2004-01-012024-05-15https://scholars.lib.ntu.edu.tw/handle/123456789/664054摘要：富含黏質是山藥塊莖的特徵，在組成上，為蛋白質、醣蛋白與多醣的混合物，具有高黏稠度、熱不安定與對酸鹼值敏感的特性，在高鹽環境中會使其黏度下降的現象。由預備試驗顯示此黏質具有顯著的乳化性質，本計畫擬以山藥漿與分離的山藥黏質進行其乳化特性的研究，包括其乳化安定性、乳化油滴粒徑分布、蛋白質吸附量與乳化物的流變性質，並將探討乾燥方法對其乳化性質的影響，試驗將以試製沙拉醬的形式探討其乳化應用性質。<br> Abstract: Rich in mucilage is on of characteristic of yam (Dioscorea) tubers. The mucilage is a mixture of proteins, glycoproteins and polysaccharides. It is mucous and the viscosity is sensitive to heat and pH. When high concentration of salt is added, the viscosity of the mucilage is significantly suppressed. The yam mucilage shows good emulsion stability in our preliminary studies. The emulsion properties of yam mucilage will be studied including emulsion stability, particle size of the oil dispersion, protein load and rheological behaviors of the emulsion. The effects of drying on the emulsion ability will also be investigated. A model system similar to mayonnaise production will be conducted in this study.山藥多醣黏質乳化沙拉醬yamDioscoreamucilage glycansemulsionsalad dressing