不同品种莲藕淀粉与全粉颗粒形态及品质特性分析  

Analysis on the Morphology and Quality Characteristics of Different Varieties of Lotus Root Starch and Whole Powder

作　　者：顾晓敏 杨海龙[1] 韩延超 牛犇 陈杭君[2] 郜海燕 GU Xiaomin;YANG Hailong;HAN Yanchao;NIU Ben;CHEN Hangjun;GAO Haiyan(School of Life&Environmental Science,Wenzhou University,Wenzhou 325035,China;Institute of Food Science,Zhejiang Academy of Agricultural Sciences,Key Laboratory of Post-Harvest Handling of Fruits,Ministry of Agriculture and Rural Affairs,Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province,Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables,China National Light Industry,Hangzhou 310021,China)

机构地区：[1]温州大学生命与环境科学学院,浙江温州325035 [2]浙江省农业科学院食品科学研究所,农业农村部果品产后处理重点实验室,浙江省果蔬保鲜与加工技术研究重点实验室,中国轻工业果蔬保鲜与加工重点实验室,浙江杭州310021

出　　处：《食品工业科技》2021年第23期95-101,共7页Science and Technology of Food Industry

基　　金：财政部和农业农村部:国家现代农业产业技术体系资助(CARS-24-E-01);浙江省万人计划人才培养项目(2018R52020);浙江省重点研发计划项目(2019C02079)。

摘　　要：以6个不同品种莲藕为原料,在分别制备淀粉和全粉基础上,研究莲藕淀粉、全粉的颗粒形态、糊化特性、热学特性及质构特性间的差异。结果表明:莲藕淀粉颗粒表面光滑,无裂痕,多数呈短棒状,少数为椭圆形,部分淀粉颗粒表面有凹陷;莲藕全粉表面粗糙且形状不规则。除"鄂莲1号"外,其余5个不同莲藕淀粉与全粉亮度均具有显著性差异,但淀粉透明度高于全粉。莲藕淀粉起始糊化温度与焓变值均高于莲藕全粉,‘杭州黄荷头’淀粉颗粒糊化最高,为63.9℃,‘鄂莲6号’全粉糊化温度最低,为55.0℃。莲藕淀粉膨胀性能与热糊稳定性较好,莲藕全粉冷糊稳定性较好。莲藕淀粉咀嚼性、延展性整体低于莲藕全粉,弹性、硬度基本相同,但是‘鄂莲1号’全粉咀嚼性、延展性均高于其他品种。The present work reported the differences in the between particle morphology, gelatinization properties, thermal properties and texture propertiesmorphology and quality characteristics of starch particles and whole powders obtained from six different varieties of lotus root. The results showed that the surface of lotus root starch particles was smooth without cracks, but with depressions. Most of the particles were short rod-shaped, but some were elliptical;the whole lotus root powder had rough surface and irregular shape.Remove’Elian No.1’ 5 other was significant difference between lotus root starch and whole flour in the brightness, but the transparency of starch wassignificantly higher than that of whole flour. The initial gelatinization temperature and enthalpy change value of lotus root starch were higher than that of whole lotus root starch. The gelatinization temperature of starch particlesobtained from ’Hangzhouhuanghetou’ was 63.9 ℃, the highest gelatinization temperature among testing samples. The gelatinization temperature of ’Elian No. 6’whole powder was 55.0 ℃,the lowest gelatinization temperature among testing samples.Lotus root starch had better expansion properties and thermal paste stability, and lotus root whole powder hadbetter cold paste stability. The chewiness and ductility of lotus root starch were generally lower than that of whole lotus root powder, butthe elasticity and hardness were similar. Among samples, the chewiness and ductility of whole lotus root starch obtained from ’Elian No. 1’ were higher than other varieties.

关 键 词：莲藕 品种 淀粉 全粉 颗粒形态 糊化特性 热学特性 质构特性 

分 类 号：TS232[轻工技术与工程—粮食、油脂及植物蛋白工程]