不同木薯品种(系)块根淀粉特性研究

Starch Properties of Cassava Root

对79个木薯品种(系)块根淀粉的鲜薯含粉率、原淀粉水分、直链淀粉和支链淀粉含量、峰值粘度、糊化温度、透明度、恩氏粘度、淀粉粒直径和表面积等淀粉特性指标进行研究。结果表明,不同木薯品种(系)各淀粉特性指标存在很大的差异,不同指标间也有一定的相关性,利用主成分分析对各品种(系)各指标进行综合分析,认为E169、C766、E1424、E339、R72、E217、E344、E232、E316和桂热3号木薯淀粉的加工特性最好,更适合木薯淀粉的深加工。

Starch properties of cassava root are a major factor for food and industrial value. The starch properties of 79 cassava varieties/clones were subject to detection, such as fresh root starch content, starch moisture content, amylase content, amylopetin content, peak viscosity, gelatinization temperature, paste transparency, Engler viscosity, and diameter and surface area of starch grain. These 79 cassava varieties/clones showed highly different starch properties which were also correlated with each other. All the cassava varieties/clones were subject to comprehensive analysis by using principle component analysis, and the analysis indicated that the cassava varieties/clones E169, C766, E1424, E339, R72, E217, E344, E232, E316 and Guire 3 had optimum starch processing characteristics, and hence are better varieties/clones for processing in downstream sector.