糯玉米澱粉分子結構對流變性質之貢獻

The contribution of waxy maize starch molecular structure on their rheological properties

卓德九(Te-Chiu Cho)

指導教授 ： 呂廷璋

國立臺灣大學/生物資源暨農學院/食品科技研究所/碩士(2015年)

https://doi.org/10.6342/NTU.2015.10396

摘要

澱粉的分子結構與澱粉顆粒架構可顯著影響澱粉的物理性質與應用，並影響理化變性後的性質。杭州普羅星公司提供的25種糯玉米澱粉，此批澱粉具有相近的基礎的理化特徵，但在流變性質上有明顯的差異，本論文對澱粉分子結構進行細部的分析，包括以分子篩層析儀與陰離子交換離子層析儀分析去分支澱粉鏈長分佈，以求得短鏈、長鏈之含量、重量/數量平均聚合度與分散度、尖峰聚合度等，並進行試驗計算β-amylolysis、平均鏈長、平均鏈數、分支密度與平均內/外鏈長等，並以雷射粒徑分析儀求澱粉粒徑，將所得結果與動態流變儀(dynamic rheometer)測得之澱粉顆粒於加熱、冷卻過程中之流變參數變化指標各自進行因素分析，各自萃取出代表結構的peak DP（與pk2DPw、pk1DPp、pk2DPp呈正相關）、DP ratio（與dp>25呈正相關，dp6-12呈負相關）、β-LD（與平均內鏈長呈正相關，β-amylolysis呈負相關）、particle size（與體積加權、表面積加權平均直徑呈正相關），以及代表流變性質的gelling property（與G’90°C、G’25°C、G’max呈正相關，與tanδG'max 、tanδ25°C、tanδ90°C呈負相關）與pasting temperature（與TG’, TG’max呈正相關）等指標因素，經過多元迴歸分析後，歸納出gelling property與peak DP （β=0.460）、particle size （β=0.345）達95%顯著、pasting temperature與DP ratio（β=0.366）、β-LD（β=0.381）達95%顯著的結果。

關鍵字

糯玉米澱粉 ； 動態流變性質 ； 因素分析

並列摘要

The molecular and granule structure of starch can contribute to its physical property and application. Twenty-five waxy maize starch sponsored by Hangzhou Starpro company has relatively similar basic physicochemical property, but different rheological properties. This thesis study on specific analysis of starch molecular structure, including chain-length distribution analysis analyzed from high performance size exclusion chromatography and high performance anion exchange chromatography to obtain short / long chain ratio, number / weight average degree of polymerization (DPn DPw) and peak DP. We also analyze β-amylolysis, average chain-length, average chain numbers, branch density, average internal / external chain-length by chemical methods and starch particle size by laser diffraction particle size analyzer. We also use dynamic rheometer to obtain rheological properties from starch during heating and cooling process. Next, we use factor analysis to extract components from structural and rheological parameters respectively. Peak DP (positive correlated with pk2DPw, pk1DPp, and pk2DPp), DP ratio (positive correlated with dp>25 ; negative correlated with dp6-12), β-LD (positive correlated with CL ; negative correlated with β-amylolysis), particle size (positive correlated with D(4,3) and D(3,2) are extracted from structural parameters. Gelling property (positive correlated with G’90°C, G’25°C, G’max ; negative correlated with ) and pasting temperature (positive correlated with TG’ and TG’max) are extracted from rheological parameters. Through multiple regression analysis, we can conclude that beta coefficient of gelling property to peak DP (β=0.460) and particle size (β=0.345) are 95% statistical significant. Pasting temperature to DP ratio (β=0.366）and β-LD（β=0.381）95% are also statistical significant.

並列關鍵字

waxy maize starch ； rheological property ； factor analysis

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