不同马铃薯品种淀粉及蒸食品质的差异
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- 论文作者：黄越 ; 石瑛
- 年：2017
- 作者机构：东北农业大学马铃薯研究所;
- 论文关键词：马铃薯 ; 淀粉 ; 蒸食品质
- 会议召开时间：2017-06-18
- 会议录名称：马铃薯产业与精准扶贫2017
- 语种：中文
- 分类号：S532;TS235.2
- 学会代码：ZMLS
- 会议名称：2017年马铃薯大会
- 会议地点：中国贵州毕节
- 主办单位：中国作物学会马铃薯专业委员会
- 学会名称：中国作物学会马铃薯专业委员会
- 页数：6
- 文件大小：2235k
- 原文格式：D
- 会议级别：全国
摘要
以东北地区栽培的6个马铃薯品种"尤金""东农310""东农308""东农312""延薯4号"和"夏坡蒂"为试验材料,测定不同马铃薯品种的总淀粉含量和直连淀粉含量,观察块茎扫描电镜图像,并进行蒸食感官性评定,明确各品种的淀粉特性及蒸食品质差异,为选育高产且口感上佳的马铃薯品种提供理论依据。结果表明,"东农308"和"东农310"的淀粉含量显著高于其他品种;"尤金"的直链淀粉含量最高。"夏坡蒂"的淀粉粒径最大,"尤金"的淀粉粒径最小;"东农310"单位面积内的淀粉颗粒最多。各品种块茎蒸食感官性评价结果显示,品种间在风味、咀嚼性、硬度、黏性和油润度等方面均有差异,块茎淀粉含量与结构对蒸食后的品质有重要影响。
引文
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[2]魏延安.世界马铃薯产业发展现状及特点[J].世界农业,2005(3):29-32.
[3]And J P M,Jackson D S.Fine structure of corn amylose and amylopectin fractions with various molecular weights[J].Journal of Agricultural and Food Chemistry,1997,45(10):3 840-3 847.
[4]Yoshimoto Y,Takenouchi T,Takeda Y.Molecular structure and some physicochemical properties of waxy and low-amylose barley starches[J].Carbohydrate Polymers,2002,47(2):159-167.
[5]Sajilata M G,Singhal R S,Kulkarni P R.Resistant starch-a review[J].Comprehensive Reviews in Food Science andFood Safety,2006,5(1):1-17.
[6]曾凡逵,许丹,刘刚.马铃薯营养综述[J].中国马铃薯,2015,29(4):233-243.
[7]Petersen M A,Poll L,Larsen L M.Identification of compounds contributing to boiled potato off-flavour‘(POF’)[J].Lebensmittel-Wissenschaft und-Technologie,1999,32(1):32-40.
[8]Buttery R G,Seifert R M,Ling L C.Characterization of some volatile potato components[J].Journal of Agricultural andFood Chemistry,1970,18(3):538-539.
[9]Josephson D B,Lindsay R C.c4-Heptenal:an influential volatile compound in boiled potato flavor[J].Journal of FoodScience,2006,52(2):328-331.
[10]Nursten H E,Sheen M R.Volatile flavor components of cooked potato[J].Journal of the Science of Food and Agriculture,1974,25(6):643-663.
[11]张永成,田丰.马铃薯实验研究方法[M].北京:中国农业科学技术出版社,2007.
[12]Hovenkamp-Hermelink J H M,De Vries J N,Adamse P,et al.Rapid estimation of the amylose/amylopectin ratio insmall amounts of tuber and leaf tissue of the potato[J].Potato Researcht,1988,31(2):241-246.
[13]Shogren R L,Mohamed A A,Carriere C J.Sensory analysis of whole wheat/soy flour breads[J].Journal of Food Science,2003,68(6):2 141-2 145.
[14]杨妍.马铃薯泥品质影响因素的研究[D].无锡:江南大学,2007.
[15]阳淑,郝艳玲,牟婷婷.紫色马铃薯营养成分分析与质量评价[J].河南农业大学学报,2015(3):311-315.
[16]孙慧生.马铃薯育种学[M].北京:农业出版社,2003.
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