黔江肾豆碳水化合物组成及淀粉营养特性研究  

Analysis on Carbohydrate Composition and Starch Nutritional Characteristics of Qianjiang Kidney Bean

作　　者：朱丽娟[1] 刘淑贞[1,2] 谢月英[1] 吴习宇[1] 周才琼[1,3] 

机构地区：[1]西南大学食品科学学院,重庆400716 [2]福建安井食品股份有限公司,厦门361028 [3]重庆市特色食品工程技术研究中心,重庆400716

出　　处：《中国粮油学报》2017年第7期33-39,共7页Journal of the Chinese Cereals and Oils Association

基　　金：重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)

摘　　要：以黔江肾豆为材料,对其碳水化合物组成和淀粉营养特性进行了研究。结果显示,肾豆富含碳水化合物(57.25±0.41)%,其中淀粉和粗纤维质量分数分别为(48.16±0.59)%和(3.59±0.11)%,表明肾豆是食物能量和膳食纤维的重要来源。淀粉直/支比0.63,较豌豆和部分绿豆高;肾豆淀粉消化特性分析显示慢消化淀粉(SDS)和抗性淀粉(RS)占比60.24%,可在混合膳食中起降低膳食整体碳水化合物消化速率的作用,对于慢性疾病如心血管等疾病和糖尿病的预防有益。体外血糖指数(GI)分析显示肾豆淀粉GI=88.5,为高GI;肾豆全粉GI=67.2,为中GI食品,肾豆全粉GI值低于肾豆淀粉,与其含蛋白质、纤维素、单宁、植酸和脂肪等成分有关。因此,食用全豆可减慢消化。黔江肾豆淀粉是制备粉丝、粉皮等深加工淀粉食品的良好淀粉来源。Qianjiang kidney beans were taken as raw materials to study the carbohydrate composition and the nutritional properties of starch. The results showed that kidney bean was rich in carbohydrate （57.25 ± 0.41 ） % , thereinto, starch and the crude fiber content were （48.16 ± 0.59）% and （3.59 ± 0.11 ）% respectively, which in- dicated kidney beans were important sources of food energy and dietary fiber. The ratio of amylose/amylopectin was 0.63, which was higher than peas and mung bean. Kidney bean starch digestibility analysis showed that SDS and RS accounted for 60.24% , which could lower carbohydrate digestion rate in mixed diet, and beneficial for chronic disea- ses such as diabetes and cardiovascular disease. In vitro glycemic index analysis showed that kidney bean starch GI = 88.5, was high GI ; the kidney bean powder GI = 67.2, was middle GI foods. GI value of kidney bean powder was lower than kidney bean starch, which was connected with its protein, fiber, tannin, phytic acid and fat. Therefore, Qianjiang kidney starch might be good material for vermicelli, sheets jelly and other deep processing products.

关 键 词：芸豆 黔江肾豆 碳水化合物 淀粉 淀粉营养特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]