十种食用豆粉及其淀粉的消化特性研究  

Digestibility of Ten Food Legume Flours and Starches

作　　者：马梦婷 王艺静[1] 王美霞[1] 杜双奎[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》2017年第5期26-31,共6页Journal of the Chinese Cereals and Oils Association

基　　金：中央高校基本科研业务费专项(2452015206);陕西省农业科技攻关项目(2012K02-14)

摘　　要：以花芸豆、豇豆、小利马豆、小扁豆、鹰嘴豆、小红芸豆、红芸豆、小黑芸豆、小白芸豆和绿豆10种食用豆为试验材料,湿磨法提取豆类淀粉,采用改进的Englyst法测定食用豆粉及其淀粉的体外消化特性。结果表明,食用豆粉的消化特性有差别。生的食用豆粉的RDS、SDS和RS质量分数分别为4.3%~16.6%、17.3%~29.6%、55.0%~78.0%;蒸煮后的RDS、SDS和RS质量分数分别为61.2%~70.6%、2.3%~9.0%、24.0%~34.0%;蒸煮后食用豆粉的RS含量明显低于生的豆粉。生的食用豆淀粉的RDS、SDS和RS质量分数分别为8.1%~18.0%、10.8%~27.1%、56.2%~80.8%;而蒸煮后的RDS、SDS和RS质量分数分别为80.6%~91.3%、0.7%~8.7%、8.0%~11.0%。食用豆粉的RS含量显著高于淀粉,表现出高的抗消化性。蒸煮后食用豆粉及其淀粉的水解速率和水解程度明显高于原豆粉及淀粉,蒸煮熟化促进了消化特性。Digestibility of food legume flours and starches from pinto bean, black eye bean, baby lima bean, lentil, chick pea, small red bean, red kidney bean, black bean, navy bean and mung bean were studied following the modified Englyst methods. The results showed the digestibility of food legume flours was difference. The RDS, SDS and RS contents of raw legume flours were 4. 3% - 16.6% , 17.3% - 29.6% and 55.0% -78.0%, respectively;and those of cooked legume flours were 61.2% - 70.6% ,2. 3% - 9.0% and 24. 0% -34.0% , respectively. The RS content of cooked legume flours was significantly lower than that of the raw legume flours. The RDS, SDS and RS contents of raw legume starches were 8.1% - 18.0% , 10. 8% - 27.1% and 56.2% - 80. 8% , respectively ; and those of cooked legume starches were 80.6% - 91.3% ,0. 7% - 8.7% and 8.0% - 11.0%, respectively. The RS content of legume flours was significantly higher than that of legume starches. The legume flours were highly resistant to digestion. The hydrolysis degree and rate of cooked legume flours and starches were significantly higher than that of raw legume flours and starches. Cooking improved the digestion of legume flours and starches.

关 键 词：食用豆 豆粉 豆类淀粉 蒸煮熟化 消化性 

分 类 号：TS231.3[轻工技术与工程—粮食、油脂及植物蛋白工程]