Journal of Nuclear Agricultural Sciences ›› 2015, Vol. 29 ›› Issue (4): 734-742.DOI: 10.11869/j.issn.100-8551.2015.04.0734

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The Study of Correlation Between the Physicochemical Properties of Starch From Different Sweet Potato Varieties and the Quality of Its Starch Noodle

YU Shuxi1, XING Lijun1,2, MU Taihua1,2, ZHANG Miao1, SUN Hongnan1, CHEN Jingwang1   

  1. 1. Key Laboratory of Agro-Products Processing, Ministry of Agriculture/Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193;
    2. College of Food and Pharmaceutical Sciences, Xinjiang Agricultural University, Urumqi, Xinjiang 830052
  • Received:2014-07-29 Revised:2014-11-10 Online:2015-04-13 Published:2015-04-16

4种不同甘薯淀粉成分、物化特性及其粉条品质的相关性研究

余树玺1, 邢丽君1,2, 木泰华1,2, 张苗1, 孙红男1, 陈井旺1   

  1. 1. 中国农业科学院农产品加工研究所/农业部农产品加工综合性重点实验室, 北京 100193;
    2. 新疆农业大学食品科学与药学学院, 新疆 乌鲁木齐 830091
  • 通讯作者: 木泰华, 男, 研究员, 主要从事食品化学与营养研究.E-mail:mutaihua@126.com
  • 作者简介:余树玺, 男, 主要从事食品化学与营养研究.E-mail:yushuxi57@sina.com
  • 基金资助:

    国家科技支撑计划——甘薯加工适宜性评价与专用品种筛选(2012BAD29B03-03),现代农业产业技术体系建设专项(CARS-11-B-19)

Abstract:

In order to investigate the relationship between the physicochemical property of starch from different sweet potato varieties and the quality of its starch noodle. This paper studied the chemical composition and physicochemical properties of starches from four varieties of starch-type sweet potato (‘Luxuan 1’,‘Xushu 22’,‘Jishu 65’and‘Jishu 98’), and analyzed the correlation between starch composition, physicochemical properties and quality of starch noodle. The result showed that the different composition of starch led to different physicochemical properties of starch and starch noodle quality. The result of correlation analysis showed that the amylose and lipid content, setback viscosity, pasting temperature, peak time, swelling power and retrogradtion degree were positive correlated with starch noodle quality, but conclusion viscosity, solubility and particle size were negatively correlated with starch noodle quality. Combined with the result of correlation analysis found that the quality of‘Luxuan 1’starch noodle was better than other three varieties.Therefore, this study made fundamental knowledge for the selection of starch and cultivation of sweet potato varieties special for starch noodle production.

Key words: sweet potato starch, physicochemical property, starch noodle, quality, correlation

摘要:

为了研究不同品种甘薯淀粉性质与其粉条品质之间的关系, 本文研究了4种不同淀粉型甘薯(卢选1号、徐薯22、冀薯65和冀薯98)来源淀粉化学成分和物化特性, 并分析了甘薯淀粉成分和物化特性与粉条品质间的相关性.结果表明, 不同品种间甘薯淀粉由于化学成分的不同而使其物化特性和粉条品质都发生不同程度的变化;通过对甘薯淀粉的成分和物化性质与其粉条品质之间的相关性分析, 发现甘薯淀粉的直链淀粉和脂质含量、回生黏度、峰值时间、糊化温度、膨胀势、老化值等指标与甘薯粉条品质呈正相关, 而甘薯淀粉的最终黏度、溶解度和粒径等指标与甘薯粉条品质呈负相关.通过综合比较, 卢选1号的粉条品质优于其他3个品种的粉条.因此, 本研究为合理选择甘薯粉条制备所需淀粉原料提供了理论依据, 为进一步选育粉条专用型甘薯提供了基础数据.

关键词: 甘薯淀粉, 物化特性, 粉条, 品质, 相关性