文献类型：会议论文

英文题名：Study on the Pasting Properties of Chinese Chestnut Starch in Different Varieties before and after Storage

作者：Wang, Guixi[1] Liang, Lisong[1] Xu, Juan[2] Ma, Huiling[2]

第一作者：王贵禧

通信作者：Wang, GX[1]

机构：[1]Chinese Acad Forestry, Res Inst Forestry, Beijing 100091, Peoples R China;[2]Northwestern Sci Tech Univ Agr & Forestry, Coll Forestry, Yangling 712100, Shaanxi, Peoples R China

会议论文集：Europe-Asia Symposium on Quality Management in Postharvest Systems (Eurasia)

会议日期：DEC 31, 2008

会议地点：Bangkok, THAILAND

语种：英文

外文关键词：amylose; amylopectin; RVA profile; pasting properties; production area

年份：2008

摘要：Twelve Chinese chestnut varieties (Castanea mollissima Blume) collected from 9 main production areas in China were investigated to find out the relationship between starch pasting properties and the amylose content, and to study the changes of starch pasting properties by Rapid Visco Analyser (RVA, Newport Scientific, Australia) before and after 6 months storage. The results showed that the pasting properties of starch in different varieties before and after storage were different significantly. The peak viscosity, through viscosity, breakdown value and peak time were reduced, while the setback value was increased by 58.5 similar to 861 cp after storage. The changes of final viscosity and pasting temperature depended on the varieties: the final viscosity of Xiaoziyouli, Yelicang, Niandiban, SQ022 and Qingzha, and the pasting temperature of Dabanhong, Taili 1, Xiaoziyouli, SQ022 and Liuhezhongshu were increased while others' were reduced. Besides pasting temperature, the variation coefficients of characteristic values of RVA profile in different varieties were reduced after storage, but the differences among varieties were lesser. Amylose contents in different varieties were 17.21 similar to 32.78% before storage and increased by 0.18 similar to 10.41% after storage. The amylose content has a negative correlation with peak viscosity, through viscosity, final viscosity and breakdown value while has a positive correlation with setback value, pasting temperature and peak time. The starch pasting properties have a close relationship with the amylose content and the differences in varieties were mainly determined by their inherited characteristic.