二倍体马铃薯淀粉及直链淀粉含量对糊化特性的影响  

Effects of Starch and Amylose Contents on Gelatinization Characteristics of Diploid Potato

作　　者：段思凡 李富婷 许赛赛 张博 马玲 DUAN Si-fan;LI Fu-ting;XU Sai-sai(Institute of Potato Science,College of Life Science,Yunnan Normal University,Kunming,Yunnan 650500)

机构地区：[1]云南师范大学生命科学学院/马铃薯科学研究院,云南昆明650500

出　　处：《安徽农业科学》2020年第18期165-168,271,共5页Journal of Anhui Agricultural Sciences

基　　金：云南师范大学博士启动项目(07800205020503003)。

摘　　要：对二倍体马铃薯表观淀粉、直链淀粉含量及淀粉糊化特性之间的关系进行了探讨,以期对二倍体马铃薯淀粉加工应用品质作出初步评价。利用乙醇沉淀法提取二倍体马铃薯淀粉,进而采用双波长比色法测定直链淀粉含量和快速黏度分析仪测定淀粉糊化特征值。直链淀粉含量与淀粉糊化特征值崩解值、谷值黏度、糊化时间及温度四者均呈极显著相关(P<0.01);与消减值及最终黏度呈显著相关(P<0.05)。表观淀粉与直链淀粉含量呈极显著相关(P<0.01)。结合淀粉、直链淀粉含量与二倍体马铃薯淀粉糊化特征值可初步判断出淀粉糊的稳定性及凝沉性,便于淀粉的加工利用。该研究通过对二倍体马铃薯淀粉、直链淀粉含量及糊化特性的相关性分析,为马铃薯淀粉加工应用和品质改善提供了理论参考。To investigate the relationship between the contents of apparent starch,amylose and starch gelatinization in diploid potato,so as to evaluate the quality of starch paste.Diploid potato starch was extracted by ethanol precipitation method,then amylose content was determined by dual-wavelength colorimetric method and starch gelatinization characteristic value was determined by rapid viscosity analyzer.Amylose content was significantly correlated with the disintegration value,valley viscosity,gelatinization time and temperature of starch gelatinization(P<0.01).There was a significant correlation with reduction value and final viscosity(P<0.05).The apparent starch was significantly correlated(P<0.01)with amylose content.The combination of starch and amylose content and the characteristic value of starch gelatinization in diploid potato can preliminarily judge the stability and setting property of starch paste,which is convenient for the processing and utilization of starch.This study provides a theoretical reference for potato starch processing and quality improvement by analyzing the correlation between the contents of diploid potato starch and amylose and the gelatinization characteristics.

关 键 词：二倍体马铃薯 淀粉 直链淀粉 糊化特性 相关性 

分 类 号：S532[农业科学—作物学]