甘藷抗性澱粉之研究

Abstract

抗性澱粉是評估膳食纖維含量的指標成分之一，抗性澱粉是評估膳食纖維含量的指標成分之一，本試驗之目的擬藉由探討不同熱壓及冷藏處理對甘藷抗性澱粉含量的影響，期望藉由物理方式提升甘藷澱粉中抗性澱粉的含量。本試驗結果發現熱壓處理及處理後冷藏都能有效提升抗性澱粉的含量，台農57 號澱粉壓熱處理後之抗性澱粉含量較台農66 號高。澱粉溶液濃度30 及45%的處理，增加抗性澱粉的效果有限，以15%濃度有較佳的利用效率。台農57 號澱粉最適當的熱壓處理為熱壓溫度105℃，熱壓時間30 分，處理後4℃冷藏12 小時，可得到約4.52%的抗性澱粉含量，為較佳的抗性澱粉產出效率。台農66 號澱粉最適當的處理為熱壓溫度105℃，熱壓時間60 分，處理後4℃冷藏48 小時，可得到約2.07%的抗性澱粉含量。 Resistant starch is the index component to assess the content of dietary fiber for sweet potato. According to the analysis of the resistant starch with different heat and cooling treatment on sweet potato starch, the study expected to find the proper physicochemical method of raising resistant starch content. The results showed that heat and cooling treatment could raise resistant starch content significantly, and the content of TNG57 was higher than TNG66. Different concentration of sweetpotato starch solution was analyzed, and 15% was the proper concentration compared to the limited increase of resistant starch with 30% and 45%. The proper physicochemical treatment of TNG57 starch produced 4.52% resistant starch by heating with 105℃ and 30 min, and storage with 12 hours of cooling treatment. The proper physicochemical treatment of TNG66 starch produced 2.07% resistant starch by heating with 105℃ and 60 min, and then storage with 48 hours of cooling treatment.