期刊论文

Structural Properties of Starches from Various Root Crops and Their Effect on Vermicelli Quality

中文

食品科学

1002-6630

2020

41

23

77-82

10.7506/spkx1002-6630-20191123-271

湖南省重点研发计划项目(2016NK2113) 现代农业产业技术体系建设专项(CARS-11-HNSY)。

本校为第一机构

为深入了解淀粉结构与其粉条品质间的关系,对木薯淀粉（SC9、SC205、LMC）、红薯淀粉（XSSP）和淮山淀粉（GY2、SFY、MPY）的微观形貌、粒径、分子结构、结晶结构等性质进行表征,并分析了其结构性质与其粉条品质间的相关性。结果表明,各薯类淀粉的微观样貌、粒径、分子结构、结晶结构存在明显差异,淮山淀粉的粒径、1 045 cm-1/1 022 cm-1峰强度比值和结晶度均大于木薯淀粉和红薯淀粉。淀粉的结构性质对粉条的品质影响显著,淀粉的粒径与粉条的膨胀系数呈显著正相关（P

The microstructure,particle size,molecular structure and crystalline structure of tapioca starch(from the cultivars SC9,SC205 and LMC),sweet potato starch(from the cultivar XSSP)and yam starch(from the cultivars GY2,SFY and MPY)were studied,and the correlation between starch structural properties and vermicelli quality was analyzed.The results showed that the root crops significantly differed in the microstructure,granule size,molecular structure and crystalline structure of starch.The granule size,1045 cm^-1/1022 cm^-1 peak intensity ratio and crystallinity of yam starch were larger than thos...