甘薯块根膨大过程中质构特性和淀粉直/支比的研究  

Texture Properties and Amylose/Amylopectin Ratio in Storage Root Expanding Stages of Sweet Potato

作　　者：夏之凯 李玲[2,4] 徐锡明 庞林江 吕尊富[1,2] 崔鹏 陆国权[1,2] Xia Zhikai;Li Ling;Xu Ximing;Pang Linjiang;LüZunfu;Cui Peng;Lu Guoquan(College of Advanced Agricultural Sciences,The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province,Zhejiang A&F University,Hangzhou 311300;Institute of Root Tuber Crops,Zhejiang A&F University,Hangzhou 311300;College of Food and Health,Zhejiang A&F University 3,Hangzhou 311300;Beijing Huadu Yukou Poultry Industry Co.,Ltd.4,Beijing 101206)

机构地区：[1]浙江农林大学现代农学院,浙江省农产品品质改良重点实验室,杭州311300 [2]浙江农林大学薯类作物研究所,杭州311300 [3]浙江农林大学食品与健康学院(现代粮食产业学院),杭州311300 [4]北京华都峪口禽业有限责任公司,北京101206

出　　处：《中国粮油学报》2022年第8期144-150,共7页Journal of the Chinese Cereals and Oils Association

基　　金：国家现代农业产业技术体系建设(CARS-10-B19);浙江省重点研发计划(2021C02057);浙江农林大学人才启动项目(2021LFR017)。

摘　　要：甘薯块根膨大过程中质构特性和淀粉组分的变化对甘薯的品质和用途有着重要影响。本研究选取3种甘薯类型,通过质地多面分析法(TPA)和双波长碘比色法,分析甘薯质构特性和淀粉直链淀粉和支链淀粉比值(淀粉直/支比)随块根膨大的变化规律。结果表明,甘薯淀粉直/支比在扦插后80 d开始下降,至扦插后110 d达到谷值,之后小幅回升;整体上,甘薯扦插后的天数与淀粉直/支比、内聚性和弹性呈显著负相关(r=-0.390,r=-0.367,P<0.05;r=-0.634,P<0.01);与硬度呈显著正相关(r=0.590,P<0.01)。淀粉直/支比与块根的内聚性、弹性和咀嚼性呈显著正相关(r=0.368,P<0.05;r=0.463,r=0.642,P<0.01);综合分析发现,扦插后80~110 d(块根膨大高峰期至膨大后期)收获的甘薯适合水果型(生食型)甘薯的开发。The changes of texture properties and starch components of sweet potato during storage root expansion affect the quality and uses of sweet potato significantly.Three types of sweet potato and four storage root expansion stages were selected in this study.Their texture properties and amylose/amylopectin ratio(AM/AP)of sweet potato storage roots were investigated by texture profile analysis(TPA)and dual-wavelength iodine colorimetry method.The results indicated that AM/AP of sweet potato storage root decreased from 80 to 110 days after cottage(DAC),then,it increased slightly.Generally,DAC was significantly negatively correlated with AM/AP,cohesiveness,springiness(r=-0.390,r=-0.367,P<0.05;r=-0.634,P<0.01,respectively),and significantly positively correlated with hardness(r=0.590,P<0.01).AM/AP was significantly positively correlated with cohesiveness,springiness and correlated chewiness(r=0.368,P<0.05;r=0.463,r=0.642,P<0.01,respectively).The above results provided theoretical guidance,if the sweet potato was harvested in 80~110 DAC(the rapid stage to the late stage of storage root expansion),it was suitable for the development of fruit(raw eating)type sweet potato.

关 键 词：甘薯 直/支比 质构特性 块根膨大过程 

分 类 号：TS201[轻工技术与工程—食品科学]