蜡质马铃薯淀粉的理化特性及其在食品领域中的应用  

Physicochemical properties of waxy potato starch

作　　者：陈正宏 

机构地区：[1]艾维贝淀粉公司研发创新中心亚太区

出　　处：《中国食品添加剂》2006年第C00期191-195,共5页China Food Additives

摘　　要：蜡质马铃薯淀粉是一种全新的商业化淀粉，本文首次对该淀粉的理化性质进行了研究。结果表明蜡质马铃薯淀粉的直链淀粉的含量极低（0．96％），低于蜡质玉米淀粉的直链淀粉的含量（3．79％）；蛋白质及脂肪含量也低于普通马铃薯淀粉的蛋白质及脂肪含量。蜡质马铃薯淀粉的x射线衍射图谱属B型，其淀粉颗粒的大小和型态与普通马铃薯的淀粉无明显差异，但其小颗粒淀粉的比例较普通马铃薯的淀粉高。蜡质马铃薯淀粉的胀润度及淀粉糊的透明度均高于普通马铃薯的淀粉，远远高于木薯淀粉及蜡质玉米淀粉。虽然蜡质马铃薯淀粉的成糊温度与普通马铃薯淀粉及木薯淀粉的无明显差异，在水溶液中其淀粉糊的最高黏度也低于普通马铃薯淀粉，但在酸性及盐环境中蜡质马铃薯淀粉的最高黏度却大大高于普通马铃薯淀粉。由于其特殊的功能性质，可为食品领域内诸多产品的生产、开发提供新的选择，由于其高支链的特性，耐酸性、耐盐性能好、较低的糊化温度及高度的透明度，可生产出透明度极高、冻融稳定性好的高质量汤料、酱料及果酱类产品。由于其增稠稳定性能好，可替代烘焙奶油中胶体成分，带来成本的节约的可能性。由于其可提供高膨胀性能的特性，可为休闲膨化食品带来松脆的口感、光滑的外观、高度膨化的效果。Waxy potato starch is an innovative new starch in the world which just launch to the market by AVEBE this year. The physicochemical properties of waxy potato starch were firstly reported in this paper. The results show that the amylase content of waxy potato starch （0. 96% ） is even lower than that of the commercial waxy corn starch （3.79%）, while the protein and lipids content are lower than those of normal potato starch and much lower than those of waxy corn and tapioca starches. The X - ray diffraction pattern belongs to B type. The starch granule shape of waxy potato starch is similar to that of normal potato starch, however, the particle size distribution shows more small particles exist in waxy potato starch than in normal potato starch. The swelling volume of waxy potato starch is higher than that of normal potato starch and much higher than that of tapioca and waxy corn starches. There is no obvious difference of the pasting temperature between waxy potato starch, normal potato starch and tapioca starch. The peak viscosity of waxy potato starch was lower than that of normal potato starch when measured in distilled water with RVA, contrarily, its peak viscosity was much higher than that of normal potato starch when measured in 2% NaCl solution and pH 3. 8 citric acid solution. The unique properties of waxy potato starch results in smooth and shiny appearance, creamy texture of liquid food and high expansion, soft crispy texture of snack food.

关 键 词：蜡质马铃薯 淀粉性质 食品 应用 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程] TS235.2[轻工技术与工程—食品科学与工程]