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不同品种和加工方式对甘薯糖化特性的影响 预览

Effects of Different Varieties and Processing Methods on Saccharification Characteristics of Sweetpotato
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摘要 为探明甘薯糖化机制,筛选优质品种,以24个甘薯品种为材料,分析不同品种及不同加工方式对甘薯糖化特性的影响。结果表明,甘薯品种间淀粉酶活性、干率、淀粉率、直链淀粉含量、还原糖含量、可溶性糖含量总体上均存在显著差异;不同加工方式熟化后甘薯还原糖含量增量在0.81~6.86个百分点,增幅在24.50%~248.07%,可溶性糖含量增量在6.76~11.03个百分点,增幅在131.50%~187.48%,总体上烤薯可溶性糖和还原糖含量的增量高于蒸薯。熟化后甘薯还原糖含量增量与鲜薯淀粉率呈显著或极显著负相关,蒸薯还原糖含量增幅与鲜薯淀粉酶活性呈显著正相关,烤薯还原糖含量增幅与鲜薯淀粉率呈显著正相关;熟化后可溶性糖含量增量与鲜薯可溶性糖含量呈显著或极显著正相关,可溶性糖含量增幅与鲜薯还原糖含量呈显著负相关。经过分析筛选出渝217、10-17-2、渝薯9-14-27、商1320-3、湘09-8和绵薯12为高干品种;渝217、心香、渝薯12-3-10、渝薯9-14-27、万薯56、济农277、济农45为易糖化品种,渝217、心香、万薯56、济农277、济农45为优质蒸薯品种,心香、万薯56、渝薯12-3-10、渝薯9-14-27为优质烤薯品种。渝薯11-15-15感官评价总评分最高,其次为渝217。综合分析,渝217为综合糖化品质最优品种。 In order to explore the saccharification mechanism and select the high-quality varieties,24 sweetpotato varieties were selected as experimental materials to analyze the effects of different varieties and processing methods on saccharification characteristics.The results showed that on the whole,there were significant differences in amylase activity,dry rate,starch rate,amylose content,reducing sugar content and soluble sugar content among different sweetpotato varieties.The reducing sugar content of sweetpotato increased by 0.81-6.86 percentage points with the increase rate of24.50%-248.07% by different processing methods,and the soluble sugar content increased by 6.76-11.03 percentage points,with the increase rate of131.50%-187.48%.On the whole,the increments of soluble sugar and reducing sugar contents of baked sweetpotato were higher than those of steamed sweetpotato.Furthermore,the increment of reducing sugar content of cooked sweetpotato was significantly or extremely significantly negatively correlated with starch content of fresh sweetpotato,the increase rate of reducing sugar content of steamed sweetpotato was significantly positively correlated with amylase activity of fresh sweetpotato,and the increase rate of reducing sugar content of baked sweetpotato was significantly positively correlated with starch rate of fresh sweetpotato.Meanwhile,the increment of soluble sugar content of cooked sweetpotato was significantly or extremely significantly positively correlated with soluble sugar content of fresh sweetpotato,the increase rate of soluble sugar content of cooked sweetpotato was negatively correlated with reducing sugar content of fresh sweetpotato.Yu217,10-17-2,Yushu 9-14-27,Shang1320-3,Xiang 09-8 and Mianshu12 were varieties with high dry weight;Yu217,Xinxiang,Yushu12-3-10,Yushu 9-14-27,Wanshu 56,Jinong277 and Jibong 45 were varieties that were easy to saccharify;Yu217,Xinxiang,Wanshu 56,Jinong277 of Jibong 45 were high-quality steamed sweetpotato varieties;Xinxiang,Wanshu 56,Yushu12-3-10 and Yushu 9
作者 叶夏芳 胡琼之 邱天越 王永徐 吕尊富 陆国权 YE Xiafang;HU Qiongzhi;QIU Tianyue;WANG Yongxu;L Zunfu;LU Guoquan(Institute of Potato Crops,Zhejiang Agriculture and Forestry University,Lin’an 311300,China;University of Pécs,Pécs 7621,Hungary)
出处 《河南农业科学》 北大核心 2019年第7期141-149,共9页 Journal of Henan Agricultural Sciences
基金 国家现代农业产业技术体系建设专项(CARS-10-B19) 国家自然科学基金项目(31671750) 浙江省农业(粮食)新品种选育重大科技专项子专题(2016C02050-7-5).
关键词 甘薯 糖化特性 淀粉酶 品种 加工方式 Sweetpotato Saccharification characteristics Amylase Varieties Processing method
作者简介 叶夏芳(1993-)女,浙江温州人,在读硕士研究生,研究方向:食品加工与安全。E-mail:285516820@qq.com;通信作者:陆国权(1963-)男,浙江金华人,教授,博士,主要从事薯类加工与贮藏研究。E-mail:lugq10@zju.edu.cn.
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