桂淮系列淮山淀粉结构研究

The Starch Structure of Newly Cultivated Guihuai Series Yam Species

选育产量高、淀粉含量高、适应性广的淮山新品种对保障我国粮食安全和促进农民增收具有重大意义,而淮山淀粉的结构与性质可以影响淮山的口感以及淀粉加工特性。通过测定桂淮5号、桂淮7号、桂淮8号、紫淮山4个淮山品种的淀粉的成分、淀粉颗粒的粒径与外观,利用偏光十字、红外光谱、核磁共振等分析淀粉颗粒的结晶特性,研究不同品种间淀粉结构与性质。结果表明:桂淮8号较其余3个品种淮山淀粉具有更高的蛋白质和直链淀粉含量;X-射线衍射及13C谱结果分析显示桂淮7号和桂淮8号为B型淀粉。

It is of great significance for selection of elite yam varieties with high productivity and starch content, good-tasted and wide adaptability, which is also beneficial to our country’s grain safety and peasants’ income increase. Meanwhile, the structure and properties of yam starch could also affect the taste of yam and the starch processing industry. 4 newly cultivated varieties, namely Guihuai 5, 7, 8 and purple yam, were used to study the different structures and properties between each variety. The different starch composition, granular appearance, particle sizes were compared by scanning electron microscope, and the crystalline characteristics were analyzed by polarization cross, infrared spectroscopy and nuclear magnetic resonance. Results showed that Guihuai 8 had a higher protein and amylose content than other 3 varieties of yam starch; the results of X - ray diffraction and 13C spectrum analysis showed the crystal structure of the starch granule of Guihuai 7 and 8 was B-type.