淮山淀粉性质及其与粉条品质的相关性  

Properties of Yam Starches and Its Correlation with the Qualities of Starch Noodles

作　　者：邹金浩 李燕 李文佳[1] 苏小军[1,2] 宋勇 胡新喜[3] 李清明[1,2] Zou Jinhao;Li Yan;Li Wenjia;Su Xiaojun;Song Yong;Hu Xinxi;Li Qingming(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128;Hunan Provincial Research Center of Engineering and Technology for Fermented Food,Changsha 410128;College of Horticulture and Landscape Architecture,Hunan Agricultural University,Changsha 410128)

机构地区：[1]湖南农业大学食品科学与技术学院,长沙410128 [2]湖南省发酵食品工程技术研究中心,长沙410128 [3]湖南农业大学园艺园林学院,长沙410128

出　　处：《中国粮油学报》2020年第8期69-75,共7页Journal of the Chinese Cereals and Oils Association

基　　金：湖南省重点研发计划(2016NK2113);现代农业产业技术体系建设专项资金(CARS-11-HNSY)。

摘　　要：为拓宽淮山淀粉的应用渠道,选取木薯淀粉(SC9、SC205、LMC)、红薯淀粉(XSSP)为对照,对淮山淀粉(GY2、SFY、MPY)的理化性质、糊化特性、流变特性与其粉条品质进行研究,并分析了不同淀粉性质与其粉条品质间的相关性。结果表明,淮山淀粉和红薯淀粉的糊化温度(75.32~84.37℃)高于木薯淀粉(69.25~70.07℃),膨润力、溶解度和损耗正切角(tanδ)小于木薯淀粉。淀粉的糊化温度、膨润力、峰值时间、tanδ等指标为影响粉条品质的主要因素,其中糊化温度和膨润力与粉条的蒸煮性质显著相关,峰值时间和tanδ与粉条的质构性质显著相关。淮山粉条的硬度、咀嚼性、回复性比木薯粉条高。GY2粉条的蒸煮品质与木薯粉条相近,具备作为粉条制备原料的开发潜力。In order to broaden the application of yam starch,the physicochemical,pasting and rheological properties of yam starch(GY2,SFY,MPY)and qualities of its starch noodles were determined.Tapioca starch(SC9,SC205,LMC),sweet potato starch(XSSP)and their starch noodles were selected as the control.The correlation between starch properties and qualities of starch noodles were analyzed.The results indicated that the pasting temperature(75.32~84.37℃)of yam starch and sweet potato starch was higher than that of tapioca starch(69.25~70.07℃),the swelling power,solubility and loss tangent angle(tanδ)value were lower than those of tapioca starch.The pasting temperature,swelling power,peak time and tanδplayed an important role in the quality of starch noodle.The pasting temperature and swelling power were significant correlation with the cooking quality of starch noodles,and the peak time and tanδwere significantly correlation with the texture property of starch noodles.The hardness,chewiness and resilience of yam starch noodles were higher than those of tapioca starch noodles.The cooking quality of GY2 starch noodles was similar to tapioca starch noodles,which suggested that GY2 could be favorably used in starch noodle making.

关 键 词：淮山淀粉 糊化性质 流变学特性 粉条品质 

分 类 号：TS236.5[轻工技术与工程—粮食、油脂及植物蛋白工程]