• 作者： 張曙明; 張玉嬋
• 作者服務機構： 中央研究院化學研究所
• 中文摘要： 本實驗係選用九種糯性與非糯性米澱粉作為材料，分別測其在不同溫度不同時間貯存下之可溶性澱粉含量，糊化度
  ，X-射線繞射圖譜以及掃描電子顯微鏡觀察，以探討各種不同理化性質，不同直鏈澱粉含量之米澱粉在不同溫度貯存過
  程中之老化作用。由實驗結果發現糊化米澱粉之老化程度隨貯存時間之增長而增加。糯性米澱粉較非糯性者老化緩慢，
  而直鏈澱粉含量高者又較低含量者為快速。在-18?C貯存下，其可溶性澱粉含量大為降低，尤以直鏈澱粉含量高者為甚
  。且高直鏈澱粉含量之米澱粉在不同溫度貯存時，其糊化度，X-射線繞射圖譜及掃描電子顯微鏡觀察之差異性較大，而
  在低直鏈含量者及糯米澱粉則不明顯。
  a
• 英文摘要： Retrogradation tendencies of nine waxy and non-waxy rice starches at different storage temperatures
  and periods were studied. Durine the storaee. the soluble starch content. the deeree of eelatinization, the
  x-ray aittraction pattern, ana the scanning electron microscopic examination, measurea on ine getatinizea
  starch at different temperatures and various time intervals, were used as the indices. The result indicated
  that the retrogradation of gelatinized rice starch proceeded with time. Among the rice starches tested, the
  retrogradation rate of the waxy rices was slower than that of the non-waxy ones, and the starches with high
  amvlose content retroeraded more than those with low amvlose content when stored at the temperatures
  testes. it was also touna tnat the amount or somme starcn aecreasea snarpiy when stored at-18?C,especiai-
  1y in the high-amylose rice starches. According to the degree of gelatinization, the x-ray diffraction
  patterns and the SEM observations, the retrogradation phenomena apparently increased as the storage
  temperature decreased for the high-amylose rice starches. Whereas, there seems to be no such apparent
  difference for the low-amylose and glutinous starches.
  m
• 中文關鍵字： rice starch; retrogradation; degree of gelatinization; X-ray diffraction pattern; scanning eledtron microscopic examination
• 英文關鍵字： --