紫马铃薯淀粉的理化性质研究  

Study on physicochemical properties of purple potato starch

作　　者：尤燕莉[1] 孙震[1] 薛丽萍[1] 王金鹏[1] 徐学明[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2013年第9期123-127,共5页Science and Technology of Food Industry

基　　金：国家"十二五"科技支撑课题(2012BAD37B06)

摘　　要：紫马铃薯具有较高的营养价值,在食品工业中将有重要而广泛的应用前景。淀粉是紫马铃薯的主要成分,其理化性质对紫马铃薯制品有重要的影响。以"紫云一号"和"黑美人"两种紫马铃薯为原料,提取得到紫马铃薯淀粉,分析淀粉的理化特性,并与普通马铃薯淀粉对比。图像颗粒分析、偏光十字分析、X射线衍射测定的结果表明,紫马铃薯淀粉颗粒大小、形态及晶型与普通马铃薯相似;紫马铃薯的总淀粉含量与普通马铃薯无显著差异(p>0.05),但直链淀粉含量高于普通马铃薯淀粉;此外,紫马铃薯淀粉的透光率、冻融稳定性、抗老化作用等低于普通马铃薯,沉降体积、峰值粘度高于普通马铃薯,而在糊化过程中消耗的能量较少。Purple starch was a kind of food with high nutritional value.It would play an important and extensive role in food industry.Starch was the main component of purple potato, of which physicochemical properties would affect final properties of purple potato products. In this study, physicochemical properties of starch from two kinds of purple potatoes,named ＇Ziyun one＇ and ＇Black beauty＇ were studied and compared with that of normal potato starch.Through image particle analysis, polarization cross analysis and X-ray diffraction pattern analysis, the results showed particle size, morphology as well as crystal type of purple potato starch was similar to normal potato.Further studies showed that the total starch content between purple potato starch and the normal potato starch have no significant difference（ p 〉 0.05）, but the amylose content of purple potato was much higher.The transmittance,freeze-thaw stability and anti-aging effect of purple potato starch was lower than that of normal potato starch ,and the sedimentation volume, peak viscosity was higher. In addition, purple potato starch needed much less energy in the gelatinization process.

关 键 词：紫马铃薯 淀粉 理化性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]