不同紫甘薯品种淀粉理化特性的比较分析  

Comparative analysis of physicochemical properties of starch in different purple sweet potato varieties

作　　者：罗密 郭崇韬 关郁芳[1,2,3] 尹旺 邓仁菊 包维嘉 LUO Mi;GUO Chongtao;GUAN Yufang;YIN Wang;DENG Renju;BAO Weijia(Biological Technology Institute of Guizhou Academy of Agricultural Sciences,Guiyang 550009,Guizhou,China;Guizhou Key Laboratory of Agricultural Biotechnology,Guiyang 550009,Guizhou,China;Key Laboratory of Crop Cenetic Resources and Germplasm Innovation in Karst Region,Ministry of Agriculture and Rural Affairs,Guiyang 550009,Guizhou,China;Institute of Science and Technology Information,Guizhou Academy of Agricultural Sciences,Guiyang 550009,Guizhou,China)

机构地区：[1]贵州省农业科学院生物技术研究所,贵州贵阳550009 [2]贵州省农业生物技术重点实验室,贵州贵阳550009 [3]农业农村部喀斯特山区作物基因资源与种质创新重点实验室,贵州贵阳550009 [4]贵州省农业科学院科技信息研究所,贵州贵阳550009

出　　处：《粮食与油脂》2025年第4期21-27,75,共8页Cereals & Oils

基　　金：贵州省科技计划项目(黔科合基础-ZK[2022]一般280、黔科合支撑[2023]一般024);贵州省创新平台建设项目(黔科合平台人才[2019]5201号);贵州省育种科研基础平台创新能力建设(黔科合服企[2022]014);贵州喀斯特山区重要作物生物育种平台建设(黔科合中引地[2023]033)。

摘　　要：以6个紫甘薯品种为原料,分析其成分、淀粉颗粒结构、热力学特性、流变学特性和凝胶质构特性,并探究各参数之间的相关关系。结果表明:黔紫薯1号的干物率、总淀粉和直链淀粉含量最高。川紫薯6号起始糊化温度(To)和终止温度(Tc)最高,紫罗兰峰值温度(Tp)最高;而阜紫薯1号的To、Tp和Tc最低。福薯24储能模量最高,黔紫薯1号储能模量和损耗模量最低,损耗角正切最高;阜紫薯1号稠度系数最大,阜紫薯1号和福薯24的淀粉糊流体指数最低。福薯404和川紫薯6号凝胶硬度和咀嚼性较高,且福薯404凝胶黏附性和胶黏性最高,川紫薯6号凝胶弹性最好。糊化焓受直链淀粉含量影响,而淀粉凝胶质构特性主要与淀粉平均聚合度、糊化温度和淀粉糊流体指数密切相关。Six purple sweet potato varieties were used as raw materials to analyze their components,starch particle structure,thermodynamic properties,rheological properties,and gel texture properties,and the correlation between the parameters was explored.The results showed that Qianzishu No.1 had the highest content of dry matter,total starch and amylose.Chuanzishu No.6 had the highest initial gelatinization temperature(To)and terminal temperature(Tc),Ziluolan had the highest peak temperature(Tp),while Fuzishu No.1 had the lowest values of To、Tp and Tc.Fushu 24 had the highest storage modulus,Qianzishu No.1 had the lowest storage modulus and loss modulus,and the loss tangent was the highest.Fuzishu No.1 had the highest viscosity coefficient,while Fuzishu No.1 and Fushu 24 had the lowest starch paste fluid index.Fushu 404 and Chuanzishu No.6 gel had higher hardness and chewiness,with Fushu 404 had the highest adhesion and tackiness,while Chuanzishu No.6 had the best gel elasticity.In addition,gelatinization enthalpy was affected by the content of amylose,and the texture properties of starch gels were mainly related to the average degree of polymerization of starch,gelatinization temperature,and starch paste fluid index.

关 键 词：紫甘薯 淀粉 理化特性 相关性分析 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]