绿豆淀粉和芸豆淀粉理化性质比较研究

doi:10.7506/spkx1002-6630-201017040

食品科学 ›› 2010, Vol. 31 ›› Issue (17): 173-176.doi: 10.7506/spkx1002-6630-201017040

绿豆淀粉和芸豆淀粉理化性质比较研究

许鑫¹，韩春然¹，袁美娟²，马永强^{1 ,*}

1.哈尔滨商业大学食品工程学院 2.中国农业大学食品科学与营养工程学院

收稿日期:2010-06-29 修回日期:2010-08-23 出版日期:2010-09-15 发布日期:2010-12-29
通讯作者: 马永强 E-mail:mayq@hrbcu.edu.cn

Comparative Study of Physico-chemical Properties of Kidney Bean and Mung Bean Starches

XU Xin1，HAN Chun-ran1，YUAN Mei-juan2，MA Yong-qiang1,*

1. College of Food Engineering, Harbin University of Commerce, Harbin 150076,China；
2. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

Received:2010-06-29 Revised:2010-08-23 Online:2010-09-15 Published:2010-12-29
Contact: MA Yong-qiang E-mail:mayq@hrbcu.edu.cn

摘要/Abstract

摘要：

对绿豆淀粉和芸豆淀粉的颗粒形态及大小、溶解度、膨润力、透光率、糊化特性、老化特性等理化性质差异进行比较。结果表明：芸豆淀粉颗粒多呈椭圆形，粒径大小范围是17.89～28.80μm；绿豆淀粉颗粒呈现圆形或椭圆，形粒径大小范围是10.50～27.59μm；绿豆淀粉的膨润力、溶解度开始上升的温度较芸豆淀粉的早，并且芸豆淀粉的膨润力和溶解度在任意相同温度下都略小于绿豆淀粉；芸豆淀粉比绿豆淀粉的透明度先增加又随后降低，并且绿豆淀粉的透明度变化比较缓慢，而芸豆淀粉的透明度变化非常明显；绿豆淀粉比芸豆淀粉易于糊化；芸豆淀粉老化的速度高于绿豆淀粉。

关键词: 绿豆, 芸豆, 淀粉, 理化性质

Abstract:

Differences in some physico-chemical properties of kidney bean and mung bean starches, including shape, size, solubility, swelling power, transparency, pasting and retrogradation properties, were compared. The results showed that most of the granules of kidney bean starch were oval in shape, with a diameter ranging between 17.89 μm and 28.80 μm, and the granules of mung bean starch were round or oval in shape, with a diameter ranging between 10.50 μm and27.59 μm. Compared with kidney bean starch, both the swelling power and solubility of mung bean starch began to increase obviously at a lower temperature, and were slightly higher at the same concentrations. The transparency of kidney bean starch paste was higher than that of mung bean starch paste, but became lower and lower than that of mung bean starch paste after a certain period of storage. It was easier to paste mung bean starch than to paste kidney bean starch. Furthermore, kidney bean starch had higher retrogradation speed than mung bean starch.

Key words: mung bean, kidney bean, starch, physico-chemical properties

中图分类号:

TS231

许鑫，韩春然，袁美娟，马永强. 绿豆淀粉和芸豆淀粉理化性质比较研究[J]. 食品科学, 2010, 31(17): 173-176.

XU Xin1，HAN Chun-ran1，YUAN Mei-juan2，MA Yong-qiang1,*. Comparative Study of Physico-chemical Properties of Kidney Bean and Mung Bean Starches[J]. FOOD SCIENCE, 2010, 31(17): 173-176.

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绿豆淀粉和芸豆淀粉理化性质比较研究

Comparative Study of Physico-chemical Properties of Kidney Bean and Mung Bean Starches

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