速熟黑豆理化性质的研究

Research of the physicochemical property of the quick- cooking black bean

为研究速熟黑豆的理化性质,考察其与原料黑豆之间的差异,分析了黑豆的营养成分、氨基酸组成及体外消化性,同时利用扫描电子显微镜、傅里叶红外光谱扫描及差示扫描量热分析方法研究了黑豆的理化性质。结果表明,速熟黑豆与原料黑豆相比,淀粉含量增加9.13%,粗蛋白、粗脂肪含量稍有减少,氨基酸总量略有减少,蛋白溶解性变差,而消化性明显提高;速熟黑豆粉微颗粒间聚集成块状,尺寸变大;与原料黑豆相比成分变化不大,但速熟黑豆蛋白分子聚集,其蛋白溶解性变差;热分析过程中,速熟黑豆的蛋白没有吸热峰出现,表明速熟黑豆蛋白热变性完全。

In order to study the physical and chemical properties of quick- cooking black beans and compare the difference with the raw material,the nutritional content,amino acid composition and in vitro digestibility of black beans were analyzed,while the physicochemical properties of black beans were investigated by the methods of scanning electron microscopy,fourier transform infrared spectroscopy and differential scanning calorimetry.The results showed that compared to the raw black beans,the starch content of quick- cooking black beans was increased by 9.13%,and contents of crude protein,crude fat and total amino acid were slightly reduced,while the protein solubility was decreased and in vitro digestion was increased,based on the analysis results of the nutrition,amino acid composition and in vitro digestion.The microstructures of raw black bean and quick- cooking black bean powder were observed by using scanning electron microscope.The particles of the quick- cooking black soya bean were aggregated and blocked and its protein solubility was deteriorated.The result of fourier infrared spectrum scanning showed that composition of quick- cooking black bean changed little and the protein aggregated to decrease its solubility.Through DSC analysis,it showed that the protein of quick- cooking black bean denatured completely after processed since there was no endothermic peak appeared in the thermal analysis.