Journal of Nuclear Agricultural Sciences ›› 2022, Vol. 36 ›› Issue (2): 392-401.DOI: 10.11869/j.issn.100-8551.2022.02.0392
• Food Irradiation·Food Science • Previous Articles Next Articles
HOU Fuyun(), CHEN Guiling, DONG Shunxu, XIE Beitao, QIN Zhen, LI Aixian, ZHANG Liming, WANG Qingmei*(
)
Received:
2020-12-30
Accepted:
2021-02-08
Online:
2022-02-10
Published:
2022-01-17
Contact:
WANG Qingmei
侯夫云(), 陈桂玲, 董顺旭, 解备涛, 秦桢, 李爱贤, 张立明, 王庆美*(
)
通讯作者:
王庆美
作者简介:
侯夫云,女,副研究员,主要从事甘薯品质育种研究。E-mail: 691697582@qq.com
基金资助:
HOU Fuyun, CHEN Guiling, DONG Shunxu, XIE Beitao, QIN Zhen, LI Aixian, ZHANG Liming, WANG Qingmei. Comparative Study on Starch Composition, Physicochemical Properties and Noodle Quality of Different Sweet Potato Varieties[J]. Journal of Nuclear Agricultural Sciences, 2022, 36(2): 392-401.
侯夫云, 陈桂玲, 董顺旭, 解备涛, 秦桢, 李爱贤, 张立明, 王庆美. 不同品种甘薯淀粉组分、物化及粉条品质的比较研究[J]. 核农学报, 2022, 36(2): 392-401.
Add to citation manager EndNote|Ris|BibTeX
URL: https://www.hnxb.org.cn/EN/10.11869/j.issn.100-8551.2022.02.0392
品种 Cultivars | 产量 Yield/(kg·hm-2) | 干物质含量 Dry matter content/% | 薯干产量 Dry yield/(100 kg·hm-2) |
---|---|---|---|
济薯25 Jishu 25 | 27 790±17.5b | 36.7±0.3a | 10 200±6.4a |
商薯19 Shangshu 19 | 29 020±19.0b | 32.1±0.3ab | 9 310±6.1b |
济薯26 Jishu 26 | 34 760±12.2a | 26.8±0.3b | 9 320±3.3b |
Table 1 Comparative analysis of yield and dry matter content in three cultivars
品种 Cultivars | 产量 Yield/(kg·hm-2) | 干物质含量 Dry matter content/% | 薯干产量 Dry yield/(100 kg·hm-2) |
---|---|---|---|
济薯25 Jishu 25 | 27 790±17.5b | 36.7±0.3a | 10 200±6.4a |
商薯19 Shangshu 19 | 29 020±19.0b | 32.1±0.3ab | 9 310±6.1b |
济薯26 Jishu 26 | 34 760±12.2a | 26.8±0.3b | 9 320±3.3b |
品种 Cultivars | 直链淀粉 Amylose content/% | 支链淀粉 Amylopectin content/% | 灰分 Ash content /% | 磷 Phosphorus content/% | 蛋白质 Protein content /(mg·g-1) | 脂质 Lipid content /% | 粗纤维 Crude fiber content/% |
---|---|---|---|---|---|---|---|
CK Control | 28.08±0.64b | 53.13±0.89c | 0.25±0.01b | 0.015±0.01d | 0 | 0.10±0.00b | 0.098±0.0008b |
济薯25 Jishu 25 | 21.41±0.30c | 56.82±0.91b | 0.29±0.00a | 0.027±0.01b | 1.37±0.04c | 0.10±0.00b | 0.099±0.005b |
商薯19 Shangshu19 | 22.39±0.50a | 60.11±0.62a | 0.25±0.00b | 0.035±0.01a | 1.27±0.04a | 0.10±0.00b | 0.164±0.004a |
