不同品种绿豆淀粉的功能特性比较研究

以9个品种绿豆淀粉为研究对象,研究了绿豆淀粉的化学组成及糊化特性、溶解度、膨胀度和冻融稳定性等功能特性,并分析了直链淀粉含量与功能特性的相关性。结果表明,不同品种绿豆淀粉直链淀粉含量不同,其分布范围为33.10%~44.08%;不同品种淀粉糊化特性参数间有明显差异;潍绿4号和中绿1号绿豆淀粉峰值粘度显著高于其他品种(p0.05),安绿8号具有最低破损值(p0.05),毛绿豆和安绿092具有较低的回生值。绿豆淀粉的溶解度和膨胀度与温度有关,均随温度的增加而增大。不同品种绿豆淀粉糊经一次冻融后析水率均较高,随冻融循环次数的增加,析水率均逐渐增大。相关性分析表明,直链淀粉含量与淀粉糊的最终粘度和回生值之间存在显著正相关(r=0.674,r=0.725;p0.05),与膨胀度之间具有极显著负相关关系(r=-0.805,p0.01)。     

甘薯淀粉对山药凝胶肠理化特性的影响

为研究甘薯淀粉对山药凝胶肠理化特性的影响,对不同甘薯淀粉添加量下山药凝胶肠的质构特性、色度、热特性、水分状态、微观结构以及结晶特性进行了测试。结果表明：甘薯淀粉的添加显著增强了山药凝胶肠的硬度、胶着性、咀嚼性、内聚性和回复性,但黏性、弹性和白度下降;当甘薯淀粉添加量达到20%时,凝胶肠硬度达到7 060.65 g,胶着性为5 263.38 g,咀嚼性为4 623.80 g,内聚性为0.75,回复性为0.42,接近市售火腿肠的质地。甘薯淀粉的添加降低了山药凝胶肠的含水量和水分子的自由度,导致淀粉分子运动受限从而使相对结晶度和回生焓降低,凝胶肠质地更为致密。     

不同品种马铃薯淀粉的微观结构及物化性质比较分析

以黑龙江、甘肃、北京三地的11个马铃薯品种为研究对象,比较分析不同品种马铃薯淀粉的直链淀粉含量,淀粉颗粒大小、热特性、微观结构特征、黏度特性、流变学特性的差异,分析不同品种马铃薯淀粉微观结构特征与物化特性的相关关系。结果显示,布尔斑克的直链淀粉含量最高为16.64%,不同品种淀粉D50值的变化范围是59.40~323.90 μm,荷兰薯的起始糊化温度、峰值温度、糊化焓值最高,淀粉颗粒多为圆形或椭圆形,陇薯9号的糊化温度最低,为62.27 ℃,陇14和陇薯7号的贮能模量显著高于其他品种。D50值与淀粉的糊化焓值（r=0.596 3）、糊化温度（r=0.502 4）呈显著的正相关,与直链淀粉含量（r=-0.576 5）、回生值（r=-0.551 8）呈显著的负相关;淀粉热特性的起始糊化温度与黏度特性的峰值温度（r=0.961 0）、峰值时间（r=0.733 6）、糊化温度（r=0.933 9）呈极显著的正相关。不同品种马铃薯淀粉的微观结构和物化性质间存在显著的相关关系,为马铃薯淀粉的加工利用及育种提供依据。     

马铃薯全粉对大米粉理化特性的影响

将不同量的马铃薯全粉添加到大米粉中,研究了混合粉的理化特性、糊化特性以及质构特性。实验结果表明,随着马铃薯全粉添加量的增加,混合粉的溶解度、膨胀度、胶稠度呈现递增的趋势,且溶解度、膨胀度与马铃薯全粉的添加量呈极其显著的正相关,峰值黏度(PV)、谷值黏度(TV)、最终黏度(FV)、崩解值(BDV)、回生值(SBV)、糊化温度(PTm)随马铃薯全粉的添加呈递减趋势,且与马铃薯全粉的添加量呈极其显著的负相关,质构特性中的硬度、弹性、黏性、咀嚼性均呈现下降趋势,而回复性、内聚性变化不大,硬度、黏性及咀嚼性与马铃薯全粉的添加量有呈显著的负相关。     

