食用豆粉功能特性与糊化特性  

Functional and Pasting Properties of Food Legume Flours

作　　者：杜双奎[1] 杨红丹[1] 于修烛[1] 李志西[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：《中国食品学报》2011年第2期77-86,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：陕西省科技攻关项目(2008K01-02)

摘　　要：目的:对食用豆粉功能特性、糊化特性及其与组成成分间的关系进行研究,为我国食用豆合理开发利用提供理论依据。方法:参照国外食用豆粉功能性系统分析方法,对大型超市市售10种杂豆理化性质、功能特性进行测定,采用快速黏度分析仪(RVA)分析食用豆粉糊化特性。结果:不同食用豆粉的理化性质和功能特性差异显著。食用豆粉蛋白质、淀粉、脂肪和灰分平均含量分别为24.79%、46.82%、2.01%和3.72%,各种豆粉L值、ΔE值、堆积密度、吸水性指数、水溶性指数、吸油能力、乳化性、乳化稳定性和最小凝胶浓度分别在78.14～90.48,9.33～21.00,0.543～0.816g/mL,4.09～6.13,19.44%～29.14%,0.93～1.38g/g,61.14%～92.2%,84.15%～96.9%和12%～16%之间。菜豆属杂豆类,具有较高的吸水能力、吸油能力、乳化性和乳化稳定性。各种豆粉的糊化特性显著不同,糊化温度、峰值黏度、最终黏度和回生值分别为73.2～83.0℃,96.2～216.8,118.5～243.8和28.3～103.2(RVU)。鹰嘴豆具有最低的峰值黏度(96.2RVU)、低谷黏度(90.1RVU)、最终黏度(118.5RVU)和回生值(28.3RVU)。绿豆糊化温度最低(73.2℃),利马豆最高(83.0℃)。结论:食用豆粉营养成分、功能特性和糊化特性呈显著差异。本研究结果可为杂豆的开发提供依据,也可根据需要合理选择杂豆用于加工生产。Objective： The functional,pasting properties and the relationship between functional,pasting properties and chemical composition of different food legume flours were studied to guide rational development and usage of minors legume in China.Method： The functional,pasting properties of ten simples of food legume grain purchased from supermarket were determined according to systematic analysis methods of food legume flours abroad.Pasting properties of food legume flours were measured using a rapid visco analyzer（RVA）.Result： Significant differences in physicochemical characteristics and functional properties of food legume flours were observed.The average content of protein,starch,fat and ash was 24.79%、46.82%、2.01% and 3.72%,respectively.The L,ΔE value,bulk density,water absorption index,water solubility index,oil absorption capacity,emulsibility,emulsion stability and least gelation concentration ranged from 78.14 to 90.48,9.33 to 21.00,0.543 to 0.816 g/mL,4.09 to 6.13,19.44% to 29.14%,0.93 to 1.38 g/g,61.14% to 92.2%,84.15% to 96.9% and 12% to 16%,respectively.Legumes belonged to Phaseolus had higher water absorption capacity,oil absorption capacity,emulsibility and emulsion stability.Pasting properties of food legume flours also differed significantly.Pasting temperatures,peak,final and setback viscosities of food legume flours ranged from 73.2 to 83.0 ℃,96.2 to 216.8,118.5 to 243.8 and 28.3 to 103.2 （Rapid Visco Units-RVU）,respectively.Chickpea（Cicer arietinum L.）flour showed a lowest peak （96.2 RVU）,trough （90.1 RVU）,final （118.5 RVU） and setback （28.3 RVU） viscosities.Mung bean flours and lima bean flours exhibited the lowest and highest pasting temperature,respectively.Conclusion：The nutrient content,functional properties and pasting properties of different food legume flours differed significantly which may offer reference to reasonable choices of food legume crops for use as ingredients in food industry.

关 键 词：食用豆粉 理化性质 功能特性 糊化特性 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]