板栗贮藏失水过程对淀粉及其加工特性的影响研究  

Study on the effect of dehydration on starch and processing characteristics of chestnut during storage

作　　者：张时馨 耿阳阳 刘亚娜 胡伯凯 王纪辉 何佳丽 梁美 谭化美 罗玉梅 陈中爱 ZHANG Shi-Xin;GENG Yang-Yang;LIU Ya-Na;HU Bo-Kai;WANG Ji-Hui;HE Jia-Li;LIANG Mei;TAN Hua-Mei;LUO Yu-Mei;CHEN Zhong-Ai(Guizhou Institute of Walnut,Guiyang 550005,China;Guizhou Academy of Forestry,Guiyang 550005,China;School of Liquor and Food Engineering,Guizhou University,550025,China;Guizhou Institute of Biotechnology,Guiyang 550006,China)

机构地区：[1]贵州省核桃研究所,贵阳550005 [2]贵州省林业科学研究院,贵阳550005 [3]贵州大学酿酒与食品工程学院,贵阳550025 [4]贵州省生物技术研究所,贵阳550006

出　　处：《食品安全质量检测学报》2021年第14期5786-5792,共7页Journal of Food Safety and Quality

基　　金：贵州省基础研究计划项目(黔科合基础[2018]1093、黔科合基础[2020]1Y142);贵州省科技创新人才团队项目(黔科合平台人才[2020]5003)。

摘　　要：目的探究板栗贮藏失水过程对淀粉和加工特性的影响。方法以贵州‘仓更’板栗为原料,测定板栗贮藏失水过程中总淀粉、直链、支链淀粉含量和相关酶活性的变化;采用扫描电镜、红外光谱和X射线衍射分析板栗原粉和淀粉结构差异;通过糊化性质和流变特性评估其加工特性。结果失水后板栗淀粉酶活性变化导致淀粉含量显著降低(P<0.05),且板栗原粉中直链淀粉-脂质复合物增加,淀粉分子有序结构减少导致淀粉结构稳定性变差;淀粉糊化温度升高及黏弹性下降表明板栗淀粉的加工特性与贮藏失水有关。结论板栗淀粉酶活性的上升,淀粉水解及结构的变化与板栗失水密切相关并改变其加工特性。Objective To study the effects of dehydration on starch and processing characteristics of chestnut during storage.Methods Guizhou‘Canggeng’chestnut were used to determine the total starch,amylose,amylopectin content and the changes of related enzyme activities during storage;and to compare the differences of structure of native chestnut starch and chestnut starch by scanning electron microscopy,infrared spectroscopy and X-ray diffraction,processing characteristics of chestnut starch were evaluated through gelatinization properties and rheological properties.Results The results showed that changes in chestnut amylase activity resulted the content of starch was significantly reduced after dehydration(P<0.05),more amylose-lipid complexes were formed in native chestnut starch and the ordered structure of starch molecules decreased,resulting the starch structure stability showed worse,gelatinization temperature increased and viscoelasticity decreased in starch indicated that the processing characteristics of chestnut starch were related to dehydration.Conclusion It shows that the increase of amylase activity,starch hydrolysis and the changes of starch structure are closely related dehydration and change its physiological quality and processing characteristics.

关 键 词：板栗 贮藏 淀粉 加工特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]