| 4个马铃薯品种淀粉的理化特性 |
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| 引用本文： | 王颖,潘哲超,梁淑敏,杨琼芬,李先平,白建明,隋启君. 4个马铃薯品种淀粉的理化特性[J]. 贵州农业科学, 2016, 0(11): 24-28. DOI: 10.3969/j.issn.1001-3601.2016.11.005 |
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| 作者姓名： | 王颖 潘哲超 梁淑敏 杨琼芬 李先平 白建明 隋启君 |
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| 作者单位： | 云南省农业科学院 经济作物研究所,云南省马铃薯工程技术研究中心,云南 昆明 650205 |
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| 基金项目： | 国家自然科学基金项目"四倍体马铃薯SNP遗传图谱的构建及重要农艺性状的关联分析"(31460368),云南省应用基础研究计划项目"基于NBS-Profiling的马铃薯野生种抗病基因同源序列分析"(2013FZ152),"马铃薯抗晚疫病主效位点GP21-GP179区域的等位变异发掘"(2013FB091),"云南省马铃薯地方品种食味性状与SSR标记的关联分析"(2015FD061),云南省农业科学院经济作物研究所青年基金项目"不同生态条件下马铃薯结薯与淀粉积累规律研究"(jzsqnjj003) |
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| 摘 要： | 为选育出适合食品工业加工的优良品种,促进马铃薯产业发展,利用快速黏度测定仪、粒度仪等测定4个马铃薯品种的淀粉性质。结果表明:4个马铃薯品种淀粉的粒径均呈双峰状分布;云薯606的透明度最好,黏度和热糊稳定性较好,其透明度、黏度和破损值分别为61.37%、(1 630±21.13)cP和(94±6.51)cP;紫云1号的淀粉糊冻融稳定性最好,其析水率最大,为12.88%,不易发生凝沉,72h后,上清液体积为7.25mL,其黏度最大,为(3 956±27.78)cP,冷糊稳定性最好,其回生值为(87±6.11)cP,且易糊化,糊化温度73℃。紫云1号和云薯606适合应用于食品工业。
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| 关 键 词： | 马铃薯 淀粉 理化性质 食品工业 |
Starch Physicochemical Property of Four Potato Varieties |
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| Abstract: | The starch property of four potato varieties was determined by the rapid viscosity meter and particle size analyzer to breed good potato varieties for food industry and promote development of potato industry.Results: The particle diameter of four potato varieties all shows a double-peak distribution.The transparency, viscosity and breakdown value of Yunshu 606 with the best transparency, good stability of viscosity and good hot stability of paste are 1.37%, (1 630±21.13) cP and (94 ±6.51) cP respectively.The syneresis rate, supernatant volume after 72 h, viscosity, retrogradation value and gelatinization point of potato starch paste of Ziyun 1 are 12.88%, 7.25 mL, (3 956 ±27.78) cP,(87±6.11) cP and 73℃ separately, which indicates that Ziyun 1 has advantages of the best freeze-thaw stability, difficult to retrogradation, maximum viscosity, best cold paste stability and easy gelatinization.In conclusion, Ziyun 1 and Yunshu 606 should be suitably used in food industry. |
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| Keywords: | potato starch physicochemical property food industry |
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