竹豆淀粉理化性质的研究

Study on the Physical and Chemical Properties of Bamboo Beans Starch

通过水磨法提取竹豆淀粉,并以马铃薯淀粉和玉米淀粉作对照,研究了竹豆淀粉的理化特性。实验结果表明:竹豆淀粉中直链淀粉含量高于马铃薯淀粉和玉米淀粉;溶解度和膨胀势低于马铃薯淀粉但高于玉米淀粉;透明度最低,冻融稳定性最高;凝胶特性中的黏聚性和恢复性较强,硬度较大;糊化特性中的破损值最小,回生值最大,黏度和糊化温度较高。因此,可以根据竹豆淀粉的理化特性和不同类型食品品质特性的要求将竹豆淀粉应用到各种食品中。

Bamboo bean starch was extracted by using wet milling processing and its physicochemical property was researched using potato and corn starch as contrast. The results indicated that amylase content of bamboo bean starch was higher than that of potato and corn starch. Solubility and swelling power were lower than that of potato starch but higher than corn starch. Transparency was the lowest and freeze-thaw stability was the highest. Besides, it owned relatively high cohesiveness, restoration and hardness of gel property. Also, lowest break-down value, highest retrogradation value, relatively high viscosity and pasting temperature of pasting property were shown in bamboo bean starch. Hence, bamboo bean starch could be applied to various foods according to the physicochemical property of bamboo bean starch and quality requirement of foods.