云南特色豆类淀粉特性研究

Starch Properties of Characteristic Legume Seeds Grown in Yunnan

以云南产的花生豆、剑川荷包豆、丽江大花豆、昆明白花豆、紫月亮、雀蛋豆、保山透心绿蚕豆、保山大绿豆等8种豆类为原料,研究了这几种淀粉的糊化特性、溶解度和膨润力、透明度、糊的冻融稳定性、凝沉性和沉降体积。结果表明:保山透心绿蚕豆淀粉的成糊温度最高,达到94.9℃;析水率为67.7%,其冻融稳定性较好;剑川荷包豆淀粉的降落值和回升值分别为0.98、2.37 Pa·s,热糊稳定性和冷糊稳定性均较差,但黏度最大,透明度较好;8种豆类淀粉的溶解度和膨润力均随温度升高而增大;昆明百花豆淀粉的凝沉值最高,达13.8%;保山大绿豆淀粉的沉降体积最大,达18.8 mL。

In this paper, eight kinds of legume seeds grown in Yunnan have been utilized as materials as kinds of haricol beans, Jianchuan＇s lima beans, Lijiang＇s runner beans, Kunming＇s hyacinth beans, dolichos labial3, common beans, Baoshan＇s faba beans and Baoshan＇s horsebeans. The starch properties of those eight kinds of legume seeds have been studied in aspects as paste properties of starch, solubility, swelling power, transparency, freeze - thaw stability of paste, degree of retrogradation and sedimentation volume, et al. The results showed that the pasting temperature of starch of Baoshan＇s faba beans is the highest of 94.9 ℃, with the drainage rate 67.7%, as well as its freeze -thaw stability is the best of all. The paste stability of Jianchuan＇s lima beans is the worst, and its land value and appreciation were respectively 0.98 and 2.37 Pa ~ s, while its viscosity is the highest and transparency is the best. The solubility and swelling power of the eight kinds of bean starch were enhanced along with the temperature rising. The degree of retrogradation of starch of Kunming＇s hyacinth beans is the largest to up to 13.8%. The sedimentation volume of starch of Baoshan＇s horsebeans is the largest to up to 18.8 mL.