不同品种绿豆淀粉的功能特性比较研究

以9个品种绿豆淀粉为研究对象,研究了绿豆淀粉的化学组成及糊化特性、溶解度、膨胀度和冻融稳定性等功能特性,并分析了直链淀粉含量与功能特性的相关性。结果表明,不同品种绿豆淀粉直链淀粉含量不同,其分布范围为33.10%~44.08%;不同品种淀粉糊化特性参数间有明显差异;潍绿4号和中绿1号绿豆淀粉峰值粘度显著高于其他品种(p0.05),安绿8号具有最低破损值(p0.05),毛绿豆和安绿092具有较低的回生值。绿豆淀粉的溶解度和膨胀度与温度有关,均随温度的增加而增大。不同品种绿豆淀粉糊经一次冻融后析水率均较高,随冻融循环次数的增加,析水率均逐渐增大。相关性分析表明,直链淀粉含量与淀粉糊的最终粘度和回生值之间存在显著正相关(r=0.674,r=0.725;p0.05),与膨胀度之间具有极显著负相关关系(r=-0.805,p0.01)。

Functional Properties of Starch from Nine Mung Bean Cultivars

The chemical composition, pasting properties, solubility, swelling power, and freeze-thaw stability of starch from nine mung bean cultivars was investigated. Correlation between amylose content and functional properties was also analyzed. The results showed that the amylose content of samples tested were different among cultivars, which ranged from 33.10% to 44.08%. The pasting properties of starch from different mung bean cultivars varied significantly; the peak viscosity of starch from Weilv No.4 and Zhonglv No. 1 was significantly higher than that of the other cultivars (p < 0.05), the breakdown of Anlv No. 8 was the lowest (p < 0.05), and the retrogradation of Maolvdou and Anlv No.092 were significantly lower. The solubility and swelling power of starches increased with an increase in temperature. The syneresis of starch gel was significantly higher after one freeze-thaw cycle and increased with additional cycles. Correlation analysis indicated that amylose content positively correlated with final viscosity and retrogradation (r=0.674 and r=0.725, respectively; p < 0.05), and significantly negatively correlated with swelling power (r = -0.805, p < 0.01).