济薯26 Jishu 26 | 20.48±0.74d | 55.75±0.95bc | 0.25±0.010b | 0.024±0.01c | 0.15±0.00b | 0.20±0.00a | 0.098±0.003a |
Table 2 Chemical composition of starch from different sweetpotato cultivars(DW)
品种 Cultivars | 直链淀粉 Amylose content/% | 支链淀粉 Amylopectin content/% | 灰分 Ash content /% | 磷 Phosphorus content/% | 蛋白质 Protein content /(mg·g-1) | 脂质 Lipid content /% | 粗纤维 Crude fiber content/% |
---|---|---|---|---|---|---|---|
CK Control | 28.08±0.64b | 53.13±0.89c | 0.25±0.01b | 0.015±0.01d | 0 | 0.10±0.00b | 0.098±0.0008b |
济薯25 Jishu 25 | 21.41±0.30c | 56.82±0.91b | 0.29±0.00a | 0.027±0.01b | 1.37±0.04c | 0.10±0.00b | 0.099±0.005b |
商薯19 Shangshu19 | 22.39±0.50a | 60.11±0.62a | 0.25±0.00b | 0.035±0.01a | 1.27±0.04a | 0.10±0.00b | 0.164±0.004a |
济薯26 Jishu 26 | 20.48±0.74d | 55.75±0.95bc | 0.25±0.010b | 0.024±0.01c | 0.15±0.00b | 0.20±0.00a | 0.098±0.003a |
品种 Cultivars | 老化值Syneresis/% | 膨胀势Swelling power/(g·g-1) | 溶解度Solubility/% |
---|---|---|---|
CK Control | 0.46±0.08c | 8.82±0.06a | 5.21±0.61d |
济薯25 Jishu 25 | 0.55±0.02a | 8.17±0.28ab | 13.13±1.20b |
商薯19 Shangshu 19 | 0.53±0.02ab | 6.71±0.58c | 11.92±1.02c |
济薯26 Jishu 26 | 0.51±0.04b | 7.98±0.27b | 13.80±0.91a |
Table 3 Physicochemical and thermal properties of starches from different sweetpotato cultivars
品种 Cultivars | 老化值Syneresis/% | 膨胀势Swelling power/(g·g-1) | 溶解度Solubility/% |
---|---|---|---|
CK Control | 0.46±0.08c | 8.82±0.06a | 5.21±0.61d |
济薯25 Jishu 25 | 0.55±0.02a | 8.17±0.28ab | 13.13±1.20b |
商薯19 Shangshu 19 | 0.53±0.02ab | 6.71±0.58c | 11.92±1.02c |
济薯26 Jishu 26 | 0.51±0.04b | 7.98±0.27b | 13.80±0.91a |
品种 Cultivars | 峰值黏度 Peak viscosity /(Pa·s) | 崩解值 Breakdown viscosity /(Pa·s) | 最终黏度 Final viscosity /(Pa·s) | 回生值 Setback viscosity /(Pa·s) | 峰值时间 Pasting time/min | 糊化温度 Pasting temperature /℃ |
---|---|---|---|---|---|---|
CK Control | 1.50±0.06b | 0.32±0.02c | 1.63±0.05c | 0.46±0.02d | 4.87±0.05a | 80.80±0.46a |
济薯25 Jishu 25 | 2.03±0.05a | 0.58±0.07b | 2.25±0.10a | 0.80±0.05a | 4.53±0.29ab | 77.02±1.16b |
商薯19 Shangshu 19 | 1.89±0.07a | 0.59±0.08b | 1.91±0.12b | 0.61±0.05c | 4.37±0.30b | 80.38±1.12a |
济薯26 Jishu 26 | 1.31±0.04b | 0.77±0.01a | 2.09±0.09b | 0.69±0.01b | 4.60±0.26ab | 77.55±0.54b |
Table 4 Pasting properties of starches from different sweetpotato cultivars.
