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Position: Home > Articles > Characterization and Correlation Analysis of Physico-chemical Properties of Starch from Different Potato Cultivars FOOD SCIENCE 2010,31 (21) 39-44

不同品种马铃薯淀粉物化特性与组成结构的关系

作  者：
汪兰;任斯忱;杜欣;王俊;程薇;孙智达;熊光权
单  位：
华中农业大学食品科学技术学院;湖北省农业科学院农产品加工与核农技术研究所
关键词：
马铃薯淀粉;化学组成;物化性质;颗粒特性
摘  要：
马铃薯淀粉因其特殊性质而具有广泛的用途和潜在的应用价值。淀粉的理化和功能性质受淀粉来源的影响,本实验以8种不同品种的马铃薯为原料提取淀粉,并对其化学组成和淀粉的物化特性进行了研究与相关性分析。结果表明:马铃薯淀粉的结晶度与淀粉的储能模量最大值温度TG′max显著负相关,与膨润度呈显著负相关;直链淀粉含量和磷含量分别与储能模量最大值温度TG′max、储能模量峰值G′max、糊化起始、峰值和终止温度To、Tp和Tc,溶解度和膨润度呈显著正相关,与结晶度呈显著负相关;直链淀粉含量与糊化热焓呈显著负相关。
译  名：
Characterization and Correlation Analysis of Physico-chemical Properties of Starch from Different Potato Cultivars
作  者：
WANG Lan1,REN Si-chen2,DU Xin1,WANG Jun1,CHENG Wei1,SUN Zhi-da2,XIONG Guang-quan1,(1.Institute of Agricultural Products Processing and Nuclear-agricultural Technology,Hubei Academy of Agricultural Sciences,Farm Products Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology,Wuhan 430064,China ;2.College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)
关键词：
potato starch;chemical composition;physico-chemical properties;granular properties
摘  要：
Potato starch has some special properties,which contribute to its versatile utilization and application potential.Starches from different sources have different physico-chemical and functional properties.In this work,eight potato cultivars were extracted to obtain starch,and the extracted starches were subjected to characterization and correlation analysis of physicochemical properties such as chemical composition,swelling power,solubility and thermal and rheological properties.Potato starch crystallinity was negatively correlation with temperature at storage modulus peak and swelling power,respectively.The contents of amylose and phosphorus were both positively correlated with temperature at storage modulus peak,storage modulus peak,transition temperature(onset,To;peak,Tp;and conclusion,Tc) but negatively correlated with crystallinity.Furthermore,a negative correlation between amylase content and gelatinization enthalpy was also observed.

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