蒸煮处理对马铃薯全粉细胞结构及消化特性的影响

Effect of Cooking Treatment on Cell Structure and Digestive Characteristics of Whole Potato Flour

本文以新鲜马铃薯为原料,研究了蒸煮时间对马铃薯全粉的细胞结构、游离淀粉含量、理化性质及消化特性等的影响。结果表明:随着蒸煮时间的延长,马铃薯蒸煮悬浊液电导率从24μm/cm提高到1285μm/cm,全粉碘蓝值(BVI)从8.31增大到19.00,这表明马铃薯全粉中细胞的破损率提高,破损程度增大,胞内物质的释放量及游离淀粉含量增多;全粉外观颜色淡黄,无褐变发黑现象;淀粉颗粒热损伤加剧,全粉黏度增大,糊化难度降低,消化率升高,快消化淀粉(RDS)含量从46.39%增加到70.74%,抗消化淀粉(RS)含量从29.08%减少到11.60%。本研究实验结果证实马铃薯全粉的功能特性与蒸煮时间密切相关,这将为马铃薯全粉的制备及后续产品的开发提供理论参考。

In this paper, the effects of cooking time on cell structure, free-starch content, physicochemical properties and digestive characteristics of the whole potato powder were studied. The result showed that: With the extension of cooking time, the conductivity of potato cooking suspension increased from 24 μm/cm to 1285 μm/cm, and the iodine blue value(BVI) increased from 8.31 to 19.00, which indicated that after cooking pretreatment, the cell breakage rate and damage degree of whole potato meal increased, and the release amount of intracellular substances and the content of free-starch increased. The colors of whole potato flour was light yellow without browning and blackening. The heat damage of starch particles increased, the viscosity of whole starch increased. The whole potato powder was more easier to gelatinize, and its digestibility increased. The content of fast digestible starch(RDS) increased from 46.39% to 70.74%, and the content of resistant starch(RS) decreased from 29.08% to 11.60%. In summary, the results showed that the functional characteristics of potato powder were closely related to its cooking time, which would provide theoretical reference for the preparation of potato powder and the development of subsequent products.