本文以市售马铃薯、红薯、绿豆、玉米淀粉为对照，采用电子显微镜、粘度分析仪、质构仪研究了秦巴山区栓皮栎橡子淀粉的颗粒形貌、直支链淀粉含量、糊化特性、冻融稳定性、凝胶特性。结果表明：栓皮栎橡子淀粉颗粒呈肾形、三角形、卵圆形、球形等，平均粒径9.4 μm，均小于对照淀粉颗粒；栓皮栎橡子淀粉糊化温度71.23 ℃，糊化粘度值大于玉米而小于马铃薯、绿豆和红薯淀粉，热糊稳定性优于红薯、绿豆、马铃薯而劣于玉米淀粉，回生速度快于马铃薯、玉米、红薯而慢于绿豆淀粉，冻融稳定性优于马铃薯淀粉而劣于绿豆、玉米、红薯淀粉；在同浓度下，栓皮栎橡子淀粉凝胶的硬度、胶着性、咀嚼性小于绿豆淀粉而大于玉米、马铃薯、红薯淀粉，其凝胶弹性大于马铃薯淀粉凝胶，而与玉米和绿豆淀粉凝胶相当，小于红薯淀粉凝胶，粘聚性和恢复性均大于对照淀粉凝胶，宜作为面条、粉条、粉皮、凉粉和等凝胶类食品的辅助品质改良材料以及作为稳定剂应用于糖果和烘焙工业当中，不宜用于冷冻食品。

Commercially available potato starch, sweet potato starch, mung bean starch, and corn starch were used as controls to investigate the granule morphology, amylose and amylopectin content, gelatinization property, freeze-thaw stability, and gel texture of the starch obtained from Quercus variabilis Bl. acorn grown in the Qinba mountain area. These properties were investigated by scanning electron microscopy (SEM), Rapid Visco Analyzer (RVA), and texture profile analysis (TPA). The results showed that the granules of Quercus variabilis Bl. acorn starches were kidney-, triangular-, oval-, and sphere-shaped, respectively, with an average particle size of 9.4 μm, which is smaller than that of the control starches. The gelatinization temperature of the acorn starch was 71.23 ℃ and the viscosity of gelatinized acorn starch was higher than that of corn starch and lower than that of potato, mung bean, or sweet potato starches. The hot-paste stability of acorn starch was higher than that of sweet potato, mung bean, or potato starches, and lower than that of corn starch. The retrogradation rate of acorn starch was higher than that of potato, corn, and sweet potato starches, and lower than that of mung bean starch. The freeze-thaw stability of acorn starch paste was higher than that of potato starch and lower than that of mung bean, corn, or sweet potato starches. At the same starch concentration, the hardness, gumminess, and chewiness of the acorn starch gel were lower than those of mung bean starch and higher than those of corn, potato, and sweet potato starches. The springiness of the acorn starch gel was higher than that of potato starch, lower than that of sweet potato starch, and the same as that of corn and mung bean starches. The cohesiveness and resilience of acorn starch gel were higher than those of control starches. Therefore, the starch from Quercus variabilis Bl. corn is suitable to be used as auxiliary material for quality improvement in starch-based gel foods including noodles, vermicelli, glass noodles, and jelly, and as a stabilizer in sugar and baking industry. This starch, however, is not suitable for frozen foods.

国家林业局林业公益性行业科研专项（200704009）