品种 Cultivars | 峰值黏度 Peak viscosity /(Pa·s) | 崩解值 Breakdown viscosity /(Pa·s) | 最终黏度 Final viscosity /(Pa·s) | 回生值 Setback viscosity /(Pa·s) | 峰值时间 Pasting time/min | 糊化温度 Pasting temperature /℃ |
---|---|---|---|---|---|---|
CK Control | 1.50±0.06b | 0.32±0.02c | 1.63±0.05c | 0.46±0.02d | 4.87±0.05a | 80.80±0.46a |
济薯25 Jishu 25 | 2.03±0.05a | 0.58±0.07b | 2.25±0.10a | 0.80±0.05a | 4.53±0.29ab | 77.02±1.16b |
商薯19 Shangshu 19 | 1.89±0.07a | 0.59±0.08b | 1.91±0.12b | 0.61±0.05c | 4.37±0.30b | 80.38±1.12a |
济薯26 Jishu 26 | 1.31±0.04b | 0.77±0.01a | 2.09±0.09b | 0.69±0.01b | 4.60±0.26ab | 77.55±0.54b |
指标 Index | 直/支链 淀粉 Amylose/ amylopectin | 灰分 Ash | 磷 Phosphorus | 蛋白质 Protein | 脂质 Lipid | 粗纤维 Crude fiber | 溶解度 Solubility | 膨胀势 Swelling power | 老化值 Syneresis | 峰值 黏度 Peak viscosity | 崩解值 Breakdown viscosity | 最终 黏度 Final viscosity | 回生值 Setback viscosity | 峰值 时间 Pasting time | 糊化 温度 Pasting temperature |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
直/支链淀粉 Amylose/amylopectin | 1 | ||||||||||||||
灰分 Ash | -0.32 | 1 | |||||||||||||
磷Phosphorus | -0.79** | 0.21 | 1 | ||||||||||||
蛋白质Protein | -0.59* | 0.67* | 0.82** | 1 | |||||||||||
脂质Lipid | -0.37 | -0.36 | -0.11 | -0.50 | 1 | ||||||||||
粗纤维Crude fiber | -0.32 | -0.25 | 0.79** | 0.53 | -0.34 | 1 | |||||||||
溶解度Solubility | -0.89** | 0.34 | 0.63* | 0.47 | 0.43 | 0.13 | 1 | ||||||||
膨胀势 Swelling power | 0.62* | 0.12 | -0.89** | -0.57* | 0.04 | -0.86** | -0.41 | 1 | |||||||
老化值Syneresis | -0.69* | 0.47 | 0.54 | 0.57* | 0 | 0.20 | 0.56* | -0.34 | 1 | ||||||
峰值黏度Peak viscosity | -0.85** | 0.20 | 0.44 | 0.19 | 0.74** | -0.08 | 0.84** | -0.33 | 0.43 | 1 | |||||
崩解值 Breakdown viscosity | -0.77** | 0.03 | 0.46 | 0.17 | 0.68* | 0.07 | 0.61* | -0.37 | 0.35 | 0.87** | 1 | ||||
最终黏度 Final viscosity | -0.75** | 0.61* | 0.43 | 0.48 | 0.27 | -0.13 | 0.84** | -0.26 | 0.59* | 0.74** | 0.39 | 1 | |||
回生值 Setback viscosity | -0.78** | 0.74** | 0.48 | 0.58* | 0.22 | -0.14 | 0.85** | -0.22 | 0.59* | 0.76** | 0.49 | 0.95** | 1 | ||
峰值时间 Pasting time | 0.52 | -0.19 | -0.65* | -0.56* | 0.01 | -0.45 | -0.34 | 0.43 | -0.30 | -0.35 | -0.63* | -0.01 | -0.24 | 1 | |
糊化温度 Pasting temperature | 0.59* | -0.60* | -0.12 | -0.24 | -0.44 | 0.45 | -0.56* | -0.18 | -0.40 | -0.73** | -0.69** | -0.61* | -0.75** | 0.37 | 1 |
Table 5 Correlation between starch composition andtheir physicochemical, thermal and pasting properties
指标 Index | 直/支链 淀粉 Amylose/ amylopectin | 灰分 Ash | 磷 Phosphorus | 蛋白质 Protein | 脂质 Lipid | 粗纤维 Crude fiber | 溶解度 Solubility | 膨胀势 Swelling power | 老化值 Syneresis | 峰值 黏度 Peak viscosity | 崩解值 Breakdown viscosity | 最终 黏度 Final viscosity | 回生值 Setback viscosity | 峰值 时间 Pasting time | 糊化 温度 Pasting temperature |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
直/支链淀粉 Amylose/amylopectin | 1 | ||||||||||||||
灰分 Ash | -0.32 | 1 | |||||||||||||
磷Phosphorus | -0.79** | 0.21 | 1 | ||||||||||||
蛋白质Protein | -0.59* | 0.67* | 0.82** | 1 | |||||||||||
脂质Lipid | -0.37 | -0.36 | -0.11 | -0.50 | 1 | ||||||||||
粗纤维Crude fiber | -0.32 | -0.25 | 0.79** | 0.53 | -0.34 | 1 | |||||||||
溶解度Solubility | -0.89** | 0.34 | 0.63* | 0.47 | 0.43 | 0.13 | 1 | ||||||||
