凉薯淀粉的理化性质研究.pdfVIP

2016 年第 29 卷第 9 期 粮食与油脂 19 凉薯淀粉的理化性质研究 张　喻，章丽琳，曾　嵘，曾希珂 （湖南农业大学食品科技学院，食品科学与生物技术湖南省重点实验室，　湖南长沙　4 10128 ） 摘　要：以玉米淀粉、木薯淀粉和马铃薯淀粉为对照，分析了凉薯淀粉的颗粒形貌及大小、溶解度、 膨胀度和糊化特性等理化性质。结果表明：凉薯淀粉颗粒形状多为不规则多边形，少数为圆形，粒 径范围为3~11 μm ，平均粒径为8 μm ，小于其他三种淀粉；溶解度和膨胀度比木薯淀粉和玉米淀 粉高，比马铃薯淀粉低，且随温度升高，溶解度和膨胀度显著增大；糊化温度为80 ℃，高于其他三 种淀粉，峰值黏度小于木薯、马铃薯淀粉，高于玉米淀粉，糊化热稳定性比其他三种淀粉强，回生能 力比玉米、马铃薯淀粉强，比木薯淀粉弱；透明度较低，易凝沉，表观黏度较小，表现出剪切稀释现 象，冻融稳定性较差；凝胶硬度、咀嚼性、黏聚性、黏附性远低于马铃薯、木薯淀粉，高于玉米淀粉， 且凝胶弹性最低。 关键词：凉薯；淀粉；理化性质 Physicochemical properties of yam bean starch ZHANG Yu ，ZHANG Li-lin ，ZENG Rong ，ZENG Xi-ke （College of Food Science and Technology ，Food Science and Biotechnology Key Laboratory of Hunan Province ，Hunan Agricultural University ，Changsha 410128 ，Hunan ，China ） Abstract ：The granular morphology and size ，solubility ，swelling power ，pasting property and other physicochemical properties of starches from yam bean were analyzed by comparing the similarities and differences with corn ，cassava and potato starches. The results indicated that most of yam bean starch granules were irregular polygon ，and granule sizes were smaller than the other three kinds of starches ， which varied from 3~11 μm with the average was 8 μm. The solubility and swelling power were higher than those of cassava and corn starches ，but lower than those of potato starches ，which increased with the rise of temperature. Gelatinization temperature of yam bean starch was 80 ℃，which was higher than the other three kinds of starches. Peak viscosities were less than those of potato and cassava starches ， but higher than those of corn starches. Thermal stability of yam bean starches was the strongest. Aging abilities were stronger than those of potato and corn starches ，but smaller than those of cassava star