蕉芋淀粉和玉米淀粉理化特性对比分析  

Comparative Analysis of Starch Physicochemical Properties Between Canna Edulis Ker Starch and Corn Starch

作　　者：刘惠娟 赵春燕 龚加顺 LIU Huijuan;ZHAO Chunyan;GONG Jiashun(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650500,China)

机构地区：[1]云南农业大学食品科学技术学院,云南昆明650500

出　　处：《食品科技》2022年第3期271-277,共7页Food Science and Technology

基　　金：云岭学者专项(YNWR-YLXZ-2018-026)。

摘　　要：以玉米淀粉为对照,蕉芋(Canna edulis Ker)淀粉为试验材料,对淀粉基本成分含量、抗酶解力、直链淀粉含量、透明度、膨润度、冻融性和持水性等理化指标进行测定,采用扫描电镜对蕉芋淀粉和玉米淀粉颗粒及淀粉凝胶进行表征分析。研究结果表明,蕉芋淀粉颗粒以圆球形颗粒为主。与玉米淀粉相比,蕉芋淀粉的颗粒巨大,平均粒径为53.08μm左右;玉米淀粉的颗粒较小,平均粒径为14.47μm左右。玉米淀粉颗粒表面有凹陷点,颗粒呈圆形或者多角形,蕉芋淀粉凝胶结构较玉米凝胶结构更为致密。玉米淀粉凝胶有很多孔洞,且蕉芋淀粉的抗酶解力、直链淀粉含量、透明度、冻融稳定性等均优于玉米淀粉。因此,蕉芋淀粉作为一种淀粉新资源,在食品加工和功能食品的应用方面具有较好的前景。Corn starch was used as control and Canna edulis Ker starch was used as experimental material.The physical and chemical properties of Canna edulis Ker starch,including basic composition of starch,anti-enzymolysis of starch,amylose content,transparency,degree of swelling,freezing-thawing properties,and water retention of Canna edulis Ker starch were analyzed and compared to those of corn starch.The starch granules and gel were characterized and analyzed with scanning electron microscopy.The results showed that the shape of Canna edulis Ker starch granules characterized with electron microscopy was spherical.Compared with corn starch,the grain size of Canna edulis Ker starch is huge,with an average particle size of about 53.08 μm.While the starch granules of corn starch were smaller with an average particle size of 14.47 μm and the starch particles had concave points on the surface and were round or polygonal.The structure of starch gel of Canna edulis Ker starch is denser than that of corn starch gel,and corn starch gel has many cavities.Canna edulis Ker starch has more enzymatic forces,amylose content,transparency and freeze-thaw stability than corn starch.Therefore,Canna edulis Ker starch as a new starch resource,Canna edulis Ker starch has a good application prospect in food processing and functional food application.

关 键 词：蕉芋淀粉 理化性质 扫描电镜 抗酶解力 

分 类 号：TS235.9[轻工技术与工程—粮食、油脂及植物蛋白工程]