摘要
对绿豆淀粉和芸豆淀粉的颗粒形态及大小、溶解度、膨润力、透光率、糊化特性、老化特性等理化性质差异进行比较。结果表明:芸豆淀粉颗粒多呈椭圆形,粒径大小范围是17.89～28.80μm;绿豆淀粉颗粒呈现圆形或椭圆,形粒径大小范围是10.50～27.59μm;绿豆淀粉的膨润力、溶解度开始上升的温度较芸豆淀粉的早,并且芸豆淀粉的膨润力和溶解度在任意相同温度下都略小于绿豆淀粉;芸豆淀粉比绿豆淀粉的透明度先增加又随后降低,并且绿豆淀粉的透明度变化比较缓慢,而芸豆淀粉的透明度变化非常明显;绿豆淀粉比芸豆淀粉易于糊化;芸豆淀粉老化的速度高于绿豆淀粉。
Differences in some physico-chemical properties of kidney bean and mung bean starches,including shape,size,solubility,swelling power,transparency,pasting and retrogradation properties,were compared.The results showed that most of the granules of kidney bean starch were oval in shape,with a diameter ranging between 17.89 μm and 28.80 μm,and the granules of mung bean starch were round or oval in shape,with a diameter ranging between 10.50 μm and27.59 μm.Compared with kidney bean starch,both the swelling power and solubility of mung bean starch began to increase obviously at a lower temperature,and were slightly higher at the same concentrations.The transparency of kidney bean starch paste was higher than that of mung bean starch paste,but became lower and lower than that of mung bean starch paste after a certain period of storage.It was easier to paste mung bean starch than to paste kidney bean starch.Furthermore,kidney bean starch had higher retrogradation speed than mung bean starch.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第17期173-176,共4页
Food Science
关键词
绿豆
芸豆
淀粉
理化性质
mung bean
kidney bean
starch
physico-chemical properties
