, the lipid amount will be relatively high. This will limit the starch swelling after water absorption and reduce the value of starch paste transparent liquid. In the influence of gel strength and concentration factor, the change of the concentration of mung bean starch is proportional to the gel strength, but the effect of gel concentration had no significant relation with pH value.

並列關鍵字

Mung bean starch ； Viscosity ； Amylose ； Organic

參考文獻

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