鲜食糯玉米食用品质与淀粉性质的相关性研究  

Correlation Between Edible Quality and Starch Properties of Fresh Waxy Corn

作　　者：王綦 程力 洪雁[1,2,3] 李兆丰 李才明[1,2,3] 班宵逢 顾正彪[1,2,3] WANG Qi;CHENG Li;HONG Yan;LI Zhaofeng;LI Caiming;BAN Xiaofeng;GU Zhengbiao(State Key Laboratory of Food Science and Resources,Jiangnan University,Wuxi 214122,China;School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Synergetic Innovation Center of Food Safety and Nutrition,Jiangnan University,Wuxi 214122,China)

机构地区：[1]食品科学与资源挖掘全国重点实验室,江南大学,江苏无锡214122 [2]江南大学食品学院,江苏无锡214122 [3]江南大学食品营养与安全协同创新中心,江苏无锡214122

出　　处：《食品与生物技术学报》2023年第12期43-52,共10页Journal of Food Science and Biotechnology

基　　金：现代农业产业技术体系专项资金项目(CARS-02);中国农业科学院科技创新工程协同创新项目(CAAS-XTCX20190025)。

摘　　要：鲜食糯玉米种类多,蒸煮后食用品质存在差异。为探究影响鲜食糯玉米食用品质的因素,选取4种鲜食糯玉米,并以一种普通玉米作为对照,以感官评定、质构特性、组分构成及淀粉糊化度分析为基础,并进一步提取淀粉组分对其热力学性质、糊化特性及结构特性展开研究。结果表明,4种鲜食糯玉米支链淀粉质量分数为95%~98%,质构硬度为2987~3633 g,煮制后糊化度为68%~91%。感官评定结果表明,糊化度较高的‘苏科糯1505’、‘苏科糯1704’口感较好。相关性分析结果表明,糯性分数、口感分数与糊化度呈显著正相关(P<0.05),相关系数分别为0.698、0.651;同时支链淀粉质量分数与口感分数呈显著正相关(P<0.05),相关系数为0.642;支链淀粉质量分数与硬度呈显著负相关(P<0.05),相关系数为-0.742。表明鲜食糯玉米煮制后籽粒中淀粉糊化度对口感影响较大。该研究为鲜食糯玉米食用品质与淀粉性质之间的相关性提供了参考,为寻找影响鲜食糯玉米品质的关键因素提供了新的研究方向与数据支持,对鲜食糯玉米产业发展具有一定的指导作用。There are various types of fresh waxy corn,which exhibit differences in edible quality after cooking.In order to explore the factors affecting the edible quality of fresh waxy corn,four varieties of fresh waxy corn were selected and an ordinary corn was used as the control.Based on sensory evaluation,texture characteristics,component composition and starch gelatinization degree analysis,starch components were extracted to further study their thermodynamic properties,gelatinization characteristics,and starch structure features.The results showed that the amylopectin mass fraction of four kinds of fresh waxy corn ranged from 95%to 98%.The texture hardness value ranged from 2987 g to 3633 g,and the gelatinization degree after cooking ranged from 68%to 91%.The sensory evaluation results showed that‘Sukenuo 1505’and‘Sukenuo 1704’with higher gelatinization degrees exhibited better taste.The correlation analysis revealed that there was a significant positive correlation between the scores of waxiness and taste with gelatinization degree(P<0.05),with correlation coefficients of 0.698 and 0.651,respectively.At the same time,amylopectin mass fraction was positively correlated with taste score(P<0.05),with correlation coefficient of 0.642.There was a significant negative correlation between amylopectin mass fraction and hardness(P<0.05),with correlation coefficient of-0.742.The correlation analysis showed that the starch gelatinization degree of fresh waxy corn had a great effect on the taste.This study provides a reference for the relationship between the edible quality of fresh waxy corn and the properties of starch.It offers a new research direction and data support in identifying key factors affecting the quality of fresh waxy corn,guiding the development of fresh waxy corn industry.

关 键 词：鲜食糯玉米 质构特性 糊化度 淀粉性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]