高粱淀粉的研究进展

高粱是一种重要的杂粮作物,由于食用口感差,不易消化,主要用于酿酒、制糖及饲料。近年来,随着高粱品种的优化与改良,高粱的营养价值进一步改善,其应用价值也得到逐步的提高,但我国对高粱的营养和加工研究很少。淀粉是高粱的主要组分,国外对高粱淀粉的理化特性、改性以及加工利用已有较多研究,本文综述了高粱淀粉的组成特点,提取方法及其影响因素,高粱淀粉的膨胀性、凝胶性、淀粉改性等功能特性,并介绍了高粱淀粉的消化性,在食品工业中的应用以及今后的发展趋势。为指导国内高粱作物的品种选育和合理加工利用提供一定的参考。     

我国木薯深加工现状及发展分析

随着淀粉工业、能源工业及饲料工业的迅速发展,国内及国际市场对木薯的需求日益增大。木薯除直接加工食用外,主要深加工产品有木薯淀粉、木薯酒精及饲料等。概述了木薯深加工的现状并对其未来发展进行了深入分析,提出了目前我国木薯深加工存在的问题及发展方向。     

木薯加工综合利用研究进展

木薯块根是木薯加工利用的主要部分，除直接加工后食用外，主要加工的产品有木薯淀粉、木薯酒精、饲料等。随着木薯产业的迅速发展，木树叶、木薯渣、木薯秆的综合利用率也得到了提高。本文主要概述了木薯加工及其综合利用的研究进展，并提出了目前国内木薯加工综合利用存在的问题及发展方向。     

木薯淀粉与木薯变性淀粉鱼糜加工性质的比较

摘要：本研究比较了木薯淀粉、木薯醋酸酯交联淀粉和木薯磷酸酯交联淀粉对鱼糜加工性质的影响,并测定了二种木薯醋酸酯交联淀粉、二种木薯磷酸酯交联淀粉以及木薯淀粉和鱼糜加工相关的冻融稳定性、透光率、溶解性、膨润度和凝沉性等特性。并将木薯淀粉和四种变性淀粉分别添加到鱼糜中,测定鱼糜冻融过程中的持水性、白度以及凝胶强度等品质特性。结果表明：木薯变性淀粉因引入了磷酸基、羧甲基等亲水性基团,在透光率、冻融稳定性、溶解性和凝沉性等性质方面较木薯淀粉均有提高,添加木薯变性淀粉所得到的鱼糜制品白度、持水性和凝胶强度分别增加了17.7%、10.2%、77.7%。木薯变性淀粉较木薯淀粉更适合用于加工鱼糜。     

木薯淀粉与木薯变性淀粉鱼糜加工性质的影响

本研究比较了木薯淀粉、木薯醋酸酯交联淀粉和木薯磷酸酯交联淀粉对鱼糜加工性质的影响。首先测定了2种木薯醋酸酯交联淀粉、2种木薯磷酸酯交联淀粉以及木薯淀粉的冻融稳定性、透光率、黏性、膨胀度和凝沉性等特性。然后将木薯淀粉和4种变性淀粉分别添加到鱼糜中,测定鱼糜冻融过程中的持水性、白度以及凝胶强度等品质特性。结果表明:木薯变性淀粉因引入了磷酸基、羧甲基等亲水性基团,在透光率、冻融稳定性、黏性和凝沉性等性质方面较木薯淀粉均有提高,添加木薯变性淀粉所得到的鱼糜制品白度、持水性和凝胶强度分别增加了17.7%、10.2%、77.7%。木薯变性淀粉较木薯淀粉更适合用于加工鱼糜。     

中国木薯蕴具巨大产业经济开发潜势

木薯,是中国南方地区种植的一种淀粉工业原料与粮食饲料兼用的一年生高产作物,由于其为能源酒精最经济的加工原料,又称之为“能源作物”。因此木薯具有巨大的潜在经济开发利用价值。采用传统生产方式种植木薯单产比较低,且深加工技术落后,缺乏产品深加工的技术研究,尚未引起人们的足够重视。随着木薯特高产良种的选育与良法栽培的配套,木薯单产得到大幅度提高;随着木薯深加工产品的开发,洁净新能源酒精在汽车等动力燃料中添加开发利用,以及木薯制品在中国加入ＷＴＯ之后农产品参与国际市场的竞争优势,可以预期,木薯作为中国南方…     

