摘要
以鹰嘴豆、饭豆、绿豆淀粉为对象,研究了不同豆类淀粉的糊化性、膨胀度、溶解度、淀粉-碘复合物的可见光谱、淀粉糊的透明度、冻融稳定性、凝沉性以及沉降体积等性质。结果表明:绿豆淀粉的成糊温度和峰黏度最高,而鹰嘴豆淀粉的热糊稳定性和冷糊稳定性最好;3种淀粉的膨胀度和溶解度均随温度的升高而增加,并且淀粉碘复合物可见光光谱的最大吸收波长都在620 nm左右。绿豆淀粉糊的透明度、冻融稳定性和凝沉性最好,沉降体积最大。
Starch properties of chickpea,rice bean and mung bean were studied,such as paste properties,swelling power and solubility,absorption spectra of compounds of starch with iodine,transparency,freeze-thaw stability,degree of retrogradation and sedimentation volume of starch paste,et al.Results：The pasting temperature and final viscosity of mung bean starch are the highest,but the paste stability of chickpea starch is the best.The swelling power and solubility of the three kinds of legume starch are enhanced with temperature rising and all the compounds of starch and iodine have maximal absorbance at 620 nm.The transparency,freeze-thaw stability and degree of retrogradation of mung bean starch are the best,and its sedimentation volume is the largest.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2011年第1期61-64,共4页
Journal of the Chinese Cereals and Oils Association
关键词
鹰嘴豆
饭豆
绿豆
淀粉性质
chickpea
rice bean
mung bean
starch property
