不同工艺马铃薯粉物化特性及氨基酸组成比较

Comparison Study on Physicochemical Property and Amino Acid Composition of Potato Flour Made by Different Processing Methods

为明确马铃薯渣粉、以马铃薯渣为原料的马铃薯复配粉与马铃薯全粉、马铃薯冻干粉以及高筋小麦粉成分和性质的差异,本研究对其基本成分、物化及感官特性、氨基酸组成进行比较,并以FAO/WHO氨基酸模式为评价标准,采用模糊识别法、氨基酸比值系数评分法、氨基酸评分、必需氨基酸指数、生物价和营养指数多种方法对各样品蛋白的营养价值进行全面评价及对比。结果表明,在样品吸水性方面,马铃薯全粉>马铃薯渣粉>马铃薯复配粉>马铃薯冻干粉>高筋小麦粉;氨基酸比值系数最高为马铃薯复配粉(100.00),其次是马铃薯全粉(81.00)和马铃薯薯渣粉(72.25),马铃薯冻干粉和高筋小麦粉最低(68.89);必需氨基酸指数和生物价最高为马铃薯复配粉和马铃薯渣粉,其次为马铃薯冻干粉和马铃薯全粉,高筋小麦粉最低;营养指数从高到低依次为高筋小麦粉、马铃薯全粉、马铃薯冻干粉、马铃薯渣粉及马铃薯复配粉。马铃薯复配粉的成本低,吸水性、加工性能等优于马铃薯全粉,但营养指数暴露出马铃薯复配粉蛋白含量较低的缺陷,后续的加工过程中可以通过向马铃薯复配粉中添加营养价值较高且与马铃薯蛋白氨基酸组成互补的蛋白质,弥补马铃薯复配粉蛋白含量较低的缺陷,这为解决薯渣利用问题提供了新思路。

In order to determine the effective utilization of industrial potato residue, potato residue flour and potato residue-starch mixed flour were compared with commercial potato flour, lyophilized potato flour and high gluten wheat flour to evaluate the proximate composition, physicochemical and sensory properties and amino acid contents. Amino acid score （AAS） , essential amino acid index （EAAI） , biological value （BV） , nutrition index （NI） , amino acid ratio coefficient score （SRCAA） and fuzzy discernment method were used to evaluate the nutritional value of the samples according to FAO/WHO standard. Results showed that the sequence of water-absorbing capacity was potato flour 〉 potato residue flour 〉 potato residue-starch mixed flour 〉 lyophilized potato flour 〉 high gluten wheat flour. The highest SRCAA value showed in potato residue-starch mixed flour （100） , followed by potato flour （81.00） and potato residue flour （72.25）, the lowest value showed in lyophilized potato flour and high gluten wheat flour （68.89）. The sequence of EAAI and BV were the same： the highest value were found in potato residue-starch mixed flour and potato residue flour, the following were potato flour and lyophilized potato flour, while high gluten wheat flour lay at bottom. The order of NI value from top to bottom was high gluten wheat flour, potato flour, lyophilized potato flour, potato residue flour and potato residue-starch mixed flour. Taken together, potato residue-starch mixed flour had lower water- absorbing capacity, better processing characteristics. However, the NI value reflected its low protein content. Subsequently, the lower protein content of potato residue-starch mixed flour can be improved by post-processing addition of protein from alternate source. The study assessed application of potato residues and other ingredients as material to formulate new kind of nutritional flour to develop staple food and to reduce negative effect of residues.