发芽处理对鹰嘴豆淀粉结构和理化性质的影响  

Effects of Germination Treatment on the Structure and Physicochemical Properties of Chickpea Starch

作　　者：莫琼雪 孙江怡 校俊波 白冰瑶 MO Qiongxue;SUN Jiangyi;XIAO Junbo;BAI Bingyao(College of Food Science and Engineering,Tarim University,Production&Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang,Alar 843300,China)

机构地区：[1]塔里木大学食品科学与工程学院,南疆特色农产品深加工兵团重点实验室,新疆阿拉尔843300

出　　处：《食品科技》2023年第1期212-219,共8页Food Science and Technology

基　　金：塔里木大学校长基金项目(TDZKSS201908)。

摘　　要：以鹰嘴豆为原料,进行发芽处理,采用碱法提取淀粉,研究不同发芽时间对鹰嘴豆淀粉结构和理化特性的影响。结果表明,发芽的鹰嘴豆淀粉颗粒表面出现裂纹与孔隙,而淀粉的结晶型以及官能团未发生改变。随着发芽时间增加,鹰嘴豆淀粉的直链淀粉含量、碘蓝值和透明度先增后减,膨胀度、析水率先降后升。不同发芽时间淀粉均在24 h内快速凝沉后趋于稳定。发芽处理提高了淀粉的溶解度、持水性、持油性和酶水解率,酸水解率在水解第9天前均大于未发芽淀粉。研究表明,发芽处理能有效改善鹰嘴豆淀粉的结构和理化性质,对开发鹰嘴豆淀粉食品具有促进作用。Chickpea was used as raw material to germinate. Starch was extracted by alkali method. The effects of different germination time on structure and physicochemical properties of chickpea starch were studied. The results showed that there were cracks and pores on the surface of germinated chickpea starch granules, but the crystalline and functional groups of starch did not change. With the increase of germination time, amylose content, iodine blue value and transparency of chickpea starch increased first and then decreased, swelling degree and water drainage rate decreased first and then increased.Starch at different germination time tended to be stable within 24 hours. Germination treatment improved the solubility, water holding capacity, oil holding capacity and enzymatic hydrolysis of starch. The acid hydrolysis rate was higher than that of ungerminated starch before 9th day. The results showed that germination treatment could improve the structure and physicochemical properties of chickpea starch and promote the development of chickpea starch food.

关 键 词：鹰嘴豆 淀粉 发芽处理 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]