膨胀势 Swelling power | 0.62* | 0.12 | -0.89** | -0.57* | 0.04 | -0.86** | -0.41 | 1 | |||||||
老化值Syneresis | -0.69* | 0.47 | 0.54 | 0.57* | 0 | 0.20 | 0.56* | -0.34 | 1 | ||||||
峰值黏度Peak viscosity | -0.85** | 0.20 | 0.44 | 0.19 | 0.74** | -0.08 | 0.84** | -0.33 | 0.43 | 1 | |||||
崩解值 Breakdown viscosity | -0.77** | 0.03 | 0.46 | 0.17 | 0.68* | 0.07 | 0.61* | -0.37 | 0.35 | 0.87** | 1 | ||||
最终黏度 Final viscosity | -0.75** | 0.61* | 0.43 | 0.48 | 0.27 | -0.13 | 0.84** | -0.26 | 0.59* | 0.74** | 0.39 | 1 | |||
回生值 Setback viscosity | -0.78** | 0.74** | 0.48 | 0.58* | 0.22 | -0.14 | 0.85** | -0.22 | 0.59* | 0.76** | 0.49 | 0.95** | 1 | ||
峰值时间 Pasting time | 0.52 | -0.19 | -0.65* | -0.56* | 0.01 | -0.45 | -0.34 | 0.43 | -0.30 | -0.35 | -0.63* | -0.01 | -0.24 | 1 | |
糊化温度 Pasting temperature | 0.59* | -0.60* | -0.12 | -0.24 | -0.44 | 0.45 | -0.56* | -0.18 | -0.40 | -0.73** | -0.69** | -0.61* | -0.75** | 0.37 | 1 |
品种 Cultivars | 粉条膨胀率 Noodle expansion ratio/% | 粉条蒸煮损失 Noodle cooking loss/% | 干物质的量 Dry matter content/% | 断条率 Noodle broken rate/% | 粉条硬度 Noodle firmness/N | 拉伸强度 Noodle tensile strength/N | 剪切力 Noodle cutting behavior/(g·mm-2) |
---|---|---|---|---|---|---|---|
CK Control | 237.1±6.2b | 5.13±0.3b | 95.2±0.3a | 3.33±2.88c | 265.24±22.67a | 11.85±0.92a | 0.37±0.01a |
济薯25 Jishu25 | 251.5±6.6ab | 9.21±0.5a | 91.4±0.5b | 15.00±5.00b | 156.62±8.69b | 8.15±1.30b | 0.15±0.03ab |
商薯19 Shangshu19 | 269.3±12.1a | 9.64±0.8a | 90.1±0.8b | 23.33±2.89a | 137.79±19.79b | 4.78±0.53c | 0.10±0.01b |
济薯26 Jishu26 | 260.3±14.2ab | 6.23±0.5b | 94.5±0.5ab | 8.33±2.63bc | 132.34±10.43b | 5.86±1.54c | 0.13±0.02b |
Table 6 Cooking properties and physical properties of starch noodles from different sweetpotato cultivars
品种 Cultivars | 粉条膨胀率 Noodle expansion ratio/% | 粉条蒸煮损失 Noodle cooking loss/% | 干物质的量 Dry matter content/% | 断条率 Noodle broken rate/% | 粉条硬度 Noodle firmness/N | 拉伸强度 Noodle tensile strength/N | 剪切力 Noodle cutting behavior/(g·mm-2) |
---|---|---|---|---|---|---|---|
CK Control | 237.1±6.2b | 5.13±0.3b | 95.2±0.3a | 3.33±2.88c | 265.24±22.67a | 11.85±0.92a | 0.37±0.01a |
济薯25 Jishu25 | 251.5±6.6ab | 9.21±0.5a | 91.4±0.5b | 15.00±5.00b | 156.62±8.69b | 8.15±1.30b | 0.15±0.03ab |
商薯19 Shangshu19 | 269.3±12.1a | 9.64±0.8a | 90.1±0.8b | 23.33±2.89a | 137.79±19.79b | 4.78±0.53c | 0.10±0.01b |
济薯26 Jishu26 | 260.3±14.2ab | 6.23±0.5b | 94.5±0.5ab | 8.33±2.63bc | 132.34±10.43b | 5.86±1.54c | 0.13±0.02b |
相关系数 Correlation | 直/支链 淀粉 Amylose/ amylopextin | 灰分 Ash | 磷 Phosphorus | 蛋白质 Protein | 脂质 Lipid | 纤维 Crude fiber | 粉条膨 胀率 Noodle expansion ratio | 蒸煮损失 Noodle cooking loss | 断条率 Noodle broken rate | 硬度 Noodle firmness | 拉伸强度 Noodle tensile strength | 剪切力 Noodle cutting behavior |
---|---|---|---|---|---|---|---|---|---|---|---|---|
直/支链淀粉 Amylose/amylopextin | 1 | |||||||||||
灰分Ash | -0.32 | 1 | ||||||||||
磷Phosphorus | -0.79** | 0.21 | 1 | |||||||||
蛋白质Protein | -0.59* | 0.67* | 0.82** | 1 | ||||||||
脂质Lipid | -0.37 | -0.36 | -0.11 | -0.50 | 1 | |||||||
纤维Crude fiber | -0.32 | -0.25 | 0.79** | 0.53 | -0.34 | 1 | ||||||
