蔗糖对不同品种赤小豆淀粉性能的影响

以三种不同赤小豆淀粉为原料，通过分析添加蔗糖前后淀粉的糊化性能、热力学性能、消化性能等特性，探究蔗糖对淀粉性能的影响。结果表明：直链淀粉含量较高的珍珠红赤小豆淀粉，具有较大的粒径、较高的峰值黏度和回生值，但其糊化温度和最终黏度较低；当添加10%的蔗糖后，三种淀粉的平均粒径、峰值黏度、凝沉性和快速消化淀粉（Rapidly digestible starch,RDS）显著降低（P<0.05），而三种淀粉的糊化温度、热焓值、回生值和衰减值却显著增加（P<0.05）；慢速消化淀粉（Slowly digestible starch,SDS）含量除珍珠红赤小豆淀粉外均显著增加（P<0.05），淀粉凝胶性以及抗性淀粉（Resistant starch,RS）虽有下降，但不显著。蔗糖的添加促进了赤小豆淀粉的回生；抑制了淀粉的糊化、降低了抗老化性和消化性。

Effect of Sucrose on Properties of Different Red Adzuki Bean Starch

Taking three kinds of red adzuki bean starch as raw materials, the pasting properties, thermodynamic properties and digestive performance of starch were analyzed before and after adding sucrose, and the effects of sucrose on starch properties were explored. The results showed that pearl red adzuki bean starch with higher amylose content had larger particle size, higher peak viscosity and resuscitation value, but its pasting temperature and final viscosity were lower. When 10% sucrose was added, the average particle size, peak viscosity, retrogradation and rapidly digestible starch of three kinds of starches decreased significantly (P<0.05), while the pasting temperature, enthalpy value, resuscitation value and attenuation value of three kinds of starches increased significantly (P<0.05). The content of slowly digestible starch increased significantly except pearl red adzuki bean starch (P<0.05), while the starch gelatinizing property and resistant starch decreased without significance. The addition of sucrose promoted the resuscitation of adzuki bean starch. The gelatinization of starch was inhibited, and the anti-aging and digestibility were reduced.