Starch Granules Size Distribution of Sweet Potato and Their Relationship with Quality of Dried and Fried Products
Starch Granules Size Distribution of Sweet Potato and Their Relationship with Quality of Dried and Fried Products
复制标题
甘薯淀粉粒粒径分布及其与干炸制品品质的关系
DOI：
10.1002/star.201800175
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发表时间：
2019-05
期刊：
影响因子：
--
通讯作者：
吕尊富
中科院分区：
文献类型：
--
作者：
吕尊富
为了解不同甘薯品种淀粉颗粒的品质特性及其与加工适应性的关系，以浙江农林大学甘薯品种为试材，采用Mastersizer 3000型激光粒度分析仪，对21个甘薯品种的淀粉颗粒进行了粒度分析。结果表明：1）淀粉颗粒的体积分布呈双峰曲线，粒径为2.27 μm;粒径为17.51 μm的淀粉颗粒被定义为大淀粉颗粒。2)总淀粉、直链淀粉和支链淀粉含量与中等大小的淀粉粒体积百分比呈负相关（r =-0.611 **、-0.489 ** 和-0.529 **），与大淀粉粒体积百分比呈正相关（r = 0.628**、0.544** 和0.517**）。3)在甘薯加工应用中，随着中小颗粒淀粉含量的增加，甘薯干的凝聚性提高，硬度降低。随着中小颗粒淀粉含量的增加，甘薯脆片的色、香、外观和口感得到改善。以上结果有助于了解颗粒大小与最终产品质量之间的关系。
To understand the quality characteristics of different varieties of starch granules from sweet potato and their relationship with processing adaptability, 21 typical sweet potato varieties cultivated at Zhejiang A&F University are used to study grain size using a Mastersizer 3000 laser particle size analyzer. Our results are as follows: 1) The volume distribution of starch granules is a bimodal curve and the grain size is 2.27 μm. Starch granules with a particle size 17.51 μm are defined as large starch granules. 2) The contents of total starch, amylose, and amylopectin are negatively correlated with the volume percentage of middle‐sized (r = −0.611**, −0.489**, and −0.529**) starch granules but positively correlated with large‐sized (r = 0.628**, 0.544**, and 0.517**) starch granules. 3) In processing applications of sweet potato, the cohesiveness of dried sweet potato is improved and hardness of dried sweet potato decreases with the increase of small‐ and medium‐sized starch granules content. The color, fragrance, exterior, and taste of sweet potato chips are improved with the increase of small‐ and medium‐sized starch granule content. Above results could help understand relationships between granule size and final product quality.
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影响因子：
5.4
作者：
Araki, E;Miura, H;Sawada, S
通讯作者：
Sawada, S
DOI：
--
发表时间：
1969
期刊：
Lwt - Food Science and Technology
影响因子：
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作者：
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通讯作者：
E. V. Sydow;K. Anjou
影响因子：
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作者：
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通讯作者：
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影响因子：
6.1
作者：
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通讯作者：
Jianwei Zhao;Zhenghong Chen;Zhengyu Jin;P. Buwalda;H. Gruppen;H. Schols
影响因子：
2.4
作者：
Peng, M;Gao, M;Chibbar, RN
通讯作者：
Chibbar, RN