3种杂豆淀粉理化特性的比较  

Comparative Physico-chemical Properties of Starches from Three Kinds of Legumes

作　　者：杨红丹[1] 杜双奎[1] 周丽卿[1] 赵佳[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《食品科学》2010年第21期186-190,共5页Food Science

基　　金：陕西省科技厅科技攻关项目(2008K01-02);西北农林科技大学科研启动基金项目(Z111020903)

摘　　要：以豇豆(Vigna unguiculata(L.)Walp.)、小黑芸豆(Phaseolus vulgaris L.)和小扁豆(Lens culinaris M.)为材料,采用湿磨法提取淀粉,以马铃薯淀粉和玉米淀粉作对照,对淀粉理化性质进行比较研究。结果表明,豇豆、小黑芸豆和小扁豆淀粉颗粒多为肾形,少数圆形,且偏光十字明显,表观直链淀粉含量分别为34.98%、45.35%和37.24%。3种淀粉的膨胀度和溶解度均随温度升高而增加,起糊温度在72.9～77.0℃之间,小黑芸豆淀粉起糊温度最高,峰值黏度、破损值、最终黏度和回生值最低。豇豆淀粉糊化特性与小黑芸豆淀粉相反,起糊温度较低,峰值黏度、破损值、最终黏度和回生值最高。3种豆类淀粉To、Tp和Tc具有显著性差异,但焓值差异不显著,焓值大小顺序为小扁豆淀粉>豇豆淀粉>小黑芸豆淀粉。Starches were extracted from blackeye pea（Vigna unguiculata（L.） Walp）,black bean（Phaseolus vulgaris L.） and lentil（Lens culinaris M.） by wet-grinding method,and were comparatively characterized for their physico-chemical properties with sweet potato and corn starches as the controls.Most of legume starch granules were kidney-shaped,while others were spherical.Obvious birefringence was also observed.The contents of apparent amylose in blackeye pea,black bean and lentil starches were 34.98%,45.35% and 37.24%,respectively.The swelling capability and solubility of legume starch displayed an increase at a higher temperature.The three legume starches displayed a pasting temperature ranging from 72.9 to 77.0 ℃.Black bean starch exhibited the highest pasting temperature as well as the lowest peak viscosity,breakdown value,final viscosity and retrogradation value.The pasting property of blackeye pea starch was opposite to that of black bean starch.The To,Tp and Tc of the three legume starches revealed a significant difference.However,no significant difference was observed in their enthalpy.The order of starch enthalpy from strong to weak was lentil starch,blackeye pea starch and black bean starch.

关 键 词：豇豆 小黑芸豆 小扁豆 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]