不同品種山藥澱粉理化特性之研究

Studies on Physicochemical Properties of Starches from Different Varieties of Yams (Dioscorea spp.)

張高峰(Kao-Feng Chang) ； 盧訓(Shin Lu) ； 林意清(Yi-Ching Lin)

《臺灣農業化學與食品科學》 44卷2期 (2006/04) Pp. 114-121

https://doi.org/10.6578/TJACFS.2006.014

摘要

This study used four cultivars of yams, two of D. alata L. and D. batatas Decene, respectively, as test samples to investigate the relationships among physicochemical properties of starch, pasting behavior, amylose, and phosphorous contents. Yams with D. alata, Tainung No. 2 and China 80W02, showed significantly low content (p＜0.05) of crude protein and fat than those with D. batatas, Shoufeng and Jihpen varieties. The amylose content of these four yams ranged between 32.2 and 34.6%, and Tainung No. 2 showed significantly lower content, but Tainung No. 2 further showed the highest phosphorus content than of the other samples, and the Jihpen, in contrast, showed the highest amounts of amylose but the lowest phosphorous content, The X-ray diffraction patterns showed that the D. alata L. cultivars were B-type, and D. batatas Decene ones were Ca-type. The D. alata L. yam starch furthermore had higher swelling power, solubility, peak, and breakdown viscosity, but had lower To, Tp, Tc, △H, and setback viscosity than the D. batatas samples did. In general, the analysis results showed that the amylose content had a negative correlation with breakdown viscosity, but the phosphorous content showed significant correlations with physicochemical properties and pasting behavior of yam starch. These relationships are the major factor leading to different texture in yam end-used products.

關鍵字

山藥 ； 薯蕷屬 ； 澱粉 ； 理化特性 ； 成糊行為

並列摘要

This study used four cultivars of yams, two of D. alata L. and D. batatas Decene, respectively, as test samples to investigate the relationships among physicochemical properties of starch, pasting behavior, amylose, and phosphorous contents. Yams with D. alata, Tainung No. 2 and China 80W02, showed significantly low content (p＜0.05) of crude protein and fat than those with D. batatas, Shoufeng and Jihpen varieties. The amylose content of these four yams ranged between 32.2 and 34.6%, and Tainung No. 2 showed significantly lower content, but Tainung No. 2 further showed the highest phosphorus content than of the other samples, and the Jihpen, in contrast, showed the highest amounts of amylose but the lowest phosphorous content, The X-ray diffraction patterns showed that the D. alata L. cultivars were B-type, and D. batatas Decene ones were Ca-type. The D. alata L. yam starch furthermore had higher swelling power, solubility, peak, and breakdown viscosity, but had lower To, Tp, Tc, △H, and setback viscosity than the D. batatas samples did. In general, the analysis results showed that the amylose content had a negative correlation with breakdown viscosity, but the phosphorous content showed significant correlations with physicochemical properties and pasting behavior of yam starch. These relationships are the major factor leading to different texture in yam end-used products.

並列關鍵字

Yam ； Dioscorea ； Starch ； Physicochemical properties ； Pasting behavior