常用淀粉对甘薯粉糊化特性的影响

利用Brabender粘度仪考察了几种常用淀粉对甘薯粉糊化特性的影响，认为马铃薯、甘薯淀粉使甘薯粉糊化温度降低，玉米、木薯淀粉则使其升高；甘薯、玉米淀粉使甘薯粉糊化时间延长。添加各种淀粉均可使甘薯粉的峰谷粘度提高；马铃薯、玉米淀粉还可大幅度提高其峰值粘度。但马铃薯淀粉粘度破损值大，玉米淀粉破损值小、峰谷粘度高。     

淀粉种类对甘薯膨化食品品质的影响

纯甘薯制品膨化质量差，适量添加淀粉可显著提高膨化度、改善产品质构。本研究以常用的高温膨化方式，考察了马铃薯、木薯、甘薯及玉米淀粉对甘薯制品膨化度和感官质量的影响。结果表明，淀粉添加量在40％左右甘薯膨化质量最佳；不同淀粉对膨化度的影响不同，马铃薯淀粉＞木薯淀粉＞甘薯淀粉＞玉米淀粉。     

新型甘薯淀粉方面食品的研制

以甘薯淀粉为原料,生产新型的速食方便的营养食品。论述了该类新产品的生产工艺,测试了不同功率的微波处理对产品的速食效果的影响,不同水分含量的半成品经微波处理后的不同膨化效果。进行了产品的营养强化和配方配比试验,确定了一种以甜味型为主的产品配方。制定了产品的参考质量标准。     

油脂对淀粉物料微波膨化的影响

本文借助棕榈油研究了油脂对淀粉物料微波膨化产品的质量、质构的影响。结果表明，棕榈油的添加减弱了微波的加热效果，且随着油含量的增加，温升速率逐渐减小，至油含量为20％时减小程度已达很大。因此，含油物料微波膨化过程中的加热段延长了10－20s，膨化段和固化段相应推迟10－20s，并且物料的膨化速度及在相同的微波加热时间内的膨化率也随着含油量的增加而减小。随着含油量的增加，产品的孔隙率逐渐增大，在油含量大于15％后，这种增加程度变大。向淀粉物料中添加油可以改善微波膨化的产品脆度，且在添加量为5％时硬度最小，脆度最小。添加油后的产品色泽是由于棕榈油自身颜色所造成的，与微波膨化无关。产品的质构由于油的存在而变得粗糙，随着油含量的增加，孔隙尺寸逐渐变小，壁膜变厚。     

甘薯变性淀粉的应用

本文介绍了研制的甘薯变性淀粉种类种类及其性能特点，单纱上浆试验结果表明，浆纱质量和织造效果良好，可取代ＰＶＡ４０－５０％；并进行了甘薯淀粉磷酸单酯加入冰淇淋，甘薯酯化淀粉Ａ作为内酯豆腐的辅料；甘薯酯化淀粉Ｂ应用于蛋糕；甘薯酯化淀粉Ｃ用于豆奶，均取得良好效果。     

甘薯淀粉的脱色研究

研究了甘薯淀粉氧化脱色的工艺条件，对影响甘薯淀粉氧化脱色的因素如氧化剂添加量、反应时间、反应温度和ｐＨ值进行了实验。结果表明，淀粉的白度与氧化剂Ｈ２Ｏ２添加量、反应温度、反应时间和ｐＨ值呈正相关性；并且淀粉的白度与Ｈ２Ｏ２添加量、反应温度呈指数关系，与反应时间和ｐＨ值呈线性关系；最佳脱色条件为３０％Ｈ２Ｏ２添加量６％（Ｗ／Ｗ）、反应温度４０℃、ｐＨ１１以及反应时间４ｈ。     

甘薯挤压膨化工艺及产品特性的研究

本实验以4种甘薯为原料，利用双螺杆挤压膨化机，研究甘薯品种和膨化温度对于甘薯膨化特性（膨化率、膨化粉粘稠度）及工艺参数（扭矩、压力）的影响。结果表明：在实验设计范围内，品种和膨化温度对于甘薯挤压膨化特性和膨化参数有显著的影响（P〈0．01）。在本实验使用的4种甘薯中，当膨化温度为140℃时，以京6甘薯品种的膨化硬度和膨化粉粘性为最大；而当膨化温度为145℃时，以红冬甘薯品种的膨化硬度、膨化粉粘性为最大。     

鲜甘薯生产淀粉新工艺的应用研究

对鲜甘薯生产淀粉新工艺的应用研究结果表明：（１）新工艺简单,技术易掌握,加工量大,适合甘薯产区大规模机械化加工;（２）新工艺利用的适宜机械为薯豆磨浆分离机;（３）采用新工艺不仅能提高淀粉提取率,而且能提高淀粉质量;（４）采用新工艺结合加菌制剂可使淀粉产量比传统法提高１２．２３％,生产周期缩短１３．８９％。     

Amino Acid Additives Effects on Sweet Potato Starch Thermal Properties

This study assessed the effects of amino acid additives, aspartic acid, leucine, lysine, and methionine, on the thermal characteristics of white‐fleshed and orange‐fleshed Beauregard sweet potato starches. The orange‐fleshed sweet potato (OFSPS) starch began to gelatinize at a lower temperature (56.8°C) than the white‐fleshed sweet potato starch (WFSPS) (70.1°C), but the two starches needed the same amount of energy to gelatinize. Lysine increased the gelatinization temperature of the OFSPS. The addition of leucine, aspartic acid, and methionine had no apparent impact on the OFSPS. The addition of lysine or aspartic acid increased the gelatinization temperatures of the WFSPS. Overall, the two starches used were more affected by charged amino acids than by the neutral ones.     

