Comparative Study on Starch Composition, Physicochemical Properties and Noodle Quality of Different Sweet Potato Varieties

doi:10.11869/j.issn.100-8551.2022.02.0392

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

Comparative Study on Starch Composition, Physicochemical Properties and Noodle Quality of Different Sweet Potato Varieties

HOU Fuyun(), CHEN Guiling, DONG Shunxu, XIE Beitao, QIN Zhen, LI Aixian, ZHANG Liming, WANG Qingmei^*()

Crop Research Institute/Scientific Observing and Experimental Station of Tuber and Root Crops in Huang-Huai-Hai Region, Ministry of Agriculture and Rural Affairs, Shandong Academy of Agricultural Science, Jinan, Shandong 250100

Received:2020-12-30 Accepted:2021-02-08 Online:2022-02-10 Published:2022-01-17
Contact: WANG Qingmei

不同品种甘薯淀粉组分、物化及粉条品质的比较研究

侯夫云(), 陈桂玲, 董顺旭, 解备涛, 秦桢, 李爱贤, 张立明, 王庆美^*()

山东省农业科学院作物研究所/农业农村部黄淮海薯类科学观测实验站,山东济南 250100

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:
国家重点研发计划(2019YFD1001300);国家重点研发计划(2019YFD1001304);泰山产业领军人才工程专项(LJNY202002);山东省农业良种工程项目(2020LZGC004)

Abstract

Abstract:

To explore the relationship of starch characteristics and their noodle quality from different sweetpotato varieties, three cultivars cv. Jishu25, Jishu26 and Shangshu19 were selected for experiments in hilly mountains. After harvest, root dry matter content, storage root yield and starch separation were measured, and then the starch components, aging and pasting characteristics and their noodle quality were analyzed. The results showed that the root dry yield of cv. Jishu25 was significantly higher than those of the other two cultivars(P<0.05), and the starch crystal structure and morphology were similar in the three varieties. The starch content, composition and pasting characteristics in the three varieties were different. The ash and protein content, final viscosity and setback viscosity value of Jishu25 starch were higher than those of the other two varieties. The amylose, phosphorus, and crude fiber content of Shangshu19 starch were the highest one in the three varieties. Textural analysis showed that the hardness, tensile strength and cutting behaviors of starch cooked noodles in Jishu 25 were better than those of Shangshu 19 and Jishu 26. The correlation analysis showed that the amylase/amylopectin value was positively correlated with the hardness, tensile strength and cutting behavior, while starch peak viscosity, final viscosity and setback viscosity were negatively correlated with the hardness of noodles. Therefore, the selected sweetpotato variety Jishu 25 is more suitable for noodle processing, and suitable for planting in hilly mountainous areas, which not only promotes the sustainable development of sweetpotato industry in hilly mountainous areas, but also provides variety support for the sweetpotato industry to drive the revitalization and development of rural areas.

Key words: sweet potato, starch, pasting characteristics, starch noodles, quality

摘要：

为探讨不同品种甘薯淀粉特性与其粉条品质的关系,本研究选用济薯25、济薯26以及商薯19共3个品种于丘陵山地进行试验,收获后进行块根干物质含量、产量测定以及淀粉分离,分析淀粉组分、老化和糊化特性,并对粉条品质进行测定。结果表明,济薯25的薯干产量显著高于其他2个品种(P<0.05),且3个品种的淀粉结晶结构、形态相似。3个品种甘薯的淀粉含量、组分以及糊化特性不同,其中济薯25淀粉的灰分和蛋白质含量、最终黏度、回生值高于其他2个品种,商薯19淀粉的直链淀粉、磷和粗纤维含量最高。济薯25淀粉加工的粉条硬度、拉伸强度和剪切性能均优于商薯19和济薯26。相关关系分析发现,直/支链淀粉比值与粉条硬度、拉伸强度和剪切行为呈正相关,淀粉的峰值黏度、最终黏度、回生值与其粉条硬度呈负相关。因此,筛选出的甘薯品种济薯25较适合粉条加工,适宜在丘陵山地种植,这不仅促进了丘陵山区甘薯产业的可持续发展,也为甘薯产业带动乡村振兴提供了品种支撑。

关键词: 甘薯, 淀粉, 糊化特性, 粉条, 品质

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.

Figures/Tables 9

References 38

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创刊：1987年
主管部门：农业农村部
主办单位：中国原子能农学会与中国农业科学院农产品加工研究所（前中国农业科学院原子能利用研究所）
ISSN：1000-8551

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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	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

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

Comparative Study on Starch Composition, Physicochemical Properties and Noodle Quality of Different Sweet Potato Varieties

不同品种甘薯淀粉组分、物化及粉条品质的比较研究

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Figures/Tables 9

References 38

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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

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

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