不同品种菱角淀粉的理化特性研究

研究了3种不同品种菱角(无角、两角和四角)淀粉的理化特性。3种菱角淀粉中直链淀粉的质量分数在26.12%～29.71%之间,无角菱淀粉中直链淀粉的含量明显低于其他两种菱角淀粉。3种菱角淀粉溶解度和膨润力都比较低,在60～90℃的溶解度范围为4.4%～20.68%,膨润力范围为0.77～12.64,且品种间差异不大。菱角淀粉的吸水能力在0.87～1.08 g/g范围内,吸油能力在1.01～1.16 g/g之间。3种菱角淀粉糊的黏度较低,6%的淀粉糊的峰值粘度为155～181 BU,但热稳定性非常好,降落值都为0 BU。3种菱角淀粉糊化后透明度在20.5%～22.4%之间,但菱角淀粉糊的透明度在储藏期间下降很快,表明菱角淀粉易于老化。3种菱角淀粉凝沉稳定性和冻融稳定性都比较差,品种间冻融稳定性没有显著性差异。     

山西不同品种谷子淀粉的理化特性研究

从谷子主产区山西省选取8个具有代表性的谷子栽培品种作为供试材料,分析研究了其淀粉的颗粒形态及粒径大小、直链淀粉含量、碘蓝值与淀粉糊的透光率、冻融稳定性、糊化特性、溶解度与膨胀度及凝沉特性等理化性状。结果表明：小米淀粉颗粒均为单粒,外形规整,多数为多角形,少数为卵圆形,具有清晰可见的偏光十字,不同品种间淀粉颗粒形态差异明显。小米淀粉小颗粒的粒径为0.42~2.25 μm,大颗粒的粒径为3.42~29.26 μm,小米淀粉的粒径分布特征呈现出“三峰”型。8个品种的直链淀粉含量变幅为2.22~17.96%,碘蓝值变幅为0.586~0.872,透光率变幅为2.4~29.2%,析水率变幅为3.67~49.85%,糊化温度变幅为67.6~78.8 ℃,各品种间具有显著差异。此外,各品种淀粉的糊化特性、溶解度、膨胀势及淀粉糊的凝沉特性也有着明显的差异。因此,应根据不同的加工目的采用相适宜的品种。     

不同品种白果淀粉的理化性质研究

系统研究测定了不同品种白果淀粉的各种理化性质。结果表明,实验室碱法提取大圆铃、大梅核、佛指品种白果淀粉中直链淀粉含量分别为26.51%、31.82%与29.03%,淀粉碘复合物可见光吸收光谱的最大吸收波长为625nm,吸光度值排列大圆铃>大梅核>佛指。白果淀粉颗粒多呈椭圆的卵形,少数圆形,且偏光十字明显,颗粒粒径在5～20μm。淀粉的膨胀度和溶解度均随着温度升高而增加,三种淀粉的体外模拟消化曲线基本相似,佛指白果淀粉糊的透明度、冻融稳定性、凝沉性优于大梅核与大园铃白果淀粉糊。      

不同品种白果淀粉的理化性质研究

系统研究测定了不同品种白果淀粉的各种理化性质。结果表明,实验室碱法提取大圆铃、大梅核、佛指品种白果淀粉中直链淀粉含量分别为26.51%、31.82%与29.03%,淀粉碘复合物可见光吸收光谱的最大吸收波长为625nm,吸光度值排列大圆铃>大梅核>佛指。白果淀粉颗粒多呈椭圆的卵形,少数圆形,且偏光十字明显,颗粒粒径在5～20μm。淀粉的膨胀度和溶解度均随着温度升高而增加,三种淀粉的体外模拟消化曲线基本相似,佛指白果淀粉糊的透明度、冻融稳定性、凝沉性优于大梅核与大园铃白果淀粉糊。     

抗性淀粉理化特性研究

采用激光粒度分析仪、光学显微镜、快速黏度分析仪、差示扫描量热分析仪、紫外-可见分光光度计和傅立叶红外光谱仪对三型抗性淀粉(RS3)和二型抗性淀粉(RS2)的理化特性进行了分析.粒度和糊化实验表明:两种抗性淀粉的颗粒大小和形貌有很大差异;在100 ℃以下皆不糊化,能够耐受大多数食品加工处理过程.紫外一可见光谱和红外光谱分析显示:抗性淀粉是由直链淀粉和支链淀粉组成的混合物,RS3的直链淀粉含量大于RS2,属于物理改性淀粉.     

