Abstract: In order to develop potato whole flour resources with high-quality, scanning electron microscope (SEM), differential scanning calorimetry (DSC), fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) were employed to investigate the differences in processing properties, thermodynamics and structural properties of potato flour modified by ultrasonic technology and propylene oxide. The results demonstrated that the solubility of potato flour modified by ultrasound (UF, 18.33%) and propylene oxide (HF, 17.33%) were significantly higher than that of untreated potato flour (PF). The drainage power of UF and HF (both 0.28%) were significantly lower than that of PF, while transparency increased to 76.90% and 90.14% for UF and HF, respectively. The iodine blue value of UF and HF (8.10 and 6.61) also decreased significantly compared to PF(P<0.05). Moreover, the diffraction peaks of UF, HF and PF were similar in shape, and the reactions mainly occurred in amorphous regions. SEM images revealed that UF and HF exhibited obvious bonding phenomenon with disappearance of debris and floccule. In a word, the crystallinity, solubility, freeze-thaw stability, transparency and thermal stability of the two kinds of modified potato flour were improved, while the iodine blue value reduced, thus improving the processing quality of potato flour. This study provides a theoretical basis for the development and utilization of potato flour.

Key words: potato flour, modified, ultrasonic, propylene oxide, performance characteristics

摘要： 为开发优良马铃薯全粉资源,本试验利用超声波和环氧丙烷分别处理马铃薯全粉,采用扫描电镜、差示量热扫描、傅里叶变换红外光谱和X-射线衍射等方法,探究改性全粉在加工性能、热力学和结构性质等方面的差异。结果表明,与未改性马铃薯全粉(PF)相比,超声波改性马铃薯全粉(UF)和羟丙基马铃薯全粉(HF)的溶解度分别显著提高至18.33%和17.33%,析水力均显著降低至0.28%,透明度显著提高至76.90%和90.14%,碘蓝值(8.10和6.61)也显著下降(P <0.05)。3种马铃薯全粉衍射峰峰形相似,反应主要发生在无定型区,电镜扫描表明,较PF而言,UF和HF碎片和絮状形态消失,均出现了明显的黏结现象。综上所述,2种改性处理均提高了马铃薯全粉的结晶度、溶解度、冻融稳定性、透明度和热稳定性,且降低了全粉的碘蓝值,在一定程度上提高了马铃薯全粉的加工品质。本研究为马铃薯全粉的开发利用提供了理论依据。

关键词: 马铃薯全粉, 改性, 超声波, 环氧丙烷, 全粉性质