红豆淀粉的理化性质研究  

Physiochemical Properties of Red Bean Starch

作　　者：韩春然[1] 姚珊珊[1] 陈悦[1] 

机构地区：[1]哈尔滨商业大学食品工程学院省高校食品科学与工程重点实验室,黑龙江哈尔滨150076

出　　处：《现代食品科技》2011年第11期1303-1306,共4页Modern Food Science and Technology

摘　　要：对黑龙江省不同产区的4种红豆淀粉的理化性质进行了研究。结果表明,4种红豆淀粉颗粒表面光滑,形状绝大部分为椭圆形或卵形,部分小颗粒为圆形,有些颗粒未完全分开,以较大颗粒形式存在。4种红豆淀粉的理化特性和糊化回生特性因产区和品种不同而差异很大。在90℃时,膨润力平均达到12.00%,溶解度平均达到13.18%。平均持水力为91.35%。随存放时间的延长,品红、合红、龙小豆3号的浊度值均在增加,合红增加的比较明显。4种红豆淀粉在58.92~73.04℃时开始糊化,品红有最低的吸热焓,龙小豆3号有最高的吸热焓。龙小豆3号红豆直链淀粉含量最高、硬度最大、最易老化。Physicochemical properties of four varieties of red bean were studied.The results showed that,the surface of red bean starch granule was smooth;the granule was oval;and the part of the granule was round.The physicochemical properties of red bean starches varied with their species.At 90℃,the average swelling power,average solubility and average water holding capacity were 12%,13.18% and 91.35%,respectively.With the increase of storage time,the turbidity values of Pin hong,He hong,Long red bean 3 increased,among which the turbidity of He hong showed the most significant increase.The average pasting temperature of the four varieties of red bean starches were between 58.92-73.04℃.The decalescence enthalpy of pin hong was the lowest and the decalescence enthalpy of long three was the highest.The amylose content o f Long 3 was the highest,and the hardness of starch paste was the highest and it was the easiest to retrogradation.

关 键 词：红豆 颗粒形貌 理化特性 

分 类 号：TS235.3[轻工技术与工程—粮食、油脂及植物蛋白工程]