| 盛周杨 1,2，邹 波 1，吴继军1，肖更生 1,2，徐玉娟 1，余元善 1，陈晓维 1，钟思彦 1.木薯淀粉和改性淀粉结构特性及其与粉圆品质的关系[J].广东农业科学,2024,51(1):127-135 |
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木薯淀粉和改性淀粉结构特性及其与粉圆品质的关系 |
| Structural Properties of Cassava Starches and Modified Starches and Their Correlation with Fenyuan Quality |
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| DOI：10.16768/j.issn.1004-874X.2024.01.013 |
| 中文关键词: 木薯淀粉 改性淀粉 冻融稳定性 粉圆 质构特性 相关性分析 |
| 英文关键词: cassava starch modified starch freeze-thaw stability Fenyuan texture property correlation analysis |
| 基金项目:广东省重点领域研发计划项目（2022B0202050001）；广东省科技计划项目（2022B0202160004）；广东省农业科学院人才培养项目（R2022PY-QY009）；广东省农业科学院学科团队建设项目（202109TD） |
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| 中文摘要: |
| 【目的】粉圆市场需求量日益增加，探究不同淀粉对粉圆品质的影响，明确淀粉结构特性与粉圆品质的关系，为高品质粉圆的产品开发提供理论依据。【方法】以市售的 3 种木薯淀粉和 2 种木薯改性淀粉（羟丙基二淀粉磷酸酯淀粉、醋酸酯淀粉）为原料制作粉圆，分析淀粉的粒径、直链淀粉含量、膨胀度、溶解度、热力学特性和冻融稳定性差异，以及粉圆的质构特性，并对淀粉结构特性与粉圆的质构特性进行相关性分析。【结果】不同木薯淀粉和改性淀粉的粒径、膨胀度和溶解度存在显著差异（P<0.05），改性淀粉的粒径离散度（1.17~1.27）、膨胀度（30.48%~30.91%）显著高于木薯淀粉（粒径离散度 0.89~1.08、膨胀度 24.60%~26.38%）。淀粉的离散度、膨胀度与粉圆的硬度、咀嚼性具有显著负相关性（P<0.05），淀粉的溶解度与粉圆的粘性具有显著正相关性（P<0.05）。5 种淀粉的热力学特性与冻融稳定性同样存在显著差异（P<0.05），改性淀粉的初始凝胶温度（55.45~59.90 ℃）和析水率显著低于木薯淀粉的初始凝胶温度（63.80~65.00 ℃）和析水率。淀粉的凝胶温度、焓变和析水率与粉圆的硬度、咀嚼性具有显著正相关性（P<0.05）。【结论】不同品牌木薯淀粉的粒度分布离散度、膨胀度和冻融稳定性与粉圆的硬度和咀嚼性具有显著相关性。3 种木薯淀粉中，以 TPK 木薯淀粉制作的粉圆品质最好；改性淀粉具有较高的膨胀度和冻融稳定性，能降低粉圆的硬度和咀嚼性，具有抗老化效果，适合用于速冻粉圆和免煮速冻粉圆加工。 |
| 英文摘要: |
| 【Objective】With the increasing demand of Fenyuan in the market, the effects of different starches on the quality of fenyuan were explored, and the relationship between starch structural characteris tics and Fenyuan quality was specified. This study could provide a theoretical basis for the development of high-quality Fenyuan products.【Method】 Three cassava starches and two modified cassava starches (hydroxypropyl distarch phosphate and acetate starch) were used as raw materials to make Fenyuan. The differences in granule size, amylose content, swelling power, solubility, thermodynamic
characteristics and freeze-thaw stability of starches, as well as the texture preperty of Fenyuan were analyzed. The correlation between starch structural characteristics and Fenyuan texture was also analyzed.【Result】There were significant differences in granule size, swelling power and solubility between different cassava starches and modified starches (P<0.05), and the granule size dispersion (1.17-1.27) and swelling power (30.48%-30.91%) of modified starches were significantly higher than those of cassava starches (0.89-1.08 and 24.60%-26.38%, respectively). There were significant negative correlations between the dispersion and swelling power of starches and the hardness and chewiness of Fenyuan (P<0.05), whereas the solubility of starches was positively correlated (P<0.05) with the adhesiveness of Fenyuan. The thermodynamic characteristics and freeze-thaw stability of the five starches were also significantly different (P<0.05), and the initial gelatinization temperature (55.45-
59.90 ℃) and water separation rate of modified starches were significantly lower than those of cassava starches (63.80-65.00 ℃). The gelatinization temperature, enthalpy change and water separation rate of starches were positively correlated (P<0.05) with the hardness and chewiness of Fenyuan.【Conclusion】The dispersion of granule size distribution, swelling power and freeze-thaw stability of cassava starch from different brands were significantly correlated with the hardness and chewiness of Fenyuan. Fenyuan made from TPK cassava starch presented superior quality compared to those made from other two cassava starch; the modified starches had higher swelling power and freeze-thaw stability, which could reduce the hardness, chewiness and starch aging of Fenyuan, which were suitable for the processing of frozen Fenyuan and instant Fenyuan products. |
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