比較三種不同萃取方法所得之小米澱粉特性

Comparison of Characteristics of Millet Starch from Three Extraction Methods

楊景雍 ； 胡中豪

《高雄海洋科大學報》 25期 (2011/03) Pp. 47-61

https://doi.org/10.6983/KHHYKTHP.201103.0047

摘要

本研究以台灣產小米台東七號為試驗原料，利用三種不同萃取方式：鹼液浸泡法Ⅰ、鹼液浸泡法Ⅱ與連續沉降法抽取澱粉。將三種抽出澱粉乾燥後進行成份分析（包括產率、含水率、總氮、粗脂肪、灰份）、澱粉物性（色澤、黏度、膨潤力、吸水指標、溶解度、水結合力與粒徑大小）與熱分析（糊化熱與糊化溫度）。實驗結果顯示，由鹼液浸泡法Ⅱ所得之澱粉的蛋白質殘留高，澱粉純度相對較低，而示差掃描熱分析亦顯示其組成非單一澱粉。鹼液浸泡法Ⅰ與連續沉降法分離的澱粉純度高，並且在示差掃描熱分析顯示分離的澱粉僅出現一峰值且兩者近似，表示兩方法所得的澱粉純度高且成份相同。本研究結果可建議小米澱粉萃取方法並了解小米澱粉特性，進而應用於食品加工。

關鍵字

小米 ； 澱粉 ； 示差掃描熱分析 ； 糊化溫度

並列摘要

In this study, native Taitung-No 7 millet as test materials, three different extraction methods were used for starch extraction: alkaline soaking Ⅰ, Ⅱmethods and continuous sedimentation. The three kinds of extracted starch were analyzed their proximate composition (including yield, moisture content, total nitrogen, crude fat, and ash), properties (color, viscosity, swelling power, water absorption index, solubility, water binding capacity and particle size) and thermal analysis (gelatinization heat and gelatinization temperature). The results showed that higher amount of protein residues in extracted starch from the alkaline soaking method Ⅱ, that is, its starch purity was relatively low. Moreover, differential scanning calorimetry (DSC) analysis showed the composition of the starch from the alkaline soaking method Ⅱ was complicated and no specific spectrum were observed. The extracted starch from alkaline soaking method I and continuous sedimentation displayed higher purity, and their DSC analysis showed that a specific endothermic peak was shown in both of their DSC spectrum. The extracted starch from the alkaline soaking method I and continuous sedimentation exhibited the same purity and proximate composition. These findings suggested proper millet starch extraction methods and revealed characteristics of the millet starch from the native millet Taitung-No 7. The results may be helpful for processing application of millet starch or its related products.

並列關鍵字

millet ； starch ； differential scanning calorimetry ； gelatinization temperature