作　　者： ; ; ; ; ;

机构地区： 广州大学化学化工学院食品系

出　　处： 《中国农业科学》 2013年第8期1676-1681,共6页

摘　　要： 【目的】研究不同石灰化程度板栗中淀粉代谢及蔗糖含量的变化,探讨板栗石灰化发生与上述指标变化的关系,为进一步揭示板栗石灰化发生机理提供依据。【方法】以新鲜板栗为试材,进行常温贮藏,相对湿度60%—70%。贮藏一定时间后,将板栗石灰化程度分成5个等级0、30%、60%、90%、100%,测定不同石灰化程度板栗中水分含量、淀粉酶活性、淀粉含量和蔗糖含量的变化。【结果】随着板栗石灰化程度的加深,板栗的水分含量和淀粉逐渐减少,表现为明显的负相关关系,相关系数分别为r=-0.946和r=-0.950;而α-淀粉酶和β-淀粉酶活性均随着板栗石灰化程度的加深呈先升后降的趋势,蔗糖含量则逐渐增加。【结论】板栗石灰化发生与板栗失水诱导淀粉酶活性增强、导致淀粉不断分解致使含量减少、引起淀粉晶体结构及理化性能发生改变密切相关,与蔗糖含量无关。 [ Objective ] The metabolism of starch and changes in sucrose in chestnuts in relation to calcification were studied in order to investigate the mechanism of calcification occurrence. [Method] The degrees of calcification in chestnuts stored at room temperature and RH 60%-70% for some days was divided into five grads 0%, 30%, 60%, 90%, and 100% and the moisture content, activities of amylase, content of starch and sucrose were determined. [Result] With the increase of calcification, the contents of moisture and starch decreased obviously, the relationship between calcification in chestnut and the contents of moisture and starch was a negative correlation （r=-0.946 and r=-0.950）. The activities of α-amylase and β-amylase increased firstly and then decreased, but the content of sucrose increased gradually. [Conclusion] The occurrence of calcification in chestnut is related to changes of crystalline, thermal and textural characteristics of starch which resulted by degradation of starch led by increase of amylase activities induced by loss of moisture, and no correlation with the content of sucrose.

关 键 词： 板栗 石灰化 淀粉代谢 蔗糖

领　　域： [农业科学] [农业科学]