关键词: 绿豆淀粉, 糯米粉, 理化性质, 糊化性质, 质构特性

Abstract:

In this study, glutinous rice flour was added to mung bean starch in a certain proportion. Swelling, pasting,
gel textural and tensile properties of glutinous rice flour and mung bean starch as well as the textural properties of sheet
jelly were studied. The results showed that total amylose content, soluble amylose content and insoluble amylose content
of starch blends were significantly decreased in comparison with mung bean starch. The pasting properties such as peak
viscosity, trough viscosity and final viscosity were all decreased. When mung bean starch and glutinous rice flour were
mixed together in a ratio of 1:3, setback and break down were decreased by 35.35% and 69.13% compared with mung
bean starch alone, respectively. The hardness of mung bean starchglutinous rice flour blends at ratios of 3:1 and 1:1
revealed a decrease by 68.91% and 96.85%, respectively, when compared with mung bean starch. The tensile property
(15.03 kPa) of sheet jelly from starch blends was significantly lower that that of sheet jelly from mung bean starch alone
(68.35 kPa). Moreover, modest hardness, strong water-holding capacity and good mouth feel of sheet jelly were obtained
by addition of glutinous rice flour, and a mixting ratio of 1:1 for glutinous rice flour and mung bean starch provided the
best textural properties.

Key words: mung bean starch, glutinous rice flour, physico-chemical property, pasting property, textural property