不同品种甘薯淀粉产量及糊化特性的比较研究
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摘要
对25个甘薯品种的产量、淀粉质量分数、支链淀粉/直链淀粉质量分数比(支直比)及淀粉的糊化特性进行了比较研究.结果表明,薯块产量变化范围为14.62~41.64t/hm~2,最高为商薯19;淀粉产量变化范围为4.06~9.66t/hm~2,最高为渝薯1号;支直比变化范围为5.63%~7.72%,最高为运薯271,最低为商薯133-2;糊化温度变化范围为62.5~77.0℃,最高为渝薯1号,最低为南薯017;峰值黏度变化范围为2 056~2 936mPa·s,回生值变化范围为706~1 113mPa·s,最高均为宁薯S10-1,最低均为济农304;崩解值变化范围为991~1 598mPa·s,最高为宁薯S10-1,最低为烟薯26.
In this study,the yields and characteristics of 25 sweetpotato varieties were studied,including yields of tubers,starch contents,ratio of amylopectin content to amylose content(hereafter called A/A ratio),and pasting characteristics of respective sweetpotato starch.The results showed that the yields of tubers and starch were 14.62~41.64 t/hm2 and 4.06~9.66 t/hm2,respectively,the highest yield of tuber was Shangshu 19 and the highest yield of starch was Yushu 1.The A/A ratio ranged from 5.63%to 7.72%,the highest given by Yunshu 271,and the lowest given by Shangshu 133-2.The gelatinization temperatures ranged from 62.5 ℃ to 77.0 ℃,the highest given by Yushu 1 and the lowest given by Nanshu 017.The peak viscosities and setback values were 2 056~2 936 mPa·s and 706 ~ 1 113 mPa·s,respectively.The highest was obtained from Ningshu S10-1,while the lowest was obtained from Jinong 304.The range of bread down values was 991~1 598 mPa·s,with the highest given by Ningshu S10-1 and the lowest given by Yanshu 26.
In this study,the yields and characteristics of 25 sweetpotato varieties were studied,including yields of tubers,starch contents,ratio of amylopectin content to amylose content(hereafter called A/A ratio),and pasting characteristics of respective sweetpotato starch.The results showed that the yields of tubers and starch were 14.62~41.64 t/hm2 and 4.06~9.66 t/hm2,respectively,the highest yield of tuber was Shangshu 19 and the highest yield of starch was Yushu 1.The A/A ratio ranged from 5.63%to 7.72%,the highest given by Yunshu 271,and the lowest given by Shangshu 133-2.The gelatinization temperatures ranged from 62.5 ℃ to 77.0 ℃,the highest given by Yushu 1 and the lowest given by Nanshu 017.The peak viscosities and setback values were 2 056~2 936 mPa·s and 706 ~ 1 113 mPa·s,respectively.The highest was obtained from Ningshu S10-1,while the lowest was obtained from Jinong 304.The range of bread down values was 991~1 598 mPa·s,with the highest given by Ningshu S10-1 and the lowest given by Yanshu 26.
引文
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[3]Jin Yanling,Fang Yang,Zhang Guohua,et al.Comparison of ethanol production performance in ten varieties of sweet potato at different growth stages[J].Acta Oecologica,2012,44(10):33.
[4]刘玉婷,吴明阳,靳艳玲,等.鼠李糖乳杆菌利用甘薯废渣发酵产乳酸的研究[J].中国农业科学,2016,49(9):1767.
[5]张正茂,赵思明,熊善柏.不同提取方法对甘薯淀粉性质的影响[J].食品科技,2016,41(4):243.
[6]黄立飞,房伯平,陈景益,等.单波长比色法测定甘薯直链淀粉含量[J].中国粮油学报,2010,25(5):100,
[7]任嘉嘉,孟少华,曹永政,等.大麦品种籽粒、制粉和黏度特性研究[J].粮油加工,2014(6):50.
[8]刘晓丹,潘志芬,琚亮亮,等.α-淀粉酶对小麦糊化特性的影响[J].应用与环境生物学报,2017(6):1.
[9]刘雪梅,宋烨,闫新焕,等.鲜食山药直链淀粉、支链淀粉含量测定及品种差异比较[J].食品科技,2017,42(7):290.
[10]孟令儒,叶小嘉,吴春森,等.直链淀粉链长对蜡质玉米淀粉膜性质的影响[J].食品与机械,2016(6):19.
[11]Cano A,Jiménez A,Chfer M,et al.Effect of amylose:amylopectin ratio and rice bran addition on starch film[J].Carbohyd Polym,2014,111:543.
[12]刘文静,余华,任丽花,等.甘薯营养成分与口感品质的相关性研究[J].食品工业科技,2014,35(12):91.
[13]黄华宏.甘薯淀粉理化特性研究[D].杭州:浙江大学,2002.
[14]谭洪卓,谭斌,刘明,等.甘薯淀粉性质与其粉丝品质的关系[J].农业工程学报,2009,25(4):286.
[15]刘敏,代曜伊,毕家钰,等.魔芋胶对莲藕淀粉糊化和流变特性的影响[J].食品与发酵工业,2017,43(7):109.
[16]赵敏.淀粉类凝胶食品制备及特性研究[D].西安:陕西科技大学,2014.