反复冻融对泰州芋头淀粉品质特性的影响  

Effect of Freezing and Thawing Treatment on the Quality Characteristics of Taizhou Taro Starch

作　　者：施帅[1] 李志方[1] 陈桃桃 SHI Shuai;LI Zhi-fang;CHEN Tao-tao(Jiangsu Agri-Animal Husbandry Vocational College,Taizhou 225300,China)

机构地区：[1]江苏农牧科技职业学院,江苏泰州225300

出　　处：《食品工业科技》2020年第13期9-13,21,共6页Science and Technology of Food Industry

基　　金：泰州市农业科技支撑项目;芋头绿色精深加工技术研究与新产品开发(TN2013001);2019年江苏牧院大学生创新创业项目(201912806003Y)。

摘　　要：本文以泰州地区三种芋头为原料,采用氨水提取芋头淀粉,研究-18℃冷冻24 h,25℃解冻1 h(反复冻融0、5、10次)对其体系性质、微观结构的影响,探讨冻融过程中淀粉品质的变化规律。结果表明,三种芋头淀粉颗粒表面形态的破坏程度随着冻融次数的增加而增大;冻融次数越多,其稳定性越差,三种品种相比,冻融稳定效果:靖江香沙芋>泰兴香荷芋>兴化龙香芋。冻融处理使淀粉凝胶硬度、弹性、咀嚼性增加,最后趋于稳定,黏性随冻融次数的增加呈递减趋势。随着样品冻融次数的增加,兴化龙香芋的起始糊化温度、峰值糊化温度、终点糊化温度比同等条件下的泰兴香荷芋、靖江香沙芋高。三种芋头淀粉的膨润力随着温度的升高而逐渐增大,随着冻融次数的增加,每种芋头淀粉的膨润力和凝沉性呈现下降的趋势。因此,随着冻融次数的增加,芋头淀粉品质下降。In order to explore the effects of freezing for 24 h at-18℃,thawing for 1 h at 25℃treatments(freeze-thaw cycles 0,5 and 10 cycles)on quality characteristics(starch system properties and microstructure)of taro starch extracted through ammonium medium method were systematically investigated with three different taro as raw materials in this study.The results showed that with the increase of freeze-thaw cycles,the degree of particls surface clamage increased.The quality of stabilization got worse according to the number of freeze-thaw cycles,the following sequence was observed:Jingjiang xiangsha taro>Taixing xianghe taro>Xinghua longxiang taro.The freeze-thaw cycles treatments resulted in the increasing of hardness,elasticity,chewiness of the taro,but the decreasing of cohesiveness.With the increase of freeze-thaw cycles,the onset gelatinization temperature,peak gelatinization temperature and final gelatinization temperature of Xinghua longxiang taro were higher than those of Taixing xianghe taro and Jingjiang xiangsha taro under the same conditions.The swelling powers of the three kinds of taro starch increased with the increase of temperature,the swelling powers and the retrogradation properties of each type of taro starch decreased with the increase of the freeze-thaw cycles.All the results demonstrated that freeze-thaw cycles could lower the quality of samples and this effect was positively related to the number of freeze-thaw cycles.

关 键 词：芋头 淀粉 冻融 性质 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]