【摘要】 为了弄清不同品种甘薯淀粉所制粉丝品质差异的原因,该研究通过对各种甘薯淀粉的理化性质、热力学特性、分子结构与甘薯粉丝品质的测定,并以绿豆淀粉做对照,对三者与其粉丝品质进行了相关性分析。结果表明:淀粉理化性质对粉丝品质影响较大,按相关系数大小依次是:膨润力>溶解度>表观直链淀粉含量>蛋白质含量>颗粒大小。回生对粉丝品质的影响远远大于糊化对其的影响。快速黏度分析参数与粉丝品质有显著的相关性,可作为预测其相应的粉丝品质的重要手段之一。淀粉分子结构对粉丝品质影响更大,按显著程度依次是:直链淀粉(Am)含量>支链淀粉(AP)短链量>AP长链量>Am分支数>AP短链长度>Am链长>AP长链长度。更多还原

【Abstract】 The qualities of sweet potato starch noodles (SPSN) were greatly influenced by the physicochemical, thermal properties and molecular structure of sweet potato starches (SPS). The physicochemical, thermal properties, molecular structure of SPS and the qualities of SPSN were determined. Mung bean starch and its noodles were used as the control. The correlation between the physicochemical, thermal properties, molecular structure of SPS and the qualities of SPSN were analyzed. The results indicated that qualities of SPSN were crucially affected by its physicochemical properties. These influential parameters were in turn according to the r value: swelling power > solubility > amylose content > protein content > granule size. Furthermore, the effect of retrogradation on quality of starch noodles was greater than that of gelatinization. There was a significant correlation between the quality of starch noodles and the RVA parameters, which was considered as an important way of predicting the qualities of starch noodles. The factors affecting the qualities of SPSN in a descending order were amylose content, short chains amount of amylopectin, long chains amount of amylopectin, branching degree of amylose, short chains length of amylopectin, chains length of amylase, long chains length of amylopectin.更多还原