浙江农业学报2026，Vol.38Issue(5)：837-844,8.DOI:10.3969/j.issn.1004-1524.20250351
糊化度对压热改性甘薯泥淀粉特性的影响
Effect of gelatinization degree on starch characteristics in pressure-heat modification sweet potato puree
摘要
Abstract
To further optimize the pressure-heat modification process of sweet potato puree,the effect of gelatinization degree on the starch properties of modified sweet potato puree was investigated by subjecting sweet potato puree with six gelatinization degrees to pressure-heat treatment.The results showed that with the increase in gelatinization degree of sweet potato puree,the contents of slow-digestible starch(SDS)and resistant starch(RS)after pressure-heat modification significantly increased,and the anti-digestibility was significantly enhanced.Pasting property analysis revealed that the viscosity of pressure-heat modified sweet potato puree initially increased and then decreased with in-creasing gelatinization degree.Scanning electron microscopy observations indicated that the irregularity and flakiness of starch granules increased with higher gelatinization degree.Compared with only direct low-temperature retrograda-tion,the pressure-heat modified sweet potato puree exhibited increased RS and SDS contents to varying degrees,higher peak viscosity,lower final viscosity,larger and more irregular starch granules,enhanced aggregation,and im-proved stability.In summary,the gelatinization degree of sweet potato puree significantly influences the digestive properties,pasting properties,and microstructure of pressure-heat modified starch.关键词
甘薯泥/压热处理/糊化度/抗性淀粉/淀粉特性Key words
sweet potato puree/pressure-heat treatment/gelatinization degree/resistant starch/starch characteristic分类
农业科技引用本文复制引用
曹颖,陆宇帆,项超,吴列洪,沈升法,陆国权,庞林江,路兴花..糊化度对压热改性甘薯泥淀粉特性的影响[J].浙江农业学报,2026,38(5):837-844,8.基金项目
浙江省"领雁"研发攻关计划(2022C02041) （2022C02041）
国家现代农业产业技术体系建设专项(CARS-10) （CARS-10）
