青海省不同品种马铃薯全粉品质及结构分析
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摘要
以青海省六种马铃薯为原料制备马铃薯全粉,通过对其理化、功能性质和微观结构的测定与分析,明确不同品种马铃薯全粉的品质和结构特性。结果表明:六种马铃薯全粉灰分含量范围为3.33%～5.12%,闽薯灰分含量较高,青薯9号和乐薯的脂肪和蛋白质含量均较高,青薯2号的还原糖含量最高,为6.34%±0.29%;青薯9号的持油能力(1.69±0.12) mL/g和黏度(1440±10) cps高于其他品种,脱毒175的吸水指数较高,闽薯的溶解度最高,为14.9%±0.7%;不同品种马铃薯全粉所含官能团并无差异,整体均呈现不规则形状,可见范围内基本无完整颗粒存在,衍射峰形相似,青薯2号全粉颗粒的衍射强度较高,结晶区较大。不同马铃薯在品质和结构方面有一定的差异,可根据实际加工需要选取较适合的品种。
To determine the quality and structural properties of potato flours obtained from different area of Qinghai Province,the physicochemical properties,functional properties and microstructure of six different potato flours were investigated. The results showed that the ash content of six varieties potato flours ranged from 3.33% to 5.12%,and wherein higher ash content of Minshu. The fat and protein contents of Qingshu 9 and Leshu were higher. Qingshu 2 was rich in reducing sugar,and the concentration of reducing sugar was 6.34%±0.29%. Qingshu 9 showed a higher oil holding capacity(1.69±0.12) mL/g and viscosity(1440±10) cps compared to the other varieties. The water absorption index of Detoxification 175 was higher,and the solubility of Minshu was higher,and the solubility of Minshu was 14.9%±0.7%. There were no differences in the functional groups in different varieties of potato flours and almost no intact particles in the visible range. The diffraction peaks of six different potato flours were similar and the powder particle of Qingshu 2 has higher diffraction intensity and larger crystallization area. Thus,suitable varieties can be selected according to actual processing needs was owing to different potato flours have certain differences in quality and structure.
To determine the quality and structural properties of potato flours obtained from different area of Qinghai Province,the physicochemical properties,functional properties and microstructure of six different potato flours were investigated. The results showed that the ash content of six varieties potato flours ranged from 3.33% to 5.12%,and wherein higher ash content of Minshu. The fat and protein contents of Qingshu 9 and Leshu were higher. Qingshu 2 was rich in reducing sugar,and the concentration of reducing sugar was 6.34%±0.29%. Qingshu 9 showed a higher oil holding capacity(1.69±0.12) mL/g and viscosity(1440±10) cps compared to the other varieties. The water absorption index of Detoxification 175 was higher,and the solubility of Minshu was higher,and the solubility of Minshu was 14.9%±0.7%. There were no differences in the functional groups in different varieties of potato flours and almost no intact particles in the visible range. The diffraction peaks of six different potato flours were similar and the powder particle of Qingshu 2 has higher diffraction intensity and larger crystallization area. Thus,suitable varieties can be selected according to actual processing needs was owing to different potato flours have certain differences in quality and structure.
引文
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[21]魏强. 二维相关红外光谱在淀粉分析中的应用[D]. 广州:华南理工大学,2010.
[22]涂宗财,王辉,刘光宪,等. 动态超高压微射流对卵清蛋白微观结构的影响[J]. 光谱学与光谱分析,2010,30(2):495-498.
[2]何贤用,杨松. 马铃薯主粮化与马铃薯全粉及其生产线[J]. 食品工业科技,2015,36(24):378-384.
[3]陈萌山,王小虎. 中国马铃薯主食产业化发展与展望[J]. 农业经济问题,2015(12):4-11.
[4]徐忠,王胜男,赵丹,等. 马铃薯全粉制备、性质和主食化加工研究进展[J]. 食品工业科技,2017,38(19):322-326.
[5]黄洪媛,王珂,张小永. 马铃薯品质对加工产品品质影响研究进展[J]. 产业与科技论坛,2014,13(5):84-85.
[6]候飞娜. 马铃薯全粉营养特性分析及马铃薯-小麦复合馒头专用品种筛选研究[D]. 新疆:新疆农业大学,2015.
[7]GB/T5009. 3-2016,食品中水分的测定[S].
[8]GB 5009. 4-2010,食品中灰分的测定[S].
[9]GB 5009. 5-2016,食品中蛋白质的测定[S].
[10]GB 5009. 6-2016,食品中脂肪的测定[S].
[11]GB5009. 7-2016,食品中还原糖的测定[S].
[12]Martines-serna V,Maria D B,David J. Dehydrated potato flakes[P]. USA:6461661.2002.
[13]Chinyere I I. Comparative evaluation of physicochemical qualities of flours from steam-processed yam tubers[J]. Food Chemistry,2004,85:541-551.
[14]李茹,古丽热汗·依明,黄钰雯,等. 马铃薯全粉产品结构及性质的测定研究[J]. 食品工业科技,2016,37(16):89-92.
[15]Peňa C,Restrepo-Sánchez L,Narváez-Cuenca C. Nutritional contents of advanced breeding clones of Solanum tuberosum group Phureja[J]. LWT-Food Science and Technology,2015,62:76-82.
[16]赵春波,宋述尧,张传伟,等. 不同品种马铃薯品质分析与评价[J].吉林农业科学,2011,36(4):58-60.
[17]吴卫国,谭兴和. 不同工艺和马铃薯品种对马铃薯颗粒全粉品质的影响[J].中国粮油学报,2006,21(6):98-102.
[18]岳静,曹贺,朱志成. 不同品种马铃薯全粉基本特性的研究[J]. 饲料研究,2012,10(3):81-83.
[19]候飞娜,木泰华,孙红男,等. 马铃薯全粉品质特性的主成分分析与综合评价[J]. 核农学报,2015,29(11):2130-2140.
[20]田鑫. 不同品种马铃薯全粉微观结构和品质特性研究[D].杭州:浙江大学,2017.
[21]魏强. 二维相关红外光谱在淀粉分析中的应用[D]. 广州:华南理工大学,2010.
[22]涂宗财,王辉,刘光宪,等. 动态超高压微射流对卵清蛋白微观结构的影响[J]. 光谱学与光谱分析,2010,30(2):495-498.