绿豆淀粉的特性及储藏对绿豆品质的影响研究

Characteristics of Mungbean (Vigna Radiata) Starches and Influence cf storage on Mungbean Quality

本文对酸浆法和水洗法制淀粉进行了比较。酸浆法制淀粉,淀粉得率、提取率和制得淀粉的质量都明显高于水洗法。对绿豆淀粉性质研究表明,在65°～90℃之间,绿豆淀粉表现出较高的膨胀性;并有显著的Brabender热糊粘度稳定性,这种绿豆淀粉的高直链淀粉和可溶性直链淀粉含量有关。 三种储藏条件下(0℃,RH=82;20℃,RH=78;40℃,RH=35)绿豆淀粉回生程度均随时间增加而增加,0℃和40℃下,这种趋势更明显。与0℃和20℃相比,40 ℃储藏期间绿豆淀粉得率和蛋白质的水溶性下降最快,但不溶性直链淀粉含量上升最快。20℃储藏对绿豆品质影响最小。

The paper deals with the ccmparision between fermentation method and water-washing method for preparing starches from mungbeans, common bean and cowpea. Starches from mungbeans obtained by fermentation method have higher yield and better quality than those from water-washing metnod. Mungbean starches show substantially high swellings, they also give stable Brabender hot-paste viscosities and high retrogradation tendencies. These properties are attributed to the high contents of amylose and soluble amylose in the starches. Quality changes of two varieties of mungbeans at three st )rage conditions ( 0 ℃, RH = 82; 20℃, RH = 78; 40℃, RH = 35 ) have also been studied. Mungbean starches become easier to retrograte at all three conditions during storage, especially at 0 ℃ and 40℃. Compared with at 0 ℃ and 20℃, at 40 ℃ starch yields and soluble protein contents of mungbeans decrease most greatly during storage, but insoluble amylose contents increase fastest. Storage at 20℃ has the smallest influence at the quality of mungbeans.