糊化度对压热改性甘薯泥淀粉特性的影响

doi:10.3969/j.issn.1004-1524.20250351

浙江农业学报 ›› 2026, Vol. 38 ›› Issue (5): 837-844.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

曹颖¹(), 陆宇帆², 项超³, 吴列洪³, 沈升法³, 陆国权², 庞林江², 路兴花²^,^*()

¹ 浙江农林大学集贤学院, 浙江杭州 310012
² 浙江农林大学食品与健康学院, 浙江杭州 310012
³ 浙江省农业科学院作物与核技术利用研究所, 浙江杭州 310021

收稿日期:2025-04-30 出版日期:2026-05-25 发布日期:2026-06-02
作者简介:曹颖,主要从事薯类抗性淀粉改性研究。E-mail:15868417413@163.com
通讯作者: *路兴花,E-mail:xhlu@zafu.edu.cn
基金资助:
浙江省“领雁”研发攻关计划(2022C02041);国家现代农业产业技术体系建设专项(CARS-10)

Effect of gelatinization degree on starch characteristics in pressure-heat modification sweet potato puree

CAO Ying¹(), LU Yufan², XIANG Chao³, WU Liehong³, SHEN Shengfa³, LU Guoquan², PANG Linjiang², LU Xinghua²^,^*()

¹ Jixian Honors College, Zhejiang A&F University, Hangzhou 310012, China
² College of Food and Health, Zhejiang A&F University, Hangzhou 310012, China
³ Institute of Crop and Nuclear Technology Utilization, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China

Received:2025-04-30 Published:2026-05-25 Online:2026-06-02

摘要/Abstract

摘要：

为进一步优化甘薯泥压热改性工艺,通过对6种不同糊化度的甘薯泥进行压热处理,探究糊化度对改性甘薯泥淀粉特性的影响。结果表明,随甘薯泥糊化度提高,压热改性后慢消化淀粉(slow-digestible starch, SDS)和抗性淀粉(resistant starch, RS)含量显著增加,抗消化性显著提升;糊化特性分析显示,改性甘薯泥黏度随糊化度的提高呈先增加后降低趋势;扫描电镜观察发现,淀粉颗粒不规则和片状程度随糊化度提高而增加。与仅直接低温老化相比,经压热改性的甘薯泥中RS和SDS含量均有不同程度提高,峰值黏度升高,最终黏度降低,淀粉颗粒变大且不规则,聚集性增强,稳定性提高。综上,甘薯泥糊化度对压热改性淀粉的消化特性、糊化特性和微观结构均有显著影响。

关键词: 甘薯泥, 压热处理, 糊化度, 抗性淀粉, 淀粉特性

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 increasing 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 retrogradation, 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 improved stability. In summary, the gelatinization degree of sweet potato puree significantly influences the digestive properties, pasting properties, and microstructure of pressure-heat modified starch.

Key words: sweet potato puree, pressure-heat treatment, gelatinization degree, resistant starch, starch characteristic

中图分类号:

S531
TS215

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.

CAO Ying, LU Yufan, XIANG Chao, WU Liehong, SHEN Shengfa, LU Guoquan, PANG Linjiang, LU Xinghua. Effect of gelatinization degree on starch characteristics in pressure-heat modification sweet potato puree[J]. Acta Agriculturae Zhejiangensis, 2026, 38(5): 837-844.

