摘要
以马铃薯和玉米淀粉为对照,采用湿磨法制备小利马豆淀粉,通过理化检测方法测定其淀粉特性,研究小利马豆淀粉的基本理化性质。结果表明:小利马豆淀粉颗粒多为椭圆形,表面光滑,大小不一,粒径为5.46～37.58μm,平均为18.36μm;小利马豆淀粉糊的透明度为30.89%,凝沉作用强于马铃薯淀粉糊和玉米淀粉糊,其淀粉的膨胀度和溶解度随着温度升高而增加;小利马豆淀粉凝胶的硬度、弹性、胶着性和咀嚼性高于马铃薯和玉米淀粉;与马铃薯和玉米淀粉相比,小利马豆淀粉的糊化温度低,为63.60℃,容易糊化,峰值黏度高,但破损值大,热糊稳定性差,回生值大,冷糊稳定性差,易老化。
In comparison with corn and potato starch, the properties of baby lima bean starch granules were studied. Starch was extracted from the baby lima bean by using water grinding and the starch was researched by phys- ical and chemical detection methods. Results ： Most granules of baby lima bean starch present oval shape and the sur- face is smooth. The granules of baby lima bean starch have different diameters, which varies from 5.46 to 37.58um with the average value of 18.36um. Baby lima bean starch paste transparency is 30.89%, and its retrogradation is higher than potato starch paste and corn starch paste. Baby lima bean starch solubility and swelling power increase with temperature. The starch gel of baby lima bean in hardness, springiness, gumminess and chewiness is higher than potato starch and corn starch. Baby lima bean starch has lower gelatinization temperature （63.60℃ ） and is easier to paste. Baby lima bean starch has higher peak viscosity, higher breakdown, worse hot paste stability and lar- ger setback, worse cold paste stability and is easier in retrogradation.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2012年第12期28-32,53,共6页
Journal of the Chinese Cereals and Oils Association
基金
农业部公益性行业(农业)科研专项(200903007)
关键词
小利马豆
淀粉
理化性质
baby lima bean, starch, physical and chemical properties
