探討添加離子液體[EMIM][DEP]對於酵素改質玉米澱粉的影響

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研究生：	陳佑倫 You-lun Chen
論文名稱：	探討添加離子液體[EMIM][DEP]對於酵素改質玉米澱粉的影響 Effects of added ionic liquid [EMIM] [DEP] for the enzymatic modification of corn starch
指導教授：	徐敬衡 Chin-hang Shu
口試委員:
學位類別：	碩士 Master
系所名稱：	工學院 - 化學工程與材料工程學系 Department of Chemical & Materials Engineering
畢業學年度：	99
語文別：	中文
論文頁數：	78
中文關鍵詞：	酵素、離子液體、抗性澱粉
外文關鍵詞：	Enzyme, Ionic liquid, Resistant starch
相關次數：	點閱：10 下載：0
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本研究是利用pullulanase水解玉米澱粉來製備高含量的抗性澱粉。經過pullulanase水解後，置於滅菌釜中，以121℃高壓蒸煮1小時，接著在室溫下冷卻之，於4 ℃下、靜置24小時，再重複此步驟一次後，置於60 ℃烘箱中，將樣品烘乾。有添加離子液體的最佳水解條件為反應時間24小時、pH=6.0、反應溫度46 ℃及pullulanase添加量100 μL；而無添加離子液體的最佳水解條件為反應時間32小時、pH=5.5、反應溫度44 ℃及pullulanase添加量150 μL；抗性澱粉含量分別為55.27%與45.44% (w/w)。差示掃描熱分析技術(DSC)被用來分析玉米澱粉及抗性澱粉的糊化溫度，由DSC吸熱曲線顯示，經過改質的玉米澱粉結晶與未改質的玉米澱粉，其結晶完全不同。抗性澱粉的吸熱曲線除了在96 ℃左右出現一個小吸熱峰，在130 ℃左右則又出現另一吸熱峰，Tp為173 ℃左右。隨著抗性澱粉含量增加，Tp也隨之上升。

In this research, high resistant starch content product was prepared by hydrolyzing of corn starch with pullulanase. The product of resistant starch was obtained by pressure-cooking the resulting hydrolysate in an autoclave at 121 oC for 1 h, cooling at room temperature, storing at 4 oC for 24 h, autoclaving/cooling for 2 repetition cycle and drying an oven (60 oC). The optimal hydrolyzing conditions were investigated and the optimum conditions with ionic liquid were as follows: time, 24 h; pH, 6.0; temperature, 46 oC; amount of pullulanase, 100 μL. The optimum conditions without ionic liquid were as follows: time, 32 h; pH, 5.5; temperature, 44 oC; amount of pullulanase, 150 μL. The content of resistant starch in the product was 55.27% (w/w) with ionic liquid and 45.44% (w/w) without ionic liquid. Differential Scanning Calorimeter (DSC) was used to determine the gelatinization temperature of corn starch and resistant starch (RS). The DSC curves indicated that there was evident difference between the crystal of corn starch and RS. Besides a small peak at about 96 oC being on the DSC curves of RS, another peak began to appear at about 130 oC, and the peak temperature of transformation was about 173 oC. The transformation peak temperature increased gradually with the enhancement of the RS content in the samples.

摘要	i
Abstract	ii
誌謝	iii
目錄	iv
圖目錄	viii
表目錄	x
第一章	緒論	1
1-1	研究動機	1
1-2	研究目的	2
第二章	文獻回顧	3
2-1	澱粉之介紹	3
2-2	澱粉顆粒的結構	5
2-2-1 結晶區	7
2-2-2 非結晶區	8
2-3	抗性澱粉之介紹	9
2-3-1 抗性澱粉的定義	9
2-3-2 抗性澱粉的分類	9
2-4	RS3型抗性澱粉	10
2-4-1 糊化	11
2-4-2 結晶	11
2-4-3 抗性澱粉形成機制	12
2-4-4  RS3型抗性澱粉生成	15
2-5	影響抗性澱粉的因素	17
2-5-1 食品中其他成分的影響	17
2-5-2 直鏈澱粉與支鏈澱粉的比例	18
2-5-3 直鏈澱粉分子的鏈長度	18
2-5-4 加工方法	19
2-5-5 儲藏條件	19
2-6	抗性澱粉在生理上得幫助	20
2-6-1 結腸癌的預防	20
2-6-2 降血糖作用	21
2-6-3 抗性澱粉作為益菌生	21
2-6-4 降血膽固醇的影響	22
2-6-5 抑制脂肪堆積	22
2-6-6 減少膽囊結石形成	22
2-6-7 礦物質的吸收	23
2-7	離子液體之介紹	23
2-7-1離子液體的定義	23
2-7-2 離子液體的發展	26
2-7-3 離子液體的特殊物理性質	26
2-7-4 離子液體的應用	27
第三章	材料與方法	29
3-1	實驗材料	29
3-1-1 澱粉	29
3-1-2 藥品	29
3-2	實驗儀器與設備	31
3-3	實驗方法	34
3-3-1實驗設計	34
3-3-2 離子液體[EMIM][DEP]製備[61]	35
3-3-2 加熱冷卻法製備抗性澱粉	36
3-3-3 酵素法製備抗性澱粉	37
3-4	分析方法	38
3-4-1 抗性澱粉含量分析	38
3-4-2 澱粉分子量分析(GPC-MALLS-RI )[62]	41
3-4-3 抗性澱粉分子量分析(GPC-RI )	42
第四章	實驗結果與討論	44
4-1	抗性澱粉含量分析	44
4-1-1 加熱冷卻法	44
4-1-2 離子液體對於酵素活性的影響	47
4-1-3 酵素反應時間對抗性澱粉生成的影響	52
4-1-4  pH值對酵素反應生成抗性澱粉的影響	55
4-1-5 反應溫度對於酵素反應生成抗性澱粉的影響	58
4-1-6 酵素添加量對抗性澱粉生成的影響	61
4-2	抗性澱粉熱性質分析	64
4-3	離子液體的回收	68
第五章	結論與建議	69
5-1	結論	69
5-2	建議	70
第六章	參考文獻	71

                                

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