细度对食用木薯粉理化品质和消化特性的影响

以食用木薯粉为主要研究对象,研究不同细度食用木薯粉理化品质、加工特性、消化和热分解特性。结果表明:不同细度食用木薯粉的淀粉含量和粗蛋白含量达显著差异,其中80目的蛋白质含量最高;而溶胀度、可溶性分别与细度呈负相关和正相关关系;从热分解特性看,不同细度食用木薯粉DSC曲线具有两个峰值温度,而80目食用木薯粉焓变最大,达到-882.88 kJ/kg,热稳定性差。进一步研究其消化特性发现,食用木薯粉细度越大,其快速消化淀粉(RDS)含量越高,但慢消化淀粉(SDS)含量则相反。相关分析表明,粗蛋白含量分别与RDS、SDS呈极显著负相关(-0.740 71)和正相关(0.866 28)。细度不仅显著影响木薯粉的稳定性,还决定木薯粉的消化性能。     

7种特色根茎类淀粉的流变与凝胶特性研究

为拓宽中国南方特色根茎类淀粉的应用途径,选取了木薯淀粉为对照,对淮山淀粉和香芋淀粉等根茎类淀粉的糊化、流变和凝胶特性进行了比较研究。结果表明,不同作物间淀粉的流变与凝胶特性差异显著,而不同作物品种间差异相对较小。各淀粉均在69.77～84.37℃时开始糊化,淮山淀粉和香芋淀粉的糊化温度、峰值时间均大于木薯淀粉。木薯淀粉的崩解值高于淮山淀粉和香芋淀粉。7种根茎类淀粉的弹性模量和黏性模量均随频率增加而增加,且损耗角正切值(tanδ)1,表现出典型的弱凝胶动态流变学图谱。香芋淀粉和木薯淀粉的凝胶强度、硬度、胶黏性相近,且显著低于淮山淀粉。木薯淀粉凝胶的弹性、内聚性均大于淮山淀粉和香芋淀粉。     

我国木薯加工产业发展现状及发展趋势

木薯是热带、亚热带地区重要的粮食、饲料作物，也是重要的工业原料，与马铃薯和甘薯并称为世界三大薯类作物，广泛用于食品、制糖、医药、饲料、纺织、造纸、化工、饲料、降解塑料等行业。主要加工产品包括木薯淀粉、变性淀粉、食用酒精、燃料乙醇、淀粉糖、酶制剂、有机化工产品等，深加工产品多达3000种，涉及到国计民生和人民生活的各个领域。2010年，《国务院办公厅关于促进我国热带作物产业发展的意见》（国办发[2010]45号）明确将木薯列为第二大类需要发展的热带作物，从国家战略层面给予产业发展支持。     

高含粉量不同木薯品种的淀粉性能分析

对高含粉量不同木薯品种(系)淀粉性能的支链淀粉、峰值黏度和糊化温度、透明度、粒径、恩氏黏度、冷冻稳定性、颗粒形态进行分析对比.结果表明:不同木薯品种(系)的各项淀粉特性指标与其品种(系)的淀粉含量高低无直接的关联关系,与木薯品种(系)中的本身组成的特性含量有关.该研究为木薯加工、深加工、深加工产品的应用提供科技支撑.     

Stability of native starch quality parameters,starch extraction and root dry matter of cassava genotypes in different environments

Cassava is an important food and cash crop in Malawi. It is also becoming increasingly important for industrial use. The aim of this study was to investigate the native starch quality of different Malawi cassava genotypes. Trials were conducted at Chitedze and Makoka in Malawi in the 2000/01 season. Apart from root dry matter and starch extraction, starch quality parameters considered included protein, moisture and ash contents, pH and whiteness. Various stability measures were used to deal with the problem of genotype × environment interaction. The results showed that all the cassava genotypes produced starch with no protein and with colour as white as required by the industry. Moisture and ash contents and pH fell within the industry‐recommended ranges. This suggests that native cassava starch is suitable for use in various industries. Additive main effects and multiplicative interaction (AMMI) was strongly correlated with other measured stability parameters and is therefore recommended for stability analysis of starch quality parameters. Genotype had a larger influence than environment on root dry matter. This agrees with the hypothesis that one or a few major genes control root dry matter in cassava. Copyright © 2004 Society of Chemical Industry     

