• 作者： 呂政義；張曙明
• 作者服務機構： 中央研究院化學研究所
• 中文摘要： 蕃薯、樹薯、山藥及蓮藕薯為臺灣澱粉主要的來源。本研究曾全面調查本省這些作物之年產量、生產地區、生產季節及栽培面積等。並採收各種品種(包括三種樹薯、二種山藥、一種蕃薯及蓮藕薯)，分析其一般成份如蛋白質、脂肪、灰分、纖維素、及其澱粉含量。各種作物之澱粉含量約為54-69%。不同作物在一般成份分析上有所差異，就是同一作物不同品種亦有小差異。於分離各種作物之澱粉時，選用三種不同方法處理之(H20, 750 ppm NaHSO3, 750 ppm Ca(C10)2)，並與本省各工廠所生產之成品澱粉相比較，包括各項理化性質，如顆粒大小，糊化溫度，Brabender viscogram，碘親和力，氮含量、纖維素、脂肪、灰分含量以及其他微量成分如磷酸根等。其中經Ca(C10)2處理後，可增加樹薯澱粉之粘度，而NaHSO3及Ca(C10)2之處理對其他澱粉粘度之影響不太顯著。由本實驗室所分離之各種澱粉純度很高，在Brabender粘度測定上均比工廠成品優良。根據Schoch氏分類法，蕃薯及一種山藥雞母薯之澱粉均屬B型，樹薯及蓮藕薯之澱粉屬A型，而另一種山藥罐薯則屬C型。
• 英文摘要： Sweet potato, cassava and arrowroot are the main sources for starches in Taiwan. Three species of cassava, two species of yam, one species each of sweet potato and arrowroot were used as the raw materials in the studies. The annual yield, cultivation conditions and production districts of each crop were investigated. The differences in the gross chemical compositions within the same species of each kind of starch crops were observed. Different chemical treatments (water, 750 ppm NaHS03 or 750 ppm Ca(C10)2) during isolation were found not to affect the Brabender viscosity patterns of starch pastes. However, the paste viscosity was higher with Ca(C10)2 treatment than with others among the cassava starches. The systematic studies of the physical and chemical properties (granular size, gelatinization temperature, Brabender viscogram, iodine affinity, nitrogen, crude fiber, fat and ash contents, and other minor components which might affect the properties of starch, e. g., phosphate group) of the starches were studied.
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