高抗性马铃薯熟全粉的研制及其结构与理化性质分析

Preparation of high resistant cooked potato flour and study on its structure and physicochemical properties

中文关键词:  马铃薯熟全粉  抗性淀粉  冷藏  结构性质  消化性

英文关键词:cooked potato flour  resistant starch  refrigeration  structural properties  digestibility

中文摘要:

      目的 研制一种高抗性马铃薯熟全粉，并深入探究其结构与理化性质，为其在食品领域的应用提供科学依据和理论支持。方法 选取吕梁岚县的马铃薯，对马铃薯进行护色蒸制冷藏处理，通过单因素和5因素3水平的响应面实验优化马铃薯熟全粉的制取工艺。运用扫描电子显微镜（scanning electron microscope, SEM）、X射线衍射（X-ray diffraction, XRD）和色差仪等，对全粉的微观晶体结构、色度、黏度和功能特性等进行测定和分析。结果 在切片厚度8.0 mm，护色时间为11.3 min，蒸煮时间为17.0 min，冷藏时间为26.0 h，干燥温度为57.5 ℃，马铃薯熟全粉抗性淀粉含量为42.3%。结构方面，经过处理马铃薯熟全粉出现了特殊的层状结构，形成了重结晶。性质方面，熟全粉的明度（lightness，L*）下降，黄蓝色度（yellow/blue chromaticity，b*）上升，黏度上升，抗性淀粉（resistant starch, RS）和慢消化淀粉（slowly digestible starch, SDS）均上升，血糖生成指数（glycemic index, GI）明显下降。结论 优化的工艺条件改变了马铃薯熟全粉的结构和理化性质，本研究有助于开发出高品质、具降血糖活性的马铃薯制品，促进吕梁市马铃薯产业的创新发展。

英文摘要:

      Objective To prepare high resistant starch of cooked potato flour and investigate its structure and physicochemical properties for providing scientific basis and theoretical support for its application in food field. Methods Potatoes from Lanxian County, Lvliang were selected, and the potatoes were cooked after color protection and refrigeration follow. The preparation process of cooked potato flour was optimized through one factor and 5 factors 3 levels response surface experiments. Scanning electron microscope (SEM), X-ray diffraction (XRD) and colorimeter were used to analyze the microcrystalline structure, color, viscosity and the functional properties of the cooked potato flour. Results At slice thickness of 8.0 mm, protection time of 11.3 min, cooking time of 17.0 min, refrigeration time of 26.0 h, and a drying temperature of 57.5 ℃, the content of resistant amylose in cooked potato flour was 42.3%. The treated cooked potato flour appeared a special layered structure and formed recrystallization in structure. In terms of properties, the color of cooked potato flour showed a descending L* and ascending b*. Viscosity increased, and both resistant starch (RS) and slow digestible starch (SDS) increased. Glycemic index (GI) decreased significantly. Conclusion The optimized process conditions chang the structure and physicochemical properties of cooked whole potato flour, and this study can help to develop high-quality potato products with hypoglycemic activity and promote the innovative development of potato industry in Lvliang.