豌豆淀粉与马铃薯淀粉、玉米淀粉理化性质比较

通过对豌豆淀粉、马铃薯淀粉和玉米淀粉的基本组成、颗粒形态、凝沉性、糊化特性、透明度及抗性淀粉含量的测定与比较表明:豌豆淀粉中直链淀粉和蛋白质的含量较高,但其颗粒直径小于马铃薯淀粉;与马铃薯淀粉和玉米淀粉相比,豌豆淀粉易于回生,但糊稳定性较好;豌豆淀粉糊的透明度低于马铃薯淀粉,但其淀粉组成中慢消化淀粉含量高于马铃薯淀粉和玉米淀粉。      

Production and physicochemical properties of resistant starch from hydrolysed wrinkled pea starch

The content and physicochemical properties of resistant starches (RS) from wrinkled pea starch obtained by different molecular mass reduction processes were evaluated. Native and gelatinised starches were submitted to acid hydrolysis (2 m HCl for 2.5 h) or enzymic hydrolysis (pullulanase, 40 U g^?1 for 10 h), followed by hydrothermal treatment (autoclaving at 121 °C for 30 min), refrigeration (4 °C for 24 h) and lyophilisation. Native starch showed RS and total dietary fibre contents of 39.8% and 14.3%, respectively, while processed ones showed values from 38.5% to 54.6% and from 22.9% to 37.1%, respectively. From these, the highest contents were among acid‐modified starches. Processed starches showed endotherms between 144 and 166 °C, owing to the amylose retrogradation. Native and processed starches showed low viscosity, which is inversely proportional to the RS concentration in samples. The heat treatment promoted an increase in the water absorption index. The pea starch is a good source for obtaining resistant starch by acid hydrolysis.     

铝盐对豌豆淀粉凝胶理化性质的影响研究

以豌豆淀粉为原料,采用质构仪、色差仪、傅里叶变换红外光谱仪等对不同质量分数的铝盐与豌豆淀粉共混体系的凝胶特性及微观结构进行了系统研究。结果表明：与原淀粉相比,添加0.1%的铝盐对豌豆淀粉凝胶色差无显著影响（p＞0.05）,添加0.5%及1.0%的铝盐能显著提高（p＞0.05）淀粉凝胶的亮度、硬度、胶黏性和咀嚼性,而对a*值（红绿值）、b*值（黄蓝值）、弹性和内聚性无显著影响（p＞0.05）。红外光谱研究表明,铝盐与豌豆淀粉相互作用没有生成新的基团,也没有改变淀粉分子的化学键组成,但添加量为0.5%及1.0%时样品红外谱图中吸收峰峰形及强度差别变化明显,多个吸收峰强度增大,说明铝盐的存在对豌豆淀粉的凝胶结构有保护作用。     

自然发酵对豌豆淀粉理化性质的影响

豌豆在35℃下分别自然发酵0、1、3、5 d,研究对豌豆淀粉的直链淀粉含量、透明度、溶解度、膨润力、黏度特性和质构特性等理化性质的影响。结果表明:随着发酵时间的延长,发酵液的pH从7下降到4.2,直链淀粉含量增加,透明度降低。自然发酵后豌豆淀粉的溶解度和膨润力均降低,发酵5 d后,糊化温度从73.05℃升高到83.55℃,峰值黏度从178.42 RVU降低到120.8 RVU,淀粉凝胶硬度从920.34 g降低到104.01 g。     

湿热处理制备豌豆抗性淀粉及其性质的研究

选用豌豆淀粉为原料,采用湿热处理制备抗性淀粉,用扫描电镜（SEM）、差示扫描量热仪（DSC）、X-射线衍射仪、红外光谱仪、Brabender粘度仪和In vitro体外消化模型研究了抗性淀粉的颗粒形貌、热力学性质、结晶结构、粘度性质和体外消化性质。结果表明,当湿热水分为35%,130℃处理12h时其抗性淀粉含量达到最大值26.36%;湿热处理后豌豆淀粉的糊化温度升高,糊化焓降低;豌豆淀粉仍保持颗粒形状,部分颗粒表面产生裂痕;豌豆淀粉的晶型均由原来的C型变为A型,其相对结晶度增加5.26%¹6.16%;随湿热处理温度的升高,豌豆淀粉的溶解度和膨胀度均增加;随抗性淀粉含量的升高,溶胀度出现先增加再降低的趋势。      

