马铃薯变性淀粉对马铃薯-小麦混粉糊化特性的影响及其在马铃薯面条中的应用  

Effects of Potato Modified Starch on the Pasting Properties of Potato-Wheat Mixed Powder and Its Application in Potato Noodles

作　　者：焦扬[1,2] 王治江 魏阳[1] 李彩霞 李兴艳[1] 杨璞 刘玉环 Jiao Yang;Wang Zhijiang;Wei Yang;Li Caixia;Li Xingyan;Yang Pu;Liu Yuhuan(Clollege of Agriculture and Biotechnology of Hexi University,Zhangye 734000;Key Laboratory of Hexi Corridor Resources Utiligation of Gansu,Zhangye 734000;Ya Sheng Potato Group Co.,Ltd.,Lanzhou 730030)

机构地区：[1]河西学院农业与生物技术学院,张掖734000 [2]甘肃省河西走廊特色资源利用重点实验室,张掖734000 [3]甘肃亚盛薯业集团有限公司,兰州730030

出　　处：《中国粮油学报》2020年第5期58-64,71,共8页Journal of the Chinese Cereals and Oils Association

基　　金：甘肃省重点研发计划项目(17YFING050)。

摘　　要：采用主成分分法(PCA)分析了3种马铃薯变性淀粉对马铃薯-小麦混粉糊化特性的影响,将配粉糊化得分与变性淀粉种类和添加量进行了回归拟合,采用方程模型预测配粉制备的马铃薯面条的蒸煮品质。结果表明:3种马铃薯变性淀粉对混粉糊化的峰值黏度、崩解值、恒温阶段开始黏度和糊化温度的影响较大。且羟丙基淀粉对峰值黏度、恒温阶段开始黏度和崩解值影响的差异显著(P<0.05),醋酸酯淀粉和氧化淀粉对崩解值影响的差异显著(P<0.05)。采用回归方程预测配粉加工后马铃薯面条的蒸煮特性,当配粉糊化规范性综合得分>0.95时,制备的马铃薯面条蒸煮指标均能达到质量要求。The effects of three kinds of potato modified starch on pasting properties of the mixed powder of potato whole flour and wheat flour was analyzed by principal component method(PCA),and the regression fitting was made between the composting score and the type and amount of modified starch,objective to predict the cooking quality of potato noodle with prepared powder by using equation model.The results showed that three kinds of potato modified starch had great influence on peak viscosity,beginning disintegration,Hv and pasting temperature.The effects of hydroxypropyl starch on peak viscosity,Hv and begining disintegration were significantly different(P<0.05),the effect of acetate starch and oxidized starch on beginning disintegration was significantly different(P<0.05).Using the regression equation,the cooking characteristics of potato noodles can be predicted.When the normative comprehensive score of mixing powder pasting properties was greater than 0.95,the cooking indexes of the prepared potato noodle could meet the requirements.

关 键 词：糊化特性 变性淀粉 主成分分析 马铃薯面条 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]