红豆淀粉结构、糊化及流变特性的研究  

Study on physicochemical properties of red bean starch

作　　者：吴丹枫 章海风 陆贝尔 周萌 WU Danfeng;ZHANG Haifeng;LU Beier;ZHOU Meng(College of Toursim and Cuisine·Food Science and Engineering,Yangzhou University,Yangzhou 225127,China)

机构地区：[1]扬州大学旅游烹饪学院·食品科学与工程学院,江苏扬州225127

出　　处：《扬州大学学报（农业与生命科学版）》2021年第6期125-130,共6页Journal of Yangzhou University：Agricultural and Life Science Edition

基　　金：中国营养学会-百胜餐饮健康基金项目(CNS-YUM2019A12);教育部“蓝火计划”产学研联合创新项目(20191114000009)。

摘　　要：为开发红豆淀粉食品提供理论依据,以京农8号和晋小豆7号为试验材料,采用扫描电镜观察、X-射线衍射、差示扫描量热法、动态和稳态流变性质测定等方法研究2种红豆淀粉形态特征及其理化性质。结果表明:2种红豆淀粉颗粒表面光滑,大部分为椭圆形,结晶构型均为C型,京农8号结晶度和热焓值显著高于晋小豆7号;京农8号的黏度和流动性强于晋小豆7号,晋小豆7号的凝胶网络强度和稠度强于京农8号。In order provide a theoretical basis for the development and application of red bean starch food,using Jingnong 8 and Jinxiaodou 7 as experimental materials,the morphological characteristics and physicochemical properties of two red bean starch were studied by means of scanning electron microscope,X-ray diffraction,differential scanning calorimetry,dynamic and steady-state rheological properties.The results showed that the surface of two kinds of red bean starch particles were smooth,most of them were oval.The crystal configurations of two kinds of red bean starch were all C type,and the crystallinity and enthalpy of Jingnong 8 were significantly higher than those of Jinxiaodou 7.Jingnong 8 had stronger viscosity and fluidity than Jinxiaodou 7,and the strength and consistency of the gel network of Jinxiaodou 7 were stronger than those of Jingnong 8.

关 键 词：红豆 淀粉 形态结构 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]