六种杂豆淀粉的理化性质研究  

Study on physicochemical properties of six kinds of beans starch

作　　者：汪丽萍[1] 刘艳香[1] 田晓红[1] 刘明[1] 吴娜娜[1] 谭斌[1] 

机构地区：[1]国家粮食局科学研究院,北京100037

出　　处：《粮油食品科技》2014年第4期1-5,共5页Science and Technology of Cereals,Oils and Foods

基　　金："十二五"国家科技支撑计划课题(2012BAD34B05)

摘　　要：以绿豆、奶花芸豆、红小豆、豌豆、英国红芸豆、小扁豆为材料,采用湿磨法提取淀粉,以大米、小麦淀粉为对照,对杂豆淀粉的理化特性进行分析研究。结果表明:6种杂豆淀粉颗粒形貌相似,颗粒普遍较大,呈圆形或椭圆形,均匀度较好。在相同制备条件下,杂豆淀粉间的水分、灰分和蛋白质差异较明显。杂豆淀粉间的直链淀粉和回生淀粉含量差距不大,均达40%以上。淀粉的溶解度和膨润力均随温度的升高而增加。杂豆淀粉间的透光率差异显著,普遍较小麦、大米淀粉的透光率要好。杂豆淀粉间的糊化特性差异显著,热特性差异不显著,淀粉分子结晶度相近,糊化难易程度比较接近。杂豆淀粉与小麦、大米淀粉理化性质差异显著。Starches were extracted from mung beans, phaseolus vulgaris, red bean, pea, british red kidney beans and lentils by wet - grinding method. Their physicochemical properties were analyzed by compared with wheat and rice starches as the control groups. The results showed that starch particles of the beans were similar with bigger granularity, and circular or elliptic shape, and good uniformity. There was significant difference of moisture, ash and protein between each of the beans prepared under the same conditions. The contents of amylose and retrograded starch among the beans starch had little difference, each above 40%. The starch swelling power and solubility increased along with the rise of temperature. There was significant difference in light transmittance among the beans starch which was better than that of wheat starch and rice starch. There was significant difference in gelatinization charac- teristics among the beans starch. Among the beans starch, there were no significant differences in ther- mal characteristics, and their crystallinity of the starch molecule were close, so did the gelatinization. There were significant difference in physicochemical properties between beans starch and wheat or rice starch.

关 键 词：杂豆 淀粉 理化性质 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]