Effects of cooking methods on starch and sugar composition of sweetpotato storage roots.
Effects of cooking methods on starch and sugar composition of sweetpotato storage roots.
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烹饪方法对糖果储存根的淀粉和糖成分的影响。
DOI：
10.1371/journal.pone.0182604
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发表时间：
2017
期刊：
影响因子：
3.7
通讯作者：
Cao H
中科院分区：
文献类型：
--
作者：
Wei S;Lu G;Cao H
甘薯营养丰富，生态适应性好，产量高。烹调方法对中国优良品种淀粉和糖组分的影响还缺乏认识。以“新乡”、“金芋”、“紫梅”和“豫紫薯263”4个甘薯品种为材料，采用烘烤、蒸煮和汽蒸3种方法处理甘薯贮藏根，测定其淀粉含量、淀粉酶活性和葡萄糖、果糖、蔗糖和麦芽糖含量。结果表明，蒸煮降低了淀粉含量和淀粉酶终活性，提高了还原糖含量，特别是麦芽糖含量，但对非还原糖含量影响不显著。不同品种和不同烹调方法对番茄红素的影响不同。烘焙导致最少的淀粉减少。金玉的贮藏根含糖量最高，甜度最高。糖组成分析表明，“新乡”和“金玉”属于高麦芽糖品种。本研究可为甘薯品种蒸煮品质的评价提供参考。
Sweetpotato has rich nutrition, good ecological adaptability and high yield. There is a lack of knowledge about the effects of cooking methods on starch and sugar components in elite Chinese cultivars. In this study, sweetpotato storage roots from four cultivars “Xinxiang”, “Jinyu”, “Zimei” and “Yuzishu 263” were treated by baking, boiling and steaming and subsequently analyzed for starch content, amylase activity and sugar contents including glucose, fructose, sucrose and maltose. Results indicated that cooking reduced starch content and final amylase activity and increased reducing sugar content especially maltose content, but did not have significant influence on non-reducing sugar content. These effects were different among the four cultivars and three cooking methods. Baking led to the least starch reduction. Storage roots of “Jinyu” contained the highest amount of sugar content and thus sweetest. Sugar composition analysis suggested that cultivars “Xinxiang” and “Jinyu” belong to high-maltose cultivars. This study may provide useful information for evaluating the cooking quality of sweetpotato cultivars.
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DOI：
10.21273/jashs.130.4.591
发表时间：
2005-07-01
影响因子：
1.9
作者：
Kays, SJ;Wang, Y;McLaurin, WJ
通讯作者：
McLaurin, WJ
DOI：
10.1080/01140671.1997.9513984
发表时间：
1997-03-01
影响因子：
1.3
作者：
Lewthwaite, SL;Sutton, KH;Triggs, CM
通讯作者：
Triggs, CM
影响因子：
3.1
作者：
Chan, Chin-Feng;Chiang, Chih-Ming;Liao, Wayne C.
通讯作者：
Liao, Wayne C.
影响因子：
3.1
作者：
Lai, Yung-Chang;Huang, Che-Lun;Liao, Wayne C.
通讯作者：
Liao, Wayne C.
影响因子：
6
作者：
Sun, Wenjuan;Zhang, Min;Fang, Zhongxiang
通讯作者：
Fang, Zhongxiang