| 甘薯块根膨大过程中质构特性和淀粉直/支比的研究 |
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| 引用本文： | 夏之凯,李玲,徐锡明,庞林江,吕尊富,崔鹏,陆国权.甘薯块根膨大过程中质构特性和淀粉直/支比的研究[J].中国粮油学报,2022,37(8):144-150. |
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| 作者姓名： | 夏之凯 李玲 徐锡明 庞林江 吕尊富 崔鹏 陆国权 |
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| 作者单位： | 浙江农林大学现代农学院/浙江省农产品品质改良重点实验室/浙江农林大学薯类作物研究所,北京华都峪口禽业有限责任公司/浙江农林大学薯类作物研究所,浙江农林大学现代农学院/浙江省农产品品质改良重点实验室/浙江农林大学薯类作物研究所,浙江农林大学食品与健康学院（现代粮食产业学院）/浙江农林大学薯类作物研究所,浙江农林大学现代农学院/浙江省农产品品质改良重点实验室/浙江农林大学薯类作物研究所,浙江农林大学现代农学院/浙江省农产品品质改良重点实验室/浙江农林大学薯类作物研究所,浙江农林大学现代农学院/浙江省农产品品质改良重点实验室/浙江农林大学薯类作物研究所 |
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| 基金项目： | 财政部和农业农村部：国家现代农业产业技术体系建设专项资金资助(CARS-10-B19)；浙江省重点研发计划项目(2021C02057)；浙江农林大学人才启动项目(2021LFR017)；This study was supported by the China Agriculture Research System (CARS-10-B19), Supported by China Agriculture Research System of MOF and MARA; Key research and development program of Zhejiang province(2021C02057)；Scientific Research Foundation for the introduction of talent by Zhejiang A&F University(2021LFR017)收稿日期： 李玲1 徐锡明1 吕尊富1 崔鹏1 陆国权 |
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| 摘 要： | 甘薯块根膨大过程中质构特性和淀粉组分的变化对甘薯的品质和用途有着重要影响。本研究选取3种甘薯类型和4个时期，通过质地多面分析法(TPA)和双波长碘比色法，分析其质构特性和淀粉直链淀粉和支链淀粉比值(淀粉直/支比)随块根膨大的变化规律。结果表明，甘薯淀粉直/支比在扦插后80天开始下降，至扦插后110天达到谷值，之后小幅回升；整体上，甘薯扦插后的天数与淀粉直/支比、内聚性和弹性呈显著负相关(r =-0.390, r= -0.367, P <0.05;r= -0.634, P <0.01)；与硬度呈显著正相关(r= 0.590, P <0.01)。淀粉直/支比与块根的内聚性、弹性和咀嚼性呈显著正相关(r =0.368, P <0.05; r= 0.463, r= 0.642, P <0.01)；综合分析发现，扦插后80~110天（块根膨大高峰期至膨大后期）收获的甘薯适合水果型(生食型)甘薯的开发。
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| 关 键 词： | 甘薯 直/支比 质构特性 块根膨大过程 |
| 收稿时间： | 2021/7/20 0:00:00 |
| 修稿时间： | 2021/9/15 0:00:00 |
Texture properties and amylose/amylopectin ratio in storage root expanding stages of sweet potato |
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| Abstract: | The changes of texture properties and starch components of sweet potato during storage root expansion affect the quality and uses of sweet potato significantly. Three types of sweet potato and four storage root expansion stages were selected in this study. We investigated their texture properties and amylose/amylopectin ratio (AM/AP) of sweet potato storage roots by texture profile analysis (TPA) and dual-wavelength iodine colorimetry method. The results showed that AM/AP of sweet potato storage root was decreasing from 80 to 110 days after cottage (DAC), then it increased slightly. Generally, DAC was significantly negatively correlated with AM/AP, cohesiveness, springiness (r =-0.390, r= -0.367, P <0.05;r= -0.634, P <0.01, respectively), and significantly positively correlated with hardness(r= 0.590, P <0.01). AM/AP was significantly positively correlated with cohesiveness, springiness and correlated chewiness (r =0.368, P <0.05; r= 0.463, r= 0.642, P <0.01, respectively). The above results provided theoretical guidance, if the sweet potato was harvested in 80~110 DAC (the rapid stage to the late stage of storage root expansion), it was suitable for the development of fruit (raw eating) type sweet potato. |
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| Keywords: | Sweet potato Amylose/amylopectin ratio Texture properties Expansion process of storage root |
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