不同加工工艺对番薯多糖和蛋白质含量的影响

Effect of Different Processing Technology on Polysaccharide and Protein Content of Ipomoea batatas

[目的]提高商洛番薯的生产加工品质,研究不同加工工艺番薯主要理化性质,探讨不同加工工艺处理对番薯多糖和蛋白质含量的影响。[方法]采用不同热风加工、微波加工、水煮加工、蒸制加工这4种加工方式,运用9分制分别对番薯外观、质地、口感、残留纤维4项感官指标进行打分,利用苯酚-浓硫酸法测定番薯多糖含量,考马斯亮蓝法测定番薯蛋白质含量。[结果]不同加工工艺下番薯在外观、质地、口感、残留纤维等方面均有所差异。不同加工方法处理后的番薯多糖含量不同,蒸制6 min 60℃干燥>微波30 W干燥>60℃热风干燥>水煮4 min 60℃干燥。不同加工工艺蛋白质含量也不同,微波30 W干燥>50℃热风干燥>蒸制6 min 60℃干燥>水煮4 min 60℃干燥。[结论]蒸制60℃热风干燥的加工方式其多糖含量保存最多,经过微波30 W干燥后的蛋白质含量保存最多。蒸制6 min 60℃干燥至恒重番薯感官品质特征优于其他加工工艺。

[Objective]To improve the production and processing quality of Shangluo Ipomoea batatas,research the main physicochemical properties of Ipomoea batatas under different processing techniques,and explore the effects of different processing techniques on the polysaccharide and protein content of Ipomoea batatas.[Method]Four processing methods,namely,hot air processing,microwave processing,water boiling processing and steaming processing,were used to score the appearance,texture,taste and residual fiber of Ipomoea batatas using 9-point system.The polysaccharide content in Ipomoea batatas was determined by phenol concentrated sulfuric acid method,and the protein content in Ipomoea batatas was determined by Coomassie brilliant blue.[Result]There were differences in appearance,texture,taste and residual fiber of Ipomoea batatas under different processing techniques.The polysaccharide content of Ipomoea batatas treated with different processing methods varies,steaming for 6 minutes at 60℃ for drying>microwave drying at 30 W>hot air drying at 60℃>water boiling for 4 minutes at 60℃ for drying.The protein content varied with different processing techniques,with microwave drying at 30 W>hot air drying at 50℃>steaming for 6 min and then drying at 60℃>boiling for 4 min and drying at 60℃.[Conclusion]The processing method of steaming and hot air drying at 60℃ preserves the most polysaccharide content,and the protein content is preserved the most after microwave drying at 30 W.The sensory quality characteristics of Ipomoea batatas steamed for 6 min at 60℃ and dried to constant weight are superior to other processing techniques.