韩国甘薯品种块根的质地特征与化学成分及其特性的关系。
Textural character of sweet potato root of Korean cultivars in relation to chemical constituents and their properties.
作者信息
Yoon Huina, No Junhee, Kim Wook, Shin Malshick
机构信息
1Department of Food and Nutrition, Chonnam National University, Gwangju, 61186 Republic of Korea.
2Division of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 Republic of Korea.
出版信息
Food Sci Biotechnol. 2018 Jul 23;27(6):1627-1637. doi: 10.1007/s10068-018-0429-7. eCollection 2018 Dec.
A relationship between chemical constituents and physicochemical and textural properties of different Korean sweet potato (SP) cultivars were investigated in terms of the hardness of raw and cooked root, alcohol insoluble solid (AIS), starch and amylose content, amylase activities, and pasting properties. Correlation coefficients were analyzed and principal component analysis was performed. The hardness of cooked root was found to correlate with the hardness ratio of cooked/raw SP, AIS content (0.75**), starch content (0.64**), and peak viscosity of SP powder (0.56*). It was discovered that SP cultivars could be classified into mealy (Sincheonmi, Daeyumi, Sinyulmi), intermediate (Dahomi, Sinjami, Geonhwangmi, Yeonjami, Pungwonmi), and waxy (Juhwangmi, Sinhwangmi) types depending on the first principal component (PC1, 68%). Therefore, it was found that the texture types of SP cultivars could be predicted from hardness of cooked root and are in relation to AIS and starch contents, and peak viscosity of raw powder.
从生熟块根硬度、醇不溶性固体（AIS）、淀粉和直链淀粉含量、淀粉酶活性以及糊化特性等方面，研究了不同韩国甘薯（SP）品种的化学成分与理化性质及质地特性之间的关系。分析了相关系数并进行了主成分分析。发现熟块根硬度与熟/生甘薯的硬度比、AIS含量（0.75**）、淀粉含量（0.64**）以及SP粉的峰值粘度（0.56*）相关。根据第一主成分（PC1，68%），发现SP品种可分为粉质型（新川蜜、大宇蜜、新郁蜜）、中间型（大浩蜜、新佳蜜、geonhwangmi、yeonjami、凤元蜜）和蜡质型（朱黄蜜、新黄蜜）。因此，发现可以根据熟块根的硬度预测SP品种的质地类型，并且其与AIS和淀粉含量以及生粉的峰值粘度有关。
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