蚕豆淀粉与其抗性淀粉理化性质的比较  

Comparisons on the Physicochemical Properties of Broad Bean Starch and Its Resistant Starch

作　　者：李一博 冯进[1] 李春阳[1,2] 侯万伟[3] 刘玉皎[3] LI Yi-bo;FENG Jin;LI Chun-yang;HOU Wan-wei;LIU Yu-jiao(Institute of Agro-Product Processing,Jiangsu Academy of Agricultural Science,Nanjing 210014,China;School of Food Engineering,Harbin University of Commerce,Harbin 150076,China;Qinghai Academy of Agricultural and Forestry Sciences,Xining 810000,China)

机构地区：[1]江苏省农业科学院农产品加工研究所,江苏南京210014 [2]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076 [3]青海省农林科学院,青海西宁810000

出　　处：《食品工业科技》2020年第8期26-32,共7页Science and Technology of Food Industry

基　　金：2017年青海省科技计划项目科技合作专项(2017-HZ-816)。

摘　　要：本文系统比较分析了压热法制备蚕豆抗性淀粉前后理化性质的变化。结果表明,蚕豆淀粉的溶解度、膨润度、透明度和平均聚合度均大于蚕豆抗性淀粉,但持水性小于抗性淀粉。蚕豆淀粉颗粒呈椭球形,表面较为光滑,分子晶型为A型,整体结晶度为10.3%;而蚕豆抗性淀粉颗粒为不规则形、多角形,表面粗糙褶皱,尺寸较小,分子晶型为C型,整体结晶度为11.7%。与蚕豆淀粉相比,抗性淀粉红外光谱中的-OH伸缩振动峰峰形变宽且发生了红移,蚕豆淀粉的糊化温度为65.84℃,显著低于抗性淀粉的151.19℃。表明压热制备抗性淀粉理化性质被改变,有氢键参与了抗性淀粉的生成,晶体结构的致密度提高。In this work,the change of physicochemical properties of the broad bean resistant starch before and after prepared by heat pressing method were investigated and compared.The solubility,swelling,transparency and average polymerization of broad bean starch was higher than that of the resistant starch.By contrast,the broad bean starch displayed a lower water holding capacity in comparison with resistant starch.The granules of broad bean starch were ellipsoidal with a smooth surface.Besides,it presented an a-type molecular crystal and 10.3%overall crystallinity.On the contrary,the granules of the resistant starch of broad bean were smaller and adopted an irregular polygonal shape with a rough and folded appearance.The molecular crystal type of resistance starch was c-type and its overall crystallinity was 11.7%.The peak corresponding to the stretching vibration of-OH in the FTIR spectra was broadened and suffered a blue-shift of the peak position after the heating pressing procedure,suggesting the participation of hydrogen bonding in the formation of resistant starch.Besides,the gelatinization temperatures of broad bean starch and resistant starch were 65.84℃and 151.19℃,respectively.The results showed that the physicochemical properties of resistant starch were changed,hydrogen bonds were involved in the formation of resistant starch,and the density of the crystal structure was increased.

关 键 词：蚕豆淀粉 抗性淀粉 表观形貌 晶体结构 理化性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]