不同品种和加工方式对甘薯糖化特性的影响
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摘要
为探明甘薯糖化机制,筛选优质品种,以24个甘薯品种为材料,分析不同品种及不同加工方式对甘薯糖化特性的影响。结果表明,甘薯品种间淀粉酶活性、干率、淀粉率、直链淀粉含量、还原糖含量、可溶性糖含量总体上均存在显著差异;不同加工方式熟化后甘薯还原糖含量增量在0.81～6.86个百分点,增幅在24.50%～248.07%,可溶性糖含量增量在6.76～11.03个百分点,增幅在131.50%～187.48%,总体上烤薯可溶性糖和还原糖含量的增量高于蒸薯。熟化后甘薯还原糖含量增量与鲜薯淀粉率呈显著或极显著负相关,蒸薯还原糖含量增幅与鲜薯淀粉酶活性呈显著正相关,烤薯还原糖含量增幅与鲜薯淀粉率呈显著正相关;熟化后可溶性糖含量增量与鲜薯可溶性糖含量呈显著或极显著正相关,可溶性糖含量增幅与鲜薯还原糖含量呈显著负相关。经过分析筛选出渝217、10-17-2、渝薯9-14-27、商1320-3、湘09-8和绵薯12为高干品种;渝217、心香、渝薯12-3-10、渝薯9-14-27、万薯56、济农277、济农45为易糖化品种,渝217、心香、万薯56、济农277、济农45为优质蒸薯品种,心香、万薯56、渝薯12-3-10、渝薯9-14-27为优质烤薯品种。渝薯11-15-15感官评价总评分最高,其次为渝217。综合分析,渝217为综合糖化品质最优品种。
In order to explore the saccharification mechanism and select the high-quality varieties,24 sweetpotato varieties were selected as experimental materials to analyze the effects of different varieties and processing methods on saccharification characteristics.The results showed that on the whole,there were significant differences in amylase activity,dry rate,starch rate,amylose content,reducing sugar content and soluble sugar content among different sweetpotato varieties.The reducing sugar content of sweetpotato increased by 0.81—6.86 percentage points with the increase rate of 24.50%—248.07% by different processing methods,and the soluble sugar content increased by 6.76—11.03 percentage points,with the increase rate of 131.50%—187.48%.On the whole,the increments of soluble sugar and reducing sugar contents of baked sweetpotato were higher than those of steamed sweetpotato.Furthermore,the increment of reducing sugar content of cooked sweetpotato was significantly or extremely significantly negatively correlated with starch content of fresh sweetpotato,the increase rate of reducing sugar content of steamed sweetpotato was significantly positively correlated with amylase activity of fresh sweetpotato,and the increase rate of reducing sugar content of baked sweetpotato was significantly positively correlated with starch rate of fresh sweetpotato.Meanwhile,the increment of soluble sugar content of cooked sweetpotato was significantly or extremely significantly positively correlated with soluble sugar content of fresh sweetpotato,the increase rate of soluble sugar content of cooked sweetpotato was negatively correlated with reducing sugar content of fresh sweetpotato.Yu 217,10-17-2,Yushu 9-14-27,Shang 1320-3,Xiang 09-8 and Mianshu 12 were varieties with high dry weight;Yu 217,Xinxiang,Yushu 12-3-10,Yushu 9-14-27,Wanshu 56,Jinong 277 and Jibong 45 were varieties that were easy to saccharify;Yu 217,Xinxiang,Wanshu 56,Jinong 277 of Jibong 45 were high-quality steamed sweetpotato varieties;Xinxiang,Wanshu 56,Yushu 12-3-10 and Yushu 9-14-27 were high-quality baked sweetpotato varieties.The total score of sensory evaluation of Yushu 11-15-15 was the highest,followed by Yu 217.Finally,Yu 217 had the highest comprehensive saccharification quality.
