超声波处理对马铃薯全粉理化性质和消化特性的影响.docVIP

超声波处理对马铃薯全粉理化性质和消化特性的影响 闫巧珍1 高瑞雄1 侯传丽1 韩克1 张赵星2 张正茂2( (西北农林科技大学食品科学与工程学院1西北农林科技大学农学院2杨凌 712100) 摘 要 以马铃薯全粉为原料，研究超声处理对马铃薯全粉理化性质和消化特性的影响。结果表明：超声处理使得马铃薯全粉的结晶度增大，晶体结构明显改变，溶解度、膨胀度、吸油性、崩解值、糊化温度和消化特性显著降低。随着超声波处理时间的延长，马铃薯全粉的结晶度、峰值黏度、谷值黏度和最终黏度先升高后降低。随着超声波处理时间的延长，快消化淀粉(RDS)含量降低，慢消化淀粉(SDS)和抗性淀粉(RS)含量升高。研究表明，超声处理显著影响马铃薯全粉的理化性质和消化特性(P0.05)。 关键词 马铃薯全粉 超声波 理化性质 消化特性 中图分类号：TS 215 文献标识码：A 文章编号： The Effect of Ultrasonic on the Physicochemical Properties and Digestibility of Potato Granules Yan Qiaozhen1 Gao Ruixiong1 Hou Chuanli1 Han Ke1 Zhang Zhaoxing1 Zhang Zhengmao2 (1 College of Food Science and Engineering，Northwest AF University， 2 College of Agronomy，Northwest AF University，Yangling Shaanxi 712100) Abstract Potato granules were modified by ultrasonic and the physicochemical properties and digestibility of potato granules were investigated. The results showed that ultrasonic changed the crystal structure and increased the crystallinity, but decreased the solubility, swelling power, oil hold capacity, viscosity, pasting temperature and digestibility of potato granules. The crystallinity, peak viscosity, tough viscosity and final viscosity increased first and then decreased with the increasing of time. With the prolonging of ultrasonic time the content of rapidly digestible starch (RDS) decreased, whereas slowly digestible starch (SDS) and resistant starch (RS) content increased. The result showed that the effect of ultrasonic treatment on the physicochemical properties and digestibility of potato granules were significant. Keywords potato granules, ultrasonic, physicochemical properties, digestibility 马铃薯(Solanum tuberosum )属茄科茄属一年生草本块茎植物，是全球第四大主要粮食作物。马铃薯富含淀粉、纤维素、矿物质和维生素等多种营养物质。从营养角度来看，它比大米、面粉具有更多的优点，食用后不仅能给机体提供热量，而且低脂肪，高膳食纤维，能增强饱腹感，具有减肥的功效。因此，马铃薯被称为“十全十美的食物”。 马铃薯全粉是以新鲜马铃薯为原料，经清洗、去皮、挑选、切片、护色、蒸煮、破碎、干燥和磨粉等工艺获得到的粉末状产品。复水后的马铃薯全粉与蒸熟的新鲜马铃薯捣泥后的组织状态一致，具有鲜薯的风味和口感[1]。马铃薯全粉包含新鲜马铃薯除薯皮以外的全部干物质，组成丰富，营养价值高。 马铃薯全粉淀粉含量高（70%~80%），人体摄入马铃薯全粉后主要体现为对淀粉的消化和吸收。研究发现淀粉的消化性与人体多种疾病有紧密的联系。