脱皮脱脂杂豆粉的理化与功能特性

Physicochemical and Functional Properties of Defatted Legume Flour

以大白芸豆、奶花芸豆、小白芸豆、豇豆、绿豆、红小豆、小扁豆、豌豆8种食用杂豆为实验材料,以大豆为对照,对其脱皮、脱脂后的杂豆粉理化特性和功能特性进行比较分析。结果表明:与脱皮脱脂大豆粉相比,脱皮脱脂杂豆粉的堆积密度和吸水性指数高,水溶性指数、吸水能力、吸油能力低,乳化性、乳化稳定性差异不显著,凝胶能力强,起泡性及起泡稳定性差异显著。不同杂豆粉之间的理化特性与功能特性有差异。脱脂大白芸豆粉的堆积密度小,水溶性指数、吸油性和乳化稳定性高;脱脂小白芸豆粉吸水性、乳化性、起泡性及起泡稳定性强;脱脂豌豆粉凝胶能力和起泡性好,乳化稳定性差。

In order to improve the development and utilization of legume resources, the physicochemical and functional properties of dehulled and defatted legume flour from large white kidney bean, light speckled kidney bean, small white kidney bean, cowpea, mung bean, small red bean, lentil and pea were analyzed and compared with those of soybean. The results showed that the legumes had higher bulk density, water-absorbing index and gelation capacity, and lower water solubility index, water-absorbing capability and oil-absorbing ability. Legume flour was significantly different from soybean flour in foaming capacity and stability, and did not revealed significant differences in emulsification and emulsion stability. Significant differences in physicochemical and functional properties of legume flour were also observed. Big white kidney bean exhibited higher water-absorbing index, oil-absorbing ability, emulsion stability and lower bulk density. Small white kidney bean displayed higher water-absorbing capability, emulsification, foaming capacity and foaming stability. Pea flour exhibited higher gelation and foaming capacity but lower emulsion stability.