不同中薯系列马铃薯淀粉组成与理化性质的差异分析  

Components and Physicochemical Properties of Starches From Different Zhongshu Series Potato Cultivars

作　　者：周童童 梁单 刘伟[1] 张婷婷 张良[1] 刘倩楠[1] 胡小佳[1] 胡宏海[1] ZHOU Tongtong;LIANG Dan;LIU Wei;ZHANG Tingting;ZHANG Liang;LIU Qiannan;HU Xiaojia;HU Honghai(Key Laboratory of Agro-products Processing,Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193)

机构地区：[1]中国农业科学院农产品加工研究所/农业农村部农产品加工重点实验室,北京100193

出　　处：《核农学报》2022年第4期766-776,共11页Journal of Nuclear Agricultural Sciences

基　　金：中国农业科学院农业科技创新工程(CAAS-ASTIP-2021-IFST-01);中央级公益性科研院所基本科研业务费专项(S2021JBKY-03);财政部和农业部:国家现代农业产业技术体系资助(CARS-09-P27);公益性行业(农业)科研专项(201503001-2)。

摘　　要：为分析不同品种马铃薯淀粉组成与理化性质的差异,本研究以15个不同品种中薯系列马铃薯为原料提取淀粉,并对其组成和理化性质进行了检测及相关性分析。光学显微镜和扫描电镜结果表明,马铃薯淀粉颗粒的粒径分布范围广,颗粒形貌存在差异,小颗粒多为卵圆形,大颗粒多为椭圆形、拉长形以及不规则形。不同马铃薯淀粉的理化性质存在显著差异,其溶解度、膨润力范围分别为25.92%~28.74%,4.90~6.26 g·g^(-1);糊化初始温度(T_(o))、峰值温度(T_(p))、终止温度(T_(c))、糊化焓值(ΔH)范围分别为61.44~65.55℃、64.49~68.69℃、67.87~72.54℃、7.21~13.49 J·g^(-1);峰值黏度、衰减值、回生值范围分别为2499.3~3220.4、514.0~2218.4、401.0~884.1 BU。相关性分析结果表明,马铃薯淀粉中磷含量与峰谷黏度呈显著正相关,与溶解度呈显著负相关;平均粒径D[4,3]与短程有序参数1045/1022 cm^(-1)和1022/995 cm^(-1)均呈显著正相关;T_(o)与峰值黏度呈显著负相关;糊化温度与峰值黏度和崩解值均呈显著负相关,与峰谷黏度、最终黏度和回生值均呈显著正相关。本研究结果可为中薯系列马铃薯淀粉在食品加工中的应用提供科学依据。The compositions and physicochemical properties of starches from 15 different Zhongshu series potato cultivars were evaluated.The optical microscope and scanning electron microscope results showed a wide range of particle size distribution of potato starch granules and different morphologies of potato starches.The small granules of potato starches were ellipsoidal,the large ones were oval,elongated or irregular.The result showed that physicochemical properties were varied form different potato starches.The solubility and swelling degree of different potato starches were ranged from 25.92%~28.74%and 4.90~6.26 g·g^(-1),respectively.The onset temperature(T_(o)),peak maximum temperature(T_(p)),conclusion temperature(T_(c))and gelatinization enthalpy(ΔH)were 61.44~65.55℃、64.49~68.69℃,67.87~72.54℃,7.21~13.49 J·g^(-1),respectively.The peak viscosity,setback and consistence were 2499.3~3220.4 BU,514.0~2218.4 and 401.0~884.1 BU,respectively.Correlation analysis results showed that phosphorus content was positively correlated with peak and trough viscosity and negatively correlated with solubility.The average particle size D[4,3]was positively correlated with the short-range order parameters 1045/1022 cm^(-1) and 1022/995 cm^(-1),respectively.T_(o) was negatively correlated with peak viscosity.The gelatinization temperature was negatively correlated with peak viscosity and break value,and positively correlated with and trough viscosity,final viscosity and consistence,respectively.The results of this study can provide a scientific basis for promoting the application of Zhongshu series potato starch in food processing.

关 键 词：马铃薯 淀粉 成分 理化性质 相关性 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]