摘要
运用差示扫描量热分析仪 (DSC)和淀粉黏度速测仪 (RVA)分析了 8个高色素甘薯品种淀粉糊化特性的差异。结果发现 :品种间直链淀粉含量存在一定差异 ,变幅为 19 5 9%～ 2 5 4 6 % ;DSC分析所得糊化温度也表现一定差异 ,起始温度 (To)、峰值温度 (Tp)和终止温度 (Tc)的变幅分别为 5 9 84～ 70 87℃、6 9 73～ 78 2 0℃和 79 85～ 83 6 2℃ ,糊化时热焓变化 (ΔH)的波动范围为 11 70～ 13 83J g ;甘薯淀粉的RVA谱具有较高的最高黏度和明显的崩解值 ,且最终黏度低于最高黏度 ,不同品种的RVA谱差异明显 ,主要表现在各个黏滞性特征值上 ,其中热浆黏度 (HV)和最终黏度 (FV)的品种间差异较大。相关分析表明 ,直链淀粉含量与糊化特征值间的相关性均未达到显著水平 ,而Tp 与To、Tp 与Tc、Tp 与ΔH、Tp与PV、Tp 与HV、Tp 与FV间均存在显著正相关 ,说明Tp 是衡量甘薯淀粉糊化特性的重要参数。
The Differential Scanning Calorimetry (DSC) and Rapid Visco-Analyzer (RVA) were used to determine the starch gelatinization characteristics of eight sweetpotato cultivars with high pigment contents.The results showed that the amylose content changed from 19.59% to 25.46%.The gelatinization temperatures, as determined through DSC, showed moderate variation.T o, T p and T c ranged from 59.84℃ to 70.87℃, 69.73℃ to 78.20℃, and 79.85℃ to 83.62℃,respectively.The values of ΔH varied between 11.70 J/g and 13.83 J/g.The RVA profiles of starches were characterized by a high pasting peak followed by a high degree of shear-thinning.The major differences of viscoamylographs among cultivars showed viscosity values, especially they were HV and FV.Effects of amylose content on gelatinization characteristics were not significant.However, the T o, T c, ΔH, PV, HV and FV had significant positive correlation with T p.It was demonstrated that T p was an important parameter evaluating starch gelatinization characteristics.DSC is supposed to be applied in determining the gelatinization characteristics of sweetpotato starch.
出处
《作物学报》
CAS
CSCD
北大核心
2005年第1期92-96,共5页
Acta Agronomica Sinica
基金
国家"8 63"计划项目 (2 0 0 1AA2 41181)
浙江省科技厅项目资助
关键词
甘薯
淀粉
糊化特性
DSC
RVA
Sweetpotato
Starch
Gelatinization characteristics
DSC
RVA
