青海地区蚕豆与豌豆主要品种淀粉特性研究

Starch Characteristics of Main Varieties of Broad Bean and Pea in Qinghai

为促进青海地区蚕豆与豌豆淀粉深加工利用,选取青海地区4种蚕豆和5种豌豆提取淀粉,研究了其结构与理化性能。结果表明,9种淀粉颗粒表面光滑且多为卵圆形或肾形,小颗粒则为球形,为C-型淀粉;豌豆淀粉的直链淀粉含量、相对结晶度、快消化淀粉含量和慢消化淀粉含量高于蚕豆淀粉;但抗性淀粉含量低于蚕豆淀粉;豌豆淀粉糊透明度、凝沉性较优于蚕豆淀粉,但两者冻融稳定性都较差;豌豆淀粉糊化焓较高,且除糊化温度外其余糊化特性参数均高于蚕豆淀粉;预糊化后,蚕豆与豌豆淀粉的快消化淀粉含量均显著升高,而慢消化淀粉和抗性淀粉含量大幅降低。文章通过对青海地区主要品种蚕豆和豌豆淀粉的特性研究,为青海地区蚕豆与豌豆的产业发展和加工利用提供了理论支撑。

In order to enhance the comprehensive utilization and processing of broad bean and pea starches in Qinghai,we selected four varieties of broad beans and five varieties of peas to extract starches.We then conducted a comprehensive analysis of their structural and physicochemical properties.The results showed that the surface of starch granules of all varieties were smooth and mostly ovoid or kidney-shaped.The smaller granules were spherical,all of which were C-type starch.The content of amylose and relative crystallinity the content of fast-digestible starch and slow-digestible starch of all pea starch samples were higher than those of broad bean starches,while the resistant starch content was lower.In addition,the gel transparency and coagulability of pea starches were higher than that of broad bean starches,but both of them had poorer freeze-thaw stability.The pea starches had higher gelatinization enthalpy,and all the pasting properties except gelatinization temperature were higher than that of the broad bean starches.Moreover,there were significant increases in the content of fast digestible starch of all starches after pre-gelatinization,while the content of slow digestible starch and resistant starch decreased significantly.This study would provide theoretical support for the development and processing utilization of broad bean and pea in Qinghai province.