4种不同品种蚕豆淀粉理化性质分析  

Physicochemical Properties of Starch from Four Cultivars Faba Bean in China

作　　者：潘元风[1] 唐书泽[1] 谭斌[2] 

机构地区：[1]暨南大学食品科学与工程系 [2]国家粮食局科学研究院,北京100037

出　　处：《食品与发酵工业》2007年第5期17-21,共5页Food and Fermentation Industries

基　　金：科技部国家"十一五"科技支撑计划项目(No.2006BAD02801)

摘　　要：选取河北崇礼、青海马牙、云南白皮豆、云南透心绿4种高产优质蚕豆品种,对其淀粉的理化性质进行分析研究。结果表明:蚕豆淀粉颗粒呈(椭)圆或不规则球形、表面光滑,粒径在12～32μm,24h沉降积为30～32mL,透明度高于谷物淀粉、低于马铃薯淀粉,蚕豆淀粉一次冻融循环后即开始失水,持水力高于小扁豆和豌豆淀粉。蚕豆淀粉中直链淀粉含量(28%～34%)高于小扁豆和鹰嘴豆淀粉。Four high yield and quality cultivars of faba bean, Chongli, Maya, Baipidou and Touxinlv, to analyze their starch physicochemical properties respectively. Physicochemical properties of the selected faba bean were analyzed. Faba bean starch granular appears round, oval-shaped or irregular sphere, with the size of 12--32 μm. The pasting had of 30 mL to 32 mL, with better than cereal starch past but worse than potato starch past. The past transparency was better than cereal starches but worse than potato starch. Water binding capacity and amylose content higher was than pea and lentil starches.

关 键 词：蚕豆 淀粉 理化性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]