河南农业科学2011，Vol.40Issue(8)：84-86,3.
甘薯不同部位淀粉的组成及黏度特性研究
Contents and Viscosity Properties of Extracted Starches from Different Parts of Fresh Sweet Potato Tubers
摘要
Abstract
The distribution of starches in sweet potato (Ipomoea batatas L. ) tuber was studied. A fresh sweet potato tuber was cut into six equivalent parts, and then the extraction contents and viscosity properties of starches from different parts were determined. The results showed that the extraction content of starch from the middle section of sweet potato was lower than that from the head and the end section, and the extraction content from the inner layer was higher than that from the outer layer. The extraction contents of starch from the inner-end part and the outer-middle part of sweet potato were 16. 2% and 10. 3%, respectively. The amylose content was relatively higher in the middle section and outer layer of sweet potato tubers. The amylose contents in the outer-middle part and the inner-end part of sweet potato tubers were 29. 5% and 26. 7% respectively. The viscosity properties of starches from different parts of sweet potato tubers were different from each other. The peak viscosity and final viscosity of the starch from the head and the end sections were similar and obviously higher than the middle section, and those from the inner layer were higher than the outer layer. The composition and viscosity characteristics of starch were significantly different among different parts of sweet potato, and sweet potato starch with different characteristics and use could be produced by taking sub-site precision machining method.关键词
甘薯/淀粉/分布/黏度特性Key words
Sweet potato/ Starch/ Distribution/ Viscosity properties分类
农业科技引用本文复制引用
贾延宇,师玉忠,田丰贺,张宝宝,靳卫娜..甘薯不同部位淀粉的组成及黏度特性研究[J].河南农业科学,2011,40(8):84-86,3.基金项目
河南科技学院高层次人才科研启动项目(08002) （08002）
