不同品种甘薯淀粉加工特性及其与磷含量的相关性研究

对24个甘薯品种的淀粉含量、干率、可溶性糖含量、淀粉的黏度特征谱和磷含量进行了比较研究。结果表明:试验品种薯块的平均淀粉含量为22.14%,以渝薯1号最高,达31.45%;平均干物质率为31.38%,品种之间的差异较小;平均可溶性糖含量2.32%,以秦薯5号最低,为0.42%;褐变指数7.00~20.01,最低的为渝薯27;淀粉糊化温度范围为66.8~77.1 ℃,秦薯9号、苏薯24、烟薯26和济薯25淀粉的糊化温度均低于70 ℃;淀粉峰值黏度最高的品种为运薯271,达1207 BU;崩解值最低的品种为桂粉3号,为381 BU;回生值最低的品种为秦薯5号,为241BU;淀粉磷含量82~231 mg/kg,与峰值黏度极显著正相关(p<0.01)。建议进行淀粉类产品加工时,根据产品所需的特征参数选择合适的品种,实现物尽其用。受试甘薯中,以渝薯1号、渝薯27、济薯25和苏薯24的综合加工特性较好,推荐作为育种亲本。

Processing Characteristics and Correlation to Phosphorus of Different Varieties of Sweet Potato Starch

The starch content,dry matter content,soluble sugar content,viscosity profile and phosphorus content of 24 sweet potato varieties were compared.The results showed that the average starch content was 22.14%,in which Yushu 1 was the highest,reaching 31.45%.The average rate of dry matter was 31.38%,and the difference between varieties was not significant. The average soluble sugar content was 2.32%,Qinshu 5 was the lowest( 0.42%).The browning index was 7.00 ~20.01,the lowest was Yushu 27.The gelatinization temperature of starches ranged from 66.8 to 77.1 ℃,and gelatinization temperatures of starches of Qinshu 9,Sushu 24,Yanshu 26 and Jishu 25 were lower than 70 ℃.Starch of Yunshu 271 had the highest peak viscosity,which reached 1207 BU.Starch of Guifen 3 had the lowest breakdown value,which was 381 BU.Starch of Qinshu 5 had the lowest setback value,which was 241 BU.The phosphorus contents of starches were 82 ~ 231 mg /kg,which was significantly positively correlated with peak viscosity ( p < 0.01 ).It was suggested that when processing starch products, appropriate varieties should be selected according to the characteristic parameters.In this way,the best use of starches could be achieved.Among the tested sweet potatoes,Yushu 1,Yushu 27,Jishu 25 and Sushu 24 had better comprehensive processing characteristics and were recommended as breeding parents.