不同淀粉型甘薯品种全粉糊化特性的比较

以淀粉型甘薯品种(系)为试材,采用RVA仪和相关性分析,研究比较了不同淀粉型甘薯品种的全粉糊化特性、各特征值之间的差异和相关性。结果表明,加与不加硝酸银甘薯全粉RVA谱特征值均具有明显的差异。不加AgNO3甘薯全粉的峰值黏度平均值为484.64RVU,品种间变异系数为58.64%,变幅为68.01~947.50RVU。谷值黏度以徐18最高,为583.00RVU。徐22的崩解值、终值黏度和回复值最小,分别为91.67、46.33和9.00RVU。加AgNO3后全粉的RVA谱特征值均显著提高。峰值黏度、谷值黏度、崩解值、终值黏度和回复值较不加硝酸银各特征值分别增加了1.67、3.94、0.51、4.29和5.29倍。此外,加与不加硝酸银各甘薯品种全粉RVA谱特征值之间均呈现一定的相关性。不加硝酸银全粉的峰值黏度与回复值呈显著正相关;不加硝酸银全粉谷值黏度和终值黏度、崩解值与回复值、终值黏度与回复值呈显著负相关。

Wholemeal Gelatinization Characteristics of Different Starchy Sweet Potato Varieties

Different starchy sweet potato varieties were selected as materials to study wholemeal gelatinization characteristics and correlation of RVA profile characteristics by RVA and correlation analysis.The result showed that,the difference and pertinence among the RVA profile characteristics of wholemeal flour were significant,no matter with and without AgNO3.The mean values of peak viscosity was 484.64 RVU,the CV was 4.3％ and the rang was 68.01-947.50 RVU without AgNO3.The trough viscosity of Xu18 was the highest reached to 583.00 RVU.The breakdown,final viscosity and setback of Xu22 were minimum,reached to 91.67,46.33 and 9.00 RVU,respectively.RVA profile characteristics of wholemeal flour with AgNO3 were evidently higher than those without AgNO3.The peak viscosity,trough viscosity,breakdown,final viscosity and setback of wholemeal flour with AgNO3 were increased by 1.67,3.94,0.51,4.29 and 5.29,respectively compared to those without AgNO3.In wholemeal flour without AgNO3,there was a significant positive correlation between the peak viscosity and setback,and there were significant negative correlations between trough viscosity and final viscosity,breakdown and setback,final viscosity and setback.