马铃薯淀粉制备条件对淀粉主要品质特性的影响

The Effect of Preparation Conditions on Quality Characteristics of Potato Starch

以马铃薯品种克新12号和晋薯11号为供试材料,研究试验用水和块茎捣碎时间对马铃薯淀粉主要品质特性的影响,优化实验室提取淀粉的工艺参数。试验结果显示,块茎捣碎时间对淀粉糊化温度、峰值粘度温度、峰值粘度、崩解值和回升值品质指标影响较小,而试验用水对上述品质特性有明显的影响。蒸馏水和去离子水所制备的淀粉品质特性明显优于硬水制备的淀粉。不同试验用水和块茎捣碎时间对直链淀粉的含量影响无明显规律。因此,在实验室制备少量淀粉时,要获得精确度高、有代表性的淀粉品质特性数据,要严格选择试验用水,至少选用蒸馏水。

The effects of water source and homogenate time on starch quality of potato were studied using cvs.Kexin 12 and Jinshu 11 as materials in order to optimize the parameters for starch extraction.The homogenate time had little impact on gelatinization temperature,temperature at peak viscosity,peak viscosity,disaggregation point,and setback value,but water used played an important role in the performance of above mentioned quality index.Distilled water and deionized water produced better quality potato starch than tap water did.No regular pattern was found for the amylose percentage when various water and homogenate time treatments were used.It is suggested that the high quality water,at least distilled water,should be used when small amount of starch is prepared in laboratory in order to get representative data.