扁豆淀粉性质的研究  

Properties of haricots tarch

作　　者：熊文雯[1] 高群玉[1] 李琳[1] 

机构地区：[1]华南理工大学食品与生物工程学院,广州510640

出　　处：《食品科技》2004年第10期20-23,共4页Food Science and Technology

基　　金：国家自然科学基金资助项目(29906002);广东省自然科学基金资助项目(970491)

摘　　要：系统地研究了扁豆淀粉颗粒和糊的性质。结果表明,扁豆淀粉颗粒呈大小不一、形状各异的光滑鹅卵石形,大小为9～25μm,平均值为12μm。轮纹及偏光十字均十分明显,有相当部分呈X形,若干呈斜十字和垂直十字,较小的颗粒出现中间盲区。X-光衍射图样为C型。透光率为21.6%。凝沉性与玉米淀粉相若,比木薯淀粉强。扁豆淀粉糊在较高温度起糊(约85℃),不出现峰值黏度,为BrabenderC型曲线。糊冷、热稳定性好,凝胶性强,且随浓度的增大黏度增大。3%的扁豆淀粉糊为假塑性流体。这些研究结果为指导生产和开发扁豆淀粉的应用提供了理论基础。The phys ical an d chemical properties of haricot s tarch granules and pas te were s ys tematical ly s tudied.The res ults are as follows:The granules of haricot s tarch are of d ifferent s iz e which varies from9to25μm with its average value12μm and differ ent cobble s hapes.It has apparent ring lines and polariz ation cros s es,mos t of its polariz ation cros s es are of X-s hape,s ome are declining and vertical. There is blind area in the middle of the s maller granules.The X-ray powder patt erns s howed haricot s tarch is C-type.Its trans parency is21.6%.Its retrogradat ion is s imilar to corn s tarch,but higher than cas s ava s tarch.The temperatur e of gelatiniz ation is fairly high(about85℃),the Brabender vis cos ity amylogr am is of C-type with no highes t point.The pas te has high s tability and its vi s cos ity increas es greatly with the increas e of its concentration.The pas te, with its concentration3%,s hows ps eudoplas tic characteris tics.

关 键 词：扁豆 淀粉 糊化 糊性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]