膨胀率 Noodle expansion ratio | -0.64* | -0.07 | 0.63* | 0.37 | 0.22 | 0.50 | 1 | |||||
蒸煮损失 Noodle cooking loss | -0.62* | 0.52 | 0.74** | 0.79** | -0.31 | 0.50 | 0.28 | 1 | ||||
断条率 Noodle broken rate | -0.57 | 0.21 | 0.87** | 0.77** | -0.28 | 0.72** | 0.47 | 0.58* | 1 | |||
硬度 Noodle firmness | 0.95** | -0.21 | -0.80** | -0.52 | -0.42 | -0.37 | -0.55 | -0.60* | -0.59* | 1 | ||
拉伸强度 Noodle tensile strength | 0.86** | 0.04 | -0.81** | -0.45 | -0.36 | -0.56* | -0.73** | -0.53 | -0.53 | 0.83** | 1 | |
剪切力 Noodle cutting behavior | 0.96** | -0.25 | -0.87** | -0.63* | -0.31 | -0.46 | -0.62* | -0.62* | -0.66* | 0.95** | 0.89** | 1 |
Table 7 Correlation between starch composition and cooking properties and physical properties of starch noodles
相关系数 Correlation | 直/支链 淀粉 Amylose/ amylopextin | 灰分 Ash | 磷 Phosphorus | 蛋白质 Protein | 脂质 Lipid | 纤维 Crude fiber | 粉条膨 胀率 Noodle expansion ratio | 蒸煮损失 Noodle cooking loss | 断条率 Noodle broken rate | 硬度 Noodle firmness | 拉伸强度 Noodle tensile strength | 剪切力 Noodle cutting behavior |
---|---|---|---|---|---|---|---|---|---|---|---|---|
直/支链淀粉 Amylose/amylopextin | 1 | |||||||||||
灰分Ash | -0.32 | 1 | ||||||||||
磷Phosphorus | -0.79** | 0.21 | 1 | |||||||||
蛋白质Protein | -0.59* | 0.67* | 0.82** | 1 | ||||||||
脂质Lipid | -0.37 | -0.36 | -0.11 | -0.50 | 1 | |||||||
纤维Crude fiber | -0.32 | -0.25 | 0.79** | 0.53 | -0.34 | 1 | ||||||
膨胀率 Noodle expansion ratio | -0.64* | -0.07 | 0.63* | 0.37 | 0.22 | 0.50 | 1 | |||||
蒸煮损失 Noodle cooking loss | -0.62* | 0.52 | 0.74** | 0.79** | -0.31 | 0.50 | 0.28 | 1 | ||||
断条率 Noodle broken rate | -0.57 | 0.21 | 0.87** | 0.77** | -0.28 | 0.72** | 0.47 | 0.58* | 1 | |||
硬度 Noodle firmness | 0.95** | -0.21 | -0.80** | -0.52 | -0.42 | -0.37 | -0.55 | -0.60* | -0.59* | 1 | ||
拉伸强度 Noodle tensile strength | 0.86** | 0.04 | -0.81** | -0.45 | -0.36 | -0.56* | -0.73** | -0.53 | -0.53 | 0.83** | 1 | |
剪切力 Noodle cutting behavior | 0.96** | -0.25 | -0.87** | -0.63* | -0.31 | -0.46 | -0.62* | -0.62* | -0.66* | 0.95** | 0.89** | 1 |
[1] |
Aina A J, Falade K O, Akingbala J O, Titus P. Physicochemical properties of twenty-one Caribbean sweet potato cultivars[J]. International Journal of Food Science and Technology, 2009, 44(9):1696-1704
DOI URL |
[2] |
Zhu F, Yang X S, Cai Y Z, Bertoft E, Corke H. Physicochemical properties of sweet potato starch[J]. Starch, 2011, 63(5):249-259
DOI URL |
[3] |
Chen Z, Sagid L, Legger A, Linssen J P H, Schols H A, Voragen A G J. Evalution of starch noodles made from three typical Chinese sweet potato starches[J]. Journal of Food Science, 2002, 67(9):3342-3347
DOI URL |
[4] | Tsakama M, Mwangwela A M, Kosamu Ⅰ B M. Effect of heat-moisture treatment (HMT) on cooking quality and sensory properties of starch noodles from eleven sweetpotato varieties[J]. International Research Journal of Agricultural Science and Soil Science, 2013, 3(7):256-261 |
[5] | Chen Z. Physicochemical Properties of Sweet Potato Starches and Their Application in Noodle Products[M]. Netherlands: Wageningen Universiteit, 2003 |
[6] |
Zhang Y Y, Li G P, Wu Y W, Yang Z L, Jie O Y. Influence of amylose on the pasting and gel texture properties of chestnut starch during thermal processing[J]. Food Chemistry, 2019, 294:378-383
