张亘翔-直链淀粉脂质复合物之物化性质研究-宜兰大学食品科学系.DOC

國立宜蘭大學食品科學研究所 碩士班專題討論 演講者：張亙翔 (Chang, ken-hsiang) 題目：直鏈澱粉脂質複合物之物化性質研究 指導教授：馮臨惠 老師 Study on physicochemical properties of amylose 日期：Oct. 17, 2012 lipid complex 中文摘要 直鏈澱粉是由葡萄糖以α(1→4)糖苷鍵連接的線性分子，在自然情況下會因分子氫鍵形成雙股螺旋結構。直鏈澱粉經熱加工處理可與油脂形成複合物，為單螺旋的V型結晶，稱為直鏈澱粉脂質複合物(Amylose-Lipid Complex, ALC)。本專題探討ALC的物化性質，在物理性質方面，以快速糊液黏度測定儀(Rapid Visco Analyzer, RVA)、X光繞射分析及熱示差掃描儀觀察；在化學性質方面，評估複合指標(complex index)，並探討水解特性。結果顯示：澱粉添加脂肪酸在特定RVA加熱過程會形成雙峰成糊曲線，且副峰面積會隨著脂肪酸添加量的增加而增加；X光繞射分析，觀察到隨著重複熱加工次數的增加，結晶型態由B型轉變成V型且結晶強度會提升；熱性質分析顯示，添加脂肪酸可有效提升澱粉顆粒的熱穩定性，添加C18:0脂肪酸對澱粉熱穩定性最佳；複合指標結果顯示，碳鏈越短的飽和脂肪酸越容易與澱粉複合，但澱粉若與不飽和脂肪酸複合，則是由於脂肪酸立體結構影響複合物複合指標；水解特性研究結果顯示，被水解澱粉的量隨著脂肪酸的增加而減少。所以，直鏈澱粉在有脂肪酸和適當熱處理的環境，易與碳鏈較短的脂肪酸複合，ALC是具熱穩定性的V型澱粉結晶複合物，且有抵抗酵素水解的能力。 關鍵字：直鏈澱粉脂質複合物、雙峰成糊特性、水解、脂肪酸 Abstract Amylose is a linear polymer formed by α(1→4) glycosidic linkage of glucose molecules. Amylose can easily form single or double helices. The double helix formed by hydrogen bond in nature. A single helical with V type crystalline could be formed by heat processing with fatty acids and called amylose lipid complex (ALC).The objective of this seminar is to explore the physicochemical properties of amylose lipid complex. To understand the physical properties of ALC, the pasting properties have been studied by a Rapid Visco Analyzer (RVA), the crystalline morphology observed by X-ray diffraction method, and .the thermal stability by differential scanning calorimeter (DSC). As regards the chemical nature, the complex index of ALC has been assessed, and using the amyloglucosidase to observe the hydrolyzation of ALC in the grease environment. The results showed that a biphasic pasting curve was formed during RVA heating process, when fatty acids were added into starch. And the area of the second peak of RVA curve increased with increasing the amount of fatty acids added. From X-ray diffraction analysis revealed the crystalline pattern changed from B-type to V-type crystalline by repeating heating cycle and degree of crystallinity increa