我国9个品种绿豆淀粉的理化特性研究  

Physicochemical Properties of Starches Separated from Nine Mung Bean Varieties Grown in China

作　　者：李文浩[1,2] 谭斌[3] 刘宏[4] 张国权[2] 沈群[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [3]国家粮食局科学研究院,北京100037 [4]中国农业科学院农业信息研究所,北京100081

出　　处：《中国食品学报》2013年第4期58-64,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家"十二五"科技支撑计划(2012BAD34B05)

摘　　要：研究了我国9个品种绿豆淀粉的部分理化性质及颗粒形态。其总淀粉含量、直连淀粉含量、溶解度及膨胀度范围分别为54.73%～57.99%,40.44%～41.82%,13.72%～17.67%,17.27%～20.55%;采用快速黏度分析仪(RVA)和差示扫描量热仪(DSC)测定这些绿豆品种淀粉的糊化特性和热特性,它们的峰值粘度、谷黏度、崩溃值、最终粘度、回生值、峰值时间和糊化温度范围分别为6064～7149cP,2890～3514cP,2858～3937cP,3640～4651cP,511～1201cP,4.00～4.13min,70.0～71.6℃;糊化起始温度、峰值温度、最终温度,成糊温度范围及热焓值范围分别为57.28～62.37℃,66.48～68.74℃,73.29～75.70℃,11.22～16.31℃,8.24～16.39J/g;绿豆淀粉颗粒尺寸5～30μm,呈肾形、椭圆形、小球形和凸圆形等,其微晶结构在偏光显微镜下得到证实。The starch separated from 9 different mung bean cuhivars grown in China and some of their physico- chemical properties and granules morphology were evaluated. Total starch content, amylase content, solubility and swelling power of nine mung bean starches ranged from 54.73% to 57.99%, 40.44% to 41.82%, 13.72% to 17.67% and 17.27% to 20.55%, respectively. Results of rapid visco-analysis （RVA） indicated that the peak, trough, breakdown, final, set- back viscosity, peak time and pasting temperature ranged from 6 064 to 7 149 cP, 2 890 to 3 514 cP, 2 858 to 3 937 cP, 3 640 to 4 651 cP, 511 to 1 201 cP, 4.00 to 4.13 min and 70.0 to 71.6 ℃, respectively. The differential scanning calorimeter（DSC） analysis demonstrated that onset, peak and conclusion temperature, gelatinization temperature range and enthalpy of gelatinization ranged from 57.28 to 62.37 ℃, 66.48 to 68.74 ℃, 73.29 to 75.70℃, 11.22 to 16.31 ℃ and 8.24 to 16.39 J/g, respectively. It was found through light microscopy that mung bean cuhivars showed the kidney shape, el- liptical, small spherical and dome shape granules, and thestarches granule size varied between 5 and 30 μm. The crys- talline organization of the mung bean granules were also revealed under polarized light microscopy.

关 键 词：绿豆 淀粉 差示扫描量热仪 快速黏度分析仪 物理化学性质 

分 类 号：TS235.3[轻工技术与工程—粮食、油脂及植物蛋白工程]