图/表 7

参考文献 27

[1]	王欣, 李强, 曹清河, 等. 中国甘薯产业和种业发展现状与未来展望[J]. 中国农业科学, 2021, 54(3): 483-492.
	WANG X, LI Q, CAO Q H, et al. Current status and future prospective of sweetpotato production and seed industry in China[J]. Scientia Agricultura Sinica, 2021, 54(3): 483-492.
[2]	PANG L J, LU G Q, CHENG J Y, et al. Physiological and biochemical characteristics of sweet potato [Ipomoea batatas(L.) Lam] roots treated by a high voltage alternating electric field during cold storage[J]. Postharvest Biology and Technology, 2021, 180: 111619.
[3]	戴起伟, 钮福祥, 孙健, 等. 中国甘薯加工产业发展制约因素和对策[J]. 农业工程技术, 2016, 36(5): 12-14.
	DAI Q W, NIU F X, SUN J, et al. Restrictive factors and countermeasures for the development of sweet potato processing industry in China[J]. Agricultural Engineering Technology, 2016, 36(5): 12-14.
[4]	孙晓敏, 彭雯, 张建端, 等. 中国健康体重管理行动倡议书[J]. 中国预防医学杂志, 2024, 25(10): 1235-1238.
	SUN X M, PENG W, ZHANG J D, et al. China’s strategy for healthy weight management[J]. Chinese Preventive Medicine, 2024, 25(10): 1235-1238.
[5]	ZHU J H, LIU Q Q, GILBERT R G. The effects of chain-length distributions on starch-related properties in waxy rices[J]. Carbohydrate Polymers, 2024, 339: 122264.
[6]	木泰华. 甘薯颗粒全粉生产工艺和品质评价指标的研究与应用[EB/OL]. (2011-10-10)[2026-03-22]. https://ifst.caas.cn/xwzx/cgzh1/207776.htm.
[7]	张阳, 赵海, 靳艳玲. 甘薯淀粉性质及其应用[J]. 农产品加工, 2025(6): 107-113.
	ZHANG Y, ZHAO H, JIN Y L. Starch properties and application of sweet potato[J]. Agricultural Products Processing, 2025(6): 107-113.
[8]	亢灵涛, 宋莹, 刘思含, 等. 压热法制备甘薯抗性淀粉的工艺优化[J]. 食品工业科技, 2019, 40(1): 162-167.
	KANG L T, SONG Y, LIU S H, et al. Optimization of the preparation of sweet potato resistant starch by thermal-press processing method[J]. Science and Technology of Food Industry, 2019, 40(1): 162-167.
[9]	郝世娟. 甘薯Ⅲ型抗性淀粉(RS3)的制备工艺、特性及在面粉中的初步应用[D]. 保定: 河北农业大学, 2021.
	HAO S J. Preparation technology, characteristics and preliminary application of sweet potato type Ⅲ resistant starch (RS3) in flour[D]. Baoding: Hebei Agricultural University, 2021.
[10]	全国饲料工业标准化技术委员会. 饲料中淀粉糊化度的测定: NY/T 4125—2022[S]. 北京: 中国农业出版社, 2022.
[11]	TIAN J H, CAI Y D, QIN W, et al. Parboiling reduced the crystallinity and in vitro digestibility of non-waxy short grain rice[J]. Food Chemistry, 2018, 257: 23-28.
[12]	PALABIYIK İ, TOKER O S, KARAMAN S, et al. A modeling approach in the interpretation of starch pasting properties[J]. Journal of Cereal Science, 2017, 74: 272-278.
[13]	李江涛, 周巧, 林亲录, 等. 不同糊化度籼米淀粉的结构及理化性质研究[J]. 中国粮油学报, 2022, 37(4): 76-82.
	LI J T, ZHOU Q, LIN Q L, et al. Structure and physicochemical properties of indica rice starch with different degrees of gelatinization[J]. Journal of the Chinese Cereals and Oils Association, 2022, 37(4): 76-82.
[14]	廖静欣. 淀粉糊化进程智能监测模型构建与应用[D]. 广州: 华南理工大学, 2023.
	LIAO J X. Construction and application of intelligent monitoring model for starch gelatinization process[D]. Guangzhou: South China University of Technology, 2023.
