國產蕎麥粉及澱粉之理化性質及回凝特性分析

Study on Physicochemical Properties and Retrogradation Characteristics of flour and Starch from Domestic Buckwheat

10.6578/TJACFS.202303_61(1).0006

張文薰(Wen-Shiun Chang)；江伯源(Po-Yuan Chiang)；林訓仕(Heun-Shih Lin)

蕎麥 ； 糊化 ； 回凝 ； 色澤 ； 質地 ； Buckwheat ； Gelatinization ； Retrogradation ； Color ； texture

臺灣農業化學與食品科學

61卷1期（2023 / 03 / 01）

53 - 65

繁體中文;英文

蕎麥具豐富營養及植化素，是全世界重要雜糧作物之一；近年國內需求量呈逐年增加；農政單位及農改場均將蕎麥列為施政、推廣重點，本研究以國產甜蕎（台中5號）、苦蕎（台中2號）為原料，探討蕎麥粉、澱粉製備及其理化性質、糊化及儲存回凝特性。蕎麥組成分分析，粗脂質：苦蕎3.74%較甜蕎2.35%高，其他成分差異不明顯，直鏈澱粉呈20.82－21.21%。蕎麥粉因複合成分較高，粉體粒徑7.35－77.41µm，呈雙波峰分布，外觀呈緻密顆粒；澱粉粒徑4.06－26.14µm，呈多角形顆粒。蛋白質染色切片中，甜蕎、苦蕎縱切呈長條紋路；橫切呈螺紋狀。苦蕎因含多酚化合物較高，其苦蕎粉、澱粉L值較低，但b值較甜蕎高。蕎麥粉及澱粉之膨潤力隨加熱溫度上升，呈提高變化，尤以75℃以上更為顯著。蕎麥粉因含複合成分，在示熱差掃描分析儀及快速黏度儀均有較高糊化溫度，澱粉則有較高之熱焓值及尖峰黏度，最終黏度。在X-射線繞射分析兩種蕎麥粉及澱粉分別在15、17、18、23度出現結晶波峰屬A-type結晶；FTIR呈相似鍵結。儲存0、3、7天觀察回凝特性，糊化黏度及結晶均呈消失，質地分析之硬度隨儲存時間延長呈上升，SEM觀察呈不規則糊化凝聚表面。本實驗結果可供蕎麥多元加工及品質改善之參考。

Buckwheat is rich in nutrients and phytochemicals, and is one of the important cereal crops in the world. Recently, the demand for buckwheat in Taiwan has increased, and both agricultural administrative units and Agricultural Research and Extension Station have focus on policy management and promotion of buckwheat. In this study, common buckwheat (Taichung No.5) and tartary buckwheat (Taichung No.2) were used to investigate the preparation of buckwheat flour and starch and their physicochemical properties, gelatinization and storage and coagulation characteristics. The composition of common buckwheat and tartary buckwheat: the crude lipid of tartary buckwheat is 3.74% higher than common buckwheat 2.35%, other components show no significant differences. The particle size of the buckwheat flour is 7.35-77.41 µm, with a bimodal distribution, owing to its complexity; the starch particle size is 4.06-26.14 µm, with a unimodal distribution. In protein-stained sections, long stripes in the longitudinal sections of common buckwheat and tartary buckwheat were observed; the cross sections are spiral-like. Tartary buckwheat contains higher polyphenol compounds, L values of its flour and starch are lower, but higher b values compare to common buckwheat. Swelling capacity of buckwheat flour and starch increased as the temperature risen, especially above 75℃. Buckwheat flour has higher gelatinization temperature in Differential Scanning Calorimetry and Rapid Viscosity Analy due to its complex components, while starch has higher enthalpy value, peak viscosity and final viscosity. X-ray diffraction patterns of buckwheat flour and starch at 15, 17, 18, and 23 degrees, respectively, which belonged to A-type crystals; FT-IR showed similar bonding. In 0, 3 and 7 days of storage, the gelatinization viscosity and crystallization disappeared, the hardness of texture analysis increased with the storage time, and the SEM observation showed an irregular gelatinization and agglomeration surface. The results of this experiment can be used as a reference for the processing and quality improvement of buckwheat.

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