小红豆淀粉的性质研究  

Properties of Small Red Bean Starch

作　　者：徐向东[1] 黄立新[1] 宁玄鹤[1] 陈中[1] 

机构地区：[1]华南理工大学轻工与食品学院,广州510640

出　　处：《中国粮油学报》2010年第5期34-38,共5页Journal of the Chinese Cereals and Oils Association

基　　金：广东省教育部产学研专项基金(2007B090200010)

摘　　要：研究测定了小红豆淀粉颗粒、糊及其凝胶等特性,发现其淀粉颗粒多呈椭圆形或卵形,偏光十字清晰,多呈＂X＂形;颗粒粒径范围为13~80μm,平均粒径34.8μm;X-光衍射图谱显示其结晶构型为C型,结晶度为50.9%。淀粉碘复合物可见光吸收光谱最大吸收波长为606 nm,相对直链淀粉含量36.5%,直链淀粉的链状葡聚糖结构比高直链玉米淀粉的要长。淀粉糊属于假塑性流体,抗剪切能力较差。淀粉糊10 h后基本完成凝沉,沉降积为53.1 mL,透明度比玉米淀粉高。小红豆淀粉糊的冷、热糊黏度稳定性较好。淀粉凝胶的硬度、内聚性、胶黏性和耐咀性在静置24 h后均增强,弹性减弱。The structure properties of granules,paste and gel of small red bean starch were studied.Results： The granules of small red bean starch are mostly of pebble shape with smooth surface.Obvious polarization crosses are observed and most are of X-shape.The granule size range is 13～80 μm with average value 34.8 μm.The small red bean starch belongs to C-type crystal structure and its crystallization degree is 50.9%.The compound of small red bean starch with I2 has the maximal absorbance at 606 nm and the amylose content of the starch is 36.5%.The chain structure of its amylose is longer than that of high amylose cornstarch.The small red bean starch paste belongs to pseudoplastic liquid and its shear resistance is weak.The small red bean starch basically finishes retrogradation in 10 h and the volume of sedimentation is 53.1 mL.The starch paste has better transparence than cornstarch,and has good hot and cold paste stability.The hardness,cohesiveness,gumminess and chewiness of small red bean starch gel all get enhanced,but spring reduced,after standing for 24 h.

关 键 词：小红豆 淀粉 性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]