不同品种马铃薯淀粉的多层次结构和理化特性研究.docVIP

不同品种马铃薯淀粉的多层次结构和理化特性研究 王子逸 张宾佳 赵思明* 牛猛 贾才华 熊善柏 林亲录 （华中农业大学食品科学技术学院，武汉 430070） 摘 要 以不同来源的马铃薯淀粉为原料，采用扫描电镜、小角X射线散射、X射线衍射、流变仪、RVA黏度分析仪和质构仪，研究马铃薯淀粉的多层次结构和理化特性。结果表明:五种马铃薯淀粉颗粒形状都介于球形和椭球形之间，且表面光滑平整，但9728-04表面不平整；中薯五号淀粉颗粒最为致密，0623淀粉颗粒最为疏松；0687淀粉颗粒的半结晶层结构有序化程度最高，0623淀粉颗粒的半结晶层结构有序化程度最小；马铃薯淀粉有结晶区和非结晶区构成，且9728-04和中薯5号的结晶度较大，0687的结晶度最小；华薯一号的弹性模量最大，说明其弹性最高；0623的糊化温度最高，9728-04的糊化温度最低；五种马铃薯淀粉凝胶的质构特性表明9728-04淀粉凝胶的硬度最大，中薯五号的弹性和粘附性最大，0623的内聚性、胶黏性和咀嚼性最大，0687的回复性最大；透明度测定表明0687淀粉糊的透明度最大。最后，通过相关性分析发现马铃薯淀粉的结构与其凝胶的质构特性有一定的相关性。由于马铃薯品种的不同导致了马铃薯淀粉结构的不同，从而影响了马铃薯的理化特性。 关键词 马铃薯淀粉 多层次结构 理化特性 中图分类号：TS231 文献标识码：A 文章编号：1003-0174（ ） Multi-level structures and physicochemical properties of different potato starches Wang Ziyi Zhang Binjia Zhao Siming Niu Meng Jia Caihua Xiong Shanbai Lin Qinlu (College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070) Abstract Using different sources of potato starch as raw material , scanning electron microscopy 、small-angle X-ray scattering 、X-ray diffraction 、rheometer 、RVA viscosity analyzer and texture analyzer were used to study the multi-level structures and physicochemical characteristics of potato starch .The results show : the shape of the five potato starch granules is between the sphere and the ellipsoid , and the surface is smooth , but the surface of the 9728-04 is not even ; the starch particles of Zhongshu-5 are the most dense and the 0623 starch particles are the most loose ; the starch crystals of 0687 have the highest degree of ordering in the semi-crystalline layer, and The starch crystals of 0623 have the lowest degree of ordering in the semi-crystalline layer ; potato starch is composed of crystalline and amorphous regions, and the crystallinity of 9728-04 and Zhongshu-5 is larger , and the crystallinity of 0687 is the smallest ; Huashu-1 have the largest elastic modulus ,indicating its highest elasticity ; 0623 have the highest gelatinization temperature and 9728-04 have the lowest gelatinization te