期刊论文

The Starch Structure of Newly Cultivated Guihuai Series Yam Species

Li, Q.

中文

中国粮油学报

1003-0174

2018

33

7

58-64

10.3969/j.issn.1003-0174.2018.07.010

2016NK2113:湖南省重点研发计划 16A100:湖南省教育厅重点项目

本校为第一且通讯机构

选育产量高、淀粉含量高、适应性广的淮山新品种对保障我国粮食安全和促进农民增收具有重大意义,而淮山淀粉的结构与性质可以影响淮山的口感以及淀粉加工特性。通过测定桂淮5号、桂淮7号、桂淮8号、紫淮山4个淮山品种的淀粉的成分、淀粉颗粒的粒径与外观,利用偏光十字、红外光谱、核磁共振等分析淀粉颗粒的结晶特性,研究不同品种间淀粉结构与性质。结果表明:桂淮8号较其余3个品种淮山淀粉具有更高的蛋白质和直链淀粉含量;X-射线衍射及~(13)C谱结果分析显示桂淮7号和桂淮8号为B型淀粉。

It is of great significance for selecting the elite yam varieties with high productivity and starch content, good-tasted and wide adaptability, which is also beneficial to our country's grain safety and increasing of peasants' income. Meanwhile, the structure and properties of yam starch could also affect the taste of yam and the starch processing industry. Four newly cultivated varieties, namely, Guihuai 5, 7, 8 and purple yam, were used to study the different structures and properties of each variety. The different starch composition, granula...