期刊论文

Properties of Yam Starches and Its Correlation with the Qualities of Starch Noodles

中文

中国粮油学报

1003-0174

2020

35

8

69-75

10.3969/j.issn.1003-0174.2020.08.012

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

本校为第一机构

为拓宽淮山淀粉的应用渠道,选取木薯淀粉(SC9、SC205、LMC)、红薯淀粉(XSSP)为对照,对淮山淀粉(GY2、SFY、MPY)的理化性质、糊化特性、流变特性与其粉条品质进行研究,并分析了不同淀粉性质与其粉条品质间的相关性。结果表明,淮山淀粉和红薯淀粉的糊化温度(75.32~ 84.37 ℃)高于木薯淀粉(69.25~ 70.07 ℃),膨润力、溶解度和损耗正切角(tanδ)小于木薯淀粉。淀粉的糊化温度、膨润力、峰值时间、tanδ等指标为影响粉条品质的主要因素,其中糊化温度和膨润力与粉条的蒸煮性质显著相关,峰值时间和tanδ与粉条的质构性质显著相关。淮山粉条的硬度、咀嚼性、回复性比木薯粉条高。GY2粉条的蒸煮品质与木薯...

In order to broaden the application of yam starch,the physicochemical,pasting and rheological properties of yam starch (GY2,SFY,MPY) and qualities of its starch noodles were determined. Tapioca starch (SC9, SC205,LMC),sweet potato starch (XSSP) and their starch noodles were selected as the control. The correlation between starch properties and qualities of starch noodles were analyzed. The results indicated that the pasting temperature (75.32 ~ 84.37 ℃) of yam starch and sweet potato starch was higher than that of tapioca starch (69.25 ~ 70.07...