不同品种木薯淀粉理化和结构性质的比较

本文以华南9号（SC9）、华南10号（SC10）、华南11号（SC11）、桂热891(GR891)和桂热911(GR911)五个不同品种的木薯为原料，对淀粉进行分离纯化，研究不同品种木薯淀粉理化和结构性质的差异。结果表明，SC9的直链淀粉含量最低（22.56%）,GR911的直链淀粉含量最高（27.49%）；所有品种木薯淀粉表面光滑呈不规则的球缺形，粒径主要分布在12.43～19.03μm,SC9具有最小的颗粒粒径（12.43μm），膨胀度和溶解度（10.35%、28.00%），而GR911表现出最大的粒径（19.03μm），膨胀度和溶解度（15.21%、35.00%）。所有淀粉显示出典型的A型结晶结构，SC9的相对结晶度最高（26.49%）, GR911的相对结晶度最低（21.92%）;SC9的短程有序结构最低（0.756）,GR911的短程有序结构最高（0.882）。由淀粉的糊化特性可知，SC9、SC10可用作食品增稠剂或胶凝剂，GR911适用于糖果或断奶食品的填充，SC11、GR891可用于粘性食品。本研究结果可为木薯淀粉在食品工业中适宜性加工的品种选择提供理论参考。

Comparison of Physicochemical and Structural Properties of Different Varieties of Cassava Starch

In this paper, five different species of cassava (SC9, SC10, SC11, GR891 and GR911) were used as raw materials and starch was isolated to study the differences in physicochemical and structure properties. The results showed that the amylose content of SC9 was the lowest (22.56%), and GR911 was the highest (27.49%). The surface of all species of cassava starch showed smooth and irregular spherical shape with the particle size of 12.43~19.03 μm. SC9 had the smallest particle size (12.43 μm), solubility and swelling power (10.35%, 28.00%), while GR911 showed the largest particle size (19.03 μm), solubility and swelling power (15.21%, 35.00%). All starches showed typical A-type crystal structure. The SC9 showed the highest (26.49%) relative crystallinity and GR911 was the lowest (21.92%). The SC9 had the lowest (0.756) short-range order structure compared to the highest (0.882) for GR911. According to the gelatinization properties, the species of SC9 and SC10 could be used as food thickeners or gelling agents. The species of GR911 was suitable for filling candy or weaned food. The species of SC11 and GR891 could be used as sticky food. The results of this study could provide a theoretical reference for the selection of cassava starch suitable for processing in the food industry.