CAJ | 학술논문

为探讨湖南湘西食用百合（BJBH）的品质特性，本试验系统分析其主要营养成分，生、熟百合质构特性，全粉与精制淀粉的膨胀势和凝胶质构及淀粉理化特性。结果表明：在研究变幅内，BJBH 的蛋白、淀粉及膳食纤维等主要成分含量表示出不同；煮熟后其质构特性变化主要是由大分子物质（淀粉、膳食纤维）吸水膨胀引起；全粉和淀粉膨胀势分别为6．2和14．5 g／g，纤维素等不溶性多糖是导致两者凝胶质构显著不同的主要因素；BJBH 淀粉颗粒粒径集中分布在9．09～34．57μm，平均粒径19．28μm；衍射类型属 B 型，相对结晶度为54．4％；DSC 曲线中 TO、TP、TC和ΔHgel分别为54．0、63．2、75．0℃和13．3 J／g；淀粉颗粒酶解速率先快后慢，72 h 后分解速率趋于稳定；淀粉颗粒的吸水速率先减慢后升快，在相对湿度为100％时吸水量约为215 mg ／g。
위탐토호남상서식용백합（BJBH）적품질특성，본시험계통분석기주요영양성분，생、숙백합질구특성，전분여정제정분적팽창세화응효질구급정분이화특성。결과표명：재연구변폭내，BJBH 적단백、정분급선식섬유등주요성분함량표시출불동；자숙후기질구특성변화주요시유대분자물질（정분、선식섬유）흡수팽창인기；전분화정분팽창세분별위6．2화14．5 g／g，섬유소등불용성다당시도치량자응효질구현저불동적주요인소；BJBH 정분과립립경집중분포재9．09～34．57μm，평균립경19．28μm；연사류형속 B 형，상대결정도위54．4％；DSC 곡선중 TO、TP、TC화ΔHgel분별위54．0、63．2、75．0℃화13．3 J／g；정분과립매해속솔선쾌후만，72 h 후분해속솔추우은정；정분과립적흡수속솔선감만후승쾌，재상대습도위100％시흡수량약위215 mg ／g。
In order to evaluate nutritional quality of BJBH (edible lily)from Hunan Province,the major nutri-ents,texture properties of fresh and cooked lily,gel texture and swelling power of flour and starch have been studied in the experiment as well as starch physicochemical properties.The major nutrients including protein,starch and DF showed significant differences compared with existing research achievements.The variation of texture properties after prepared was mainly caused by gelatinization of the macromolecular substances including starch and DF,etc.The values of swelling power for flour and starch was 6.2 g/g and 14.5 g/g respectively.Difference of gel texture between flour and starch occurred by cellulose and other insoluble polysaccharide.The sizes granules ranged from 9.09 to 34.57 μm and the median size was 19.28 μm.The crystal structure was type B and the relative crystallinity was 54.4%.T0 ,TP,TC and ΔHgel were 54.0,63.2,75.0 ℃ and 13.3 J/g respectively.Enzyme hydrolysis rate of starch granules was first quick then slowed down,and then it kept stability after 72 h.The water absorption of starch granules was first slow and then fast,and the maximum water absorption was 215 mg/g at humidity of 100%.