凯特芒果淀粉的提取及其性质研究  

Study on the Extraction and Properties of Keitt Mango Starch

作　　者：胡方洋 邓健 张得祥 刘彩华 麦馨允 朱正杰 HU Fangyang;DENG Jian;ZHANG Dexiang;LIU Caihua;MAI Xinyun;ZHU Zhengjie(Agriculture and Food Engineering College,Baise University,Baise 533000,China;Guangxi Key Laboratory of Biology for Mango,Baise 533000,China;Industrial College of Subtropical Characteristic Agriculture,Baise 533000,China)

机构地区：[1]百色学院农业与食品工程学院,广西百色533000 [2]广西芒果生物学重点实验室,广西百色533000 [3]亚热带特色农业产业学院,广西百色533000

出　　处：《食品与生物技术学报》2024年第10期163-172,共10页Journal of Food Science and Biotechnology

基　　金：百色市科学研究与技术开发计划项目(百科20241556);广西高校中青年教师科研基础能力提升项目(2024KY0756);广西一流学科建设项目(农业资源与环境,桂教科研[2022]1号)。

摘　　要：以凯特芒果为原料,从芒果肉和芒果核中提取芒果淀粉,比较芒果肉淀粉、芒果核淀粉及其提取后残渣干粉的理化性质。结果表明:芒果肉淀粉质量分数高于芒果核淀粉,分别为90.02、78.64μg/mg,且两者均以支链淀粉为主,尤其是芒果核淀粉中支链淀粉质量占总淀粉质量的93.15%。进一步对芒果淀粉及其残渣干粉的理化性质进行了测定,尽管芒果肉淀粉与芒果核淀粉在糊化度上没有显著差异,但芒果肉淀粉粒径最小、颗粒均匀呈圆形,且具有更强的膨胀能力,在80℃时已经完全糊化形成蜂窝状网络结构。此外,提取后的芒果残渣干粉也表现出良好的溶解度和膨胀度。该研究不仅为开发食品新原料及丰富淀粉品种提供理论依据,还有助于拓展芒果及其副产物资源在食品及其他领域中的应用,实现芒果及其副产物的高值化利用。To explore the further development and utilization of mango and its by-products,this study focused on the extraction of mango starch from both the flesh and kernel of Keitt mangoes and compared the physicochemical properties of mango flesh starch,mango kernel starch,and the dried residue powder after extraction.The results showed that the starch content in mango flesh(90.02μg/mg)was higher than that in mango kernel(78.64μg/mg).Both starches primarily consist of amylopectin,with mango kernel starch containing a particularly high amylopectin content,accounting for 93.15%.Further analysis of the physicochemical properties of mango starch and its residual dry powder revealed that although there was no significant difference in gelatinization between mango flesh starch and mango kernel starch,mango flesh starch had the smallest particle size,with uniformly round particles.It also exhibited stronger expansion capacity,and the starch gelled completely at 80℃to form a honeycomb-like network structure.In addition,the dried powder of mango residue showed improved solubility and swelling capacity after extraction.These findings provide a theoretical basis for the development of new food raw materials and the enrichment of starch varieties.Moreover,they contribute to expand the application of mango and its by-products in the food industry and beyond,so as to facilitate the high-value utilization of mango and its by-products.

关 键 词：凯特芒果 芒果肉淀粉 芒果核淀粉 糊化 

分 类 号：TS235.4[轻工技术与工程—粮食、油脂及植物蛋白工程]