不同薯类淀粉结构性质与粉条品质的关系

doi:10.7506/spkx1002-6630-20191123-271

食品科学 ›› 2020, Vol. 41 ›› Issue (23): 77-82.doi: 10.7506/spkx1002-6630-20191123-271

不同薯类淀粉结构性质与粉条品质的关系

邹金浩，李燕，欧阳华峰，郭时印，苏小军，宋勇，李清明

（1.湖南农业大学食品科学技术学院，湖南长沙 410128；2.湖南省发酵食品工程技术研究中心，湖南长沙 410128；3.湖南农业大学园艺学院，湖南长沙 410128）

出版日期:2020-12-15 发布日期:2020-12-28
基金资助:
湖南省重点研发计划项目（2016NK2113）；现代农业产业技术体系建设专项（CARS-11-HNSY）

Structural Properties of Starches from Various Root Crops and Their Effect on Vermicelli Quality

ZOU Jinhao, LI Yan, OUYANG Huafeng, GUO Shiyin, SU Xiaojun, SONG Yong, LI Qingming

(1. College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; 2. Hunan Provincial Research Center of Engineering and Technology for Fermented Food, Changsha 410128, China; 3. College of Horticulture, Hunan Agricultural University, Changsha 410128, China)

Online:2020-12-15 Published:2020-12-28

摘要/Abstract

摘要： 为深入了解淀粉结构与其粉条品质间的关系，对木薯淀粉（SC9、SC205、LMC）、红薯淀粉（XSSP）和淮山淀粉（GY2、SFY、MPY）的微观形貌、粒径、分子结构、结晶结构等性质进行表征，并分析了其结构性质与其粉条品质间的相关性。结果表明，各薯类淀粉的微观样貌、粒径、分子结构、结晶结构存在明显差异，淮山淀粉的粒径、1 045 cm－1/1 022 cm－1峰强度比值和结晶度均大于木薯淀粉和红薯淀粉。淀粉的结构性质对粉条的品质影响显著，淀粉的粒径与粉条的膨胀系数呈显著正相关（P＜0.05），均方根旋转半径与粉条断条率呈极显著正相关（P＜0.01），与膨胀系数呈显著正相关（P＜0.05），与综合评价得分呈显著负相关（P＜0.05）。多分散系数与粉条硬度显著负相关（P＜0.05），与粉条拉伸功显著正相关（P＜0.05）。淀粉的1 045 cm－1/1 022 cm－1峰强度比值与粉条内聚性极显著负相关（P＜0.01）。淀粉的粒径、均方根旋转半径、多分散系数、1 045 cm－1/1 022 cm－1峰强度比值等结构性质对薯类淀粉粉条品质影响显著，在选择粉条加工型薯类品种时，可以选择淀粉粒径、均方根旋转半径小的品种作为粉条生产原料。本研究为薯类淀粉粉条生产原料的选取和品质改善提供了理论参考。

关键词: 淮山淀粉；结晶结构；分子结构；粉条品质

Abstract: The microstructure, particle size, molecular structure and crystalline structure of tapioca starch (from the cultivars SC9, SC205 and LMC), sweet potato starch (from the cultivar XSSP) and yam starch (from the cultivars GY2, SFY and MPY) were studied, and the correlation between starch structural properties and vermicelli quality was analyzed. The results showed that the root crops significantly differed in the microstructure, granule size, molecular structure and crystalline structure of starch. The granule size, 1 045 cm-1/1 022 cm-1 peak intensity ratio and crystallinity of yam starch were larger than those of tapioca starch and sweet potato starch. Starch structural properties had significant effects on the quality of vermicelli. Starch granule size was positively correlated (P < 0.05) with swelling index of vermicelli. Root-mean-square rotation radius (Rg) was significantly positively correlation with breaking rate (P < 0.01) and swelling index (P < 0.05) of vermicelli, but negatively correlated with comprehensive evaluation score (P < 0.05). Polydispersity coefficient was significantly negatively correlated with hardness (P < 0.05), but positively correlated with tensile work of vermicelli (P < 0.05). There was a significant negative correlation between 1 045 cm-1/1 022 cm-1 peak intensity ratio and cohesiveness of vermicelli (P < 0.01). Starch granule size, Rg, polydispersity coefficient, and 1 045 cm-1/1 022 cm-1 peak intensity ratio had a significant impact on the quality of vermicelli. This study provides theoretical reference for the selection of raw materials for vermicelli and quality improvement.

Key words: yam starch; crystalline structure; molecular structure; vermicelli quality

中图分类号:

TS231

邹金浩，李燕，欧阳华峰，郭时印，苏小军，宋勇，李清明. 不同薯类淀粉结构性质与粉条品质的关系[J]. 食品科学, 2020, 41(23): 77-82.

ZOU Jinhao, LI Yan, OUYANG Huafeng, GUO Shiyin, SU Xiaojun, SONG Yong, LI Qingming. Structural Properties of Starches from Various Root Crops and Their Effect on Vermicelli Quality[J]. FOOD SCIENCE, 2020, 41(23): 77-82.

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不同薯类淀粉结构性质与粉条品质的关系

Structural Properties of Starches from Various Root Crops and Their Effect on Vermicelli Quality

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