武陵山区4种块根类淀粉的糊化特性和冲调性质分析

Comparative analysis of physicochemical properties and instant properties of four root starches in Wuling mountain area

目的:探究葛根、蕨根、百合、凉薯4种块根类植物淀粉的糊化特性与冲调特性。方法:采用扫描电子显微镜(SEM)、快速黏度分析仪(RVA)、差式量热扫描仪(DSC)等分析淀粉的微观形态和糊化特性;对4种淀粉进行冲泡,并分析淀粉糊的透明度和表观形态等。结果:葛根、蕨根、凉薯淀粉的颗粒形态较为相似,大多为球形;百合淀粉颗粒较大,且形态为纺锤形。糊化特性表明,百合淀粉的峰值黏度最高,为(7.00±0.03) Pa·s;葛根和百合淀粉的回生值较大,表明其易于回生。热力学特性表明,蕨根淀粉的起始糊化温度最低,为59.4℃,表明其容易糊化;百合淀粉的糊化焓值最高,为15.64 J/g,表明其糊化时需要更多的热量。冲调特性表明,葛根淀粉糊的透明度最好,其透光率为29.11%;而百合淀粉糊的透光率仅为12.25%;冲调后,葛根淀粉糊和百合淀粉糊易于形成凝胶,但流动性较差;蕨根淀粉糊和凉薯淀粉糊凝胶能力较差,易于流动。结论:百合淀粉和葛根淀粉的冲调性质相似,具有冲调类食品的开发潜力;蕨根淀粉和凉薯淀粉回生值较低,糊的流动性较好,可用于抑制食品的回生。

Objective: Kudzu root, fern root, lily, and yam bean are characteristic plant resources in Wuling Mountain Area, the gelatinization and instant properties of these four starches was analyzed in this study. Methods: SEM, RVA, and DSC were used to investigate the gelatinization properties of the starches, and the transparency and apparent fluidity of starch pastes was used to analysis the instant properties. Results: The granule of kudzu root, fern root, and yam bean starches showed similar morphology, most of which are spherical, but lily starch exhibited spindle-shaped morphology. The RVA results showed that the peak viscosity of lily starch was the highest [(7.00±0.03) Pa·s] among these four starches. The setback value of kudzu root starch and lily starch was more than fern root starch and yam bean starch, which indicating that kudzu root starch and lily starch was easy to retrograde. The DSC results showed that the initial gelatinization temperature of fern root starch was 59.4 ℃, which was the lowest among these starches, indicating that it was easy to gelatinize. Lily starch has the highest gelatinization enthalpy, which is 15.64 J/g, indicating that more heat was required for gelatinization. After gelatinization, the kudzu root starch paste has the best transparency with a light transmittance of 29.11%, while lily starch paste has a light transmittance of only 12.25%. Kudzu root starch paste and lily starch paste was easy to form gels, but the fluidity was poor. Conclusion: Lily starch and kudzu root starch have similar instant properties and have potential for the development of instant foods, fern root starch and cold potato starch showed a lower retrogradation value, and their paste showed better fluidity, which can be used to inhibit the retrogradation of food.