3种豌豆淀粉的理化性质及结构差异研究  

The Physicochemical Properties and Structural Differences of Three Pea Starches

作　　者：胡婕妤 王雨涵 谭智毅 简景图 黄立新 Hu Jieyu;Wang Yuhan;Tan Zhiyi;Jian Jingtu;Huang Lixin(School of Food Science and Engineering,South China University of Technology,Guangzhou 510640;Guangzhou Customs Technical Center,Guangzhou 510623)

机构地区：[1]华南理工大学食品科学与工程学院,广州510640 [2]广州海关技术中心,广州510623

出　　处：《中国粮油学报》2025年第3期87-93,共7页Journal of the Chinese Cereals and Oils Association

基　　金：华南理工大学2024年“百步梯攀登计划”项目(j2tw202402106);2023年华南理工大学“学生研究计划”项目(X202310561503)。

摘　　要：以3种豌豆淀粉为研究对象,测定比较分析其淀粉颗粒的显微形态、红外光谱、晶体结构、淀粉碘复合物可见光吸收光谱、淀粉分子分支度,以及淀粉糊黏度、凝沉和冻融等性质。结果显示淀粉颗粒主要呈肾形,偏光十字明显清晰,为典型的豆类淀粉颗粒的形态;淀粉糊透明度无显著差异,透光率在11.0%左右。糊冻融次数都是1次,都较易凝沉,其中1#豌豆淀粉凝胶冻融后的离心析水率达39.1%,远高于其他2个样品(小于2.0%),糊也表现出最强的凝沉特性,沉淀积为15.2 mL/100 mL。在酸性下,豌豆淀粉糊的粘度降低,加碱提高了淀粉的起糊温度和糊黏度。1#豌豆淀粉具有最高的直链淀粉含量。2#豌豆淀粉凝胶抗拉伸能力最强,其具有最高的有序度、双螺旋度和相对结晶度。3种豌豆淀粉样品DSC特性相似,T_(p)值在65.2~67.4℃之间,ΔH值在3.84~4.59 J/g之间,分支度分别为8.4%、7.2%和6.5%。In this study,three pea starches were taken as the research objects to measure,compare and analyze their microscopic morphology,FTIR,crystal structures,starch-iodine complex absorption spectra,molecular branching,as well as paste viscosity,retrogradation,and freeze-thaw properties.The results indicated that the starch granules were primarily kidney-shaped with clear Maltese cross,typical legume starches.There was no significant difference in the transparency of the starch paste,and the light transmittance was around 11.0%.The number of freeze-thawing of their pastes were all 1 time,and all of them were easier to retrograde,in which the centrifugal syneresis rate after freeze-thawing of 1#pea starch gel was 39.1%,much higher than the other 2 pea starch samples(less than 2.0%),and the pastes also showed the strongest retrogradation characteristics,with a sedimentation product of 15.2 mL/100 mL.Acid decreased the paste′s viscosity,while alkali raised gelatinization temperature and viscosity.The 1#starch had the highest content of amylose.The 2#starch gel had the strongest stretching resistance,and it had the highest degree of order,double helix and relative crystallinity as well.The DSC characteristics of the three pea starch samples were similar,with T_(p) ranging from 65.2-67.4℃,ΔH ranging from 3.84~4.59 J/g,and branching degrees of 8.4%,7.2%and 6.5%,respectively.

关 键 词：豌豆淀粉 结构 性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]