In order to explore the saccharification mechanism and select the high-quality varieties,24 sweetpotato varieties were selected as experimental materials to analyze the effects of different varieties and processing methods on saccharification characteristics.The results showed that on the whole,there were significant differences in amylase activity,dry rate,starch rate,amylose content,reducing sugar content and soluble sugar content among different sweetpotato varieties.The reducing sugar content of sweetpotato increased by 0.81—6.86 percentage points with the increase rate of 24.50%—248.07% by different processing methods,and the soluble sugar content increased by 6.76—11.03 percentage points,with the increase rate of 131.50%—187.48%.On the whole,the increments of soluble sugar and reducing sugar contents of baked sweetpotato were higher than those of steamed sweetpotato.Furthermore,the increment of reducing sugar content of cooked sweetpotato was significantly or extremely significantly negatively correlated with starch content of fresh sweetpotato,the increase rate of reducing sugar content of steamed sweetpotato was significantly positively correlated with amylase activity of fresh sweetpotato,and the increase rate of reducing sugar content of baked sweetpotato was significantly positively correlated with starch rate of fresh sweetpotato.Meanwhile,the increment of soluble sugar content of cooked sweetpotato was significantly or extremely significantly positively correlated with soluble sugar content of fresh sweetpotato,the increase rate of soluble sugar content of cooked sweetpotato was negatively correlated with reducing sugar content of fresh sweetpotato.Yu 217,10-17-2,Yushu 9-14-27,Shang 1320-3,Xiang 09-8 and Mianshu 12 were varieties with high dry weight;Yu 217,Xinxiang,Yushu 12-3-10,Yushu 9-14-27,Wanshu 56,Jinong 277 and Jibong 45 were varieties that were easy to saccharify;Yu 217,Xinxiang,Wanshu 56,Jinong 277 of Jibong 45 were high-quality steamed sweetpotato varieties;Xinxiang,Wanshu 56,Yushu 12-3-10 and Yushu 9-14-27 were high-quality baked sweetpotato varieties.The total score of sensory evaluation of Yushu 11-15-15 was the highest,followed by Yu 217.Finally,Yu 217 had the highest comprehensive saccharification quality.
引文
[1] 蒋玉峰,马代夫.国家甘薯产业技术体系建设推动甘薯产业和学科发展[J].江苏师范大学学报(自然科学版),2016,34(3):23-27.
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[3] 薛冠炜,李臣,黄静艳,等.甘薯及其加工产品的质地研究进展[J].浙江农业科学,2018,59(4):609-612.
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[5] 甘明哲,靳艳玲,周玲玲,等.适合鲜甘薯原料乙醇发酵的低粘度快速糖化预处理[J].应用与环境生物学报,2009,15(2):262-266.
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[8] 梁新红,李英,孙俊良,等.β-淀粉酶酶解甘薯淀粉条件分析[J].食品工业科技,2014,35(7):178-181.
[9] 李政浩.甘薯浓缩汁中淀粉的酶转化工艺研究[J].粮食与油脂,2009(11):22-24.
[10] 王玉忠,郑长义.甘薯淀粉经化学预处理后的糊化和糖化[J].精细化工,1991,8(4):57-58.
[11] 王志民.甘薯淀粉高麦芽糖浆的生产技术与应用[J].食品科技,1998(5):30-31.
[12] TAKAHATA Y,NODA T,NAGATA T.Effect of β-amylase stability and starch gelatinization during heating on varietal differences in maltose content in sweetpotatoes[J].Journal of Agricultural and Food Chemistry,1994,41(11):2564-2569.
[13] 高路.不同加工处理时β-淀粉酶对紫甘薯淀粉及还原糖含量影响[J].粮食与油脂,2012(5):22-24.
[14] 裘祖荣.甘薯低糖脯加工工艺及关键设备研制[J].农业工程学报,1999,15(1):219-222.
[15] 杨继,陆国权,陆智明.迷你甘薯研究和利用现状及其发展前景[J].作物杂志,2008(4):9-11.
[16] 钱志松.甘薯从干率推算淀粉率的探讨[J].浙江农业科学,1985(4):195-196.
[17] 肖昕,谢新华,陈奕,等.应用近红外透射光谱法测定水稻种子直链淀粉含量的初步研究[J].中国农业科学,2004,37(11):1709-1712.
[18] 李雯,邵远志,陈维信.淀粉酶活性测定方法的改进[J].植物生理学通讯,2005,41(5):655-656.
[19] 李晓旭,李家政.优化蒽酮比色法测定甜玉米中可溶性糖的含量[J].保鲜与加工,2013,13(4):24-27.
