压热及酶解脱支处理对莲藕淀粉品质的影响  

Effects of Autoclaving and Enzymolysis Debranching Treatments on Quality of Lotus Root Starch

作　　者：王青[1] 朱双全 周庆新[1] 李晓红[3] 张丰香[3] 李美蓉 孙金月[1] Wang Qing;Zhu Shuangquan;Zhou Qingxin;Li Xiaohong;Zhang Fengxiang;Li Meirong;Sun Jinyue(Key Laboratory of Novel Food Resources Processing,Ministry of Agriculture and Rural Affairs/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Institute of Agro-Food Science and Technology,Shandong Academy of Agricultural Sciences,Jinan 250100,China;Shandong Shangmei Health Industry Technology Development Co.,Ltd.,Yantai 264000,China;School of Public Health and Management,Weifang Medical University,Weifang 261053,China)

机构地区：[1]农业农村部新食品资源加工重点实验室/山东省农产品精深加工技术重点实验室/山东省农业科学院农产品加工与营养研究所,山东济南250100 [2]山东尚美健康产业技术发展有限公司,山东烟台264000 [3]潍坊医学院公共卫生与管理学院,山东潍坊261053

出　　处：《山东农业科学》2024年第6期120-127,共8页Shandong Agricultural Sciences

基　　金：山东省农业科学院农业科技创新工程项目(CXGC2023A40)。

摘　　要：淀粉是莲藕的主要成分。本研究通过压热处理、酶解脱支处理进行莲藕淀粉改性,并对其品质进行比较。结果发现:改性后莲藕淀粉中直链淀粉与碘结合能力显著增强,其中普鲁兰酶脱支处理莲藕淀粉(ELRS)的碘结合力最高,即可溶性直链淀粉含量最高;水合能力显著增强,其中压热法处理莲藕淀粉(HLRS)的持水性、持油性和膨胀度(21.766%)最高,析水率(14.300%)最低;压热后普鲁兰酶脱支处理莲藕淀粉(HELRS)的溶解度(63.555%)、透明度(0.717%)最高;改性后莲藕淀粉的糊化起始温度(T0)、热焓值(ΔH)、糊化温度(ΔT)均有所下降,其中HELRS的ΔH最低,表明改性后熔解莲藕淀粉所需的能量减少;检测改性后淀粉的凝胶特性表明,莲藕淀粉的硬度、弹性、内聚性、粘性和回弹性均有所下降。该研究结论为食品生产中针对不同需求进行淀粉改性提供了理论依据,并为莲藕淀粉的高附加值产品开发提供指导。Starch is the main component of lotus root.Starch modification was carried out through auto⁃claving treatment and enzymolysis debranching treatment,and the modified starch quality was compared.The results showed that the binding ability of amylase and iodine in modified lotus root starch increased significant⁃ly,and the iodine binding capacity of the starch modified by enzymolysis debranching treatment with pullula⁃nase (ELRS) was the highest, which meaned that the soluble amylase content in lotus root starch was thehighest. The hydration capacity of the modified lotus root starch was significantly enhanced, and the starchmodified by autoclaving treatment (HLRS) showed the highest capacity of water retention, oil retention andswelling(21.766%),and the lowest water extraction rate (14.300%). The solubility (63.555%) and trans⁃ parency (0.717%) of the starch modified by autoclaving first and then enzymolysis debranching treatment(HELRS) were the highest. After modification, the initial gelatinization temperature (T0 ), enthalpy value(ΔH) and gelatinization point (ΔT) of the lotus root starch decreased, and the ΔH of HELRS was the lowest,indicating that the energy required to dissolve lotus root starch decreased after modification. The test results ongel properties of modified starch showed that the hardness, elasticity, cohesiveness, viscosity and resilience ofthe modified lotus root starch decreased. The conclusion of this study provided a theoretical basis for starchmodification according to different requirement in food production, and provided guidance for the developmentof high value⁃added products of lotus root starch.

关 键 词：莲藕淀粉 压热法 酶解脱支处理 理化性质 

分 类 号：S645.1[农业科学—蔬菜学] TS254.58[农业科学—园艺学]