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当前位置: 首页 > 文章 > 甘薯淀粉性质与其粉丝品质的关系 农业工程学报 2009,25 (4) 286-292
Position: Home > Articles > Relationship between properties of sweet potato starch and qualities of sweet potato starch noodles Transactions of the Chinese Society of Agricultural Engineering 2009,25 (4) 286-292

甘薯淀粉性质与其粉丝品质的关系

作  者：
谭洪卓;谭斌;刘明;田晓红;谷文英
单  位：
国家粮食局科学研究院;江南大学食品学院
关键词：
甘薯淀粉;品质控制;理化性质;热力学特性;分子结构;相关性分析法;粉丝
摘  要：
为了弄清不同品种甘薯淀粉所制粉丝品质差异的原因,该研究通过对各种甘薯淀粉的理化性质、热力学特性、分子结构与甘薯粉丝品质的测定,并以绿豆淀粉做对照,对三者与其粉丝品质进行了相关性分析。结果表明:淀粉理化性质对粉丝品质影响较大,按相关系数大小依次是:膨润力>溶解度>表观直链淀粉含量>蛋白质含量>颗粒大小。回生对粉丝品质的影响远远大于糊化对其的影响。快速黏度分析参数与粉丝品质有显著的相关性,可作为预测其相应的粉丝品质的重要手段之一。淀粉分子结构对粉丝品质影响更大,按显著程度依次是:直链淀粉(Am)含量>支链淀粉(AP)短链量>AP长链量>Am分支数>AP短链长度>Am链长>AP长链长度。
译  名：
Relationship between properties of sweet potato starch and qualities of sweet potato starch noodles
作  者：
Tan Hongzhuo1, Tan Bin1, Liu Ming1, Tian Xiaohong1, Gu Wenying2 (1. Academy of State Administration of Grain, Beijing 100037, China; 2. College of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
关键词：
sweet potato starch, quality control, physical/chemical properties, thermal property, molecular structure, correlation methods, starch noodles
摘  要：
The qualities of sweet potato starch noodles (SPSN) were greatly influenced by the physicochemical, thermal properties and molecular structure of sweet potato starches (SPS). The physicochemical, thermal properties, molecular structure of SPS and the qualities of SPSN were determined. Mung bean starch and its noodles were used as the control. The correlation between the physicochemical, thermal properties, molecular structure of SPS and the qualities of SPSN were analyzed. The results indicated that qualities of SPSN were crucially affected by its physicochemical properties. These influential parameters were in turn according to the r value: swelling power > solubility > amylose content > protein content > granule size. Furthermore, the effect of retrogradation on quality of starch noodles was greater than that of gelatinization. There was a significant correlation between the quality of starch noodles and the RVA parameters, which was considered as an important way of predicting the qualities of starch noodles. The factors affecting the qualities of SPSN in a descending order were amylose content, short chains amount of amylopectin, long chains amount of amylopectin, branching degree of amylose, short chains length of amylopectin, chains length of amylase, long chains length of amylopectin.

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