碩士 / 靜宜大學 / 食品營養研究所 / 99 / This study is intended to carrageenan (concentration 0.2%, 0.6% and 1%) mixture of 1-3% concentration of rice (waxy rice, japonica and indica), corn (waxy, normal and Hylon V) and root and tuber starches (tapioca and potatoes), prepared by carrageenan-starch mixture, the concentration of carrageenan, starch type and concentration on carrageenan-starch rheological properties of dispersion systems.
The results showed that 0.2%, 0.6% and 1% carrageenan gel mixture of starch decreased ductility, and with the starch concentration decreased with the increase, indicating the presence of starch will increase the viscosity of carrageenan, making the dispersion systems reduced mobility, the higher the viscosity of starch was lower in the dispersion systems scalability. Iodine staining carrageenan-starch dispersion systems can be found in 0.2% and 0.6% carrageenan most of waxy starch granules had collapsed or cracked, 1% carrageenan-waxy starch dispersion systems is a part of starch particles did not rupture, carrageenan a dispersion system of non-waxy starch, starch granules can be maintained intact. Carrageenan mixed after G'' (storage modulus) and G" (loss modulus) is on the increase, 0.2% carrageenan-starch when the starch concentration in the dispersion system 3% increase in the case of the more obvious; 0.6% carrageenan–starch dispersion system when the starch concentration increased G'' also increased; 1% carrageenan added 1-2% starch G'' no significant increase, indicating not at this time mixing starch gel to improve the structural strength of the dispersion system, and the other can be found in 1% carrageenan-potato starch dispersion system of G'' to decrease with the increase of starch concentration trend, possibly because of swelling of potato starch granules after gelatinization, the larger starch granules but impeded the formation of gel network structure.
Carrageenan–starch dispersion system, hardness and adhesiveness with the concentration of carrageenan and starch increased with increasing carrageenan and starch amylose content of the gel formed by those who have higher hardness and adhesiveness, indicating starch in the presence of amylose and red algae contribute to the formation of more solid colloidal gel structure, the other can be found in 1% carrageenan, the hardness of potato starch dispersion systems with starch concentration did not increase, indicating no increase in structural strength gel. Carrageenan mixed starch systems away from the syneresis decreased, and with the starch concentration from the syneresis decreased from the syneresis decrease, said gel can retain water more, may be related to carrageenan and starch formed between the network structure strength increased is not conducive to the movement of water molecules due. Transmittance of carrageenan alone were> 80%, mixed with starch decreased transmittance, and decreased with increasing concentrations of starch, amylose starch granules the higher the more solid, more so the residual particles decrease light transmission sharper carrageenan - tapioca and potato starch mixed systems are different from the transmittance of carrageenan-non waxy starch mixed systems may be due to different levels of starch granules due to swelling.
General that, in this study 0.2% carrageenan does not form a gel, 0.6% and 1% carrageenan to form colloidal structures. Carrageenan-starch mixed systems are the concentration of carrageenan, starch type and concentration of the impact of popular alginate concentration of 0.2% and 0.6% increase in mixed starch rheological and texture properties of starch and amylose content increased. Adding 1% carrageenan in the rheological properties of starch found no increase of 1% carrageenan-potato starch in starch concentration 3% G'' decrease should be gelatinized potato starch granules and a greater degree of swelling there is sufficient number of starch granule, after stacking, but hampered by 1% carrageenan-potato starch mixed gel network structure generation system. The other will be G'' and the starch amylose content and swelling power to do correlation found 0.2% carrageenan mixed starch with starch amylose content increased, but with the swelling power increase and reduce, and in starch concentration 3% Obvious; 0.6% mixture of starch, carrageenan 0.2% after the trend is similar to carrageenan-starch dispersion systems, but the concentration of 1-3% in the starch can see obvious differences; 1% carrageenan-starch dispersion systems can be found Swelling power of starch granules on the dispersion system of the difference is greater than amylose.
| Identifer | oai:union.ndltd.org:TW/099PU005255019 |
| Date | January 2011 |
| Creators | Chien-Wen Liang, 梁建文 |
| Contributors | Yung-Ho Chang, 張永和 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 108 |
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