不同品种紫薯全粉糊化特性比较

以11个紫薯品种为研究对象，探究品种间全粉糊化特性。结果表明，加与不加硝酸银各紫薯品种间全粉的RVA谱特征值均有显著差异。不加硝酸银全粉的峰值黏度范围为113．50—1129．00RVU；谷值黏度以渝紫7号最大，为674．50RVU；烟0747和徐2001谷值黏度最小，同为56．50RVU；徐8008崩解值最小，为54．50RVU；渝紫7号终值黏度和回复值最大，分别为945．00、270．50RVu，烟0747终值黏度和回复值最小，分别为71．50RVU和15．00RVU。加入硝酸银后，各紫薯品种全粉的RVA谱特征值均相应地增大。渝紫7号峰值粘度、谷值黏度、终值黏度和回复值最大，而烟0747峰值黏度、谷值黏度、崩解值、终值黏度和回复值最小；峰值时间较不加硝酸银平均增加了0．89min；糊化温度较不加硝酸银降低了0．92℃。

Comparison on Wholemeal Gelatinization Characteristics of Different Purple Sweet Potato Varieties

The wholemeal gelatinization characteristics of 11 purple sweet potato varieties were studied in this paper. The results showed that the RVA profile characteristics of purple sweet potato varieties had significant differences whether with AgNO3 added or not. The peak viscosity of wholemeal treated without AgNO3 ranged from 113.50 to 1 129.00 RVU. Yuzi 7 had the maximum trough viscosity as 674.50 RVU, while Yan 0747 and Xu 2001 had the minimum as 56.50 RVU ; the breakdown of Xu 8008 reached the minimum as 54. 50 RVU ; the final viscosity and setback of Yuzi 7 were the highest as 945.00 RVU and 270.50 RVU respectively, while those of Yan 0747 were the minimum as 71.50 RVU and 15.00 RVU, respectively. All of RVA profile characteristics increased under AgNO3 treatment. The peak viscosity, trough viscosity, final viscosity and breakdown of Yan 0747 were the highest, and the peak viscosity, trough viscosity, breakdown, final viscosity and setback of Yan 0747 reached the minimum under AgNO3 treatment. The peak time under AgNO3 treatment increased by 0.89 min averagely and the pasting temperature reduced by 0.92℃ compared to those under no AgNO3 treatment.