[15]	CARLSTEDT J, WOJTASZ J, FYHR P, et al. Understanding starch gelatinization: the phase diagram approach[J]. Carbohydrate Polymers, 2015, 129: 62-69.
[16]	BALET S, GUELPA A, FOX G, et al. Rapid visco analyser (RVA) as a tool for measuring starch-related physiochemical properties in cereals: a review[J]. Food Analytical Methods, 2019, 12(10): 2344-2360.
[17]	HE Y Y, CHEN F L, SHI Y G, et al. Physico-chemical properties and structure of rice cultivars grown in Heilongjiang Province of China[J]. Food Science and Human Wellness, 2021, 10(1): 45-53.
[18]	LI C, HU Y M. Modeling of in vitro digestogram by consecutive reaction kinetics model reveals the nature of starch digestive characteristics[J]. Food Hydrocolloids, 2022, 124: 107203.
[19]	GONG B, CHENG L L, GILBERT R G, et al. Distribution of short to medium amylose chains are major controllers of in vitro digestion of retrograded rice starch[J]. Food Hydrocolloids, 2019, 96: 634-643.
[20]	HAN K T, KIM H R, MOON T W, et al. Isothermal and temperature-cycling retrogradation of high-amylose corn starch: impact of sonication on its structural and retrogradation properties[J]. Ultrasonics Sonochemistry, 2021, 76: 105650.
[21]	YANG Y X, CHEN Q, YU A Z, et al. Study on structural characterization, physicochemical properties and digestive properties of Euryale ferox resistant starch[J]. Food Chemistry, 2021, 359: 129924.
[22]	ZHANG J Y, LIU Y H, WANG P, et al. The effect of protein-starch interaction on the structure and properties of starch, and its application in flour products[J]. Foods, 2025, 14(5): 778.
[23]	CHI C D, SHI M M, ZHAO Y T, et al. Dietary compounds slow starch enzymatic digestion: a review[J]. Frontiers in Nutrition, 2022, 9: 1004966.
[24]	徐芬, 刘伟, 刘倩楠, 等. 不同糊化度马铃薯淀粉的黏度及凝胶特性分析[J]. 现代食品科技, 2020, 36(5): 42-50.
	XU F, LIU W, LIU Q N, et al. Viscosity and gelling properties of potato starch with different degrees of gelatinization[J]. Modern Food Science and Technology, 2020, 36(5): 42-50.
[25]	廖卢艳. 基于粉丝生产的湿热改性甘薯淀粉性质及机理研究[D]. 长沙: 湖南农业大学, 2015.
	LIAO L Y. Research on the heat-moisture modification of sweet potato starch properties and mechanism based on the production of starch vermicelli[D]. Changsha: Hunan Agricultural University, 2015.
[26]	张素敏, 崔艳, 陈振家, 等. 压热改性对黄米淀粉多尺度结构及理化性质的影响[J]. 食品工业科技, 2024, 45(18): 80-87.
	ZHANG S M, CUI Y, CHEN Z J, et al. Effects of autoclaving treatment modifications on multi-scale structure and physicochemical properties of yellow rice starch[J]. Science and Technology of Food Industry, 2024, 45(18): 80-87.
[27]	柴子淇, 徐恩波, 郑瑜雪, 等. 压热处理对不同晶型淀粉结构及消化特性的影响[J]. 食品与生物技术学报, 2022, 41(11): 64-72.
	CHAI Z Q, XU E B, ZHENG Y X, et al. Effects of high temperature autoclaving on structure and digestibility of different crystalline starches[J]. Journal of Food Science and Biotechnology, 2022, 41(11): 64-72.

