太空葛根的营养功能成分及淀粉理化特性评价  

Nutritional Components of Space Pueraria Root and Physicochemical Properties of its Starch-evaluation

作　　者：陶湘林[1,2] 郭晋琦 吴跃辉[1,2] 魏颖娟 梁洁[1,3] 梁珏钦[1,2] 唐汉军 

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

出　　处：《中国粮油学报》2017年第12期38-43,共6页Journal of the Chinese Cereals and Oils Association

基　　金：湖南省农业科学院科技创新团队平台建设项目(2014TD06)

摘　　要：为解析粉葛扦插苗通过外太空环境处理后,其后代可食部的根部营养成分变化,采用AOAC法、高效液相色谱法、扫描电镜、激光粒度分析、ɑ-淀粉酶水解等方法详细分析了太空葛与其母本及湖南优良粉葛根的基本成分、主要营养功能成分以及淀粉理化特性。结果表明太空葛在淀粉、粗蛋白质、总糖、灰分等主要营养成分的含量上以及感官品质上比母本有显著改良;淀粉的颗粒形态、粒径分布等物理特征没有明显的变化,但颗粒组织结构、组成、分子结构等发生了实质性的变化。太空葛淀粉也许更适应于速溶食品、易消化性食品、多孔淀粉材料制备等用途。In order to analyze the changes of nutritional components of the progeny （ edible part of the root） of Pueraria lobata cuttings treated by outer space environment, the proximate composition, main nutritional components and the physicochemical properties of their starches were investigated in space Pueraria root, its female parent root and excellent Pueraria root that cultivated in Hunan by AOAC, HPLC, SEM, laser particle size analysis, α -amylase hydrolysis, etc. in this study. The results indicated that the content of starch, crude protein, total sugar and ash in the space Pueraria root and its sensory quality were significantly improved when comparing with its female parent. Though particle morphology and particle size distribution of Pueraria root starch did not change significantly, the par- ticle structure, composition and molecular structure had substantially changed. The space Pueraia root starch may be more suitable for producing instant food, digestible food, porous starch material, etc.

关 键 词：太空葛根 营养成分 淀粉 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]