[20] 潘超.迷你甘薯块根大小和短期储藏对其食用品质的影响[D].杭州:浙江农林大学,2015.
[21] TIAN S J,RICKARD J E,BLANSHARD J M V.Physicochemical properties of sweetpotato starch[J].Journal of the Science of Food and Agriculture,1991,57(4):459-491.
[22] 吴列洪,沈升法,李兵.甘薯甜度与薯块蒸煮前后糖分的相关性研究[J].中国粮油学报,2012,27(9):25-29.
[23] 卞科,刘孝沾.甘薯中可溶性糖的HPLC法测定及其在加工中的变化研究[J].河南工业大学学报(自然科学版),2012,33(1):1-5.
[2] 孟凡奇,刘志坚,张勇跃.兼用型甘薯新品种漯薯11的选育[J].种子,2017,36(11):106-108.
[3] 薛冠炜,李臣,黄静艳,等.甘薯及其加工产品的质地研究进展[J].浙江农业科学,2018,59(4):609-612.
[4] 薛冠炜.品种、生长期和贮藏温度对甘薯质地品质的影响[D].杭州:浙江农林大学,2018.
[5] 甘明哲,靳艳玲,周玲玲,等.适合鲜甘薯原料乙醇发酵的低粘度快速糖化预处理[J].应用与环境生物学报,2009,15(2):262-266.
[6] 周秀琴.生甘薯低温蒸煮酶法糖化生产酒精[J].江苏食品与发酵,1984(1):30-35.
[7] 朱英波,史凤玉,武云鹏,等.甘薯淀粉同步糖化发酵生产燃料乙醇的研究[J].江苏农业科学,2012,40(5):246-249.
[8] 梁新红,李英,孙俊良,等.β-淀粉酶酶解甘薯淀粉条件分析[J].食品工业科技,2014,35(7):178-181.
[9] 李政浩.甘薯浓缩汁中淀粉的酶转化工艺研究[J].粮食与油脂,2009(11):22-24.
[10] 王玉忠,郑长义.甘薯淀粉经化学预处理后的糊化和糖化[J].精细化工,1991,8(4):57-58.
[11] 王志民.甘薯淀粉高麦芽糖浆的生产技术与应用[J].食品科技,1998(5):30-31.
[12] TAKAHATA Y,NODA T,NAGATA T.Effect of β-amylase stability and starch gelatinization during heating on varietal differences in maltose content in sweetpotatoes[J].Journal of Agricultural and Food Chemistry,1994,41(11):2564-2569.
[13] 高路.不同加工处理时β-淀粉酶对紫甘薯淀粉及还原糖含量影响[J].粮食与油脂,2012(5):22-24.
[14] 裘祖荣.甘薯低糖脯加工工艺及关键设备研制[J].农业工程学报,1999,15(1):219-222.
[15] 杨继,陆国权,陆智明.迷你甘薯研究和利用现状及其发展前景[J].作物杂志,2008(4):9-11.
[16] 钱志松.甘薯从干率推算淀粉率的探讨[J].浙江农业科学,1985(4):195-196.
[17] 肖昕,谢新华,陈奕,等.应用近红外透射光谱法测定水稻种子直链淀粉含量的初步研究[J].中国农业科学,2004,37(11):1709-1712.
[18] 李雯,邵远志,陈维信.淀粉酶活性测定方法的改进[J].植物生理学通讯,2005,41(5):655-656.
[19] 李晓旭,李家政.优化蒽酮比色法测定甜玉米中可溶性糖的含量[J].保鲜与加工,2013,13(4):24-27.
[20] 潘超.迷你甘薯块根大小和短期储藏对其食用品质的影响[D].杭州:浙江农林大学,2015.
[21] TIAN S J,RICKARD J E,BLANSHARD J M V.Physicochemical properties of sweetpotato starch[J].Journal of the Science of Food and Agriculture,1991,57(4):459-491.
[22] 吴列洪,沈升法,李兵.甘薯甜度与薯块蒸煮前后糖分的相关性研究[J].中国粮油学报,2012,27(9):25-29.
[23] 卞科,刘孝沾.甘薯中可溶性糖的HPLC法测定及其在加工中的变化研究[J].河南工业大学学报(自然科学版),2012,33(1):1-5.