摘要
目的比较西藏麻豌豆淀粉、绿豆淀粉和杨麦淀粉的理化性质。方法研究3种淀粉的直链淀粉含量、颗粒形态、粒径分布、结晶结构、糊化特性、消化特性及热力学特性。结果麻豌豆淀粉中直链淀粉含量占比显著低于绿豆淀粉和杨麦淀粉;麻豌豆淀粉和杨麦淀粉颗粒主要呈椭圆形和肾形,绿豆淀粉颗粒主要呈圆饼状和椭球形,麻豌豆淀粉粒径平均值与其他两种淀粉对比存在显著性差异,3种淀粉的相对结晶度无显著性差异;麻豌豆与绿豆淀粉为典型的C-型结晶结构,杨麦淀粉为A-型结晶结构;绿豆淀粉与水结合能力更强,吸水膨胀后淀粉糊更黏稠,而麻豌豆淀粉与杨麦淀粉的热糊稳定性更好,在高温环境有更强的耐热性和抗剪切力;麻豌豆淀粉更易形成凝胶更易老化,而杨麦淀粉不易老化,杨麦淀粉成糊时间晚,而麻豌豆淀粉成糊时间最早。麻豌豆淀粉的快消化淀粉含量和慢消化淀粉含量最高,杨麦淀粉的抗性淀粉含量最高。麻豌豆淀粉和杨麦淀粉比绿豆淀粉更易糊化,而绿豆淀粉不易糊化。结论麻豌豆淀粉与杨麦淀粉在颗粒形状和热糊稳定性上相同,其理化性质大部分与绿豆淀粉相同。
Objective To compare the physicochemical properties of Tibetan pea starch,mung bean starch,and poplar-wheat starch.Methods The amylose content,granule morphology,particle size distribution,crystalline structure,pasting properties,digestibility and thermodynamic properties of the 3 types of starch were studied.Results The amylose content in pea starch was significantly lower than that in mung bean starch and poplar-wheat starch;pea starch and poplar-wheat starch granules were mainly oval and kidney-shaped,while mung bean starch granules were mainly disc-shaped and ellipsoidal.The average particle size of pea starch was significantly different compared to the other 2 types of starch,and the relative crystallinity of the 3 types of starch types showed no significant differences;pea and mung bean starches had typical C-type crystalline structures,while poplar-wheat starch had an A-type crystalline structure.Mung bean starch had a stronger water-binding capacity,and the starch paste became more viscous after absorbing water and swelling,while pea starch and poplar-wheat starch had better thermal paste stability,with stronger heat resistance and shear resistance in high-temperature environments.Pea starch was more prone to gelation and aging,while poplar-wheat starch was less prone to aging.Poplar-wheat starch had a later pasting time,while pea starch had the earliest pasting time.Pea starch had the highest content of rapidly digestible starch and slowly digestible starch,while poplar-wheat starch had the highest content of resistant starch.Pea starch and poplar-wheat starch were easier to gelatinize than mung bean starch,which was less prone to gelatinization.Conclusion Tibetan pea starch and poplar-wheat starch are similar as granule shape and thermal paste stability,and most of their physicochemical properties are similar as those of mung bean starch.
作者
于翠翠
张文会
YU Cui-Cui;ZHANG Wen-Hui(Institute of Agri-products Development and Food Sciences(IAPDFS),Xizang Academy of Agriculture and Animal Husbandry Sciences(XZAAAS),Lhasa 850000,China)
出处
《食品安全质量检测学报》
2025年第11期251-256,共6页
Journal of Food Safety and Quality
基金
2024年西藏居民膳食营养健康改善与优化农产品保供科技支撑项目(XZCZ-SS-2024)
2025年支持国民营养计划(五个针对)研发项目(XZCZ-SS-2025)。
关键词
麻豌豆淀粉
绿豆淀粉
杨麦淀粉
理化性质
pea starch
mung bean starch
poplar-wheat starch
physicochemical properties
