不同品种甘薯淀粉组分、物化及粉条品质的比较研究  

Comparative Study on Starch Composition,Physicochemical Properties and Noodle Quality of Different Sweet Potato Varieties

作　　者：侯夫云[1] 陈桂玲[1] 董顺旭[1] 解备涛[1] 秦桢[1] 李爱贤[1] 张立明[1] 王庆美[1] HOU Fuyun;CHEN Guiling;DONG Shunxu;XIE Beitao;QIN Zhen;LI Aixian;ZHANG Liming;WANG Qingmei(Crop Research Institute/Scientific Observing and Experimental Station of Tuber and Root Crops in Huang-Huai-Hai Region,Ministry of Agriculture and Rural Affairs,Shandong Academy of Agricultural Science,Jinan,Shandong 250100)

机构地区：[1]山东省农业科学院作物研究所/农业农村部黄淮海薯类科学观测实验站,山东济南250100

出　　处：《核农学报》2022年第2期392-401,共10页Journal of Nuclear Agricultural Sciences

基　　金：国家重点研发计划(2019YFD1001300、2019YFD1001304);泰山产业领军人才工程专项(LJNY202002);山东省农业良种工程项目(2020LZGC004)。

摘　　要：为探讨不同品种甘薯淀粉特性与其粉条品质的关系,本研究选用济薯25、济薯26以及商薯19共3个品种于丘陵山地进行试验,收获后进行块根干物质含量、产量测定以及淀粉分离,分析淀粉组分、老化和糊化特性,并对粉条品质进行测定。结果表明,济薯25的薯干产量显著高于其他2个品种(P<0.05),且3个品种的淀粉结晶结构、形态相似。3个品种甘薯的淀粉含量、组分以及糊化特性不同,其中济薯25淀粉的灰分和蛋白质含量、最终黏度、回生值高于其他2个品种,商薯19淀粉的直链淀粉、磷和粗纤维含量最高。济薯25淀粉加工的粉条硬度、拉伸强度和剪切性能均优于商薯19和济薯26。相关关系分析发现,直/支链淀粉比值与粉条硬度、拉伸强度和剪切行为呈正相关,淀粉的峰值黏度、最终黏度、回生值与其粉条硬度呈负相关。因此,筛选出的甘薯品种济薯25较适合粉条加工,适宜在丘陵山地种植,这不仅促进了丘陵山区甘薯产业的可持续发展,也为甘薯产业带动乡村振兴提供了品种支撑。To explore the relationship of starch characteristics and their noodle quality from different sweetpotato varieties,three cultivars cv.Jishu25,Jishu26 and Shangshu19 were selected for experiments in hilly mountains.After harvest,root dry matter content,storage root yield and starch separation were measured,and then the starch components,aging and pasting characteristics and their noodle quality were analyzed.The results showed that the root dry yield of cv.Jishu25 was significantly higher than those of the other two cultivars(P<0.05),and the starch crystal structure and morphology were similar in the three varieties.The starch content,composition and pasting characteristics in the three varieties were different.The ash and protein content,final viscosity and setback viscosity value of Jishu25 starch were higher than those of the other two varieties.The amylose,phosphorus,and crude fiber content of Shangshu19 starch were the highest one in the three varieties.Textural analysis showed that the hardness,tensile strength and cutting behaviors of starch cooked noodles in Jishu 25 were better than those of Shangshu 19 and Jishu 26.The correlation analysis showed that the amylase/amylopectin value was positively correlated with the hardness,tensile strength and cutting behavior,while starch peak viscosity,final viscosity and setback viscosity were negatively correlated with the hardness of noodles.Therefore,the selected sweetpotato variety Jishu 25 is more suitable for noodle processing,and suitable for planting in hilly mountainous areas,which not only promotes the sustainable development of sweetpotato industry in hilly mountainous areas,but also provides variety support for the sweetpotato industry to drive the revitalization and development of rural areas.

关 键 词：甘薯 淀粉 糊化特性 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]