不同品种马铃薯淀粉的微观结构及物化性质比较分析

Comparative Analysis of Microstructure and Physicochemical Properties of Starch from Different Varieties of Potatoes

以黑龙江、甘肃、北京三地的11个马铃薯品种为研究对象,比较分析不同品种马铃薯淀粉的直链淀粉含量,淀粉颗粒大小、热特性、微观结构特征、黏度特性、流变学特性的差异,分析不同品种马铃薯淀粉微观结构特征与物化特性的相关关系。结果显示,布尔斑克的直链淀粉含量最高为16.64%,不同品种淀粉D50值的变化范围是59.40~323.90μm,荷兰薯的起始糊化温度、峰值温度、糊化焓值最高,淀粉颗粒多为圆形或椭圆形,陇薯9号的糊化温度最低,为62.27℃,陇14和陇薯7号的贮能模量显著高于其他品种。D50值与淀粉的糊化焓值(r=0.5963)、糊化温度(r=0.5024)呈显著的正相关,与直链淀粉含量(r=-0.5765)、回生值(r=-0.551 8)呈显著的负相关;淀粉热特性的起始糊化温度与黏度特性的峰值温度(r=0.961 0)、峰值时间(r=0.733 6)、糊化温度(r=0.933 9)呈极显著的正相关。不同品种马铃薯淀粉的微观结构和物化性质间存在显著的相关关系,为马铃薯淀粉的加工利用及育种提供依据。

Potato starch has attracted much attention owing to its large particle size, low gelatinization temperature, high viscosity, and strong gelatinization. A total of 11 varieties of potatoes from Heilongjiang, Gansu, and Beijing were selected as the research objects for comparative analysis of differences in amylose content, starch granule size, thermal properties, microstructure characteristics, viscosity, and rheological properties among starch made from different varieties of potatoes, as well as correlation analysis between microstructure characteristics and physicochemical characteristics of different starch varieties. The results showed that Burbank had the highest amylose content of 16.64%, and the D_(50) values of different varieties of starch ranged from 59.40 to 323.90 μm. Dutch potatoes had the highest initial gelatinization temperature, peak temperature, and gelatinization enthalpy, with starch granules mostly circular or elliptic. Longshu 9 had the lowest gelatinization temperature of 62.27 ℃, while the storage moduli of Long 14 and Longshu 7 were significantly higher than those of other varieties. D_(50) was significantly positively correlated with gelatinization enthalpy(r=0.596 3) and gelatinization temperature(r=0.502 4), but significantly negatively correlated with amylose content(r=-0.576 5) and retrogradation value(r=-0.551 8). Among starch thermal properties,initial gelatinization temperature was significantly positively correlated with the peak temperature(r=0.961 0), peak time(r=0.733 6), and gelatinization temperature(r=0.933 9) of viscosity properties. A significant correlation was observed between the microstructure and physicochemical properties of starch made from different varieties of potatoes, thus providing a basis for the processing and utilization of potato starch as well as potato breeding.