DOI URL |
[7] |
Gerits L R, Pareyt B, Delcour J A. Wheat starch swelling, gelatinization and pasting: Effects of enzymatic modification of wheat endogenous lipids[J]. LWT-Food Science and Technology, 2015, 63(1):361-366
DOI URL |
[8] | 靳艳玲, 何素兰, 李育明, 沈维亮, 方杨, 谭力, 易卓林, 何开泽, 赵海. 不同品种甘薯淀粉产量及糊化特性的比较研究[J]. 江苏师范大学学报(自然科学版), 2018, 36(1):17-20 |
[9] | 余树玺, 邢丽君, 木泰华, 张苗, 孙红男, 陈井旺. 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[J]. 核农学报, 2015, 29(4):734-742 |
[10] |
Zhang L, Zhao L L, Bian X F, Guo K, Zhou L, Wei C X. Characterization and comparative study of starches from seven purple sweet potatoes[J]. Food Hydrocolloids, 2018, 80:168-176
DOI URL |
[11] | AOAC. Method 996.11. Starch (Total) in cereal products amylonglucosidass-a-amylase method Method 996.11. Starch (Total) in cereal products amylonglucosidass-a-amylase method[S]. Washington: Official methods of analysis of AOAC international, 2000 |
[12] |
Martin J M, Hogg A C, Hofer P, Manthey F. Impacts of SSIIa-A null allele on durum wheat noodle quality[J]. Cereal Chemistry, 2014, 91(2):176-182
DOI URL |
[13] | AOAC. Method 923. 03. Ash of flour[S]. Washington: Official methods of analysis of AOAC international, 2000 |
[14] | AOAC. Method 991. 43. Total, soluble, and insoluble dietary fiber in foods[S]. Washington: Official Methods of Analysis of AOAC International, 1996 |
[15] | AOAC. Method 960. 39. Fat (Crude) or Ether Extract in Meat[S]. Washington: Official Methods of Analysis of AOAC International, 2000 |
[16] | AOAC. Method 920. 39. Fat ( crude) or ether extract in animal feed[S]. Washington: Official Methods of Analysis of AOAC International, 2000 |
[17] | AOAC. Method 955. 04. Nitrogen(Total) in fertilizers[S]. Washington: Official Methods of Analysis of AOAC International, 2000 |
[18] |
Choi H S, Kim H S, Park C S, Kim B Y, Baik M Y. Ultra high pressure (UHP) assisted acetylation of corn starch[J]. Carbohydrate Polymers, 2009, 78(4):862-868
DOI URL |
[19] | 杨书珍, 于康宁, 黄启星, 彭丽桃, 潘思轶, 汪宏月. 明矾替代物对甘薯粉丝品质的影响[J]. 中国粮油学报, 2009, 24(10):54-58 |
[20] | 廖卢艳, 吴卫国. 不同淀粉糊化及凝胶特性与粉条品质的关系[J]. 农业工程学报, 2014, 15(8):332-338 |
[21] |
Cervantes-Flores J C, Sosinski B, Pecota K V, Mwanga R O M, Catignani G L, Truong V D. Identification of quantitative trait loci for dry-matter, starch, and b-carotene content in sweetpotato[J]. Molecular Breeding, 2011, 28:201-216
DOI URL |
[22] |
Rocha T S, Carneiro A P A, Franco C M L. Effect of enzymatic hydrolysis on some physicochemical properties of root and tuber granular starches[J]. Ciência e Tecnologia de Alimentos, 2010, 30(2):544-551
DOI URL |
[23] | Senanayake S, Guaratne A, Ranaweera K, Bamunuarachchi A. Effect of heat moisture treatment conditions on swelling power and water soluble index of different cultivars of sweet potato (Ipomea batatas(L). lam)[J]. Starch, 2013(1):1-4 |
[24] |
He W, Wei C X. Progress in C-type starches from different plant sources[J]. Food Hydrocolloids, 2017, 73:162-175
DOI URL |
[25] | Lee B H, Lee Y T. Physicochemical and structural properties of different colored sweet potato starches[J]. Starch, 2016, 69:3-4 |