压榨型鲜湿米粉条凝胶质构特性及食用品质影响因素

以压榨型鲜湿米粉条凝胶品质影响因素为研究对象,主要探讨了大米粉基本理化指标、快速黏度分析(rapid visco analyze,RVA)糊化特性、大米淀粉结晶特性对压榨型鲜湿米粉条的食用品质及其凝胶质构特性的影响。研究表明大米粉直链淀粉的质量分数与米粉条的感官得分、质构特性指标(除黏附性、弹性外)呈显著或极显著正相关(P0.05,P0.01),大米粉支链淀粉质量分数与米粉条感官得分、质构特性指标(除黏附性、弹性外)呈显著或极显著负相关(P0.05,P0.01);大米粉粗蛋白(除与恢复性呈显著正相关外)、粗脂肪质量分数与米粉条凝胶特性和食用品质相关性不显著(P0.05);X射线衍射、傅里叶变换红外光谱2种方法分析得到的结晶度RX和RI均与米粉条的凝胶特性指标和食用品质感官得分均无显著相关性(P0.05)。RVA糊化特性参数中的峰值黏度、最低黏度和最终黏度与米粉条的感官得分、质构特性指标(除黏附性、弹性外)呈显著或极显著正相关性(P0.05,P0.01);衰减值虽与感官得分、凝胶质构特性指标(除与黏附性显著负相关外)均呈一定的负相关性,但均不显著(P0.05);而回生值则与米粉条感官得分、凝胶质构特性指标的硬度、胶着性、咀嚼性、恢复性均呈极显著正相关(P0.01)。由此可见,直链淀粉、支链淀粉质量分数及RVA糊化特性参数可用来预测压榨型鲜湿米粉条的食用品质关键性指标。     

甘薯块根膨大过程中质构特性和淀粉直/支比的研究

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。     

基于小米淀粉颗粒结构评价小米粥适口性

为探究小米淀粉颗粒结构与小米粥适口性之间的关系，本实验选取10个品种的小米煮制小米粥，首先以小米粥的适口性作为区分依据，分析相应小米淀粉的颗粒结构特点；然后依据相关性评价小米淀粉颗粒结构对小米粥适口性的影响程度；最后通过逐步回归分析建立小米粥适口性预测模型。结果表明，小米淀粉小粒占比多、极小粒占比少、累积吸附孔体积小，则糊化终止温度更低、糊化更快，小米粥适口性好。小米淀粉的直链淀粉含量、淀粉凝胶硬度以及糊化温度范围与小米粥的各项适口性得分呈极显著负相关（P<0.01），而淀粉凝胶黏性、弹性、黏聚性、胶黏性、咀嚼性、回复性以及初始糊化温度与小米粥的各项适口性均呈显著或极显著正相关（P<0.05、P<0.01）。小米淀粉颗粒结构主要通过影响关键理化性质从而间接影响小米粥的适口性，其中，小米淀粉的小粒比例与糊化终止温度呈极显著负相关（P<0.01），与糊化温度范围呈显著负相关（P<0.05）；中粒比例与糊化终止温度呈极显著正相关（P<0.01）；大粒比例与小米淀粉的水分结合能力呈极显著正相关（P<0.01）。小米粥适口性预测模型参数由小米淀粉的凝胶黏...     

蕨麻淀粉特性的分析

测定了蕨麻淀粉的水分含量、白度、直链淀粉含量等,分析了溶解度、膨胀度、透光率等溶胀特性,并对峰值粘度、谷粘度、崩溃值等糊化特性和硬度、粘附性、弹性、咀嚼性等凝胶特性进行了研究。结果表明,蕨麻淀粉中的水分含量为10.95%,直链淀粉含量27.93%,白度为77.38%。溶解度和膨胀度分别为22.07%和44.58%,透光率7.51%。蕨麻淀粉有较好的糊化特性,但冷糊的稳定性较差,易老化;蕨麻淀粉糊化后形成的凝胶硬度和弹性较低,粘附性很高。     

增城丝苗米米饭理化性质与质构特性的相关性分析

选用7份增城丝苗米的原料大米,研究米饭的质构特性,并分析其与大米的热特性、糊化特性和理化指标之间的相关性。结果表明,增城丝苗米原料大米的硬度、粘性的差别较大,而凝聚性、胶粘性、咀嚼性和回复性均较接近。大米直链淀粉含量与米饭质构特性呈显著相关,米饭硬度、粘性与大米淀粉的糊化起始温度呈正相关,与热焓值呈负相关。米饭的硬度、粘性、凝聚性、胶粘性、咀嚼性和回复性与大米淀粉糊化的最终粘度、崩解值呈负相关,与消减值呈正相关,粘性与回生值呈负相关。因此,开发大米配方时, 将直链淀粉含量检测与大米的糊化特性、米饭硬度和粘性测试分析相结合,对于提高大米配方的品质稳定具有重要意义。     

