[关键词]
[摘要]
本文对比野葛和粉葛两种葛根淀粉成分、物化特性,两种淀粉及其各自直链淀粉和支链淀粉结构特性,结果表明:野葛、粉葛淀粉的脂肪、粗纤维、灰分含量存在显著差异(p<0.05),淀粉、蛋白质、直链淀粉含量无显著差异(p>0.05);野葛、粉葛淀粉平均粒径分别为26.15 μm、8.65 μm,野葛、粉葛淀粉晶型均为C型,野葛、粉葛直链淀粉晶型均为V型,野葛、粉葛支链淀粉均属无定型结构;野葛淀粉糊透光率低于粉葛淀粉,而白度却高于粉葛淀粉;野葛淀粉溶解度与吸水膨胀性高于粉葛,两者凝沉稳定性变化趋势相同,差异不明显;野葛To、Tc分别为59.06 ℃、75.24 ℃,均低于粉葛的73.24 ℃、85.64 ℃,淀粉糊老化处理3 d、7 d后,野葛老化度分别为18.88%、42.00%,显著低于粉葛的63.45%、85.90%;野葛淀粉凝胶回复性为18.45%,显著高于粉葛淀粉的12.73%,而野葛淀粉硬度为10.53 g、粘性为11.20 g、咀嚼性为3.14 g均显著低于粉葛淀粉的12.55 g、20.71 g和3.79 g,两者弹性等指标无显著差异(p>0.05)。总之,野葛与粉葛淀粉结构与物化特性之间存在差异,本研究结果可为葛根淀粉应用及产品研发提供理论依据。
[Key word]
[Abstract]
The compositions and physicochemical properties of the starches of Pueraria lobata (Willd.) Ohwi and Pueraria lobata var. thomsonii were compared in this study. The structural properties of the two types of starch as well as their amylose and amylopectin were also investigated. The fat, fiber, and ash contents of Pueraria lobata (Willd.) Ohwi and Pueraria lobata var. thomsonii starch differed significantly (p<0.05), while the starch, protein, and amylose contents showed no significant differences (p>0.05). The starches of Pueraria lobata (Willd.) Ohwi and Pueraria lobata var. thomsonii had average particle sizes of 26.15 μm and 8.65 μm, respectively, in the form of C-type crystals, whereas the amylose in both species existed as V-type crystals and the amylopectin crystals were amorphous. The transmittance of the Pueraria lobata (Willd.) Ohwi starch paste was lower than that of the Pueraria lobata var. thomsonii starch, but the whiteness of the former was higher than that of the latter. Additionally, the swelling power and solubility of the former were higher than those of the latter. The retrogradation curves of the Pueraria lobata (Willd.) Ohwi and Pueraria lobata var. thomsonii starches were similar with no noticeable differences. The To and Tc values of Pueraria lobata (Willd.) Ohwi starch were 59.06 ℃ and 75.24 ℃, respectively, which were lower than those of Pueraria lobata var. thomsonii starch (73.24 ℃ and 85.64 ℃, respectively). After starch paste aging for three and seven days, the aging degrees of Pueraria lobata (Willd.) Ohwi starch were 18.88% and 42.00%, respectively, which were significantly lower than those of Pueraria lobata var. thomsonii starch (63.45% and 85.90%, respectively). The gel recovery of Pueraria lobata (Willd.) Ohwi starch was 18.45%, which was considerably higher than that of Pueraria lobata var. thomsonii starch (12.73%). In addition, the hardness, adhesiveness, and chewiness of Pueraria lobata (Willd.) Ohwi starch were 10.53 g, 11.20 g and 3.14 g, respectively. These values were significantly lower than those of Pueraria lobata var. thomsonii starch (12.55 g, 20.71 g and 3.79 g, respectively). However, there were no significant differences in other properties such as elasticity (p>0.05). Therefore, the starches of the two species had different structures and physicochemical properties. The results of this study can provide a theoretical basis for the application and product development of Pueraria lobata var. thomsonii starch.
[中图分类号]
[基金项目]
中央引导地方科技发展专项(2018ZYYD011)