不同品种马铃薯淀粉物化特性与组成结构的关系

Characterization and Correlation Analysis of Physico-chemical Properties of Starch from Different Potato Cultivars

马铃薯淀粉因其特殊性质而具有广泛的用途和潜在的应用价值。淀粉的理化和功能性质受淀粉来源的影响,本实验以8种不同品种的马铃薯为原料提取淀粉,并对其化学组成和淀粉的物化特性进行了研究与相关性分析。结果表明:马铃薯淀粉的结晶度与淀粉的储能模量最大值温度TG′max显著负相关,与膨润度呈显著负相关;直链淀粉含量和磷含量分别与储能模量最大值温度TG′max、储能模量峰值G′max、糊化起始、峰值和终止温度To、Tp和Tc,溶解度和膨润度呈显著正相关,与结晶度呈显著负相关;直链淀粉含量与糊化热焓呈显著负相关。

Potato starch has some special properties,which contribute to its versatile utilization and application potential.Starches from different sources have different physico-chemical and functional properties.In this work,eight potato cultivars were extracted to obtain starch,and the extracted starches were subjected to characterization and correlation analysis of physicochemical properties such as chemical composition,swelling power,solubility and thermal and rheological properties.Potato starch crystallinity was negatively correlation with temperature at storage modulus peak and swelling power,respectively.The contents of amylose and phosphorus were both positively correlated with temperature at storage modulus peak,storage modulus peak,transition temperature（onset,To;peak,Tp;and conclusion,Tc） but negatively correlated with crystallinity.Furthermore,a negative correlation between amylase content and gelatinization enthalpy was also observed.