不同乾燥方法及儲藏時間對飼料甘藷簽品質之影響
Other Title
Effect of Drying Methods and Storage Life on the Quality of Sweet Potatoes Chips for Animal Feedstuff
Journal
作物、環境與生物資訊
Journal Volume
16
Journal Issue
4
Pages
196-207
Date Issued
2019-12
Author(s)
Abstract
本試驗比較CYY98－68、CYY98－08及台農10號等三個飼料甘藷品種（系），分別於不同乾燥方式及儲存期下，分析甘藷簽胰蛋白酶抑制活性、蛋白質及澱粉含量等變化情形。試驗結果顯示三品種（系）在日曬、50°C熱烘之蛋白質含量及胰蛋白酶活性抑制並無顯著差異，但90°C熱烘處理之蛋白質含量及胰蛋白酶活性抑制顯著下降；而三品種（系）於日曬、50°C熱烘及90°C熱烘處理之澱粉含量並無顯著差異，顯示澱粉含量不受乾燥方式之影響。Three sweet potato varieties (lines) were used to investigate the effect of heating temperature, drying methods and storage time on trypsin proteinase activity, protein content and starch content of dry sweet potato chips. The results showed that sweet potato chips drying at 90°C significantly decreased the activity of trypsin inhibitor and protein content. However, both trypsin inhibitor activity and protein content had no significant change when dried with sun exposure and heating at 50°C.
Subjects
飼料甘藷
胰蛋白酶抑制活性
乾燥方法
貯藏時間
Sweet potatoes for animal feeds
Trypsin proteinase activity
Drying methods
Storage time
Publisher
台灣農藝學會、中華農業氣象學會
Type
journal article