蛋清蛋白对豌豆淀粉凝胶化及凝胶特性的影响

为探究蛋清蛋白对豌豆淀粉凝胶化及凝胶特性的影响。分别以0%、3%、6%、9%和12%的蛋清蛋白替代豌豆淀粉,研究蛋清蛋白对豌豆淀粉糊化特性、热特性、静态流变、动态流变、凝胶质构及水分子状态的影响。结果表明：蛋清蛋白以浓度依赖的方式影响豌豆淀粉的糊化特性,峰值黏度、谷值黏度、崩解值、最终黏度、回生值均随蛋清蛋白添加量增加而降低,而糊化温度则升高。蛋清蛋白对豌豆淀粉凝胶化温度影响不显著,但降低了淀粉的凝胶化焓值。添加不同量蛋清蛋白的豌豆淀粉糊均表现为假塑性流体特征,Herchel-Bulkley模型能够很好地拟合其静态流变行为,稠度指数和屈服应力均随蛋清蛋白添加量增加而降低。添加蛋清蛋白降低了豌豆淀粉糊体系的黏弹性及凝胶的硬度、强度和可塑性。蛋清蛋白对豌豆淀粉凝胶中自由水含量影响不显著,但使结合水含量增加而不可流动束缚水含量降低。     

超声波处理对豌豆淀粉糊化、流变及质构特性的影响

以豌豆淀粉为原料,分别用0,150,300,450 W的超声波进行处理,考察超声波处理对豌豆淀粉糊化、流变及质构特性的影响。结果表明:超声波处理对豌豆淀粉的糊化、流变及质构特性都有较大影响。随着超声波功率的增加,豌豆淀粉糊峰值黏度、终值黏度、崩解值及回升值都显著下降,使豌豆淀粉冷稳定性及热稳定性得到提升;稠度系数k减小,流体指数n增大,触变性减小,流动性增加,使豌豆淀粉流变稳定性提高;G′与G″减小,tanδ增大,使豌豆淀粉黏弹性降低。此外,超声作用使豌豆淀粉凝胶的硬度、弹性、内聚性、胶着性及咀嚼性都呈下降趋势,其中硬度与胶着性下降最显著。扫描电镜表明,超声波对豌豆淀粉产生破坏作用,使淀粉颗粒表面出现坑洞及皱褶,部分颗粒结构变得不完整。     

Determination of starch and lipid in pea flour by near infrared reflectance analysis. the effect of pea genotype on starch and lipid content

Equations were derived for predicting starch and lipid content of pea varieties from near infrared data measured on a filter instrument (Technicon InfraAlyzer 400). The accuracy of the predictions were tested against separate data sets and were found to be better than ±2.6% for starch (range 20–45%) and ±0.3% for lipid (range 1.4–3.3%). Together with the previous work on the near infrared determination of protein it is possible to analyse rapidly for three components important to a plant breeding programme. The study has also demonstrated a clear-cut delineation between round and wrinkled pea genotypes.     

酸水解-湿热处理对豌豆淀粉特性的影响

以豌豆淀粉为原料,利用不同pH值和水分含量的酸水解结合湿热处理对其进行复合改性。结果表明,复合改性后豌豆淀粉直链淀粉含量升高,溶胀度和溶解度降低。经酸解结合湿热处理改性后淀粉的峰值黏度（PKV）,谷值黏度（TV）、终值黏度（FNV）,衰减值（BD）和回生值（SB）都降低但是糊化温度（PT）升高。糊化温度在水分含量为30％,pH4时达到最高值86．75℃,比原淀粉高13．45℃。复合改性豌豆淀粉的凝胶硬度,黏度,内聚力都比原淀粉低。水分含量为30％,pH3改性后的豌豆淀粉凝胶硬度降低了426．33g。豌豆淀粉改性后的特性可使其制作的粉丝耐蒸煮,不易糊汤,质构柔滑。     