[26] |
Waramboi J G, Dennien S, Gidley M J, Sopade P A. Characterisation of sweetpotato from Papua New Guinea and Australia: Physicochemical, pastingand gelatinisation properties[J]. Food Chemistry, 2011, 126:1759-1770
DOI PMID |
[27] |
Abegunde O K, Mu T H, Chen J W, Deng F M. Physicochemical characterization of sweet potato starches popularly used in Chinese starch industry[J]. Food Hydrocolloids, 2013, 33:169-177
DOI URL |
[28] |
Wang N, Warkentin T D, Vandenberg B, Bing D J. Physicochemical properties of starches from various pea and lentil varieties, and characteristics of their noodles prepared by high temperature extrusion[J]. Food Research International, 2014, 55:119-127
DOI URL |
[29] |
Singh N, Kaur M, Sandhu K S, Guraya H S. Physicochemical, thermal, morphological and pasting properties of starches from some Indian black gram(Phaseolus mungo L.) cultivars[J]. Starch-Starke, 2004, 56(11):535-544
DOI URL |
[30] | 刘希伟, 张敏, 张玉春, 杨敏, 宋霄君, 蔡瑞国. 灌浆期遮光对糯小麦和非糯小麦淀粉组分及理化特性的影响[J]. 中国农业科学, 2017, 50(9):1582-1593 |
[31] |
Wang M J, Chen C G, Sun G J, Wang W, Fang H M. Effect of curdlan on the color, syneresis, cooking qualities, and textural properties of potato starch noodles[J]. Starch, 2010, 62:429-434
DOI URL |
[32] | 赵萌, 王珊, 沈群, 陈燕卉. 红薯淀粉与绿豆淀粉复配粉条的工艺研究[J]. 食品研究与开发, 2017, 38(12):58-63 |
[33] | 谭斌, 谭洪卓, 田晓红, 刘明. 20种中国蚕豆淀粉的物理特性与糊化回生特性[J]. 食品与生物技术学报, 2010, 9(3):370-375 |
[34] |
Hoover R. Composition, molecular structure and physicochemical properties of tuber and root starches: A review[J]. Carbohydrate Polymers, 2001, 45:253-267
DOI URL |
[35] | 黄小平, 王萍, 刘敦华, 谷文英. 甘薯淀粉性质及所制粉丝品质的研究[J]. 粮食与食品工业, 2008, 15(2):31-40 |
[36] | 李小婷, 闫淑琴, 刘碧婷, 沈群. 无矾红薯粉丝品质改进[J]. 食品科技, 2011, 36(4):122-127 |
[37] |
Yuan M L, Lu Z H, Cheng Y Q, Li L T, Effect of spontaneous fermentation on the physical properties of corn starch and rheological characteristics of corn starch noodle[J]. Journal of Food Engineering, 2008, 85(1):12-17
DOI URL |
[38] | 陈江枫, 冯琳, 玉琼广, 梁著棋, 曾成伟. 交联琥珀酸酯木薯淀粉的黏度特性研究[J]. 粮食与饲料工业, 2011(6):28-31 |
[1] | LAI Pufu, WENG Minjie, TANG Baosha, LI Yibin, WU Li, CHEN Junchen. Effects of Different Drying Methods on the Rehydration and Quality Characteristics of Hypsizygus marmoreus Based on Low-field Nuclear Magnetic Resonance Technology [J]. Journal of Nuclear Agricultural Sciences, 2022, 36(2): 350-361. |
[2] | LING Jiangang, DUAN Yuquan, AN Shengmin, LIN Qiong, ZHU Lin, LIU Donghong. Effects of Exogenous Nitric Oxide Combined With 1-Methylcyclopropene Treatment on the Quality and Reactive Oxygen Metabolism of Juicy Peaches During Storage at Room Temperature [J]. Journal of Nuclear Agricultural Sciences, 2022, 36(2): 362-368. |
[3] | ZHAO Ling, CAO Rong, LIU Qi, GAO Fengtao, HU Mengyue. Nutritional Evaluation and Characteristic Flavor Analysis of Different Muscle Parts of Oncorhynchus kisutch [J]. Journal of Nuclear Agricultural Sciences, 2022, 36(2): 384-391. |
[4] | BAN Wenhui, WANG Xingqiang, LIU Qiangjuan, SUN Jianbo, LYU Kaiyuan, KANG Jianhong. Effects of Nitrogen Application Rate on Potato Yield, Starch Content and Related Enzyme Metabolic During Tuber Formation After High Temperature Stress [J]. Journal of Nuclear Agricultural Sciences, 2022, 36(2): 422-434. |
