不同储藏条件对绿豆淀粉含量及糊化特性的影响

EFFECTS OF DIFFERENT STORAGE CONDITIONS ON STARCH CONTENT AND GELATINIZATION PROPERTIES OF MUNG BEAN

研究了不同储藏条件对绿豆淀粉含量和糊化特性的影响。结果表明：在储藏180 d后,绿豆淀粉总淀粉含量降低了1.7~2.8个百分点,直链淀粉含量增高了1.2~5.6个百分点,最终黏度、峰值黏度、回生值、糊化温度都呈增高的趋势。由SPSS软件进行的回归和相关性分析可知,最终黏度、峰值黏度、回生值与含水量、储藏时间和储藏温度呈显著正相关;糊化温度与储藏时间和储藏温度呈显著正相关,与含水量的相关性不显著;糊化特性各指标与储藏方式的相关性不显著;直链淀粉含量与糊化特性各指标呈显著的正相关;含水量、储藏温度、储藏时间对淀粉含量的影响均显著,储藏方式对淀粉含量的影响不显著。因此,在储藏过程中,应尽量保持低温、低水分的储粮环境,对无法控温的粮库,可采用充氮或真空储藏的方式,以维持绿豆淀粉含量及糊化特性的稳定性。

The present study was to investigate the effects of different storage conditions on total starch content, amylose content and gelatinization properties of mung bean. The results showed that total starch content of mung bean was reduced 1.7-2.8 percentage points, the amylose content was increased 1.2-5.6 percentage points, and the final viscosity, peak viscosity, setback and gelatinization temperature of mung bean starch all had increasing trend after 180 days storage. The results of regression and correlation analysis of SPSS software showed that the final viscosity, peak viscosity and setback of mung bean starch were significant positive correlated with moisture content, storage time and storage tempera~＇e; gelatinization temperature was significant positive correlated with storage time and storage temperature, but was not significant with moisture content; the gelatinization indexes of mung bean starch had not significant negative correlation with storage methods; amylose content showed significant positive correlation with final viscosity, peak viscosity, setback value and gelatinization temperature; the effects of moisture content, storage temperature and storage time on the starch content were significant, but the effect of storage methods on the starch content was not significant. It was concluded that the storage conditions of mung bean should be kept at low temperature and low moisture. Nitrogen or vacuum storage could be used in grain depots that unable to control temperature in order to maintain the starch content and the stability of gelatinization properties of mung bean.