黑木耳胶质对豌豆淀粉黏度和质构性质的影响

以黑木耳为原料,采用RVA和质构仪分别测定了黑木耳全粉、黑木耳多糖及黑木耳胶质对豌豆淀粉糊化黏度和质构的影响,发现黑木耳胶质对豌豆淀粉的影响效果明显好于黑木耳全粉和黑木耳多糖;然后与卡拉胶和明胶进行了比较并测定了溶解度和溶胀度.研究结果表明:添加8％黑木耳胶质的淀粉糊峰值黏度、谷值黏度、末值黏度和衰减值均显著提高,分别达到819、568、861、250 RVU,约是原淀粉的3倍;与添加卡拉胶和明胶相比,添加黑木耳胶质对提高豌豆淀粉糊黏度效果更明显,且添加黑木耳胶质的豌豆淀粉凝胶硬度、回复力和内聚力均较高;黑木耳胶质的添加使得豌豆淀粉的溶解度降低,并显著提高了豌豆淀粉的溶胀度.     

不同改良剂对豌豆淀粉凝胶化及凝胶特性的影响

研究黄原胶、复合磷酸盐、魔芋粉及复合稳定剂对豌豆淀粉糊化、热及凝胶特性的影响。结果表明,黄原胶和魔芋粉显著增加了豌豆淀粉的峰值黏度、最终黏度等黏度参数,复合磷酸盐和复合稳定剂对豌豆淀粉这些特性表现出相反的作用。黄原胶和魔芋粉对凝胶化温度没有显著影响,但降低了豌豆淀粉凝胶化焓值,复合磷酸盐和复合稳定剂升高了豌豆淀粉凝胶化温度及凝胶化焓值。四种改良剂均降低了豌豆淀粉凝胶的强度和可塑性。黄原胶和魔芋粉对豌豆淀粉凝胶中水分流动性没有影响,而复合磷酸盐和复合稳定剂显著增加了豌豆淀粉凝胶中结合水和半结合水的比例。不同改良剂对豌豆淀粉凝胶的微观结构均有显著影响,其中魔芋粉的影响相对较小。     

微粉化对豌豆粉理化性质的影响

研究了微粉化处理对豌豆粉理化和功能特性的影响。对5个不同粒径大小的豌豆粉进行粒径大小、粒径分布、微观形貌、基本成分含量、持水力、膨胀力、水溶性测定。结果表明:随着微粉化程度的增加,豌豆粉平均粒径逐渐减小,粒径分布范围逐渐变窄,比表面积增大,粉体更加均匀;豌豆普通粉经微粉碎后,粉体粒径减小,水分含量降低,损伤淀粉含量增加,持水力、膨胀力降低,但仍保持了一定的吸附水分的功能特性,水溶性呈先增强后减弱的趋势。      

The effects of blackcurrant powder (Ribes nigrum) supplementation on pasting properties,physicochemical properties,and nutritive values of starch derived from mung bean (Vigna radiata L.) and pea (Pisum sativum L.)

Incorporation of bioactive-containing fruits and/or vegetables into the carbohydrate-rich food matrix are effective strategies to develop food products with functional health benefits. In this study, blackcurrant powder was added into pea starch and mung bean starch to form pastes to investigate the effects of blackcurrant powder on physicochemical and nutritional properties of the starch pastes. The predictive in vitro glycaemic response of the pastes was highlighted by in vitro glycaemic glucose equivalent assay and alpha-amylase inhibitory activity assay. Both assays showed that blackcurrant powder attenuated (P < 0.05) reducing sugar released, through the inhibition of α-amylase. The colour profiles and textural properties of the pastes were modified by the additions of blackcurrant berry powder at different levels. Nutritional characteristics of the pastes, including total phenolic content and antioxidant activity, were significantly changed (P < 0.05) with the addition of blackcurrant powder.     