甘薯淀粉磷酸单酯理化特性的研究

研究了正磷酸盐为酯化剂制备的甘薯淀粉磷酸单酯的理化特性和结构特征。结果表明甘薯淀粉磷酸单酯的糊透明度、溶解度和膨润力都增大，冻融稳定性明显增强，凝沉性减弱；酯化反应不仅发生在无定形区，而且也破坏了淀粉分子的结晶区，红外光谱分析证实，酯化反应在原来的淀粉分子链上增加了新的基团。     

The Use of Potato and Sweet Potato Starches Affects White Salted Noodle Quality

ABSTRACT Potato and sweet potato starches and derivatives thereof were used to substitute part of the wheat flour in white salted noodle (WSN) manufacture. The quality of the WSN obtained was compared with the quality of WSN made from wheat flour only. When up to 20% of wheat flour was replaced by acetylated potato starch and acetylated sweet potato starches, the cooking loss of WSN decreased, while the softness, stretchability, and slipperiness increased significantly. Native and hydroxypropylated starches did not exhibit these effects. It can be concluded that the substitution of part of wheat flour with acetylated starches strongly affects noodle-making and final noodle quality, and starch substitution can be used to change the performance of a given wheat flour for noodle making in a desired way.     

预处理对红薯丁变温压差膨化干燥的影响

研究糖渍、冷冻、水分3种不同预处理方式对红薯丁变温压差膨化干燥产品含水率、色泽、膨化度、硬度和脆度的影响。结果表明,适当程度的糖渍预处理使物料加速失水,对物料色泽和外形的保持有显著的作用;低温预处理有利于膨化干燥产品膨化度、硬度和脆度的提高;适度的水分含量有利于产品膨化度和色泽品质的提高。     

硫酸钾对甘薯块根烤后口感品质的影响

通过大田实验探讨钾肥对甘薯块根烤后口感品质的调控效应.结果表明,钾肥用量较高时(240、360 kg/hm2)可显著提高收获期烟薯25块根中直链淀粉含量、直支比及大型淀粉粒(19.76～50.00 μm)的体积占比,降低块根全粉的最低黏度、最终黏度、回复值和糊化温度,降低薯块烘烤后口感品质,用量降至120 kg/hm2...     

甘薯糕的研制

对甘薯糕的生产工艺,配方和保健作用进行了研究,并制定了甘薯糕产品的质量标准。     

Comparative Investigation on Acid Hydrolysis of Sweet Potato Starches with Different Amylopectin Chain‐Length

The solubilization of starch from the new sweet potato cultivar “Quick Sweet” (QS) in 2.2 M aqueous HCl occurred at a much higher rate than that from normal sweet potato (NS). QS starch has an abnormal amylopectin chain‐length distribution with an unusually high percentage of short side‐chains. Two‐stage hydrolysis occurred in both cases. The apparent first‐order kinetic constants (k) were calculated for both stages of the hydrolytic process in both types of sweet potato starch. A more drastic difference between the investigated starches (k for QS and NS starches was 27.0×10^‐2 d^‐1 and 7.0×10^‐2 d^‐1, respectively) was observed for the first stage of the hydrolysis affecting the amorphous regions of starches whereas the rate for the second stage (the degradation of the crystalline part) for the starch from QS was only slightly higher. The role of the structural defectiveness of QS in decreasing the granular resistance to acid hydrolysis and increasing the absorptive properties of the granules for water molecules is discussed.     

Physicochemical Characterization of Selected Sweet Potatocultivars and Their Starches

The uses of sweet potato tubers rely on the physicochemical and functional properties of its starch. The different properties studied from 14 lines include cooking quality, extractable starch, dry matter, starch, sugar, carotenoids, and anthocyanin. The properties of extracted starch like swelling volume, solubility, amylose content, clarity of paste, rheological properties were examined. The organic matter content of different lines almost remained the same. Starch content of the tubers was greater than 20% and the sugar content ranged from 1–3%. The extractable starch was in the range of 16–21%. The anthocyanin content was high for ST- 13, while ST- 14 was rich in carotene. The swelling volume was comparatively low and the solubility ranged from 8.81–13.65%. Most of the starches examined in this present study displayed excellent viscosity properties with peak viscosity greater than 3000 cP. This study revealed that many lines have excellent potential for use as nutritive and calorific food and as industrial raw material.