臺灣博碩士論文加值系統

在本研究中，將澱粉含量高的榖物（糙米、玉米和蕎麥）在不同的螺桿轉速（55-95 rpm）與進料速率（40-90 rpm）組合下進行擠壓膨發預處理，並將膨發後的榖物進行理化分析。膨發後的榖物呈現較低的總體密度，和較高的水溶性指數。在擠壓機的高溫、高壓與剪切力作用下膨發後的榖物具有較高的糊化度。經由FTIR-ATR檢測結果下榖物中的澱粉結晶結構受到破壞，FTIR的光譜在特定波數1045、1022和995 cm-1 下，顯示穀物受到擠壓破壞後內部的澱粉結構很明顯改變。榖物膨發後由澱粉酶的水解反應，探討擠壓前後榖物的酶水解反應影響，結果顯示經由擠壓膨發後的榖物酵素水解反應速率與產量在反應30分鐘後，比蒸煮後的糙米快5.6-6.3倍、玉米快4-4.6倍和蕎麥快3.4-4倍。由酵素動力學常數（Vmax/Km）評估其反應速度，擠壓膨發後的糙米、玉米和蕎麥分別比蒸煮後的榖物快26倍、12倍、24倍。最後在高基質濃度（20 %, w/w）下進行糖化水解反應，評估產生的高麥芽糖漿產率。在不同的酵素基質比（E/S ratio）濃度下所生產的麥芽糖糖漿，結果顯示在0.2的酵素基質比下，分析水解180分鐘後所生產的糖漿葡萄糖當量（Dextrose equivalent, DE），使用擠壓後的糙米DE值為62；擠壓後玉米DE值為63；擠壓後蕎麥DE值為60。由上述結果來看澱粉含量高的榖物直接以擠壓機進行膨發後能有高的麥芽糖漿的產值與效率。

In this study, grains with high starch content, including brown rice, corn, and buckwheat, were pretreated by extrusion at different screw speeds (55-95 rpm) and feeding rates (40-90 rpm). The physicochemical properties of pretreated grains obtained from different extrusion conditions were analyzed. After extrusion, the puffed extrudates exhibited the lower bulk density and higher water solubility index as compared to the native grains. The puffed extrudates were highly gelatinized due to the extruder provided high temperature, high pressure and shear force. The results of FTIR-ATR also confirmed that the crystalline structure of the puffed extrudates were destroyed. On the other hand, the effect of the extrusion on the saccharification was examined by amylase hydrolysis. The results showed that the puffed extrudates increased hydrolysis rate and yield significantly as compared to the native grains. The Vmax/Km value of extrusion puffing pretreated grains was higher than that of steam-cooked grains. It was found that the Vmax/Km value of extruded-puffed brown rice, corn, and buckwheat was about 26, 12, and 24 times higher than that of steam-cooked, respectively. Finally, the syrup was produced by the enzymatic hydrolysis of puffed extrudates at high substrate concentrations (20 %). The hydrolysis was carried out for 180 min. Under the enzyme substrate ratio (E/S ratio) of 0.2, the DE value of puffed brown rice, puffed corn and puffed buckwheat were 62, 63 and 60, respectively. The results indicated that high starch content grains pretreated by extrusion can be used for rapid production of syrup via enzymatic saccharification.

中文摘要..................................................................................................Ⅰ
Abstract.................................................................................................Ⅲ
誌謝.........................................................................................................Ⅴ
目錄.......................................................................................................Ⅵ
表目錄..................................................................................................Ⅸ
圖目錄.....................................................................................................Ⅹ
公式目錄..............................................................................................ⅩⅢ
符號說明..............................................................................................ⅩⅣ
壹、 前言..................................................................................................1
貳、 文獻回顧..........................................................................................5
一、 糙米簡介................................................................................5
二、 玉米簡介................................................................................6
三、 蕎麥簡介................................................................................8
四、 穀物澱粉簡介........................................................................9
五、 擠壓膨發..............................................................................13
(一) 擠壓膨發技術…………………….………………..13
(二) 擠壓膨發後澱粉物理化學性質……….…………..16
六、 衰減全反射傅里葉變換紅外光譜（FTIR-ATR）………...18
七、 澱粉酵素反應與澱粉糖產品發展………………………20
八、 利用擠壓膨發技術發展啤酒輔料糖化製程……………22
參、 研究目的…………………………………………………………25
肆、 材料與方法……………………………………………………26
一、 材料………………………………………………………26
(一) 原料………………………………………………26
(二) 藥品………………………………………………28
(三) 儀器設備…………………………………………28
二、 實驗架構…………………………………………………30
(一) 穀物膨發與理化分析實驗架構…………………30
(二) 膨發穀物為啤酒糖化輔料製程實驗架構………33
三、 實驗方法…………………………………………………34
(一) 擠壓膨發條件實驗………………………………34
(二) 理化分析…………………………………………37
(三) FTIR-ATR測定……………………………………40
(四) 酵素動力學實驗…………………………………40
(五) 膨發物酵素水解實驗……………………………41
(六) 高麥芽糖糖漿DE值實驗…………………………41
(七) 麥芽糖糖漿含量測定……………………………42
(八) 膨發穀物為啤酒輔料糖化製程…………………42
(九) 膨發穀物為啤酒輔料糖度測定…………………46
(十) 統計分析…………………………………………47
伍、 結果與討論………………………………………………………48
一、 擠壓參數對膨發後的糙米、玉米和蕎麥的理化特性影響……………………………………………………………48
二、 FTIR-ATR測試……………………………………………54
三、 澱粉酶對膨發穀物的水解特性……………………………61
四、 通過酵素動力學常數評估擠壓效果………………………67
五、 高麥芽糖漿生產……………………………………………73
六、 高壓液相層析法分析水解後糖漿組成……………………79
七、 膨發穀物啤酒輔料糖化應用………………………………81
陸、 結論………………………………………………………………85
柒、 參考文獻…………………………………………………………86
捌、 附錄………………………………………………………………98

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