关键词: 板栗, 品种, 淀粉, 贮藏, 糊化特性

Abstract: 12 Chinese chestnut varieties collected from 9 main production areas in China were used to test the starch pasting properties and the amylose content to investigate the relationship between them, and to compare the differences of starch properties in different chestnut varieties pre-and post-storage. The results showed that the pasting properties of starch in different varieties of Chinese chestnut pre-and post-storage were different significantly. After storage, peak viscosity, through viscosity, breakdown and peak time reduced while setback increased markably by 58.5～861cp, the changes of final viscosity and pasting temperature depended on the varieties:the final viscosity of Xiaoziyouli, Yelicang, Niandiban, SQ022 and Qingzha and the pasting temperature of Dabanhong, Taili 1, Xiaoziyoli, SQ022 and Liuhezhongshu were increased, while others’ were reduced. Besides pasting temperature, the variation coefficients of characteristic values of RVA profile in different chestnut varieties were reduced after storage and the differences were decreased. Before storage, the amylose content in chestnuts were 17.21%～32.78% and increased by 0.18%～10.41% after storage. The amylose content has a positive correlation with peak viscosity, through viscosity, final viscosity and breakdown while has a negative correlation with setback, pasting temperature and peak time. The starch pasting properties have a close relationship with the amylose content and the differences in varieties were mainly determined by their inherited characteristic.

Key words: chestnut, varieties, starch, storage, pasting properties