不同品种甘薯淀粉加工特性及其与磷含量的相关性研究
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摘要
对24个甘薯品种的淀粉含量、干率、可溶性糖含量、淀粉的黏度特征谱和磷含量进行了比较研究。结果表明:试验品种薯块的平均淀粉含量为22.14%,以渝薯1号最高,达31.45%;平均干物质率为31.38%,品种之间的差异较小;平均可溶性糖含量2.32%,以秦薯5号最低,为0.42%;褐变指数7.00～20.01,最低的为渝薯27;淀粉糊化温度范围为66.8～77.1℃,秦薯9号、苏薯24、烟薯26和济薯25淀粉的糊化温度均低于70℃;淀粉峰值黏度最高的品种为运薯271,达1207 BU;崩解值最低的品种为桂粉3号,为381 BU;回生值最低的品种为秦薯5号,为241BU;淀粉磷含量82～231 mg/kg,与峰值黏度极显著正相关(p<0.01)。建议进行淀粉类产品加工时,根据产品所需的特征参数选择合适的品种,实现物尽其用。受试甘薯中,以渝薯1号、渝薯27、济薯25和苏薯24的综合加工特性较好,推荐作为育种亲本。
The starch content,dry matter content,soluble sugar content,viscosity profile and phosphorus content of 24 sweet potato varieties were compared. The results showed that the average starch content was 22.14%,in which Yushu 1 was the highest,reaching 31.45%. The average rate of dry matter was 31.38%,and the difference between varieties was not significant. The average soluble sugar content was 2.32%,Qinshu 5 was the lowest(0.42%). The browning index was 7.00～20.01,the lowest was Yushu 27.The gelatinization temperature of starches ranged from 66.8 to 77.1 ℃,and gelatinization temperatures of starches of Qinshu 9,Sushu 24,Yanshu 26 and Jishu 25 were lower than 70 ℃. Starch of Yunshu 271 had the highest peak viscosity,which reached 1207 BU. Starch of Guifen 3 had the lowest breakdown value,which was 381 BU. Starch of Qinshu 5 had the lowest setback value,which was 241 BU. The phosphorus contents of starches were 82～231 mg/kg,which was significantly positively correlated with peak viscosity(p<0.01). It was suggested that when processing starch products,appropriate varieties should be selected according to the characteristic parameters. In this way,the best use of starches could be achieved. Among the tested sweet potatoes,Yushu 1,Yushu 27,Jishu 25 and Sushu 24 had better comprehensive processing characteristics and were recommended as breeding parents.
The starch content,dry matter content,soluble sugar content,viscosity profile and phosphorus content of 24 sweet potato varieties were compared. The results showed that the average starch content was 22.14%,in which Yushu 1 was the highest,reaching 31.45%. The average rate of dry matter was 31.38%,and the difference between varieties was not significant. The average soluble sugar content was 2.32%,Qinshu 5 was the lowest(0.42%). The browning index was 7.00～20.01,the lowest was Yushu 27.The gelatinization temperature of starches ranged from 66.8 to 77.1 ℃,and gelatinization temperatures of starches of Qinshu 9,Sushu 24,Yanshu 26 and Jishu 25 were lower than 70 ℃. Starch of Yunshu 271 had the highest peak viscosity,which reached 1207 BU. Starch of Guifen 3 had the lowest breakdown value,which was 381 BU. Starch of Qinshu 5 had the lowest setback value,which was 241 BU. The phosphorus contents of starches were 82～231 mg/kg,which was significantly positively correlated with peak viscosity(p<0.01). It was suggested that when processing starch products,appropriate varieties should be selected according to the characteristic parameters. In this way,the best use of starches could be achieved. Among the tested sweet potatoes,Yushu 1,Yushu 27,Jishu 25 and Sushu 24 had better comprehensive processing characteristics and were recommended as breeding parents.
引文
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[28]贾赵东,马佩勇,边小峰,等.不同施磷水平下甘薯干物质积累及其氮磷钾养分吸收特性[J].西南农业学报,2016,29(6):1358-1365.
[2]孙红男,木泰华,席利莎,等.新型叶菜资源-甘薯茎叶的营养特性及其应用前景[J].农业工程技术(农产品加工业),2013(11):45-49.
[3]Sivakumar P S,Panda S H,Ray R C,et al.Consumer acceptance of lactic acid-fermented sweet potato pickle[J].Journal of Sensory Studies,2010,25:706-719.
