3种栗属坚果淀粉的结构及其理化特性  

Structures and Physicochemical Properties of Starches from Three Species of Castanea genus Fruits

作　　者：段春月 刘静 刘畅[1,2] Duan Chunyue;Liu Jing;Liu Chang(College of Food Science and Technology,Hebei Normal University of Science&Technology,Qinhuangdao 066000;Chestnut Industry Collaborative Innovation Center of Hebei,Qinhuangdao 066000)

机构地区：[1]河北科技师范学院食品科技学院,秦皇岛066600 [2]河北省板栗产业协同创新中心,秦皇岛066600

出　　处：《中国粮油学报》2020年第5期72-78,共7页Journal of the Chinese Cereals and Oils Association

基　　金：河北省自然科学基金(C2017407035);河北省高等学校科学技术研究项目(QN2016022)。

摘　　要：以我国南北方种植的3种栗属坚果(板栗、锥栗和日本栗)为原料提取淀粉,通过扫描电镜(SEM)、X射线衍射仪(XRD)、差示扫描量热仪(DSC)、快速黏度仪(RVA)等仪器和方法,研究14个品种淀粉的颗粒结构和理化特性的差异,并对其进行相关性分析。结果表明:栗属坚果的直链淀粉含量差异显著,淀粉颗粒形态较为复杂,颗粒表面光滑完整;淀粉均属于C型晶体,结晶度为20.43%~25.63%,淀粉的冻融稳定性好。不同品种淀粉的颗粒结构和理化特性之间存在多种相关性,说明直链淀粉含量和结晶结构影响淀粉的理化性质。This study was to investigate the characteristics of starches isolated from three species of Castanea genus fruits(Castanea mollissima,Castaneahenryi and Castanea crenata S.et Z.)grown in southern and northern regions in China.Structural and physicochemical properties of starches were characterized by means of scanning electron microscopy(SEM),X-ray diffraction(XRD),differential scanning calorimeter(DSC),rapid viscoanalyser(RVA)and the correlation analysis were carried out.The results showed that the amylose content of three species of Castanea genus fruits varied greatly,the shape of starch granules was complex,and the surface of starch granules was smooth and intact.The X-ray patterns of starches were of C-type with crystallinity of 20.43%~25.63%.The freeze-thaw stability of starches was good.There were many correlations between granular properties and physicochemical properties of different varieties of starch,which indicated that the amylose content and crystal structure affect the physicochemical properties significantly.

关 键 词：栗属坚果淀粉 颗粒特性 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]