摘要
对9种淮山淀粉的直链淀粉含量、粒径、冻融稳定性、糊化特性以及质构特性进行了分析,并利用主成分分析和聚类分析对淮山淀粉品质进行了综合评价。结果表明:淮山淀粉品种对其品质指标的影响大小为咀嚼性>回复性>硬度>内聚性>回生值>崩解值>直链淀粉>最终黏度>谷值黏度>峰值黏度>弹性>析水率>粒径>糊化温度。品种对淮山淀粉的凝胶质构特性的影响较大。通过主成分分析提取了4个主成分,累计贡献率达到94.806%,可以反映前述14个品质指标的大部分信息。MPY(2.80)、ASY(0.55)、SFY(0.27)的综合主成分得分排前3名,说明此3种淮山淀粉的综合品质较好。聚类分析将9种淮山淀粉聚集成了3类。第Ⅰ类淮山淀粉(GY11、GY2、LCY、MPY)的凝胶性能最好,第Ⅱ类淮山淀粉(GY5、GXPY、SFY、ASY)的凝胶性能次之,第Ⅲ类淮山淀粉(SYPY)的凝胶性弱且凝胶较软。
The amylose content,particle size,freeze-thaw stability,pasting characteristics and texture characteristics of nine cultivars of yam starches were analyzed.The quality of yam starch was comprehensively evaluated by principal component analysis(PCA)and cluster analysis.The results indicated that the influences of yam starch cultivars on its quality indexes were chewiness>resilience>hardness>cohesiveness>setback>breakdown>amylose>final viscosity>trough viscosity>peak viscosity>springiness>syneresis>particle size>pasting temperature.The cultivars had the greatest influence on the gel texture properties of yam starch.Four principal components were extracted through principal component analysis,and the cumulative contribution rate reached 94.806%,reflecting most of the information of the original 14 quality indicators.The comprehensive principal component scores of MPY(2.80),ASY(0.55)and SFY(0.27)ranked in the top 3,and the comprehensive quality of these yam starches were better than other yam starches.Cluster analysis clustered 9 kinds of yam starch into 3 categories.TypeⅠyam starch(GY11,GY2,LCY and MPY)had the best gel properties.TypeⅡyam starch(GY5,GXPY,SFY and ASY)had the second-best gel properties.TypeⅢyam starch(SYPY)had weak gel properties and soft gel.
作者
李燕
贺燕
邹金浩
王锋
苏小军
李清明
Li Yan;He Yan;Zou Jinhao;Wang Feng;Su Xiaojun;Li Qingming(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128;Department of Chemistry and Biological Engineering,Hunan University of Science and Engineering,Yongzhou 425199;Hunan provincial Institute of product goods quality inspection,Changsha 410007)
出处
《中国粮油学报》
CSCD
北大核心
2023年第10期223-230,共8页
Journal of the Chinese Cereals and Oils Association
基金
湖南省自然科学基金项目(2021JJ30328)。
关键词
淮山淀粉
品质评价
主成分分析
聚类分析
yam starch
quality evaluation
principal component analysis
cluster analysis