不同品种苦荞麦淀粉的主要理化性质

研究了不同种类苦荞淀粉的性质。采用扫描电镜(SEM)拍摄了苦荞淀粉颗粒的形态;用X-射线衍射仪测定了X衍射图样及结晶结构;用快速黏度分析仪(RVA3)对各个淀粉黏度进行了测定;并与玉米淀粉进行了比较。同时测定了淀粉糊的透明度、凝沉曲线等性质。     

青稞淀粉理化特性的研究

研究了4种青稞淀粉(林周148、北青6号、昆仑6号、藏青320)的理化特性,研究发现:不同品种的青稞淀粉在基本组分上存在差异,淀粉颗粒的平均粒径在17.49~18.13μm之间;青稞淀粉糊的透明度随着放置时间的延长而减小;溶解度和膨胀力都随着温度的升高而增大,总体上,青稞淀粉的溶解度与直链淀粉含量呈正相关性,膨胀力与直链淀粉含量呈负相关性,淀粉糊的溶解度和膨胀力还受到淀粉颗粒大小的制约;青稞淀粉糊的冻融稳定性与直链淀粉含量呈负相关性;青稞淀粉的峰值黏度与溶解度呈负相关性,糊化温度与膨胀力呈负相关性。在液化后,青稞淀粉的DE值在17.55~19.33之间;糖化后,DE值在80.04~90.14之间;青稞淀粉酶解后DE值存在差异与淀粉颗粒大小分布和破损淀粉含量有关。     

4种不同品种蚕豆淀粉理化性质分析

选取河北崇礼、青海马牙、云南白皮豆、云南透心绿4种高产优质蚕豆品种,对其淀粉的理化性质进行分析研究。结果表明:蚕豆淀粉颗粒呈(椭)圆或不规则球形、表面光滑,粒径在12～32μm,24h沉降积为30～32mL,透明度高于谷物淀粉、低于马铃薯淀粉,蚕豆淀粉一次冻融循环后即开始失水,持水力高于小扁豆和豌豆淀粉。蚕豆淀粉中直链淀粉含量(28%～34%)高于小扁豆和鹰嘴豆淀粉。     

不同品种玉米淀粉的理化性质及相关性研究

通过研究10个玉米品种淀粉的理化性质及其相关性,结果表明,淀粉的平均粒径与终黏度存在极显著负相关(r=-0.789,P<0.01),与回凝值存在显著负相关(r=-0.760,P<0.05).淀粉的糊化温度与淀粉熔融起始温度、熔融峰值温度具有正相关关系(r=0.656,P<0.05;r=0.862,P<0.01).淀粉的糊化峰黏度与崩解值呈极显著正相关(r=0.948,P<0.01),与熔融峰值温度、熔融终止温度呈极显著负相关(r=-807;r=-O.770,P<0.01).崩解值与淀粉的熔融峰值温度、熔融终止温度具有显著负相关关系(r=-740;r:-0.683,P<0.05).淀粉的终黏度与回凝值存在高度正相关(r=0.968,P<0.01).淀粉的熔融起始温度、熔融峰值温度和熔融终止温度两两之间存在显著正相关.淀粉的熔融起始温度与淀粉的黏着性存在显著正相关(r=0.752,P<0.05).淀粉的熔融终止温度与粘聚性存在显著正相关(r=0.646,P<0.05).淀粉的凝胶硬度与黏着性存在极显著相关性(r=0.793,P<0.01).     

