不同品种小扁豆淀粉的理化特性和体外消化特性

摘要/Abstract

摘要： 本研究系统分析了5种不同来源小扁豆（山西小扁豆、会宁-1小扁豆、会宁-2小扁豆、环县小扁豆及安定小扁豆）淀粉的理化与功能特性差异。结果表明，品种间淀粉组成（直链淀粉含量12.84~20.35 g/100g）、溶解度（4.16%~6.67%）、膨润力（9.32%~11.25%）及热特性（糊化温度61.71~64.12 ℃）存在显著差异，其中山西小扁豆因高直链淀粉含量（19.85 g/100g）表现出最高糊化温度（To=64.12 ℃）与最低膨润力（9.32%），而会宁-1小扁豆（支链淀粉82.68 g/100g）则呈现最高峰值粘度（6521.33 cP）与膨润力（11.25%）。凝胶质构特性方面，山西小扁豆凝胶硬度最大（2843.5 g）、弹性最佳，会宁-2小扁豆回复性最高（0.644）但硬度最低（2198.1 g）。快消化淀粉含量亦存在品种特异性，抗性淀粉（RS）含量介于12.45%（山西小扁豆）至17.57%（会宁-2小扁豆），可作为RS的优良来源，其较高的RS含量预示着其在调节血糖与促进肠道健康方面具有潜在应用价值。主成分分析揭示了淀粉组成、糊化特性及质构特性为区分不同品种小扁豆淀粉的关键指标。研究证实，小扁豆直链淀粉含量主导热稳定性与凝胶强度，支链淀粉影响峰值粘度与膨胀性能，这为不同品种小扁豆在凝胶制品、增稠剂及快速加工食品中的定向应用提供了理论依据。

关键词: 小扁豆淀粉, 理化特性, 糊化特性, 凝胶质构特性, 消化特性

Abstract: This study systematically analyzed the differences in physicochemical and functional properties of starches from five lentil varieties (Shanxi lentil, Huining-1 lentil, Huining-2 lentil, Huanxian lentil, and Anding lentil). The results revealed significant variations in starch composition (amylose content: 12.84~20.35 g/100g), solubility (4.16%~6.67%), swelling power (9.32%~11.25%), and thermal properties (gelatinization temperature: 61.71~64.12 °C) among the varieties. Specifically, Shanxi lentil, with its high amylose content (19.85 g/100g), exhibited the highest gelatinization onset temperature (To = 64.12 °C) and the lowest swelling power (9.32%). In contrast, Huining-1 lentil, characterized by a high amylopectin content (82.68 g/100g), showed the highest peak viscosity (6521.33 cP) and swelling power (11.25%). Regarding gel textural properties, Shanxi lentil starch gel demonstrated the highest hardness (2843.5 g) and the best elasticity, while Huining-2 lentil starch gel had the highest resilience (0.644) but the lowest hardness (2198.1 g). The rapidly digestible starch content also varied among varieties. The resistant starch (RS) content ranged from 12.45% (Shanxi lentil) to 17.57% (Huining-2 lentil), indicating that these lentils are excellent sources of RS. The high RS content suggests their potential application in regulating blood glucose levels and promoting intestinal health. Principal component analysis identified starch composition, pasting properties, and textural characteristics as key indicators for distinguishing starches from different lentil varieties. This study confirms that amylose content primarily governs thermal stability and gel strength, while amylopectin content influences peak viscosity and swelling behavior. These findings provide a theoretical basis for the targeted application of different lentil varieties in gel products, thickeners, and quick-processed foods.

Key words: lentil starches, physicochemical properties, gelatinization properties, gel texture properties, digestive properties

中图分类号:

TS210.1

汪诗茗林锐康周航马智昊沈群赵卿宇. 不同品种小扁豆淀粉的理化特性和体外消化特性[J]. 食品科学.

Qun Shen Qing-Yu ZHAO. Research on the physicochemical properties and functional characteristics of different varieties of lentil starch[J]. FOOD SCIENCE.

参考文献

[1]李楠, 孙丞, 杨春杰, 等.模拟消化中小扁豆活性物质释放和抗氧化能力变化[J].中国粮油学报, 2024, 39(6):59-66

[2]CLARKE S T, SARFARAZ S, QI X, et al.A Review of the Relationship between Lentil Serving and Acute Postprandial Blood Glucose Response: Effects of Dietary Fibre,Protein and Carbohydrates[JOL][J].Nutrients, 2022, 14(4):849-867

[3]崔彦利, 乔雨雨, 刘沁沁, 等.挤压膨化小扁豆粉对面团特性及面条品质的影响[J].中国粮油学报, 2021, 36(10):1-7

[4]LUCAS-AGUIRRE J C, QUINTERO-CASTA?O V D, BELTRáN-BUENO M, et al.Study of the changes on the physicochemical properties of isolated lentil starch during germination[J].International Journal of Biological Macromolecules, 2024, 267(131468):-

[5]ZHAO M, LU C, HU X, et al.Evolution of multi-scale structure and microbiota metabolism of lentil resistant starch during the dynamic fermentation in vitro[J].Food Chemistry, 2024, 461(140914):-

