不同品种马铃薯雪花全粉品质特性与分子结构表征
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摘要
本文利用扫描电子显微镜、理化分析方法、红外及二维相关光谱技术对4个品种马铃薯雪花全粉的微观结构、理化品质以及分子结构进行表征,为有效筛选马铃薯雪花全粉加工专用品种提供参考。结果表明:由于生产加工过程中采用真空干燥再粉碎的方法使得4个品种马铃薯雪花全粉中的淀粉颗粒结构均被不同程度的破坏,4个品种马铃薯雪花全粉的碘蓝值、溶解度、膨胀度、冻融稳定性及老化特性差异显著(p<0.05),4个品种马铃薯雪花全粉原始光谱的吸收峰非常相似,对原始光谱1500~700 cm~(-1)波段进行二阶导数处理后,4个品种马铃薯雪花全粉在波数1200、1300、1330 cm~(-1)处的二阶导数光谱存在明显差异,基于二维同步相关光谱可知依据1650 cm~(-1)处自动峰的有无以及强弱,可对4个品种马铃薯雪花全粉进行鉴别。
The microstructure,physicochemical quality and molecular structure of four varieties of potato flakes were studied by scanning electron microscopy,physicochemical analysis and two-dimensional correlation spectroscopy aiming to screening special potato cultivars for processing.The results showed that the starch granule structure of four varieties of potato flakes were destroyed in different degrees owing to the production process of drying and crushing.The iodine blue value,solubility,swelling,freeze-thaw stability and retrogradation of four varieties of potato flakes were significantly different( p < 0.05). The infrared spectra of four varieties of potato flakes were similar on the whole.So the infrared spectra in the range of 1500~700 cm~(-1) were selected to perform second derivative infrared spectroscopy. The obvious differences in positions,shapes and absorption intensities of peaks of second derivative infrared spectroscopy were observed in the wave number of 1200,1300,1330 cm~(-1).Two dimensional synchronous correlation spectra showed that the intensity of automatic peak at 1650 cm~(-1) were obviously different,this could be used for the identification of four varieties of potato flakes.
The microstructure,physicochemical quality and molecular structure of four varieties of potato flakes were studied by scanning electron microscopy,physicochemical analysis and two-dimensional correlation spectroscopy aiming to screening special potato cultivars for processing.The results showed that the starch granule structure of four varieties of potato flakes were destroyed in different degrees owing to the production process of drying and crushing.The iodine blue value,solubility,swelling,freeze-thaw stability and retrogradation of four varieties of potato flakes were significantly different( p < 0.05). The infrared spectra of four varieties of potato flakes were similar on the whole.So the infrared spectra in the range of 1500~700 cm~(-1) were selected to perform second derivative infrared spectroscopy. The obvious differences in positions,shapes and absorption intensities of peaks of second derivative infrared spectroscopy were observed in the wave number of 1200,1300,1330 cm~(-1).Two dimensional synchronous correlation spectra showed that the intensity of automatic peak at 1650 cm~(-1) were obviously different,this could be used for the identification of four varieties of potato flakes.
引文
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[16]吴笛.马铃薯全粉制备工艺简化及改良研究[J].食品工业,2016(12):59-63.
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[25]孟祥艳.淀粉老化机理及影响因素的研究[J].食品工程,2007(2):60-63.
[26]陈明珠.钙盐和铁盐对粉条品质影响的研究[D].武汉:华中农业大学,2013.
[27]吕振磊,李国强,陈海华.马铃薯淀粉糊化及凝胶特性研究[J].食品与机械,2010,26(3):22-27.
[28]Lai P,Li K Y,Lu S,et al.Physicochemical characteristics of rice starch supplemented with dietary fibre[J].Food Chemistry,2011,127(1):153-158.
[29]吴瑾光.近代傅里叶变换红外光谱技术及应用.下[M].北京:科学技术文献出版社,1994:126-145.
[30]孙素琴,周群,陈建波.中药红外光谱分析与鉴定[M].北京:化学工业出版社,2010:89-97.
[31]周志琴,陈斌,颜辉.二维相关近红外光谱快速鉴别食用植物油种类[J].中国粮油学报,2011(9):115-118.
[32]罗雪宁,倪明航,孔维楠,等.二维相关红外光谱技术对不同冷藏温度的南疆骏枣品质分析研究[J].现代食品科技,2016(2):171-175.
[33]吕程序,陈龙健,杨增玲,等.鱼粉、豆粕样本-样本二维相关近红外光谱判别[J].农业机械学报,2012(12):141-145.
[2]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.
[3]沈存宽,王莉,王韧,等.不同干燥工艺对马铃薯全粉理化性质的影响[J].食品与发酵工业,2016,(10):117-121.
[4]郭祥想,李雪琴,张佳佳.马铃薯全粉-小麦粉混合粉性质及其对面条品质的影响[J].河南工业大学学报:自然科学版,2015,36(7):21-25.
