不同品种、成熟期鲜莲中淀粉的结构特性研究

莲子淀粉的结构特性对带壳莲子加工品质和食用品质影响显著。为提高带壳莲子调理食品的品质,本文采用场发射扫描电镜、直链淀粉全自动分析仪、X-射线衍射仪、马尔文激光粒度仪等仪器对4个莲子品种蜡熟期和完熟期莲子淀粉的结构特性进行研究。结果表明,同一品种不同成熟度莲子淀粉中的直链淀粉、抗性淀粉含量和淀粉颗粒粒径随成熟度的增大而增大,而同一品种不同成熟度莲子淀粉的结晶度随鲜莲成熟度的增大而减小（除京广1号外）。在4个品种中,建选17号和建选35号鲜莲中的淀粉含量在蜡熟期和完熟期都较高,而直链淀粉含量最低,对于延缓淀粉老化具有一定效果。

Quality Characteristics of Fresh Lotus Seed Starch in Different Species and Maturity Stages

The quality characteristics of lotus seed starch have great influence on the processing quality and edible quality of shelled lotus seeds. In this project, the characteristics of the starch in four lotus varieties were compared using scanning electron microscope (SEM), amylose automatic analyzer, X-ray diffractometer (XRD) and Malvern laser particle size analyzer. The quality characteristics of the seed starch of the four lotus varieties during the dough stage and full ripe stage were measured and analyzed. The amylose content, resistant starch content and particle size of lotus seed starch of different maturity stages of the same variety depended on maturity levels, while the crystallization of lotus seed starch with different maturity degrees of the same variety decreased with the increase of the maturity of fresh lotus seeds (except Jingguang No. 1). Among the four varieties, the starch content of Jianxuan No. 17 and Jianxuan No. 35 fresh lotus seeds was higher in the dough stage and full ripe stage, while the content of amylose was much lower, which had a certain effect on inhibiting the starch retrogradation.