[6]NAHAR N, RAHMAN Md H, HAZRA S, et al.Structural and Pasting Properties of Lentil Starch: A Comprehensive Review[JOL][J].Legume Science, 2024, 6(4):e70013-

[7]殷秀秀.不同加工方式对小扁豆淀粉及抗性淀粉多尺度结构的影响及机理研究[J]., 2020, :10-11

[8]HU W X, CHEN J, XU F, et al.Study on crystalline, gelatinization and rheological properties of japonica rice flour as affected by starch fine structure[J/OL]. ,. DOI:10.1016/j.ijbiomac.2019.11.020.[J].International Journal of Biological Macromolecules, 2020, 148:1232-1241

[9]杨红丹, 杜双奎, 周丽卿, 等.种杂豆淀粉理化特性的比较[J].食品科学, 2010, 31(21):186-190

[10]张凡, 李书田, 王显瑞, 等.不同品种小米蒸煮食味品质评价及比较[J].食品科学, 2020, 41(9):23-29

[11]ENGLYST H N, HUDSON G J.The classification and measurement of dietary carbohydrates[JOL][J].Food Chemistry, 1996, 57(1):15-21

[12]HOOVER R, SOSULSKI F W.Composition,structure,functionality,and chemical modification of legume starches: a review[JOL][J].Canadian Journal of Physiology and Pharmacology, 1991, 69(1):79-92

[13]JINGYI Y, REDDY C K, FAN Z, et al.Physicochemical and structural properties of starches from non-traditional sources in China[JOL][J].Food Science and Human Wellness, 2023, 12(2):416-423

[14]何海霞, 黎冬明, 吴莹莹, 等.脚板薯淀粉理化特性研究[J].食品与机械, 2020, 36(5):30-33

[15]汪丽萍, 刘艳香, 田晓红, 等.六种杂豆淀粉的理化性质研究[J].粮油食品科技, 2014, 22(4):1-5

[16]M.Joshi[J].Physicochemical and functional characteristics of lentil starch[JOL]. Carbohydrate Polymers, 2013, 92(2):1484-1496

[17]HOOVER R, RATNAYAKE W S.Starch characteristics of black bean,chick pea,lentil,navy bean and pinto bean cultivars grown in Canada[JOL][J].Food Chemistry, 2002, 78(4):489-498

[18]CHUNG H J, LIU Q, HOOVER R.Impact of annealing and heat-moisture treatment on rapidly
digestible,slowly digestible and resistant starch levels in native and gelatinized corn,pea and lentil starches[JOL][J].Carbohydrate Polymers, 2009, 75(3):436-447

[19]张正茂, 阚玲.不同来源淀粉凝胶质构特性的比较研究[J].食品科技, 2017, 42(7):216-222

[20]AI Y, JANE J lin.Gelatinization and rheological properties of starch[JOL][J].Starch - St?rke,
2015, 67(3-4):213-224

[21]SINGH J, SINGH N, SAXENA S K.Effect of fatty acids on the rheological properties of corn and potato starch[JOL][J].Journal of Food Engineering, 2002, 52(1):9-16

[22]Kawaljit Singh Sandhu，Narpinder Singh.Some properties of corn starches II: Physicochemical,gelatinization,retrogradation,pasting and gel textural properties[JOL][J].Food Chemistry, 2007, 101(4):1499-1507

[23]MA M, WANG Y, WANG M, et al.Physicochemical properties and in vitro digestibility of legume starches[J].Food Hydrocolloids, 2017, 63:249-255

[24]卢楹, 雷宁宇, 宋萧萧, 等.种杂豆淀粉结构特征和理化特性比较[J].食品科学, 2023, 44(6):34-40

[25]琚魏波, 柳青山, 白文斌, 等.山西不同品种高粱淀粉特性[J].中国粮油学报, 2024, 39(6):103-110

[26]JEONG D, HAN J A, LIU Q, et al.Effect of processing, storage, and modification on in vitro starch digestion characteristics of food legumes: A review[J/OL]. [J].Food Hydrocolloids, 2019, 90:367-376

[27]THEMEIER H, HOLLMANN J, NEESE U, et al.Structural and morphological factors influencing the quantification of resistant starch II in starches of different botanical origin[JOL][J].Carbohydrate Polymers, 2005, 61(1):72-79

[28]马梦婷, 王艺静, 王美霞, 等.十种食用豆粉及其淀粉的消化特性研究[J].中国粮油学报, 2017, 32(5):26-31

[29]RING S, GEE J, WHITTAM M, et al.Resistant starch: Its chemical form in foodstuffs and effect on digestibility in vitro[JOL][J].Food Chemistry, 1988, 28(2):97-109

[30]ZHU L J, LIU Q Q, WILSON J D, et al.Digestibility and physicochemical properties of rice (Oryza sativa L[J].flours and starches differing in amylose content[JOL]. Carbohydrate Polymers, 2011, 86(4):1751-1759

[31]SHARMA S, SINGH N, VIRDI A S, et al.Himalayan kidney bean germplasm: Grain-flour characteristics,structural-functional properties and in-vitro digestibility of starches[JOL][J].Food Research International, 2015, 77(3):498-505

[32]任顺成, 张丹丹, 刘泽龙.种外源植物蛋白对小麦淀粉消化性的影响[J].中国食品学报, 2023, 23(2):91-99