青海省不同品种马铃薯全粉品质及结构分析

以青海省六种马铃薯为原料制备马铃薯全粉,通过对其理化、功能性质和微观结构的测定与分析,明确不同品种马铃薯全粉的品质和结构特性。结果表明:六种马铃薯全粉灰分含量范围为3.33%~5.12%,闽薯灰分含量较高,青薯9号和乐薯的脂肪和蛋白质含量均较高,青薯2号的还原糖含量最高,为6.34%±0.29%;青薯9号的持油能力(1.69±0.12) mL/g和黏度(1440±10) cps高于其他品种,脱毒175的吸水指数较高,闽薯的溶解度最高,为14.9%±0.7%;不同品种马铃薯全粉所含官能团并无差异,整体均呈现不规则形状,可见范围内基本无完整颗粒存在,衍射峰形相似,青薯2号全粉颗粒的衍射强度较高,结晶区较大。不同马铃薯在品质和结构方面有一定的差异,可根据实际加工需要选取较适合的品种。

Quality and Structural Analysis of Different Varieties of Potato Flours from Qinghai Province

To determine the quality and structural properties of potato flours obtained from different area of Qinghai Province,the physicochemical properties,functional properties and microstructure of six different potato flours were investigated. The results showed that the ash content of six varieties potato flours ranged from 3.33% to 5.12%,and wherein higher ash content of Minshu. The fat and protein contents of Qingshu 9 and Leshu were higher. Qingshu 2 was rich in reducing sugar,and the concentration of reducing sugar was 6.34%±0.29%. Qingshu 9 showed a higher oil holding capacity(1.69±0.12) mL/g and viscosity(1440±10) cps compared to the other varieties. The water absorption index of Detoxification 175 was higher,and the solubility of Minshu was higher,and the solubility of Minshu was 14.9%±0.7%. There were no differences in the functional groups in different varieties of potato flours and almost no intact particles in the visible range. The diffraction peaks of six different potato flours were similar and the powder particle of Qingshu 2 has higher diffraction intensity and larger crystallization area. Thus,suitable varieties can be selected according to actual processing needs was owing to different potato flours have certain differences in quality and structure.