蜡质马铃薯淀粉的理化特性及其在食品领域中的应用.pdfVIP

蜡质马铃薯淀粉的理化特性及其在 食品领域中的应用 陈正宏 博士 艾维贝淀粉公司研发创新中心亚太区 摘 要：蜡质马铃薯淀粉是一种全新的商业化淀粉，本文首次对该淀粉的理化性质进行了研究。结果表 明蜡质马铃薯淀粉的直链淀粉的含量极低 O．96％，低于蜡质玉米淀粉的直链淀粉的含量 3．79％；蛋白 质及脂肪含量也低于普通马铃薯淀粉的蛋白质及脂肪含量。蜡质马铃薯淀粉的x射线衍射图谱属B型，其淀 粉颗粒的大小和型态与普通马铃薯的淀粉无明显差异，但其小颗粒淀粉的比例较普通马铃薯的淀粉高。蜡质 马铃薯淀粉的胀润度及淀粉糊的透明度均高于普通马铃薯的淀粉，远远高于木薯淀粉及蜡质玉米淀粉。虽然 蜡质马铃薯淀粉的成糊温度与普通马铃薯淀粉及木薯淀粉的无明显差异，在水溶液中其淀粉糊的最高黏度也 低于普通马铃薯淀粉，但在酸性及盐环境中蜡质马铃薯淀粉的最高黏度却大大高于普通马铃薯淀粉。由于其 特殊的功能性质，可为食品领域内诸多产品的生产、开发提供新的选择，由于其高支链的特性，耐酸性、耐 盐性能好、较低的糊化温度及高度的透明度，可生产出透明度极高、冻融稳定性好的高质量汤料、酱料及果 酱类产品。由于其增稠稳定性能好，可替代烘焙奶油中胶体成分，带来成本的节约的可能性。由于其可提供 高膨胀性能的特性，可为体闲膨化食品带来松脆的口感、光滑的外观、高度膨化的效果。 关键词：蜡质马铃薯；淀粉性质；食品；应用 Physicochemical properties of waxy potato starch Dr．Chen Zheng?hong Innovation center of Asia pacifc，AVEBE Abstract：Waxy potato starch is al innovative new starch in the world which just launch to the market by AVEBE this year．The physicochemical properties of waxy potato starch were firstly reported in this paper．The results show that the amylase content ofwaxy potato starch0．96％is even lower than that ofthe commercial waxy COrn starch3．79％， while the protein and lipids content ale lower than those of normal potato starch and much lower than those of waxy COro and t印ioca starches．The X?ray difraction patern belongs to B type．The starch granIle shape ofwaxy potato starch is similar to that of normal potao starch，however，the particle size distribution shows more smal particles exist in waxy p~ato starch than in normal potato starch．Th e sweling volume of waxy potato starch is higher than that of normal potato starch andmuchhigherthanthat oftapioca andwaxy corn starches．Th ereisno obvious diference ofthe pastingtemper- ature between waxy potato starch，normal potato starch and tapioca starch．The peak viscosity of waxy potato starch was lower than that of normal potato starch when measared in distilled water with RVA，contrarily，its peak viscosity WB．S much higher than that of normal potato starch when measured in 2％ NaC1 solution and pH 3．8 citric acid solution．