加热时间对甘薯细胞组织构架的影响  

The effect of heating time on sweet potato cell tissue structure

作　　者：何伟忠[1,2] 木泰华[1] 孙红男[1] 于明[2] 

机构地区：[1]中国农业科学院农产品加工研究所农业部农产品加工综合性重点实验室,北京100193 [2]新疆农业科学院粮食作物研究所,新疆乌鲁木齐830091

出　　处：《食品工业科技》2013年第16期121-124,共4页Science and Technology of Food Industry

基　　金：现代甘薯农业产业技术体系建设专项资金;国家科技支撑计划专题-甘薯加工适宜性评价与专用品种筛选(2012BAD29B03-03)

摘　　要：为明确不同加热时间对甘薯细胞组织构架的影响,分别采用生物显微镜、扫描电镜和透射电镜对处于不同热处理阶段(100℃蒸制0～21min)的甘薯细胞的外观形态、细胞间隙、细胞内部淀粉颗粒以及胞间层的变化情况进行了观察。结果显示:随着加热时间的延长,甘薯细胞外观逐渐趋于圆形,细胞间隙逐渐变大,细胞内部淀粉颗粒先膨胀、后破裂,胞间层逐步松散化。因此,热处理过程中,甘薯细胞组织构架发生的上述变化,可导致甘薯细胞组织构架的松散化,有利于甘薯细胞的完整分离,可为生产细胞完整度高的甘薯颗粒全粉提供有力支撑。In order to clear the effect of different heating time on sweet potato cell tissue structure,biomicroscopy, scanning electron microscope and transmission electron microscope were used to observe changes of sweet potato cell morphology,intercellular spaces,intracellular starch granules and middle lamella at different stages of heat treatment（100℃,0~21min）. Results showed that,with the extension of heating time,sweet potato cell morphology became more circular,the intercellular spaces became bigger,the intracellular starch granules first expanded and then ruptured,and the middle lamella became looser. Therefore,these above changes of sweet potato cell tissue structure during heat treatment would result in loose of sweet potato cell tissue structure,and it was advantageous to the complete separation of sweet potato cells,which would provide a theoretical basis for producing high cell-integrity sweet potato granules.

关 键 词：加热时间 甘薯细胞 组织构架 颗粒全粉 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]