几种红小豆理化特性及淀粉性质研究

Physicochemical Properties and Starch Characteristics of Adzuki Beans

旨在通过比较不同品种红小豆的理化特性及淀粉性质,筛选优质红小豆品种。本试验以7个不同产地不同品种红小豆为代表性的试验材料,进行理化测定,包括豆粒水分、百粒重、直链淀粉、出沙率。通过湿法提取淀粉,测定其基本性质(水分、脂肪、灰分、粒径、颗粒形貌及黏度)。结果表明:7个品种红小豆理化性质具有显著性差异,豆粒水分含量10.27%~16.35%,百粒重7.02~14.45 g,直链淀粉28.30%~35.43%以及出沙率60.40%~67.85%,理化性质测定中5号样品均为最高值。几种红小豆淀粉特性具有显著性差异,灰分0.05%~0.43%,水分8.85%~9.64%,脂肪0.04~0.13 g/100 g,粒径值549.32~1460.40 nm。峰值黏度为2459.50~4121.00 cp,最终黏度为4054.50~4765.50 cp,跌落值178.50~1257.50 cp,5号样品回升值最高为2201.50±13.435 cp。豆粒水分、百粒重、直链淀粉含量、出沙率是影响红小豆品质的主要因子。淀粉颗粒粒度、形貌及黏度可作为红小豆加工品质评价的依据,本试验筛选出5号‘天津红’加工品质优于其他6种红小豆。

This study aims at selecting high quality adzuki bean by comparing the physicochemical propertiesand starch Characteristics of different varieties.In the experiment,seven varieties of adzuki bean from differentorigins were used as test materials.Their physicochemical properties were tested,including bean grain watercontent,hundred grain weight,amylose,rate of bean paste production.The starch was extracted by wet method,and the basic properties（water content,fat,ash content,particle size,particle morphology and viscosity） weredetermined.The results showed that：the physicochemical properties of seven varieties of adzuki bean hadsignificant differences,the moisture content was 10.27%-16.35%,hundred grains weight was 7.02-14.45 g,amylose content was 28.30%-35.43% and bean paste rate was 60.40%-67.85%.Sample No.5 had all thehighest value of physicochemical properties.Starch characteristics of the seven varieties of adzuki bean hadsignificant differences,ash content was 0.05%-0.43%,moisture was 8.85%-9.64%,fat content was 0.04-0.13 g/100 g,and partical size was 549.32-1460.40 nm.The peak viscosity was 2459.50-4121.00 cp,finalviscosity was 4054.50-4765.50 cp,falling value was 178.50-1257.50 cp,breakdown and setback of sampleNo.5 was the highest,2201.50±13.435 cp.Moisture content,hundred grain weight,amylose content and bean paste rate were the main factors affecting the quality of adzuki bean.Starch grain size,morphology andviscosity can be used as the basis for evaluating processing quality.This study screens out that sample No.5‘tianjin red＇adzuki bean has better processing quality than the other six varieties.