脱脂对3种豆类淀粉理化性质的影响  

Effect of Defat Treatment on Physico- Chemical Properties of 3 Kinds of Legume Starch

作　　者：王鹏[1] 田晓琳[1] 李文浩[1] 张伟[1] 刘晓雪[1] 张国权[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,杨凌712100

出　　处：《中国粮油学报》2015年第5期34-40,共7页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(31301557);西北农林科技大学科研创新项目(Z109021201)

摘　　要：为研究脂类物质对豆类淀粉理化性质的影响,以红豆、鹰嘴豆、蚕豆为材料,采用湿法分离淀粉并做脱脂处理,分析了脱脂前后3种豆类淀粉颗粒特性、热特性、淀粉糊特性存在的差别。结果表明:脱脂后3种淀粉的溶解度、膨胀度和糊透明度升高,热焓值降低,冻融稳定性变差,颗粒形貌、偏光十字、淀粉晶型、起糊温度、峰值黏度、终值黏度、破损值、回生值和凝沉性无明显变化。脱脂处理使3种豆类淀粉的溶解度、膨胀度、糊透明度得到改善。To study the effect of lipid compounds on physico - chemical properties of legume starch, the starches have been extracted from red bean, chickpea and faba bean respectively by wet - grinding method. The starches were defatted and the granule properties, thermal characteristics and paste properties were treated for study. The resuits showed that compared with the native starches, the solubility of defatted starches, swelling power and transparency were all higher, while the enthalpy was lower and freeze - thaw stability was worse than those in native starches. However, there was no significant difference in starch shape, birefringence, crystal type, gelatinization temperature, peak viscosity, final viscosity, breakdown, setback and retrogradation. The study proved that the defatting treatment could improve the solubility of starches, swelling power and transparency.

关 键 词：豆类淀粉 脱脂 颗粒特性 糊特性 

分 类 号：TS23[轻工技术与工程—粮食、油脂及植物蛋白工程]