[5] | LI Yulin, XU Chengyu, HU Xue, ZANG Qian, LU Xuanrui, JIANG Min, ZHUANG Hengyang, HUANG Lifen. Soil Nutrient Characteristics of Organic and Conventional Fertilization Models and Effects on Yields and Qualities of Japonica Rice of Different Palatability Types [J]. Journal of Nuclear Agricultural Sciences, 2022, 36(2): 445-455. |
[6] | WANG Huili, ZHENG Xiaodong. Impact of Piriformospora indica on the Yield, Quality and Postharvest Disease Resistance of Fruit in Cherry Tomato [J]. Journal of Nuclear Agricultural Sciences, 2022, 36(2): 466-472. |
[7] | MENG Lili, CAO Kai, SUN Qian, BAI Zongchun, ZHANG Yi. Effects of Different Ratios of Red Light and Far Red Light on Growth, Photosynthetic Characteristics and Quality of Mesembryanthemum crystallinum L. [J]. Journal of Nuclear Agricultural Sciences, 2022, 36(1): 226-235. |
[8] | XU Weiqing, WANG Xiaolei, LIU Yang, OU-YANG Linjuan, LI Weixing, OU-YANG Qinglan, HE Haohua, ZHU Changlan. QTL Mapping of Rice Cooking Characteristics and Correlation Analysis of Sensory Food Quality [J]. Journal of Nuclear Agricultural Sciences, 2022, 36(1): 66-74. |
[9] | LI Man, ZHANG Xiao, LIU Datong, JIANG Wei, GAO Derong, ZHANG Yong. Research on Quality Evaluation Indices of Weak Gluten Wheat [J]. Journal of Nuclear Agricultural Sciences, 2021, 35(9): 1979-1986. |
[10] | CHAI Jichuan, LIU Lu, CHEN Jingdan, WANG Kang, CAO Shifeng, SHI Liyu, YANG Zhenfeng, CHEN Wei. Comparative Analysis of Starch Degradation Characteristics of Two Varieties of Kiwifruit After Harvest [J]. Journal of Nuclear Agricultural Sciences, 2021, 35(9): 2065-2074. |
[11] | WANG Tong, YANG Hui, ZHU Guangcheng, WANG Zhaozhao, XIE Yongkang, HAN Junhao, ZHAI Chenlu, LU Fengyin. Effects of Hot Air, Microwave and Combined Drying on Nutritional Properties and Sensory Quality of Peanut [J]. Journal of Nuclear Agricultural Sciences, 2021, 35(9): 2102-2110. |
[12] | WEI Lei, LIU Kaimeng, DONG Zhongfu, XU Jingyi, WU Yijiao, XIONG Chunyu, SUN Jie, WANG Caixia. Effect of Humidity on Wound Healing of Sweet Potato [J]. Journal of Nuclear Agricultural Sciences, 2021, 35(9): 2111-2117. |
[13] | LAI Pufu, TANG Baosha, LI Yibin, WU Li, WENG Minjie, CHEN Junchen. Grey Correlation Analysis for Physical and Nutritional Quality of Hypsizygus marmoreus From Different Drying Methods [J]. Journal of Nuclear Agricultural Sciences, 2021, 35(9): 2118-2126. |
[14] | WANG Siyang, LI Guanghao, LU Weiping, LU Dalei. Effects of Slow-Release Fertilizer Application Stage on Yield and Quality of Spring-Sown Fresh Waxy Maize [J]. Journal of Nuclear Agricultural Sciences, 2021, 35(9): 2136-2144. |
[15] | ZHANG Ting, WEN Hongwei, YUAN Kai, LU Lahu, SHI Xiaofang, ZHANG Mingyi, JI Hutai, YANG Bin. Construction of Ethyl Methane Sulfonate Mutant Library of Jinmai 47 and Preliminary Analysis of Quality Characteristics of High Generation Mutants [J]. Journal of Nuclear Agricultural Sciences, 2021, 35(8): 1731-1739. |
Viewed | ||||||
Full text |
|
|||||
Abstract |
|
|||||