賴喜美(Hsi-Mei Lai)2025-09-162025-09-162022https://www.airitilibrary.com/Article/Detail?DocID=P20131108002-N202312230011-00012https://scholars.lib.ntu.edu.tw/handle/123456789/732092硬質玉米是農委會自2013年推行之”調整耕作制度活化農地”計畫中進口替代補助作物之一，旨在增加農民的收入並擴大了穀物的自給率。在農業試驗單位多年來的努力，已育種及釋出多個硬質玉米品系，而國產硬質玉米具有非基因改造且收穫後加工原料新鮮之優勢，有利於其多元與加值化之應用。為了能與進口玉米在市場利用及價值方面有所區隔，應在品種特性方面尋求特色，朝向營養保健食品之加工利用。因此，本報告以近年來農試所（台中霧峰）育種之高直鏈澱粉玉米（high amylose maize，HAM） 及優質蛋白玉米（quality protein maize，QPM）及市售國產硬質玉米為試驗材料，探討其組成與機能成分、理化性質、全榖粉之研磨與安定化技術及相關加工產品之應用與開發。國產高直鏈澱粉玉米之抗性澱粉含量高，濕熱安定化處理後仍可保留57%抗性澱粉。將優質蛋白玉米進行濕式處理安定化後，有利於維持慢速消化澱粉與抗性澱粉含量。利用擠壓技術可成功安定化玉米全榖粉，並生產不同冷糊黏度、熱糊黏度之初加工產品，適合用作穀物沖泡粉及預拌粉之主原料；以雙軸擠壓技術可以開發以玉米全穀粉為主原料之未添加糖及添加物之玉米脆片、膨發點心食品、無麩質之玉米全穀西式麵條等。安定化玉米全穀粉之慢速消化澱粉及抗性澱粉、膳食纖維等機能成分較普通玉米（normal corn）含量高，因此，可提供降低升糖指數及維持腸道健康菌群之特性，適合作為保健食品之原料及全穀食品之開發。Horneous (or hard) endosperm corn is one of the import substitution subsidy crops in the plan of "adjusting the cropping system and activating farmland," which has been promoted by Council of Agriculture (COA) since 2013, aiming to increase the income of farmers and extend the grain's degree of self-sufficiency. Since then, many hard endosperm corn lines have been bred and released by the Taiwan Agriculture Research Institute and Agriculture Research and Extension Stations. It is recognized that the domestic hard endosperm corn has superiority of the non-genetically modified (non-GM) corn and local consumption, which has the beneficial to its diversified and value-added applications on the view of healthy concern. In addition, to distinguish the domestic corn from imported corn, it is urgent to characterize the properties of specific domestic corn varieties for the processing and the productions of nutritious and healthy corn products. This report reviews the characteristics of high amylose maize (HAM) and quality protein maize (QPM) bred in the Taiwan Agriculture Research Institute (Wufeng Dist., Taichung City) in recent years. The physical and chemical properties of whole corn flour and isolated starch from these corns, the establishments of grinding and stabilization techniques of whole corn flour, and the processed products made of whole corn flour are introduced. Domestic HAM has high resistant starch (RS) content even after heatmoisture stabilization. The similar results were also observed in heat-moisture stabilized QPM whole grain flour, which provide good sources of slowly digestible starch (SDS) and RS and good processing properties. Whole corn flour can be successfully stabilized efficiently by using twin-screw extruder, producing the stabilized whole corn flour with various degrees of viscosity at cold or at hot stages that can be used for premixes preparation. The whole corn chips and puffed corn snacks, produced by using twin-screw extruder, have a natural pop-corn flavor and can be claimed as whole-grain, gluten-free, no sugar and additives added whole corn products. Recently, a gluten-free pasta-like whole corn noodle has been successfully developed as well. These products use the whole corn flour as the solely or major ingredient can provide more functional components such as SDS, RS, and dietary fiber than those made of normal corn so the characteristics of lowering the glycemic index and maintaining healthy intestinal flora can be expected.玉米全穀粉高直鏈澱粉玉米優質蛋白玉米擠壓技術extrusionhigh amylose maize (HAM)quality protein maize (QPM)whole corn flourjournal article