陈化前后大米的淀粉结构及理化性质分析

对比分析陈化前后6个不同品种大米淀粉结构与理化性质,结果表明,不同品种大米淀粉的直链淀粉含量、体积平均粒径（D[4,3]）、结晶度及糊化起始温度（To）、峰值温度（Tp）、终止温度（Tc）、热焓（ΔH）分别介于17.24%~22.69%、5.74~7.09 μm、16.45%~18.19%、64.77~73.03 ℃、71.73~81.13 ℃、77.17~87.40 ℃、12.62~18.44 J/g之间,陈化后大米淀粉的直链淀粉含量显著（p<0.05）上升,结晶度显著下降,陈化对淀粉晶型及短程有序性无明显影响;陈化对回生前后大米淀粉糊化特性均有明显影响,大米淀粉经回生处理后,To、Tp、Tc及ΔH明显下降;随着温度升高,大米淀粉溶解度与膨胀度明显上升,陈化降低了大米淀粉膨胀度、溶解度和透光率。大米淀粉的直链淀粉含量与其To、To＇（回生淀粉To）正相关;大米淀粉的D[4,3]与其To、To＇、透光率正相关;大米淀粉结晶度与其To、ΔH、ΔH＇（回生淀粉ΔH）正相关。该研究结果可为湖北稻米资源合理利用、陈米资源高效利用及产品开发提供理论依据。     

Physico‐chemical properties of starches from Indian kidney bean (Phaseolus vulgaris) cultivars

Starches isolated from four Kidney bean cultivars (French Yellow, Contender, Master Bean, Local Red) grown in temperate climate were studied for their physico‐chemical, morphological, thermal, pasting, textural and retrogradation properties. Physico‐chemical properties such as composition, amylose content, water absorption capacity, swelling power, syneresis, freeze–thaw stability and light transmittance showed significant differences among starches. Amylose content (36.4–41.7%) showed strong correlations with peak, trough, breakdown, final and setback viscosity, gel hardness, gumminess and chewiness. The starch granule morphology of these starches showed considerable variation when studied by scanning electron microscopy. Starch granules were observed to be round, irregular or elliptical with smooth surfaces. Master Bean starch granules were larger than those of other kidney bean starches. Pasting and textural properties of French Yellow starches were found to be higher than other kidney bean starches. Local Red starches showed the highest gelatinisation transition temperatures, whereas Master Bean starches showed the lowest transition temperatures.     

Physicochemical Properties of Starches Obtained from Three Varieties of Chinese Sweet Potatoes

ABSTRACT: Starches isolated from 3 typical types of Chinese sweet potato varieties (XuShu18, SuShu2, and SuShu8) were characterized and compared with starches isolated from potato and mung bean. The 3 sweet potato starches differed in granule size; particle size distribution; protein, lipid, and phosphorus contents; pasting behaviors; swelling patterns; and syneresis. The retrogradation tendencies, measured both by setback ratio and by syneresis, differed for the 3 starches, although the amylose contents were quite similar (19.3 to 20.0%). Physicochemical properties of all 3 types of starches are evidently different from each other and from those of potato and mung bean starches. Keywords: sweet potato, starch, gelatinization, retrogradation, swelling, syneresis     

不同植物来源淀粉之间的理化性质的比较

本研究比较了绿豆淀粉、马铃薯淀粉、红薯淀粉、大米淀粉及玉米淀粉的理化性质,结果如下：绿豆淀粉具有最高的直链淀粉渗滤和胶凝值,并且这两个指标均与表观和总直链淀粉含量呈高度的相关关系。尽管绿豆淀粉具有最高的直链淀粉含量,但它并不显示出热糊稳定性。红薯淀粉在加热过程中具有高的膨润力和峰值黏度、高的崩溃值以及低的离水率,这表明红薯淀粉颗粒在加热时能够自由膨胀,糊的热稳定性差,淀粉的老化速率较低,而大米淀粉则与红薯淀粉相反。五种淀粉具有不同的胶稠度,马铃薯淀粉最高,而大米淀粉最低。离水率与直链淀粉含量不呈现明显的相关关系,因此其值的大小可能受其他因素的影响。     

薯类淀粉种类对黄冈鱼面品质的影响

为研究薯类淀粉种类对黄冈鱼面品质的影响,测定了红薯淀粉（SPS1、SPS2、SPS3）、马铃薯淀粉（PS）、木薯淀粉（CS）的理化性质、糊化特性、粒径、溶解度及膨胀度,分析了这些性质与鱼面品质之间的关系。结果表明:不同薯类淀粉的理化性质、糊化特性、粒径、溶解度及膨胀度均存在显著差异（P<0.05）,红薯淀粉的糊化温度（78.37~79.97 ℃）最高,马铃薯淀粉的粒径、溶解度及膨胀度最大。不同薯类淀粉加工鱼面的质构特性、煮制品质、感官评价及色泽均存在显著差异（P<0.05）。红薯淀粉加工鱼面的硬度显著大于马铃薯淀粉、木薯淀粉（P<0.05）,红薯淀粉中SPS3加工鱼面的硬度最大。马铃薯淀粉加工鱼面的拉伸强度、吸水率及煮制损失率最大。SPS2加工鱼面的感官评价最高,CS加工鱼面的最低。不同薯类淀粉加工鱼面干燥前的色泽在亮度、红绿值和白度上差异显著（P<0.05）,但对鱼面干燥后的色泽影响并不明显。根据综合评分的大小对鱼面的品质进行排序为:SPS2>SPS1>SPS3>PS>CS。淀粉的糊化特性、直链淀粉含量、粒径与鱼面的品质具有显著的相关性（P<0.05）。     

