摘要
选用广西新培育的淮山品种提取淀粉,研究桂淮系列淮山淀粉性质。结果表明:桂淮7号淮山淀粉具有峰值黏度、糊化温度以及回生值低的特点;桂淮8号峰值黏度高,峰值时间短,热稳定性差;紫淮山的冻融稳定性最差;桂淮系列淮山淀粉的凝聚力均较高;静置2 h后桂淮系列淮山淀粉的凝沉性较差;60~90℃水浴条件下桂淮系列淮山淀粉的溶解度较好。不同品种淮山淀粉的各性质存在差异,可用于指导不同品种淮山的深加工应用,同时为进一步选育适合加工型的淮山新品种提供参考。
Starches were extracted from newly released Guihuai cultivars of Chinese yam and their properties were studied.It turned out that starch from Guihuai 7 showed lower peak viscosity,pasting temperature and setback value,whereas starch from Guihuai 8 had higher peak viscosity,shorter peak time and weaker thermal stability.Furthermore,both cultivars exhibited poor freeze-thaw stability,although their cohesiveness was good.They showed poor retrogradation properties after being left to stand for 2 h.Good solubility was observed in water bath at 60–90℃.The different cultivars of Chinese yam showed distinct differences in starch properties.This finding can provide useful guidance for deep processing and application of different cultivars of Chinese yam and also provide insights into the development of new cultivars suitable for processing.
作者
赵小梅
李清明
苏小军
王锋
熊兴耀
谭兴和
韦本辉
ZHAO Xiaomei;LI Qingming;SU Xiaojun;WANG Feng;XIONG Xingyao;TAN Xinghe;WEI Benhui(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China;Hunan Yongzhou Industry and Trade School,Yongzhou 425000,China;The Institute of Vegetables and Flowers,Chinese Academy of Agricultural Sciences,Beijing 100081,China;Cash Crops Research Institute,Guangxi Academy of Agricultural Sciences,Nanning 530007,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2018年第18期48-53,共6页
Food Science
基金
湖南省教育厅重点项目(16A100)
关键词
品种
淮山淀粉
性质
cultivars
Chinese yam starch
properties