豌豆抗性淀粉制备工艺优化及理化性质研究

采用压热-普鲁兰酶酶解豌豆淀粉制备豌豆抗性淀粉,并测定豌豆抗性淀粉理化性质。以3,5-二硝基水杨酸测得抗性淀粉产率为参考指标,在单因素试验基础上进行响应面试验优化豌豆抗性淀粉制备工艺,并测定最佳条件下豌豆抗性淀粉的理化性质。结果表明,最佳制备工艺条件为：酶解pH 5.4、酶添加量17.3 U/mL、酶解温度53 ℃、老化时间23 h。在此优化条件下,豌豆抗性淀粉产率为27.51%。理化性质分析结果表明,与豌豆淀粉相比,豌豆抗性淀粉贮藏稳定性（透光率：1.48%～2.31%）、溶解度（0.064～0.524）均有所增大,冻融稳定性（析水率：0.549～0.679）、膨润度、平均聚合度（吸光度峰：波长612.0 nm～583.5 nm）均有所降低。     

Effects of genotype and growing locations on properties of wheat starch gels

This study examines the contributions of genotype and the effects of growing location and storage to variability in the strength, syneresis and in vitro enzyme digestibility of wheat (Triticum aestivum L.) starch gels. The study involved starch that was extracted from five wheat varieties grown in four locations. Length of storage at 4 °C after hydrothermal treatment of the starch accounted for 30–50% of the variance in the three gel properties. Genotype contributed significantly to variability in syneresis and enzyme digestibility of the starch gels, indicating a degree of heritability of these characteristics in the wheat varieties studied. Gel strength was strongly influenced by effects from the growing location. Syneresis and enzyme‐resistant starch were negatively correlated with granule size and swelling power of native starch. Syneresis was also correlated negatively with pasting viscosities of starch granules, and positively with amylose content and pasting temperature. Gel strength was correlated positively with relative crystallinity and negatively with the breakdown of peak viscosity. Length of storage had a major influence on gel strength, syneresis and in vitro enzyme digestibility, although genotype contributed significantly to variability in syneresis and enzyme‐digestibility. Growing conditions were a significant influence on gel strength.     

Effect of cultivar and environment on physicochemical and cooking characteristics of field pea (Pisum sativum)

The effects of cultivar, growing location and year on physicochemical and cooking characteristics of field pea (Pisum sativum) were investigated and the relationship between these characteristics was determined. Six diverse field pea cultivars were grown in five different growing locations for two subsequent years (2006 and 2007). Cultivar, location and year had a significant effect on the seed weight, seed size, water hydration capacity, cooking time and firmness of cooked peas. Significant cultivar and location differences in protein, starch, crude fibre, fat, ash and phytic acid contents of peas were observed. Most of the traits were significantly affected by the interactions: cultivar-by-location, cultivar-by-year and location-by-year. Both seed weight and seed size were negatively correlated with crude protein and crude fibre contents. Cooking time was negatively correlated with crude fibre, ash and phytic acid contents, but positively correlated with firmness and starch content. A significant positive correlation was observed between ash content and phytic acid level in peas.     

Antimicrobial properties of grape seed extracts and their effectiveness after incorporation into pea starch films

Chemical analysis and antimicrobial nature of grape seed extracts (GSE) and their Reisling Vitis vinifera L. application as fortificants for edible starch films were investigated. GSE possessed an antioxidant activity of 17.18 ± 1.29 mmol TROLOX equivalents g_extract⁻¹ and total phenolic content of 327.58 ± 7.24 mmol gallic acid equivalents g_extract⁻¹ mainly attributed to their flavonoid and phenolic acid composition determined by high-performance liquid chromatography accomplished to a diode array detector and a electrospray ionisation mass spectrometer in negative mode (HPLC-DAD/ESI-MS). GSE inhibited the growth of Gram-positive food-borne pathogens while Gram-negatives were not inhibited. After GSE were incorporated into pea starch films, thickness of enriched films increased and the puncture and tensile strength decreased compared to control films. Furthermore, migration of phenolic compounds from the films to different food simulants, aqueous, acidic and alcoholic solution was determined according to 89\109\EEC directive. A higher particle migration in acidic simulants was found. Finally, the effect of GSE incorporated pea starch films was tested in vitro with pork loins infected with Brochothrix thermosphacta. GSE films reduced the bacterial growth in 1.3 log colony forming units mL⁻¹ after 4 days incubation at 4 °C.