湖南湘西百合营养及淀粉理化特性研究  

Nutritional and Starch Physicochemical Properties of Lily Grown in Xiangxi of Hunan

作　　者：李林静[1,2,3] 唐汉军[1] 李高阳[2,3] 吕桂芝[2] 

机构地区：[1]湖南省农业科学院作物淀粉化学及代谢组学创新团队,长沙410125 [2]中南大学隆平分院,长沙410125 [3]湖南省农业科学院农产品加工研究所,长沙410125

出　　处：《中国粮油学报》2015年第10期25-31,共7页Journal of the Chinese Cereals and Oils Association

基　　金："十二五"国家科技支撑计划(2012BAK17B17);湖南省科技重大专项(2010FJ1009)

摘　　要：为探讨湖南湘西食用百合（BJBH）的品质特性，本试验系统分析其主要营养成分，生、熟百合质构特性，全粉与精制淀粉的膨胀势和凝胶质构及淀粉理化特性。结果表明：在研究变幅内，BJBH的蛋白、淀粉及膳食纤维等主要成分含量表示出不同；煮熟后其质构特性变化主要是由大分子物质（淀粉、膳食纤维）吸水膨胀引起；全粉和淀粉膨胀势分别为6．2和14．5g／g，纤维素等不溶性多糖是导致两者凝胶质构显著不同的主要因素；BJBH淀粉颗粒粒径集中分布在9．09—34．57μm，平均粒径19．28μm；衍射类型属B型，相对结晶度为54．4％；DSC曲线中TO、TP、TC和AHd分别为54．0、63．2、75．0℃和13．3J／g；淀粉颗粒酶解速率先快后慢，72h后分解速率趋于稳定；淀粉颗粒的吸水速率先减慢后升快，在相对湿度为100％时吸水量约为215mg／g。In order to evaluate nutritional quality of BJBH （edible lily） from Hunan Province, the major nutrients, texture properties of fresh and cooked lily, gel texture and swelling power of flour and starch have been studied in the experiment as well as starch physicochemical properties. The major nutrients including protein, starch and DF showed significant differences compared with existing research achievements. The variation of texture properties after prepared was mainly caused by gelatinization of the macromolecular substances including starch and DF, etc. The values of swelling power for flour and starch was 6.2 g/g and 14.5 g/g respectively. Difference of gel texture between flour and starch occurred by cellulose and other insoluble polysaccharide. The sizes granules ranged from 9.09 to 34.57 μm and the median size was 19.28 μm. The crystal structure was type B and the relative crystallinity was 54.4A%. To, Tp, TC and AHgel were 54.0, 63.2, 75.0 ℃ and 13.3 J/g respectively. Enzyme hydrolysis rate of starch granules was first quick then slowed down, and then it kept stability after 72 h. The water absorption of starch granules was first slow and then fast, and the maximum water absorption was 215 mg/g at humidity of 100%.

关 键 词：百合 营养成分 质构 淀粉 理化特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]