20种中国蚕豆淀粉的物理特性与糊化回生特性  

Physical,Gelatinized and Retrograded Properties of Starches from Twenty Broad Bean Varieties in China

作　　者：谭斌[1] 谭洪卓[1] 田晓红[1] 刘明[1] 

机构地区：[1]国家粮食局科学研究院,北京100037

出　　处：《食品与生物技术学报》2010年第3期370-375,共6页Journal of Food Science and Biotechnology

基　　金：国家"十一五"科技支撑计划重点项目(2006BAD02B01)

摘　　要：以中国不同蚕豆主产区的20种蚕豆为研究对象,探索蚕豆原料的加工适用性。测定20种蚕豆淀粉的物理特性、升降温过程中的粘度变化、凝胶强度和冷藏稳定性等。20种蚕豆淀粉的物理特性和糊化回生特性因地域产地和品种不同而差异很大。平均持水力为97.97%;膨润力和溶解度在50℃以后随着温度的增加而剧增;冻藏缩水率、透光率分别以云南凤豆、曲靖小粒蚕淀粉糊最高。20种的蚕豆淀粉在60.25～73.08℃时开始糊化;峰粘度、保持强度、回生值、凝胶强度分别以保山大白蚕、浙江青皮蚕豆、大白黑脐蚕、崇礼蚕豆淀粉为最高。通鲜2号蚕豆淀粉凝胶在冷藏循环中表现出最低的缩水率。Our research were focused on physical,gelatinized and retrograded properties of starches from twenty broad bean varieties in China in order to provide a theory foundation on their processing suitability.We determined several physical parameters,the viscosity variety under up-and down-temperatures,the strength of broad bean gels and cooling stability of broad bean starch systems.The physical,gelatinized and retrograded properties of starches from twenty broad bean varieties in China were distinctly different with different cultivated areas or varieties.The average WBC of starches from twenty broad bean varieties was 97.97 %.Swelling power and solubility of broad bean starches increased markedly with increasing temperature over 50 ℃.The highest freeze-thaw syneresis ratio and light transmittance of broad beans starches were YNFD and QJXLC,respectively.The onset gelatinized temperature of these broad bean starches was 60.25～73.08 ℃.The highest peak viscosities,holding strength,setback,gel strength of broad beans starches were BSDBC,ZJQPCD,DBHQC,CLCD,respectively.The cooling syneresis ratio of TX2 starch gel was the lowest among all broad bean starches.

关 键 词：蚕豆淀粉 物理特性 糊化 回生 

分 类 号：TS235.3[轻工技术与工程—粮食、油脂及植物蛋白工程]