3种杂豆淀粉回生过程的理化特性研究  

Study on Physicochemical Properties of 3 Kinds of Legume Starch during Retrogradation

作　　者：黄倩[1] 高金梅[1] 郭洪梅[1] 张国权[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《食品研究与开发》2017年第10期22-27,共6页Food Research and Development

摘　　要：采用酶解法、全质构、RVA、XRD和DSC方法分析蚕豆、豌豆和绿豆淀粉回生过程中消化特性、质构特性、糊化特性、结晶特性和热特性,以探讨主要豆类淀粉凝胶的回生特性,为豆类淀粉凝胶的生产及品质调控提供参考。结果表明:在4℃储藏7 d内,淀粉凝胶抗性淀粉含量增加,硬度、黏性和咀嚼度增加。凝胶在储藏过程中,蚕豆和豌豆淀粉的峰值黏度、最终黏度低于绿豆淀粉,而糊化温度高于绿豆淀粉。淀粉在回生过程中衍射峰强度增加,但未出现吸热峰。Digestibility,texture property,gelatinization property,crystalline property and thermal property of broad bean,pea and mung bean starches during retrogradation were analyzed by enzymatic hydrolysis,texture profile analysis(TPA),rapid visco analyzer(RVA),X-ray diffraction(XRD),differential scanning calorimeter(DSC),respectively,in order to explore the retrogradation characteristics of major legume starch gels and provide references for the product and quality control of legume starch gel. The results showed that :during storage for 7 days at 4 ℃,the content of resistant starch(RS)was increased;the hardness,gumminess and chewiness of starch gels were rised;the peak and final viscosities of broad bean and pea starch gels were lower than mung starch gel,while the pasting temperature of broad bean and pea starch gels was higher;the intensity of diffraction peak was increased,but endothermic peak didn't appear.

关 键 词：豆类淀粉 回生 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]