| 王子逸,张宾佳,赵思明,牛猛,贾才华,熊善柏,林亲录.不同品种马铃薯淀粉的多层次结构和理化特性研究[J].中国粮油学报,2019,34(3):24-30 |
| 不同品种马铃薯淀粉的多层次结构和理化特性研究 |
| Multi-level structures and physicochemical properties of different potato starches |
| 投稿时间：2018-06-05 修订日期：2018-12-23 |
| DOI： |
| 中文关键词: 马铃薯淀粉 多层次结构 理化特性 |
| 英文关键词:potato starch multi-level structures physical and chemical properties |
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| 中文摘要: |
| 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；华署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。 |
| 英文摘要: |
| 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 temperature;texture characteristics of five potato starch gels indicate the hardness of 9728-04 starch gel is the highest, Zhongshu-5 has the highest elasticity and adhesiveness, 0623 has the highest cohesiveness、stickiness and chewiness, and 0687 has the greatest recovery; transparency measurements show that Starch paste of 0687 has the highest transparency.Finally , correlation analysis showed that the structure of potato starch has a certain correlation with the texture properties of the gel . Due to the difference in potato varieties , the structure of potato starch is different , which affects the physical and chemical properties of potato . |
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