不同品种马铃薯雪花全粉品质特性与分子结构表征

本文利用扫描电子显微镜、理化分析方法、红外及二维相关光谱技术对4个品种马铃薯雪花全粉的微观结构、理化品质以及分子结构进行表征,为有效筛选马铃薯雪花全粉加工专用品种提供参考。结果表明:由于生产加工过程中采用真空干燥再粉碎的方法使得4个品种马铃薯雪花全粉中的淀粉颗粒结构均被不同程度的破坏,4个品种马铃薯雪花全粉的碘蓝值、溶解度、膨胀度、冻融稳定性及老化特性差异显著（p<0.05）,4个品种马铃薯雪花全粉原始光谱的吸收峰非常相似,对原始光谱1500⁷00 cm^-1波段进行二阶导数处理后,4个品种马铃薯雪花全粉在波数1200、1300、1330 cm^-1处的二阶导数光谱存在明显差异,基于二维同步相关光谱可知依据1650 cm^-1处自动峰的有无以及强弱,可对4个品种马铃薯雪花全粉进行鉴别。 

Research on quality characteristics and molecular structure characterization of different varieties of potato flakes

The microstructure, physicochemical quality and molecular structure of four varieties of potato flakes were studied by scanning electron microscopy, physicochemical analysis and two-dimensional correlation spectroscopy aiming to screening special potato cultivars for processing.The results showed that the starch granule structure of four varieties of potato flakes were destroyed in different degrees owing to the production process of drying and crushing.The iodine blue value, solubility, swelling, freeze-thaw stability and retrogradation of four varieties of potato flakes were significantly different ( p < 0.05) . The infrared spectra of four varieties of potato flakes were similar on the whole.So the infrared spectra in the range of 1500~700 cm^-1 were selected to perform second derivative infrared spectroscopy. The obvious differences in positions, shapes and absorption intensities of peaks of second derivative infrared spectroscopy were observed in the wave number of 1200, 1300, 1330 cm^-1.Two dimensional synchronous correlation spectra showed that the intensity of automatic peak at 1650 cm^-1 were obviously different, this could be used for the identification of four varieties of potato flakes.