不同品种马铃薯全粉微观结构与品质特性研究

发布时间：2018-05-30 03:13

本文选题：马铃薯全粉 + 品种　；参考：《浙江大学》2017年硕士论文

【摘要】：马铃薯兼具粮食和蔬菜的双重特点,营养丰富,具有较高的开发利用价值。在发达国家马铃薯多以主食或马铃薯加工品的形式消费,我国作为马铃薯生产消费大国,马铃薯的加工利用率则非常低。基于此,我国于2015年初提出了马铃薯主粮化战略,将马铃薯加工成马铃薯全粉然后与面粉等混合后加工制成馒头、面条等适合中国人饮食习惯的主食。在推动马铃薯主粮化的过程中,我国目前主要面临马铃薯全粉加工专用品种缺乏、马铃薯主食中马铃薯全粉占比低等问题。本文选用4个品种马铃薯,将其加工制作成马铃薯全粉,利用光学显微镜、扫描电子显微镜、理化分析方法、红外及二维相关光谱技术等对马铃薯全粉的微观结构和品质特性进行研究,旨在为马铃薯全粉加工专用品种的育种筛选、马铃薯全粉营养和功效的有效评价以及优化完善马铃薯主粮制作加工过程提供参考。本文主要研究内容及结论如下:1、采用光学显微镜和扫描电子显微镜对4个品种马铃薯全粉、市售马铃薯全粉及马铃薯淀粉的微观结构进行观察和表征。由于制备马铃薯全粉过程中存在预热、蒸煮等环节,使得马铃薯全粉中的淀粉颗粒受热吸水膨胀,淀粉颗粒结构被破坏,淀粉发生糊化形成糊浆,所以4个品种马铃薯全粉整体呈现不规则形状,表面凹凸不平且相互黏附在一起。相比之下,马铃薯淀粉中颗粒保存完好,呈椭圆形或圆形,表面光滑完整,颗粒上有明显黑色亮斑。2、对4个品种马铃薯全粉、市售马铃薯全粉及马铃薯淀粉的碘蓝值、溶解度、膨胀度、冻融稳定性、糊化特性、老化特性等理化性质进行测定。冀张薯8号在溶解度、膨胀度以及冻融稳定性这三个方面表现更优,克新抵抗外界机械力以及抗老化的能力更强。4个品种马铃薯全粉没有出现糊化吸热峰,市售马铃薯全粉和马铃薯淀粉则由于未完全熟化所以均出现了一个糊化吸热峰,且峰形相似。同时市售马铃薯全粉的起始糊化温度、峰值糊化温度以及终止糊化温度低于马铃薯淀粉,相较于马铃薯淀粉更易糊化,糊化焓值则高于马铃薯淀粉,说明糊化过程所需要的能量较多。对这些理化指标进行主成分分析后发现,利用膨胀度、碘蓝值和冻融稳定性就可对马铃薯全粉的品质特性进行评价。而且4个品种马铃薯全粉之间无重叠,马铃薯淀粉和4个品种马铃薯全粉之间分类明显,品质差异显著。3、运用红外光谱技术对4个品种马铃薯全粉、市售马铃薯全粉及马铃薯淀粉的分子结构进行表征,并结合主成分分析研究温度对马铃薯全粉的影响。通过1460 cm.1和1420 cm-1这两个吸收峰可以将马铃薯淀粉与马铃薯全粉区分开来。利用主成分分析不仅可以将马铃薯淀粉和马铃薯全粉区分开,还可以将4个品种马铃薯全粉两两分开,但是针对4个品种马铃薯全粉共同鉴别时效果则不是很理想。不同温度水平下采集的所有马铃薯全粉样品光谱有明显的同温度聚类趋势,温度对光谱的影响大于马铃薯品种间的区别。4、利用二维相关红外光谱技术对不同品种马铃薯全粉进行了鉴别,同时对马铃薯全粉与面粉不同比例共混物在温度外扰下的结构变化以及它们之间的相互作用进行了研究。通过二维同步相关光谱上1650 cm-1处自动峰的有无以及强弱,可以对4个品种马铃薯全粉进行鉴别。此外,4个品种马铃薯全粉与面粉不同比例共混物均在1047 cm-1、1022 cm-1以及994 cm-1处出现最强自相关峰,说明C-O-H、C-O-C等基团对于温度变化十分敏感。同时随着混合比例的提高,C-H、C-O、C-C类和糖苷键等化学基团的峰强度逐渐变弱。针对同一种马铃薯全粉,利用相关分析可对其与面粉混合物的混合比例进行鉴别。
[Abstract]:Potato has both the dual characteristics of grain and vegetable, rich in nutrition and high development and utilization value. In developed countries, potatoes are mostly consumed in the form of staple food or potato processing products. As a big consumer of potato production, the processing utilization rate of potato is very low in China. Based on this, our country put forward the main grain of potato in early 2015. In the process of promoting the main food of the potato, our country is mainly faced with the lack of the special varieties of potato all flour processing and the low proportion of the whole potato flour in the main food of the potato. 4 varieties of potato were processed and made into full potato powder. The microstructure and quality characteristics of potato whole powder were studied by optical microscope, scanning electron microscope, physicochemical analysis method, infrared and two-dimensional correlation spectroscopy. The main contents and conclusions of this paper are as follows: 1, the microstructure of 4 varieties of potato whole powder, potato whole powder and potato starch were observed and characterized by optical microscope and scanning electron microscope. During the whole process of potato flour, the starch granules in the whole potato flour were heated and swelled, the starch granule structure was destroyed and the starch gelatinized to form paste, so the whole 4 varieties of potato whole powder showed irregular shape, the surface was uneven and adhered to each other. The particles in the powder were well preserved, oval or round, smooth and complete on the surface, with a clear black spot.2 on the particles. 