马铃薯淀粉糊化和凝胶特性与马铃薯粉品质的关系

摘要

In order to study the influence of gelatinization and gelling properties of potato starch on the quality of fresh wet potato noodles,the gelatinization and gelling properties of six different commercial potato starches were evaluated by using a rapid visco analyzer (RVA) and a texture analyzer,and the relationship between the quality of fresh wet potato noodles and these starch properties was discussed.The results showed that there was a close relationship between gelatinization and gelling properties of potato starch,and the quality of fresh wet potato starch was closely related to gelatinization and gelling properties of potato starch.Gelatinization properties of potato starch were significantly correlated with the sensory quality and breaking rate of potato noodles,and they could be ranked according to their significance (correlation coefficient,r) as follows:setback ＞ trough viscosity ＞ peak viscosity ＞ final viscosity ＞ breakdown ＞ gelatinization temperature.Similarly,gelling properties of potato starch were significantly correlated with the sensory quality and breaking rate of potato noodles,and they could be ranked according to their significance (correlation coefficient,r) as follows:chewiness ＞ gelling strength =viscosity ＞ hardness ＞ resilience ＞ springiness.In the process of fresh wet potato noodles production,we could take the setback,chewiness,gumminess and gelling strength of potato starch as indicators to evaluate the quality of raw materials.This study would provide the theoretical basis for raw material selection for and quality improvement of fresh wet potato noodles.%为了研究马铃薯粉生产过程中原料淀粉的糊化和凝胶特性对马铃薯粉品质的影响,通过快速黏度分析仪和质构仪对6种不同的马铃薯淀粉的糊化和凝胶特性进行了测定,并对这些特性之间的关系,以及这些特性与马铃薯粉品质之间的关系进行了探讨.结果表明:马铃薯淀粉的糊化特性和凝胶特性之间存在密切关系,且糊化和凝胶特性与鲜湿马铃薯粉品质密切相关.淀粉的糊化特性与马铃薯粉的感官品质和断条率存在显著关性,按显著程度(r值大小)排序依次是:回生值＞谷值黏度＞峰值黏度＞最终黏度＞崩解值＞糊化温度.淀粉的凝胶特性对马铃薯粉的感官品质和断条率存在显著相关性,按显著程度(r值大小)排序依次是:咀嚼性＞凝胶强度、黏性＞硬度＞回复性＞弹性.在鲜湿马铃薯粉的生产过程中,可以采用马铃薯淀粉的回生值、凝胶的咀嚼性、黏性和凝胶强度作为原料的衡量标准.本研究为马铃薯粉生产的原料选取和品质改善提供了理论参考.