摘要
收集2011年国内绿豆主产区20个绿豆样品,分析其淀粉性质和糊化特性组成差异,探讨淀粉性质与糊化特性相关性。结果表明,绿豆淀粉性质中,慢速消化淀粉及抗性淀粉含量的品种差异最大(31.68%和38.13%),总淀粉含量的品种差异最小(7.29%)。总淀粉和直链淀粉含量变幅分别为37.48%～47.63%和10.41%～15.84%。绿豆糊化特性中,糊化温度变异系数最小(2.28%),破损值的品种差异最大(55.89%)。河南安绿09-2和北京中绿5号具有较好的加工适宜性。总淀粉和直链淀粉含量与部分糊化特征指标之间具有显著正相关,抗性淀粉含量与黏度特征指标相关性不显著。
Twenty Mung bean samples from the major production areas in China were collected to analyze the effects of cultivation conditions on starch quality and pasting property of mung bean and their correlation. The results indicated there were significant differences for total starch （TS）, amylose starch （AS）, rapidly digestible starch （RDS）, slowly digestible starch （SDS） and resistant starch （RS）. SDS and RS had higher coefficient of variation （CV） （31.68 % and 38. 13 %） while TS had lowest CV （7.29%）. The content of TS and AS varied from 37.48% ~ 47.63% and 10.41% ~ 15.84% , respectively. Analysis results of pasting property of mung bean showed pasting temperature and breakdown viscosities had the lowest and the highest cultivation difference and CV was 2. 28% and 55.89% ,respectively. Anlv 09-2 from Henan Province and Zhonglv No. 5 from Beijing have great pro- cessing suitability. Besides, TS and AS had significant positive correlation with some pasting characteristic index, and this correlation between RS and pasting characteristic index was not significant.
出处
《作物杂志》
CAS
CSCD
北大核心
2013年第2期134-138,共5页
Crops
基金
中央级公益性科研院所基本科研业务费专项
关键词
绿豆
淀粉性质
糊化特性
品种
相
关性
Mung bean
Starch quality
Pasting Property
Cultivars
Correlation