淀粉基可食膜研究进展

淀粉基可食膜是可食膜中较有发展前景的一类。本文对淀粉膜的成膜机理,影响淀粉基可食膜性能的主要因素,包括淀粉的种类、增塑剂、交联剂、增强剂、活性物质,以及淀粉基可食膜在食品工业中的应用进行综述,并对其发展前景进行展望。     

Industrial Demand for Cassava Starch in India

Cassava (Manihot esculenta crantz) is a staple food crop cultivated in several developing countries. Cassava is consumed either directly as cooked tubers or as the products prepared from cassava. Cassava in India is used mainly in the human consumption, industrial and animal feed sectors. In India nearly 60% of cassava is used industrially in the production of sago, starch and dry chips. The presented study has clearly indicated that the future of cassava in India lies in its diversified uses in the industrial sector. The projected demand is predominantly in the adhesive sector, especially in the corrugation gums and paper conversion industry, and in the paper industry. The projected demand‐supply gap in the industrial sector is expected to be 1.5×10⁶ t of cassava tubers requiring another 750 000 ha to be brought under cassava cultivation. New and potential areas in the non‐traditional cassava‐growing states are to be considered for area expansion.     

Cassava Starch Technology: The Thai Experience

Cassava starch is an important export commodity of Thailand, about 2 × 10⁶ t are expected annually. Initially, cassava was mainly processed to meal and flour. Due to the high market demand for cassava products, the Thai cassava starch industry was established and has developed from small to large‐scale with improved processing technology. At present, a production capacity of one factory is, on average, 200 t starch per day. Transition from small to large‐scale production was accompanied by varietal development of root having high starch yield and technological improvement of starch production with shorter processing time and better starch quality. Most process technologies are still imported and adopted from those of other starches. The Thai cassava starch industry still encounters impediments, including high production cost, high resource consumption, starch loss, and adverse environmental impact especially sulfur, cyanide, solid and liquid waste. This industry continues to develop, in order to remain internationally competitive.     

Cassava starch functional properties by etherification – hydroxypropylation

Starches are important food biopolymers with gelling properties that are well explored by the food industry for texture and physical food characteristic control. Brazil contributes to a large part of the starches produced world wide, but the modified starches used are imported and expensive. The objective of this work was to develop a hydroxypropylated starch from cassava starch, at a lower price and in conditions in accordance with Brazilian reality. Dihydroxypropylstarch (DHPS) was produced with a less expensive and less harmful substituting molecule, chloropropylene glycol. DHPS physical chemistry properties, retrogradation and micro structural characteristics were studied and compared with native corn, cassava starches and a commercial hydroxypropylated (HPS) cassava starch, with an extensive use in the food industry. DHPS showed the highest values for swelling power and viscosity, low retrogradation and higher freezing–thawing stability, compared with HPS, cassava and native corn starches. The microstructure of DHPS remained unmodified when compared with commercial HPS. Retrogradation and physical chemistry properties are superior to DHPS, which would indicate its use in industrial food production.     

Cassava traits and end-user preference: Relating traits to consumer liking,sensory perception,and genetics

Breeding efforts have focused on improving agronomic traits of the cassava plant however little research has been done to enhance the crop palatability. This review investigates the links between cassava traits and end-user preference in relation with sensory characteristics. The main trait is starch and its composition related to the textural properties of the food. Pectin degradation during cooking resulted in increased mealiness. Nutritional components such as carotenoids made the cassava yellow but also altered sweetness and softness; however, yellow cassava was more appreciated by consumers than traditional (white) varieties. Components formed during processing such as organic acids gave fermented cassava products an acidic taste that was appreciated but the fermented smell was not always liked. Anti-nutritional compounds such as cyanogenic glucosides were mostly related to bitter taste. Post-harvest Physiological Deterioration (PPD) affected the overall sensory characteristics and acceptability. Genes responsible for some of these traits were also investigated. Diversity in cassava food products can provide a challenge to identifying acceptance criteria. Socio-economic factors such as gender may also be critical. This review leads to questions in relation to the adaptation of cassava breeding to meet consumer needs and preference in order to maximize income, health and food security.     

