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首页 > 过刊浏览>2023年第42卷第12期 >43-52. DOI:10.12441/spyswjs.20211009002
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鲜食糯玉米食用品质与淀粉性质的相关性研究
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Correlation Between Edible Quality and Starch Properties of Fresh Waxy Corn
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    摘要:

    鲜食糯玉米种类多，蒸煮后食用品质存在差异。为探究影响鲜食糯玉米食用品质的因素，选取4种鲜食糯玉米，并以一种普通玉米作为对照，以感官评定、质构特性、组分构成及淀粉糊化度分析为基础，并进一步提取淀粉组分对其热力学性质、糊化特性及结构特性展开研究。结果表明，4种鲜食糯玉米支链淀粉质量分数为95%~98%，质构硬度为2 987~3 633 g，煮制后糊化度为68%~91%。感官评定结果表明，糊化度较高的‘苏科糯1505’、‘苏科糯1704’口感较好。相关性分析结果表明，糯性分数、口感分数与糊化度呈显著正相关（P<0.05），相关系数分别为0.698、0.651；同时支链淀粉质量分数与口感分数呈显著正相关（P<0.05），相关系数为0.642；支链淀粉质量分数与硬度呈显著负相关（P<0.05），相关系数为-0.742。表明鲜食糯玉米煮制后籽粒中淀粉糊化度对口感影响较大。该研究为鲜食糯玉米食用品质与淀粉性质之间的相关性提供了参考，为寻找影响鲜食糯玉米品质的关键因素提供了新的研究方向与数据支持，对鲜食糯玉米产业发展具有一定的指导作用。

    Abstract:

    There are various types of fresh waxy corn, which exhibit differences in edible quality after cooking. In order to explore the factors affecting the edible quality of fresh waxy corn, four varieties of fresh waxy corn were selected and an ordinary corn was used as the control. Based on sensory evaluation, texture characteristics, component composition and starch gelatinization degree analysis, starch components were extracted to further study their thermodynamic properties, gelatinization characteristics, and starch structure features. The results showed that the amylopectin mass fraction of four kinds of fresh waxy corn ranged from 95% to 98%. The texture hardness value ranged from 2 987 g to 3 633 g, and the gelatinization degree after cooking ranged from 68% to 91%. The sensory evaluation results showed that ‘Sukenuo 1505’ and ‘Sukenuo 1704’ with higher gelatinization degrees exhibited better taste. The correlation analysis revealed that there was a significant positive correlation between the scores of waxiness and taste with gelatinization degree (P<0.05), with correlation coefficients of 0.698 and 0.651, respectively. At the same time, amylopectin mass fraction was positively correlated with taste score(P<0.05), with correlation coefficient of 0.642. There was a significant negative correlation between amylopectin mass fraction and hardness(P<0.05), with correlation coefficient of -0.742. The correlation analysis showed that the starch gelatinization degree of fresh waxy corn had a great effect on the taste. This study provides a reference for the relationship between the edible quality of fresh waxy corn and the properties of starch. It offers a new research direction and data support in identifying key factors affecting the quality of fresh waxy corn, guiding the development of fresh waxy corn industry.

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王綦,程力,洪雁,李兆丰,李才明,班宵逢,顾正彪.鲜食糯玉米食用品质与淀粉性质的相关性研究[J].食品与生物技术学报,2023,42(12):43-52.

WANG Qi, CHENG Li, HONG Yan, LI Zhaofeng, LI Caiming, BAN Xiaofeng, GU Zhengbiao. Correlation Between Edible Quality and Starch Properties of Fresh Waxy Corn[J]. Journal of Food Science and Biotechnology,2023,42(12):43-52.

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  • 在线发布日期: 2024-01-19
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