澱粉糖化酵素活性簡易測定法於甘藷加工特性之應用

Application of the β-amylase Activity Rapid Test Method on Processing Character of Sweet Potato

利幸貞(Hsin-Chen Lee) ； 陳一心(Yi-Shin Chen)

《中華農業研究》 53卷1期 (2004/03) Pp. 18-26

https://doi.org/10.29951/JARC.200403.0003

摘要

本研究測定四種甘藷品種之澱粉糖化酵素活性及澱粉、可溶性糖、質地等加工特性，並探討兩者之間的關係。生藷狀態下進行之澱粉糖化酵素活性檢測，台農66號、台農57號於採收當日澱粉糖化酵素即呈(+)的活性，而台農68號採收當日澱粉糖化酵素活性呈(-)，採收後貯藏14天才呈(+)的活性，顯示此品種採收後貯藏一段時間有利於甜度提高；而對照品種Satsumahikari為低糖特性品種其澱粉糖化酵素活性在試驗期間均呈(-)。烤藷可溶性糖含量的增加與澱粉減少的程度呈相對應的趨勢，烤藷所含澱粉殘餘量最高為對照品種Satsumahikari，其次為台農68號；而台農66號與台農57號烤藷所含可溶性糖含量則較高。供試品種質地表現差異，粉質程度明顯依序為極粉質之對照品種Satsumahikari，粉質之台農68號，偏粉質之台農57號，此粉質品種在組織質地分析儀之物理特性檢測時探針需要施加較大的壓力才能穿透塊根周皮組織，因此在探針壓力走勢圖上會呈現明顯突出曲線，不同於泥質質地之台農66號。本試驗結果顯示甘藷品種烘烤加工處理後澱粉含量的變化與澱粉轉化成可溶性糖含量之比例高低並非由生藷本身所含之澱粉及可溶性糖含量多寡決定，而是因生藷內澱粉糖化酵素活性高低之差異影響烘烤過程中澱粉的水解量；而澱粉糖化酵素活性的高低亦會影響蒸藷質地。利用品種特性能改善甘藷加工產品之品質及協助選育加工適性的品種，而快速、簡易的測定方法有其必要性。

關鍵字

甘藷 ； 澱粉 ； 可溶性糖 ； 澱粉糖化酵素 ； 質地

並列摘要

The objectives of this research are to study β-amylase activity in raw root status, and changes of starch and soluble sugar content and texture after processing in sweet potato (Ipomoea batatas (L.) Lam.). Tainung 66 and Tainung 57 showed (+) β-amylase activity immediately after harvesting. Tainung 68 did not show (+) activity until stored two weeks. Satsumahikari did not show (+) activity through the experiment period. After baking, the starch content decreased in Tainung 66, Tainung 57 and Tainung 68, and the ratio of decreasing were larger in Tainung 66 and Tainung 57. The soluble sugar content was higher in Tainung 66 and Tainung 57 than in Tainung 68. The texture of steamed sweet potato could be measure by the texture analyzer by judging the probe pressure curve. The probe pressure curve jutted trend from high to low were Satsumahikari, Tainung 68,Tainung 57, and Tainung 66, in that order. The probe pressure curve jutted more; the texture was more dry mouth feel. The results indicated that after baking the soluble sugar content influenced by β-amylase activity in raw root status. The β-amylase activity influenced the texture character of the steamed sweet potato, also. It's necessary to use the β-amylase activity rapid test method to detect β-amylases activity in raw status to select the appropriate variety to improve the product quality of processing in sweet potato.

並列關鍵字

Sweet potato ； Starch ； Soluble sugar ； β-amylase ； Texture