木薯副产物的综合利用现状及发展趋势

木薯市场的快速发展,使木薯副产物资源不断增加,因此木薯副产物的综合高效利用显得尤为重要。本文从木薯副产物的高值化利用,以及对动物、农作物乃至人类健康的益处出发,重点综述了以木薯渣、木薯叶及木薯皮作单胃动物、反刍动物或蚕类昆虫等的生物饲料,以木薯渣、木薯皮和木薯茎秆作蔬菜瓜果或食用菌等农作物基质,以木薯叶作菜肴或膨化食品等方面的研究进展,以期为我国木薯副产物功能性酵素等新兴产业的开发与发展提供参考。     

交联木薯淀粉的干法制备及其性能研究

为了提高交联淀粉的生产效率,以木薯淀粉为原料,三偏磷酸钠为交联剂,采用机械活化辅助干法制备了交联木薯淀粉。以沉降积为评价指标,考察了三偏磷酸钠用量、氢氧化钠用量、反应温度、反应时间、球磨介质堆体积、转速对交联反应的影响。在单因素实验基础上,采用正交试验优化了工艺条件,并对交联木薯淀粉的理化特性和结构进行了表征与分析。结果表明,干法制备交联木薯淀粉的最佳工艺条件为:三偏磷酸钠用量4%,氢氧化钠用量2.5%,反应温度40℃,反应时间60 min,转速380 r·min-1,球磨介质堆体积500 mL,在此条件下制备的交联木薯淀粉沉降积为1.52 mL;FTIR、XRD、SEM进一步证实木薯淀粉发生了交联反应。随着木薯淀粉交联度的增大,木薯交联淀粉较原淀粉透光率、膨胀度、溶解度下降,凝沉性增强,更适应食品工业的发展。     

Utilization Potentials of Cassava in Nigeria: The Domestic and Industrial Products

Cassava (Manihot esculenta) is an important food crop in the tropics—a major carbohydrate staple consumed in various forms by humans. Furthermore, its usage as a source of ethanol for fuel, energy in animal feed, and starch for industry is increasing. Given that cassava represents a valuable subsistence and cash crop in many countries, its domestic and industrial potential needs to be fully exploited. Processing of cassava reduces the moisture content and converts it into a more durable and stable product. Women traditionally process cassava, although it could be processed at the small, medium, or industrial scale. This article discusses the major Nigerian domestic products as well as the potential industrial products of cassava that are yet to be produced locally and the machines used in their production. Although improved technology is one of the keys to increasing the productivity of micro-enterprises and generating broad-based, sustainable economic growth, the extent to which a given technology is acceptable to a given culture may depend on a number of considerations beyond the mechanical efficiency of the device. These topics are discussed and recommendations are suggested to encourage the establishment of more cassava based industries.     

Utilization Potentials of Cassava in Nigeria: The Domestic and Industrial Products

Cassava (Manihot esculenta) is an important food crop in the tropics—a major carbohydrate staple consumed in various forms by humans. Furthermore, its usage as a source of ethanol for fuel, energy in animal feed, and starch for industry is increasing. Given that cassava represents a valuable subsistence and cash crop in many countries, its domestic and industrial potential needs to be fully exploited. Processing of cassava reduces the moisture content and converts it into a more durable and stable product. Women traditionally process cassava, although it could be processed at the small, medium, or industrial scale. This article discusses the major Nigerian domestic products as well as the potential industrial products of cassava that are yet to be produced locally and the machines used in their production. Although improved technology is one of the keys to increasing the productivity of micro-enterprises and generating broad-based, sustainable economic growth, the extent to which a given technology is acceptable to a given culture may depend on a number of considerations beyond the mechanical efficiency of the device. These topics are discussed and recommendations are suggested to encourage the establishment of more cassava based industries.