四种杂豆淀粉结构特征和理化特性比较

摘要/Abstract

摘要： 本研究以四种具有我国代表性的杂豆为原料，采用湿磨法提取了豇豆淀粉、扁豆淀粉、豌豆淀粉、红芸豆淀粉，并对四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，主要呈现呈肾型和椭圆形。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CC-型晶体，其余为CA-型晶体，样品间的相对结晶度差异较大（27.6~38.5%）。四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，四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。

关键词: 杂豆, 淀粉, 结构特征, 理化特性

Abstract: In this paper, cowpea starch, lentil starch, pea starch, and red kidney bean starch were extracted by wet grinding method from four representative varieties of pulses in China. Their structural characteristics and physicochemical properties were analyzed and compared. The results showed that the infrared spectra presented typical starch characteristics. The particles were complete and smooth, mainly in kidney type and oval shape. The order of the average hydrodynamic radius of the measured samples is: cowpea starch>pea starch>lentils starch>red kidney bean starch. Pea starch was CC-type crystal, cowpea starch, lentils starch and red kidney bean starch were CA-type crystals, and the relative crystallinity was between 27.6~39.5%. The gelatinization characteristics varied greatly between samples with the higher gelatinization temperature (75.3~82.8 ℃), indicating it is not easy to gelatinize. Cowpea starch is difficult to retrogradation with the lowest amylose content (26.3%), and its thermal paste stability is better than other pulse starches. Red kidney bean starch has the lowest amylose content (31.5%) and the highest retrogradation value, which is easy to retrogradation. In conclusion, four pulse starches were C-type crystals with the similar granule morphology and gelatinization characteristics, whereas the molecular structure and gelatinization characteristics exhibited discrepancy.

Key words: Pulse, Starch, Structural characteristics, Physicochemical properties

中图分类号:

TS231

卢楹雷宁宇宋萧萧 Cui Steve W 殷军艺. 四种杂豆淀粉结构特征和理化特性比较[J]. 食品科学.

lu ying lei ningyu Junyi Yin. Comparison of structural characteristics and physicochemical properties of four different kinds of pulse starches[J]. FOOD SCIENCE.

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