不同品种芸豆淀粉及其抗性淀粉结构和物化特性比较

探究不同品种芸豆淀粉、抗性淀粉的结构特征和理化性质。以不同品种芸豆为原料,分别采用碱法和压热酶解法制备芸豆淀粉及其抗性淀粉,利用扫描电镜、傅里叶红外光谱仪、RVA黏度仪等研究不同品种芸豆淀粉和抗性淀粉的分子结构及物化特性。结果表明:与原淀粉相比,抗性淀粉颗粒形貌及晶型结构改变;芸豆淀粉及抗性淀粉官能团和化学键组成相同。红芸豆淀粉糊化温度最低、最终黏度和回生值较高;与淀粉相比,各抗性淀粉糊化温度显著升高,糊黏度降低,芸豆淀粉及抗性淀粉的溶解度和膨胀度均与温度呈正相关,芸豆抗性淀粉的冻融稳定性降低。结论:不同品种芸豆淀粉分子结构特征相同,物化特性不同;压热酶解改变抗性淀粉颗粒形貌及晶型结构;不同品种芸豆抗性淀粉物化特性不同。

Comparison of Structure and Physicochemical Properties of Kidney Bean Starch and Resistant Starch from Different Varieties

The purpose was to explore the structural characteristics and physicochemical properties of different varieties kidney bean starch and resistant starch.Using kidney beans as raw materials,kidney beans starch and resistant starch were prepared by alkaline method and autoclaved enzymolysis respectively,the molecular structure and physicochemical properties of them were studied by scanning electron microscope,Fourier infrared spectrometer,RVA viscosity meter,etc.The results showed that compared with the original starch,the morphology and crystal structure of the resistant starch particles changed;the functional groups and chemical bond composition of kidney bean starch were the same as resistant starch.Red kidney bean starch had the lowest gelatinization temperature,higher final viscosity and higher regeneration value.Compared with starch,the gelatinization temperature of each resistant starch significantly increased,and the paste viscosity decreased.The solubility and swelling of kidney bean starch and resistant starch were all related to temperature with a positive correlation,and the freeze-thaw stability of kidney bean resistant starch decreased.Conclusion:Different varieties of kidney beans have the same molecular structural characteristics and different physical and chemical properties;autoclaved enzymatic hydrolysis changes the morphology and crystal structure of resistant starch granules;different varieties of kidney beans have different physical and chemical properties.