[5]王瑜,王澎.土豆变主粮品种须先行[J].农业工程技术,2015(2):41-42.
[6]Olatunde G O,Henshaw F O,Idowu M A,et al.Quality attributes of sweet potato flour as influenced by variety,pretreatment and drying method[J].Food Science&Nutrition,2015,4(4):623-635.
[7]Curti E,Carini E,Diantom A,et al.The use of potato fibre to improve bread physico-chemical properties during storage.[J].Food Chemistry,2015,195(5):64-70.
[8]Adeyeye S A O,Akingbala J O.Quality,Functional,and Sensory Properties of Cookies from Sweet Potato-Maize Flour Blends[J].Journal of Culinary Science&Technology,2016,14(4):363-376.
[9]Zicker M C,Craig A P,Déborah D O R,et al.Quantitative analysis of acidity level in virgin coconut oils by Fourier transform infrared spectroscopy and chemometrics[J].European Journal of Lipid Science&Technology,2015,118(9):1350-1357.
[10]Botelho B G,Reis N,Oliveira L S,et al.Development and analytical validation of a screening method for simultaneous detection of five adulterants in raw milk using mid-infrared spectroscopy and PLS-DA[J].Food Chemistry,2015,181(8):31-37.
[11]Hirri A,Gammouh M,Gorfti A,et al.The use of Fourier transform mid infrared(FT-MIR)spectroscopy for detection and estimation of extra virgin olive oil adulteration with old olive oil[J].Sky Journal of Food Science,2015,4(5):60-66.
[12]Noda I,Dowrey A E,Marcott C.Recent Developments in Two-Dimensional Infrared(2D IR)Correlation Spectroscopy[J].Applied Spectroscopy,1993,47(9):1317-1323.
[13]陈鹰,乐俊明,丁映.酸水解-DNS法测定马铃薯中淀粉含量[J].种子,2009,28(9):109-110.
[14]崔璐璐,林长彬,徐怀德,等.紫马铃薯全粉加工技术研究[J].食品工业科技,2014,35(5):221-224.
[15]何继文.甘薯全粉护色及降低游离淀粉率技术研究[D].无锡:江南大学,2014.
[16]吴笛.马铃薯全粉制备工艺简化及改良研究[J].食品工业,2016(12):59-63.
[17]马铃薯雪花全粉行业标准SB/T 10752-2012
[18]Crosbie G B.The relationship between starch swelling properties,paste viscosity,and noodle quality in wheat flours[J].Journal of Cereal Science,1991,13(2):145-150.
[19]黄岩.糯米粉特性与汤圆品质的相关性研究[D].无锡:江南大学,2014.
[20]吴卫国,谭兴和,熊兴耀,等.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.
[21]吴桂玲.脂类和颗粒结合蛋白对小麦A、B淀粉颗粒结构及理化性能的影响[D].杨凌:西北农林科技大学,2015.
[22]郭神旺,王充,单玉琳,等.甘肃主要杂豆淀粉理化特性分析[J].食品科学,2012,33(15):127-132.
[23]Arunyanart T,Charoenrein S.Effect of sucrose on the freezethaw stability of rice starch gels:Correlation with microstructure and freezable water[J].Carbohydrate Polymers,2008,74(3):514-518.
[24]Chung H J,Liu Q,Donner E,et al.Composition,Molecular Structure,Properties,and In Vitro Digestibility of Starches from Newly Released Canadian Pulse Cultivars.[J].Cereal Chemistry,2008,85(4):471-479.
[25]孟祥艳.淀粉老化机理及影响因素的研究[J].食品工程,2007(2):60-63.
[26]陈明珠.钙盐和铁盐对粉条品质影响的研究[D].武汉:华中农业大学,2013.
[27]吕振磊,李国强,陈海华.马铃薯淀粉糊化及凝胶特性研究[J].食品与机械,2010,26(3):22-27.
[28]Lai P,Li K Y,Lu S,et al.Physicochemical characteristics of rice starch supplemented with dietary fibre[J].Food Chemistry,2011,127(1):153-158.
[29]吴瑾光.近代傅里叶变换红外光谱技术及应用.下[M].北京:科学技术文献出版社,1994:126-145.
[30]孙素琴,周群,陈建波.中药红外光谱分析与鉴定[M].北京:化学工业出版社,2010:89-97.
[31]周志琴,陈斌,颜辉.二维相关近红外光谱快速鉴别食用植物油种类[J].中国粮油学报,2011(9):115-118.
[32]罗雪宁,倪明航,孔维楠,等.二维相关红外光谱技术对不同冷藏温度的南疆骏枣品质分析研究[J].现代食品科技,2016(2):171-175.
[33]吕程序,陈龙健,杨增玲,等.鱼粉、豆粕样本-样本二维相关近红外光谱判别[J].农业机械学报,2012(12):141-145.