[4]Jin Y L,Fang Y,Zhang G H,et al.Comparison of ethanol production performance in ten varieties of sweet potato at different growth stages[J].Acta Oecologica,2012,44:33-37.
[5]戴起伟,钮福祥,孙健,等.我国甘薯加工产业发展概况与趋势分析[J].农业工程技术,2015(35):27-31.
[6]戴起伟,钮福祥,孙健,等.中国甘薯加工产业发展现状与趋势分析[J].农业展望,2016(4):39-43.
[7]国家甘薯产业技术体系产业经济专家组.我国甘薯产业现状与市场分析[J].调研报告,2015.
[8]Zhang L,Chen Q,Jin Y L,et al.Energy-saving direct ethanol production from viscosity reduction mash of sweet potato at very high gravity[J].Fuel Processing Technology,2010,91:1845-1850.
[9]Zhang L,Zhao H,Gan M Z,et al.Application of simultaneous saccharification and fermentation(SSF)from viscosity reducing of raw sweet potato for bioethanol production at laboratory,pilot and industrial scales[J].Bioresource Technology,2011,102:4573-4579.
[10]叶慧琴,祁宝秀,齐云霞,等.总糖含量影响因素分析[J].轻工科技,2013(11):35-36.
[11]袁洁,霍垲,唐玉婷,等.不同甘薯品种鲜切薯块褐变度的筛选及其聚类分析[J].分子植物育种,2014,12(5):929-936.
[12]张正茂,赵思明,熊善柏.不同提取方法对甘薯淀粉性质的影响[J].食品科技,2016,41(4):243-248.
[13]刘晓丹,潘志芬,琚亮亮,等.α-淀粉酶对小麦糊化特性的影响[J].应用与环境生物学报,2017(6):1-12.
[14]任嘉嘉,孟少华,曹永政,等.大麦品种籽粒、制粉和黏度特性研究[J].粮油加工,2014(6):50-53.
[15]李山云,隋启君,白建明,等.抗机械损伤褐变马铃薯品种(系)的筛选[J].中国马铃薯,2010,24(4):193-196.
[16]Lee C Y,Kagan V,Jaworski A W,et al.Brown.Enzymatic browning in relation to phenolic compounds and polyphenoloxidase activity among various Peach cultivars[J].J Agric Food Chem,1990,38,99-101.
[17]缪铭,江波,张涛.淀粉的消化性能与RVA曲线特征值的相关性研究[J].食品科学,2009,30(5):16-19.
[18]刘敏,代曜伊,毕家钰,等.魔芋胶对莲藕淀粉糊化和流变特性的影响[J].食品与发酵工业,2017,43(7):109-114.
[19]冯琳,陈江枫,陈明育,等.高峰值粘度淀粉及凝胶型淀粉的研制[J].现代食品科技,2010,26(3):291-294.
[20]缪铭.慢消化淀粉的特性及形成机理研究[D].无锡:江南大学,2009.
[21]赵敏.淀粉类凝胶食品制备及特性研究[D].西安:陕西科技大学,2014.
[22]Shibanuma Y,Takedab Y,Hizukurin S.Molecular and pasting properties of some wheat starches[J].Carbohydr Polym,1996,29(3):253-261.
[23]靳艳玲,何素兰,李育明,等.不同品种甘薯淀粉产量及糊化特性的比较研究[J].江苏师范大学报:自然科学版,2018,36,1:17-20.
[24]Zaidul I S M,Yamauchi H,Kim S J,et al.RVA study of mixtures of wheat flour and potato starches with different phosphorus contents[J].Food Chemistry,2007,102(4):1105-1111.
[25]Zaidul I S M,Nik Norulaini N A,Mohd Omar A K,et al.RVA analysis of mixtures of wheat flour and potato,sweet potato,yam,and cassava starches[J].Carbohydrate Polymers,2007,69:784-791.
[26]Noda T,Kottearachchi N S,Tsuda S,et al.Starch phosphorus content in potato(Solanum tuberosum L.)cultivars and its effect on other starch properties[J].Carbohydrate Polymers,2007,68(4):793-796.
[27]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,2014,30(15):332-338.
[28]贾赵东,马佩勇,边小峰,等.不同施磷水平下甘薯干物质积累及其氮磷钾养分吸收特性[J].西南农业学报,2016,29(6):1358-1365.