超声波处理对马铃薯全粉理化性质和消化特性的影响  

The Effect of Ultrasonic on the Physicochemical Properties and Digestibility of Potato Granules

作　　者：闫巧珍[1] 高瑞雄 侯传丽 韩克[1] 张赵星 张正茂[2] 

机构地区：[1]西北农林科技大学食品科学与工程学院,杨凌712100 [2]西北农林科技大学农学院,杨凌712100

出　　处：《中国粮油学报》2017年第8期105-110,共6页Journal of the Chinese Cereals and Oils Association

基　　金：陕西省科技统筹计划(2014KTZB02-01-01)

摘　　要：以马铃薯全粉为原料,研究超声处理对马铃薯全粉理化性质和消化特性的影响。结果表明:超声处理使得马铃薯全粉的结晶度增大,晶体结构明显改变,溶解度、膨胀度、吸油性、崩解值、糊化温度和消化特性显著降低。随着超声波处理时间的延长,马铃薯全粉的结晶度、峰值黏度、谷值黏度和最终黏度先升高后降低。随着超声波处理时间的延长,快消化淀粉(RDS)含量降低,慢消化淀粉(SDS)和抗性淀粉(RS)含量升高。研究表明,超声处理显著影响马铃薯全粉的理化性质和消化特性(P<0.05)。The physicochemical properties and digestibility of potato granules by the treatment of different ultrasonic time. The results showed that： ultrasonic increased the size and crystallinity, but decreased the solubility, swelling power, oil hold capacity, viscosity, pasting temperature and digestibility of potato granules. When time less than 80min, the crystallinity, solubility, swelling degree, oil hold capacity, peak viscosity, tough viscosity and final viscosity increased, then decreased until 100min. With the prolonging of ultrasonic time the content of rapidly digestible starch （RDS） decreased, whereas slowly digestible starch （SDS） and resistant starch （RS） content increased. The result showed that the effect of ultrasonic treatment on the physicochemical properties and digestibility of potato granules were obvious.

关 键 词：马铃薯全粉 超声波 理化性质 消化特性 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]