【摘要】 为充分开发利用不同品种马铃薯，对陇薯7号、陇薯10号、陇薯14号和大西洋马铃薯粉及其淀粉的理化性质进行对比分析。结果表明，4种马铃薯粉中淀粉含量均在50%以上，其中陇薯14号马铃薯淀粉含量达62.02%，显著高于其他品种（P<0.05），更适于作为淀粉加工品种；4种马铃薯粉均具有较好的抗凝沉特性，表明马铃薯粉适合作为食品工业抗凝沉剂；通过分析4种马铃薯粉的糊化特性发现大西洋马铃薯粉具有较好的水结合能力，加热易吸水膨胀，而陇薯10号马铃薯粉最不容易老化，货架期更长；4个品种马铃薯粉的热力学特性表明陇薯14号马铃薯粉的起始糊化温度最低，终止糊化温度最高，糊化温度范围广，适于工业生产加工。通过对4种马铃薯淀粉的胶稠度、透明度、溶解度和膨润力研究后发现陇薯14号马铃薯粉适用于食品中增稠剂的生产，大西洋马铃薯粉适用于烘焙类食品的加工生产。更多还原

【Abstract】 In order to fully develop and utilize different varieties of potatoes,the physicochemical properties of the potato flour and starch from Longshu-7,Longshu-10,Longshu-14,and Atlantic were comparatively analyzed. The results showed that the starch content in all four kinds of potato flour was above 50%,among which,Longshu-14 potato flour had a significantly higher starch content of 62.02%,markedly higher than the other varieties(P<0.05),indicating its potential as a starch processing variety. The potato flours from all four varieties possessed good anti-retrogradation characteristics,suggesting that they were suitable for use as anti-retrogradation agents in the food industry. By analyzing the pasting properties of the four kinds of potato flour,it was found that Atlantic potato flour had better water-binding capacity and easily swelled upon heating,while Longshu-10 potato flour was the least prone to aging,offering a longer shelf life. The thermodynamic properties of the four kinds of potato flour indicated that Longshu-14 potato flour had the lowest onset of pasting temperature and the highest end of the pasting temperature,with a wide pasting temperature range beneficial for industrial production and processing. After studying the gel consistency,transparency,solubility,and swelling power of four kinds of potato starch,it was found that Longshu-14 potato flour was suitable for the production of thickeners in food,while Atlantic potato flour was suitable for the processing and production of baked goods.更多还原