脚板薯淀粉理化特性研究

采用碱法工艺提取脚板薯淀粉,并对其组成、透明度、冻融稳定性、凝沉性、持水性、溶解度、膨胀度、糊化和黏度特性等理化性质进行了分析。结果表明:脚板薯直链淀粉含量为27.05%,淀粉透明度、凝沉性、持水力、热稳定性较好,但冻融稳定性差,不易糊化,脚板薯淀粉的溶解力和膨润力随着温度的升高而增大,与水之间的相互作用较强。     

Physicochemical Properties of Starches from Lotus Rhizomes Harvested in Different Months

We investigated the physicochemical properties of starches extracted from 8 lotus (Nelumbo nucifera Gaertn.) rhizomes harvested in different months (September 2012 to May 2013). The physicochemical properties of the lotus starches depended on the harvest date. The peak viscosity (PV) in the Rapid Visco-Analyser analysis, and the viscosity at 65 °C (V₆₅) in the rotational viscometer analysis were significantly lower in SEP starch (extracted from the September-harvested sample) than in the other lotus starches. The Spearman’s rank correlation coefficients of potassium ion (K) content vs. V₆₅ and of K content vs. PV were 0.905 and 0.714, respectively, indicating that potassium ions are important for expressing the pasting properties of lotus starch. Principal component analysis suggested that the potassium, magnesium, calcium, and phosphorus contents are important for displaying both the pasting and gelatinization properties of the lotus starches. Meanwhile, the cluster analysis revealed that physicochemical properties of the SEP starch were different from those of the starches harvested in other months.     

不同杂粮淀粉物性的研究

为丰富和拓展特色杂粮深加工技术和品质控制方法,以莜麦、高粱、薏苡、小米和甜荞5种特色杂粮淀粉为对象,进行色度、粒径、直链淀粉含量、溶胀度及流变性等特性的研究。结果表明,5种淀粉L*值为94.34~97.15,符合淀粉色度要求,平均粒径分布介于1.572~16.989 μm。淀粉中直链淀粉含量为5.08%~30.97%,存在显著性差异(P<0.05)。热学特性方面,莜麦淀粉的峰值温度Tp、终止温度Tc和糊化焓△H显著低于其他淀粉(P<0.05)。淀粉溶胀性与温度有关,随温度增加而增大,95 ℃薏苡淀粉溶胀度最大为20.282 g/g,但其冻融析水率最低。流变性分析发现,5种淀粉糊均为假塑性流体,表现出剪切稀化特性。综合分析,不同种类杂粮淀粉的物理特性间存在差异性,应根据加工目的选择适合的淀粉,并为淀粉的深加工与品质控制提供理论依据和参考。     

Physicochemical Properties of Starches from Different Lotus Cultivars in Japan: Shinashirobana cultivar and Kanasumi-line No. 20

Abstract: We investigated the physicochemical properties of starches from rhizomes of two lotus (Nelumbo nucifera Gaertn.) cultivars, Shinashirobana cultivar and Kanasumi-line No. 20, harvested at the same farm in Japan. A rapid visco analyser analysis indicated that pasting temperatures of the starches from Shinashirobana cultivar and Kanasumi-line No. 20 were 62.1 and 66.5 °C, respectively, and the peak viscosities of the starch of both lotuses were similar 244 and 240 RVU, respectively. The starch from the Kanasumi-line No. 20 at 60 °C had low viscosity, 16.2 mPa∙s, but the starch from Shinashirobana cultivar had higher viscosity, 2,720 mPa∙s, at 60 °C. The onset and peak temperatures of the differential scanning calorimetry (DSC) curve of the starch from Shinashirobana cultivar were 4–5 °C lower than those of the starch from Kanasumi-line No. 20, although both exhibited similar ΔH values (13.4 and 11.6 J/g). The distribution patterns of the branched chain lengths of amylopectin in the two starches indicated that the rate of low-degree of polymerization (DP 5–12) of all branched chains was higher for the starch from Shinashirobana cultivar than that for the starch from Kanasumi-line No. 20. These results suggest that the increased rate of DP 5−12 in the starch from Shinashirobana cultivar is related to the higher viscosity of the starch.     