4 varieties of potato whole powder, the iodine and blue value of potato whole powder and potato starch, solubility, expansion, freeze thawing stability, gelatinization and aging properties were measured. The solubility and swelling of jizizhang potato No. 8 was in solubility and expansion. The three aspects of the expansion and the stability of freezing and thawing are better, the new resistance to the external mechanical force and the resistance to aging is stronger. The whole powder of potato is not the peak of the gelatinized heat absorption, and the whole potato and potato starch in the market have appeared a gelatinized heat absorption peak, and the peak shape is similar. At the same time, the peak shape of potato starch and potato starch is similar. At the same time, the city sale is similar. At the same time, the.4 potato starch has similar peak shape. The initial gelatinization temperature, peak gelatinization temperature and terminating gelatinization temperature of potato starch were lower than potato starch, compared with potato starch, the enthalpy of gelatinization was higher than potato starch, indicating that the energy needed in the process of gelatinization was more. The quality characteristics of the whole potato powder can be evaluated by freezing and thawing stability. There is no overlap between the 4 varieties of potato flour. The classification of potato starch and 4 varieties of potato flour is obvious, the difference of quality is significant.3. The use of infrared spectroscopy to 4 varieties of potato whole powder, the market of potato whole powder and potato starch. The structure is characterized and the effect of temperature on the whole powder of potato is studied with principal component analysis. The potato starch can be distinguished from the whole potato powder by 1460 cm.1 and 1420 cm-1 absorption peaks. The principal component analysis can not only separate potato starch from the whole potato flour, but also make 4 varieties of potato whole powder. 22 separate, but it is not ideal for the common identification of 4 varieties of potato all powder. The spectrum of all potato total powder samples collected at different temperature levels has a obvious tendency to cluster at the same temperature. The influence of temperature on the spectrum is greater than that of the potato variety.4, and the two dimensional correlation infrared spectroscopy is used for different varieties. The whole potato powder was identified. At the same time, the structure change and the interaction between the blends with different proportion of potato flour and flour in the temperature disturbance were studied. The 4 varieties of potato powder can be identified by the 1650 cm-1 automatic peaks at the two dimensional synchronous correlation spectrum. In addition, 4 can be used. The strongest autocorrelation peak was found at 1047 cm-11022 cm-1 and 994 cm-1, indicating that the groups of C-O-H, C-O-C and other groups were very sensitive to temperature changes. Meanwhile, the peak intensity of C-H, C-O, C-C and glycosidic groups gradually weakened with the increase of mixing ratio. The proportion of mixed flour and flour mixture can be identified by correlation analysis.
【学位授予单位】：浙江大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：TS215

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