马铃薯淀粉特性及其利用研究  

Characteristic and Use of the Potato Starch

作　　者：于天峰[1] 夏平[1] 

机构地区：[1]黑龙江省农业科学院马铃薯研究所,克山161606

出　　处：《中国农学通报》2005年第1期55-58,共4页Chinese Agricultural Science Bulletin

基　　金：国家863计划:马铃薯优质;高效;多抗;专用新品种选育研究(2001AA241134)。

摘　　要：马铃薯淀粉具有优良的特性和独特的用途,其平均粒径大、粒径大小分布范围广;糊化温度低、膨胀容易:糊化时吸水、保水力大;糊浆最高粘度及透明度高,在加工面食类、水畜产制品、小糕点、颗粒粉、变性淀粉等制品上利用,具有独特的效果。马铃薯淀粉分子结构中结合有磷酸基,磷含量高低对马铃薯淀粉的性质有重要影响,不同磷含量的马铃薯淀粉在利用上有所区别。遗传改良是获得不同磷含量加工原料的有效手段,栽培技术及其他管理措施可以调节原料品种的磷含量。对不同粒径淀粉进行分级时,大粒淀粉可以更好地表现出马铃薯淀粉的特性。Potato starch has better characteristic and unique use. It' s granular diameter is big and range is wide. Paste melting temperature is low and swelling power is easy for potato starch. Its keeping water power was strong, when starch granular paste was melting. Good maximum viscosity and transparency has an unique effect on processing flour, aquatic livestock, small cake, granular power, denatured starch. Starch molecule of potato has phosphoric acid-group, phosphorus content has big effect on character of potato starch, and phosphorus different content of potato starch has difference in its usage. Genetic im provement is effective means for gaining processed materials of phosphorus different content; culture tech nique and other management measure could regulate phosphorus content of processed materials variety. Big starch granular could perform character of potato starch perfectly, when different granular diameter was graded.

关 键 词：马铃薯淀粉 变性淀粉 面食 糊化温度 加工原料 原料品种 粒径大小 利用 大粒 磷含量 

分 类 号：S512.1[农业科学—作物学] TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]