不同品种鹰嘴豆淀粉糊与凝胶特性研究

以不同品种的鹰嘴豆Kabuli和Desi为原料,采用快速黏度仪、质构仪和流变仪研究淀粉糊与凝胶特性的差异。研究表明:Kabuli淀粉在糊化过程中的峰值、谷值、最终黏度等特征值均高于Desi淀粉,而降落值、回值及成糊温度却低于Desi淀粉。Kabuli淀粉的品质优于Desi淀粉,但这2种鹰嘴豆淀粉糊的糊丝均属于短糊系列。在不同热过程中Desi淀粉形成凝胶速度快,强度大;Kabuli淀粉的凝胶强度随温度的变化是可逆的。Kabuli淀粉凝胶破裂强度、弹性模量均小于Desi淀粉凝胶。

Paste and Gel Properties of Starches from Different Chickpea Cultivars

Starch paste and gel properties of Kabuli and Desi chickpea cultivars were studied by rapid visco-analyzer, texture analyzer and dynamic rheometer. The results indicated that values of peak, trough and final viscosity of Kabuli starch were higher than those of Desi starch, but values of breakdown, setback and peak temperature were lower during the course of pasting. The characters of Kabuli starch were better than Desi starch, while they were short thread of starch paste. When heating by different step, Desi starch could gelate quickly and the gel was stronger. The strength changes of Kabuli starch gel with different temperature was reversible. The rupturing capacity and modulus of elasticity of Kabuli starch gelatin were lower than those of Desi starch gelatin.