Physicochemical Properties of Starch and Flour from Different Rice Cultivars

The starches and flours from four different rice cultivars were evaluated for composition, crystallinity characteristics, blue value, turbidity, swelling power, solubility, pasting properties, and textural and retrogradation properties. The amylose content of starches and flours from different rice cultivars differed significantly. The results showed that the physicochemical properties of rice starch and rice flour were correlated to amylose content. The crystallinity degree of rice starch and flour depended on amylose content. The blue value, turbidity value, and gel hardness were positively correlated to amylose content; however, the swelling power, solubility, and gel adhesiveness were negatively correlated to amylose content. Furthermore, the pasting properties and gel textural and retrogradation properties of rice flours were related to the structure properties of rice starch. And the characteristics of starch, protein, and lipid significantly influenced the turbidity, pasting properties, and gel textural and retrogradation properties of rice flours.     

In situ gelatinization of starch using hot stage microscopy

Starch gelatinization is important in food processing and industrial use. Granule swelling and gelatinization temperature of 11 starches from different plants were investigated in situ using hot stage microscopy during heating. The amylose content, swelling power, pasting temperature and thermal property of these starches were also measured. The results showed that hot stage microscopy was suitable for measuring granule swelling and the gelatinization temperature of starch during heating. The sectional area swelling percentage of starch granules measured using hot stage microscopy was significantly positively correlated with the swelling power. The gelatinization temperature measured using hot stage microscopy was significantly positively correlated with the pasting temperature and with the thermal property for all 11 starches. For rice starches with the same crystallinity and similar size, the gelatinization temperature was negatively correlated with the amylose content and positively correlated with the swelling power and the sectional area swelling percentage at 95°C.     

Effects of genotype and growing locations on properties of wheat starch gels

This study examines the contributions of genotype and the effects of growing location and storage to variability in the strength, syneresis and in vitro enzyme digestibility of wheat (Triticum aestivum L.) starch gels. The study involved starch that was extracted from five wheat varieties grown in four locations. Length of storage at 4 °C after hydrothermal treatment of the starch accounted for 30–50% of the variance in the three gel properties. Genotype contributed significantly to variability in syneresis and enzyme digestibility of the starch gels, indicating a degree of heritability of these characteristics in the wheat varieties studied. Gel strength was strongly influenced by effects from the growing location. Syneresis and enzyme‐resistant starch were negatively correlated with granule size and swelling power of native starch. Syneresis was also correlated negatively with pasting viscosities of starch granules, and positively with amylose content and pasting temperature. Gel strength was correlated positively with relative crystallinity and negatively with the breakdown of peak viscosity. Length of storage had a major influence on gel strength, syneresis and in vitro enzyme digestibility, although genotype contributed significantly to variability in syneresis and enzyme‐digestibility. Growing conditions were a significant influence on gel strength.     

微波辐射对木薯淀粉性质影响

研究微波辐射前后木薯淀粉物化性质变化,采用微波对30%水分含量木薯淀粉进行处理,结果表明,微波处理增强对应X–射线衍射峰强度,降低膨胀度、溶解度和冻融稳定性;木薯淀粉经处理后糊化起始温度升高、粘度降低,但其粘度曲线不改变。以上数据表明,在淀粉颗粒内无定形区和结晶区直链淀粉与直链淀粉、直链淀粉与支链淀粉发生交互作用,微波处理使淀粉分子发生一定程度降解。     

Effects of Cationization on Functional Properties of Pea and Corn Starches

Amylography, scanning electron microscopy and storage tests demonstrated that native pea starches were highly resistant to granule disintegration during heating in dilute slurries, resulting in low hot paste viscosity, high retrogradation and syneresis. Cationization at degrees of substitution of 0.02 to 0.05 reduced the pasting and gelatinization temperatures, increased peak viscosities and set-back on cooling but eliminated syneresis after storage at 4°C and − 15°C. The principal effects of cationization were to promote rapid granule dispersion at low pasting temperatures, yielding a molecular dispersion of amylose and amylopectin on heating to 95°C. On cooling, the gel structures were firm and the cationic groups controlled the realignment of starch chains during low temperature storage.