糊化时间/ min Pasting time/min	含量Content
糊化时间/ min Pasting time/min	快消化淀粉 Rapidly digestible starch	慢消化淀粉 Slowly digestible starch	抗性淀粉 Resistant starch
0	91.40±0.58 a	1.22±0.06 c	7.34±0.34 e
20	85.70±1.12 b	2.39±0.64 b	11.90±0.52 d
30	85.20±0.86 bc	2.52±0.52 b	12.20±0.37 cd
40	84.30±0.91 c	2.74±0.32 b	13.00±0.63 c
50	80.90±0.21 d	4.07±0.35 a	15.00±0.15 b
60	79.40±0.32 e	4.19±0.17 a	16.40±0.32 a

糊化时间/ min Pasting time/min	含量Content
糊化时间/ min Pasting time/min	快消化淀粉 Rapidly digestible starch	慢消化淀粉 Slowly digestible starch	抗性淀粉 Resistant starch
0	91.40±0.58 a	1.22±0.06 c	7.34±0.34 e
20	85.70±1.12 b	2.39±0.64 b	11.90±0.52 d
30	85.20±0.86 bc	2.52±0.52 b	12.20±0.37 cd
40	84.30±0.91 c	2.74±0.32 b	13.00±0.63 c
50	80.90±0.21 d	4.07±0.35 a	15.00±0.15 b
60	79.40±0.32 e	4.19±0.17 a	16.40±0.32 a

糊化时间/ min Pasting time/min	含量Content
糊化时间/ min Pasting time/min	快消化淀粉 Rapidly digestible starch	慢消化淀粉 Slowly digestible starch	抗性淀粉 Resistant starch
0	89.20±0.41 a	1.34±0.31 d	9.50±0.24 c
20	82.80±1.00 b	2.36±0.31 c	14.80±0.75 b
30	82.60±0.54 bc	2.42±0.40 c	15.00±0.24 b
40	81.60±0.49 c	3.22±0.20 b	15.20±0.37 b
50	79.10±0.37 d	4.14±0.57 a	16.70±0.32 a
60	78.00±0.66 d	4.42±0.33 a	17.60±0.96 a

糊化时间/ min Pasting time/min	含量Content
糊化时间/ min Pasting time/min	快消化淀粉 Rapidly digestible starch	慢消化淀粉 Slowly digestible starch	抗性淀粉 Resistant starch
0	89.20±0.41 a	1.34±0.31 d	9.50±0.24 c
20	82.80±1.00 b	2.36±0.31 c	14.80±0.75 b
30	82.60±0.54 bc	2.42±0.40 c	15.00±0.24 b
40	81.60±0.49 c	3.22±0.20 b	15.20±0.37 b
50	79.10±0.37 d	4.14±0.57 a	16.70±0.32 a
60	78.00±0.66 d	4.42±0.33 a	17.60±0.96 a

处理 Treatment	糊化时间/min Pasting time/min	峰值黏度/(mPa·s) Peak viscosity/(mPa·s)	谷值黏度/(mPa·s) Trough viscosity/(mPa·s)	崩解值/(mPa·s) Breakdown value/(mPa·s)	最终黏度/(mPa·s) Final viscosity/(mPa·s)	回生值/(mPa·s) Setback value/(mPa·s)
直接老化	0	2 116±41 a	1 685±24 a	431±17 a	2 547±16 ab	862±29 a
Direct retrogradation	20	1 259±16 e	1 232±13 d	27±3 d	1 984±32 e	752±25 b
	30	1 648±28 d	1 537±31 c	111±3 c	2 389±10 d	852±27 a
	40	1 915±26 c	1 605±21 b	310±40 b	2 508±26 bc	903±29 a
	50	2 091±34 a	1 712±39 a	379±15 a	2 572±18 a	860±33 a
	60	2 020±27 b	1 610±52 b	410±42 a	2 494±34 c	884±23 a
压热老化	0	1 563±52 d	858±28 d	705±24 d	1 297±55 d	439±27 b
Pressure-heat	20	2 389±37 bc	1 374±45 c	1 015±82 b	1 865±41 c	491±38 ab
retrogradation	30	2 078±59 c	1 298±52 c	780±111 d	1 804±39 c	506±13 a
	40	2 969±117 a	1 707±62 a	1 262±55 a	2 251±94 a	544±32 a
	50	2 286±95 c	1 425±88 bc	861±12 cd	1 978±64 b	553±24 a
	60	2 480±79 b	1 523±64 b	957±17 bc	2 018±39 b	495±26 ab

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

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

图/表 7

参考文献 27

相关文章 1

编辑推荐

Metrics

本文评价