甘薯和木薯复配淀粉理化特性及粉条品质的比较研究

为考察木薯淀粉添加量对甘薯粉条品质的影响，实验将木薯淀粉（cassava starch , CS）按一定比例添加到甘薯淀粉中，测定复配淀粉的膨润性、糊化特性和流变学特性，并对复配淀粉所制粉条的外观、蒸煮食用品质和质构进行对比分析。结果表明：木薯淀粉的溶解度和膨胀势显著高于甘薯淀粉；随CS添加比例的增加，复配淀粉的溶解度和膨胀势逐渐升高，谷值粘度、最终粘度线性下降，而崩解值线性升高，复配淀粉的储能模量和损耗模量先降低后升高，损耗角正切值tan δ呈上升趋势；与纯甘薯粉条相比，木薯淀粉的添加可提高粉条的白度值，降低粉条的段条率，减弱粉条的抗拉伸强度，提高粉条的延展性和韧性；当复配淀粉中CS的添加比例增加到40%及以上时，粉条的口感逐渐变差。此研究可为甘薯淀粉与木薯淀粉复配制作粉条提供一定的理论依据。

Comparative Study on Physicochemical Properties and Vermicelli Qualities of Sweet Potato and Cassava Compound Starch

In order to investigate the effects of cassava starch (CS) addition on the quality of vermicelli made from sweet potato starch (SPS), cassava starch were added to sweet potato starch in different proportions. Then the swelling, pasting and rheological properties of the starch mixtures were measured, and the appearance, texture and cooking qualities of the prepared vermicelli were compared and analyzed. The results showed that the solubility and swelling power of cassava starch were higher than those of sweet potato starch. With the increases of CS addition ratio, the solubility and swelling power of compound starch raised, the valley viscosity and final viscosity decreased linearly, and the disintegration value increased linearly. The energy storage modulus and loss modulus of compound starch first decreased and the increased, and the tangent value of loss angle tan δ showed an increasing trend with the increases of CS addition ratio. Compared with pure sweet potato vermicelli, the addition of CS could increase the whiteness value, ruduce the segment rate, weaken the tensile strength and increased the ductility and toughness of the vermicelli. When the addition ratio of CS in the compound starch was increased to 40% or more, the tastes of the vermicelli gradually deteriorated. This study can provide a theoretical basis for the production of vermicelli by compounding sweet potato starch with cassava starch.