食品科学

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热加工方式对鹰嘴豆淀粉结构及理化特性的影响

雷宁宇,卢楹,宋萧萧,殷军艺   

  1. 南昌大学食品学院
  • 收稿日期:2022-07-07 修回日期:2022-09-14 出版日期:2022-09-27 发布日期:2022-09-27
  • 通讯作者: 殷军艺
  • 基金资助:
    国家重点研发计划项目

Effects of thermal processing methods on the structure and physicochemical properties of chickpea starch

lei ningyu1,lu ying1,Xiao-Xiao SONGJunyi Yin   

  • Received:2022-07-07 Revised:2022-09-14 Online:2022-09-27 Published:2022-09-27
  • Contact: Junyi Yin

摘要: 本研究以鹰嘴豆淀粉为原料,分别使用常压蒸、常压煮、高压蒸、高压煮处理20 min,探究四种常用热加工方式对鹰嘴豆淀粉晶体有序结构、颗粒结构和理化特性的影响。结果表明:蒸制处理保留了鹰嘴豆淀粉完整的颗粒结构,偏光十字现象明显并且仍为CA-型晶体,相对结晶度从31.4%(原淀粉)分别降低至25.5%(常压蒸)、20.4%(高压蒸),峰值黏度、最低黏度、最终黏度、衰减值、回生值降低,易老化程度趋势为:高压蒸>常压蒸>原淀粉。煮制对鹰嘴豆淀粉颗粒结构和晶体结构造成严重破坏,相对结晶度分别为5.9%(常压煮)、3.6%(高压煮),黏度下降并且糊化后没有明显的凝沉现象。此外,高压对鹰嘴豆淀粉结晶结构的破坏程度更严重,但是常压处理、高压处理样品之间的颗粒形貌、偏光十字现象、官能团等均无明显差异。本研究结果可为鹰嘴豆淀粉资源的开发利用提供理论依据和指导,对丰富鹰嘴豆淀粉基础理论具有重要意义。

关键词: 鹰嘴豆淀粉, 蒸, 煮, 结晶结构, 理化特性

Abstract: Starch was prepared from chickpea as raw material. And the effects of four common thermal processing methods on the ordered structure, molecular structure and physicochemical properties of chickpea starch were investigated,including atmospheric pressure steaming, atmospheric pressure boiling, high pressure steaming, high pressure boiling for 20 min. The results showed that the whole granule structure of chickpea starch was preserved by steaming treatment with obvious polarized cross phenomenon. The crystal of steamed samples was still CA-type accompanied by the decreased relative crystallinity from 31.4% (native starch) to 25.5% (atmospheric pressure steaming) and 20.4% (high pressure steaming), respectively. The peak viscosity, though viscosity, final viscosity, breakdown value and setback value of steamed samples were decreased. The retrogradation tendency was: high pressure steaming > atmospheric pressure steaming > native starch. The granule structure and crystal structure of chickpea starch were damaged seriously by boiling treatment. The relative crystallinity was 5.9% (atmospheric pressure boiling) and 3.6% (high pressure boiling), respectively, and the viscosity was decreased. And there was no obvious retrogradation phenomenon after gelatinization. In addition, the crystal structure of samples was damaged more serious with high pressure, while there was no significant difference in particle shape, polarizing cross phenomenon, functional groups between samples treated by atmospheric and high pressure. This research can provide theoretical basis and guidance for the development and utilization of chickpea starch resources, which is of great significance for enriching the basic theory of chickpea starch

Key words: Chickpea starch, Steaming, Boiling, Crystal structure, Physicochemical properties

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