两种绿豆淀粉功能特性研究

Study on Functional Characteristics of Two Kinds of Mung Bean Starch

对两种绿豆淀粉的化学组成、凝沉性质、溶解度、膨胀度、酸度、冻融稳定性和糊化性质进行分析。结果表明,两种绿豆淀粉各功能特性既有相似之处又存在差异。温度对溶解度和膨胀度的影响,时间对凝沉体积的影响,以及循环次数对析水率的影响,两种绿豆淀粉表现出相似的变化规律。而化学组成含量、酸度、糊化特性,以及相同条件下的凝沉体积、溶解度、膨胀度和冻融稳定性,两种淀粉又存在明显差异。陕北大明绿豆淀粉比黑龙江聚宝绿豆高的参数有:直链淀粉含量、灰分、凝沉体积、膨胀度、约68℃之后的溶解度、低循环次数下的冻融稳定性和各糊化特性参数中的黏度指标;而水分、低温下的溶解度、酸度和高循环下的冻融稳定性,以及起糊温度,黑龙江聚宝绿豆表现较高。

The chemical composition,retrogradation property,solubility,swelling power,acidity,freeze-thaw stability and pasting property of two kinds of mung bean starch were investigated.The results showed that there were similarities and differences in the functional characteristics of the two kinds of mung bean starch.The charge law of their solubility and swelling power with temperature was similar,as well as the charge law of retrogradation volume with time,the charge law of water extraction rate with cycle times.But,the chemical composition,acidity,pasting properties,coagulation volume,solubility,swelling power and freeze-thaw stability of the two kinds of mung bean starch under the same conditions showed significant differences.Amylose content,ash content,coagulation volume,swelling power,solubility at about 68℃,freeze-thaw stability at low cycle times,and viscosity index of Shanbei Daming mung bean starch were better than those of Heilongjiang Jubao mung bean starch.However,the water content,solubility at low temperature,acidity,freeze-thaw stability under high cycle times,and pasting temperature of Heilongjiang Jubao mung bean starch were better than those of Shanbei Daming bung bean starch.