4种杂豆淀粉结构特征和理化特性比较  

Comparison of Structural Characteristics and Physicochemical Properties of Legume Starches from Four Minor Species

作　　者：卢楹 雷宁宇 宋萧萧 Cui Steve W. 殷军艺[1] LU Ying;LEI Ningyu;SONG Xiaoxiao;Cui Steve W.;YIN Junyi(State Key Laboratory of Food Science and Technology,China-Canada Joint Laboratory of Food Science and Technology(Nanchang),Key Laboratory of Bioactive Polysaccharides of Jiangxi Province,Nanchang University,Nanchang 330047,China;Guelph Research and Development Centre,Agriculture and Agri-Food Canada,Guelph N1G5C9,Canada)

机构地区：[1]南昌大学食品科学与技术国家重点实验室,中国-加拿大食品学与技术联合实验室(南昌),江西省生物活性多糖重点实验室,江西南昌330047 [2]加拿大农业及农业食品部圭尔夫研究与发展中心,加拿大安大略圭尔夫NIG5C9

出　　处：《食品科学》2023年第6期34-40,共7页Food Science

基　　金：“十三五”国家重点研发计划重点专项(2018YFE0108300)。

摘　　要：以4种我国广泛种植的杂豆为原料,采用湿磨法提取豇豆淀粉、扁豆淀粉、豌豆淀粉、红芸豆淀粉,并对4种杂豆淀粉的结构特征和理化特性进行比较。结果表明:杂豆淀粉的红外光谱均呈现典型的淀粉类多糖结构特征,颗粒完整光滑,主要呈现肾型和椭圆形。样品的平均流体力学半径大小顺序为豇豆淀粉>豌豆淀粉>扁豆淀粉>红芸豆淀粉,扁豆淀粉为C_(C)-型晶体,其余为C_(A)-型晶体,样品间的相对结晶度差异较大(27.6%~38.5%)。4种杂豆淀粉的糊化特性差异显著,糊化温度均较高(75.3~82.8℃),不易糊化。豇豆淀粉直链淀粉含量最低(26.3%),其热糊稳定性优于其他杂豆淀粉,具有不易老化的特性。红芸豆淀粉的直链淀粉含量最高(31.5%),回生值最高(3182.3 mPa·s),最易发生老化行为。综上,4种杂豆淀粉的颗粒形貌相似,均为C-型晶体,分子结构和糊化特性差异较大,凝沉特性相近。In this work,starches were extracted from four species of minor legume widely planted in China:cowpea,lentil,pea,and red kidney bean by wet milling,and their structural characteristics and physicochemical properties were analyzed and compared.The infrared spectra of all the samples presented the typical structural characteristics of starch.The starch granules had complete kidney-like or oval shape with a smooth surface.The average hydrodynamic radii of the four starches were in the following decreasing order of cowpea starch>pea starch>lentils starch>red kidney bean starch.The crystal type of pea starch was C_(C)-type,while the crystal type of cowpea starch,lentils starch and red kidney bean starch was C_(A)-type.The relative crystallinity of these starches was significantly different,ranging between 27.6%and 38.5%.The gelatinization characteristics varied greatly among them,all of which had high gelatinization temperature(75.3-82.8℃),being difficult to gelatinize.Cowpea starch was not prone to retrogradation with the lowest amylose content(26.3%),and the thermal stability of cowpea paste was best.Red kidney bean starch had the highest amylose content(31.5%)and retrogradation value,which was most prone to retrogradation.In conclusion,the four legume starches had similar granular morphology and all exhibited a C-type crystal structure,and they were similar in their retrogradation characteristics but distinct in their molecular structure and gelatinization characteristics.

关 键 词：杂豆 淀粉 结构特征 理化特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]