3种百合淀粉主要理化性质的研究

对湖南株洲和宜章两地的卷丹及麝香百合的淀粉的主要理化性质进行了研究。其结果表明:株洲、宜章卷丹及麝香百合淀粉的淀粉含量分别为78·74%、87·33%、78·36%,其直链淀粉分别为24·36%、26·04%、21·38%;淀粉晶体结构是B型结构;糊化温度分别为51·9~54·3℃、55·7~61·0℃、57·3~60·7℃。随着加热温度的上升,百合淀粉的膨胀度和溶解度均呈增加趋势,在65℃时膨胀较小,在75~95℃时膨胀较快,为典型的二段膨胀过程,属限制型膨胀淀粉。     

不同藜麦品种淀粉的理化性质与消化特性

以'海藜'甘南'格尔木'和'静乐'4种藜麦淀粉为实验材料,玉米淀粉和马铃薯淀粉为对照,对其直链淀粉含量、支链淀粉链长分布、质构特性、冻融稳定性、凝沉性等理化性质以及消化特性进行分析.结果表明:相比对照,藜麦淀粉的直链淀粉含量较少,平均为10.10％,藜麦含有大量的短链支链淀粉,约为34.62％.藜麦淀粉凝胶内部结合...     

Morphology and Physicochemical Properties of 3 Lilium Bulb Starches

Lilium (Liliaceae) is an important wild plant and is used as food and traditional medicine worldwide. One Lilium cultivar (Lilium lancifolium) and 2 wild types (Lilium leucanthum and Lilium rosthornii) that are commonly distributed in Western China were investigated to completely utilize Lilium resources. The morphology of the flowers, bulbs, and scales and soluble sugar, total starch and amylose contents was remarkably different among the 3 Lilium species. Starches from the 3 Lilium species presented different granule size and shape. The starch of L. lancifolium exhibited higher swelling power and solubility than that of L. leucanthum and L. rosthornii. The starches from the 3 Lilium bulbs presented similar X‐ray diffraction patterns and Fourier transform infrared spectroscopy. Among the 3 Lilium species, L. lancifolium showed the lowest crystallinity and the largest proportion of ordered structures in granule external region. Gelatinization temperatures and retrogradation percentage were significantly lower, but gelatinization enthalpy was significantly higher in L. lancifolium than those in L. leucanthum and L. rosthornii. Pasting properties of starch were different among the 3 Lilium species. Starch from L. lancifolium showed the highest degree of amylopectin branching, followed by L. leucanthum and L. rosthornii. Starches from L. leucanthum and L. rosthornii showed higher resistance to porcine pancreatic α‐amylase hydrolysis compared to that of L. lancifolium. These results indicated that 3 Lilium bulbs exhibited remarkable differences in morphological, crystal, thermal, pasting, and hydrolysis properties of starches.     

8个品种甘薯淀粉的理化性质及其相关性分析

以8个品种甘薯淀粉为研究对象,研究了甘薯淀粉的颗粒形态、粒径大小和结晶特性等结构特性,糊化特性、凝胶质构、溶解度、膨胀度和冻融稳定性等功能特性,并分析了甘薯淀粉结构与功能特性间的相关性.结果表明,不同品种甘薯淀粉的直链淀粉含量不同,其颗粒形态在不同品种间没有明显差异,均具有典型的A型衍射图谱;淀粉粒径大小和糊化参数在不...     

Relationships Between Some Physicochemical Properties of Starches from Maize Cultivars Grown in East China

Granule size, amylose content, degree of crystallinity, thermal, pasting, and gel textural properties of starches separated from thirty seven maize cultivars grown in East China were studied with a laser particle size analyzer, spectrophotometer, X‐ray diffractometer, differential scanning calorimeter, Rapid Visco Analyser, and texture analyzer. Various correlations between the physicochemical properties were observed. The correlation coefficient between T_o and T_p, between T_o and T_c, and between T_p and T_c were 0.967, 0.879, and 0.941 (p<0.01), respectively. Amylose content was correlated negatively with T_c (r=‐0.640, p<0.01). Pasting temperature was positively correlated to T_p (r=0.738, p<0.01). Significantly positive correlations were observed between amylose content and final viscosity, between amylose content and setback (r=0.665 and 0.735, respectively, p<0.01) and between peak viscosity and breakdown (r=0.893, p<0.01). Trough viscosity was positively correlated to final viscosity and setback (r=0.851 and 0.704, respectively, p<0.01). Significant correlations existed between final viscosity and setback, and hardness (r=0.972 and 0.615, respectively, p<0.01). There was a significant interrelationship between setback and hardness (r=0.655, p<0.01).