4种杂豆淀粉结构特征和理化特性比较

以4种我国广泛种植的杂豆为原料，采用湿磨法提取豇豆淀粉、扁豆淀粉、豌豆淀粉、红芸豆淀粉，并对4种杂豆淀粉的结构特征和理化特性进行比较。结果表明：杂豆淀粉的红外光谱均呈现典型的淀粉类多糖结构特征，颗粒完整光滑，主要呈现肾型和椭圆形。样品的平均流体力学半径大小顺序为豇豆淀粉>豌豆淀粉>扁豆淀粉>红芸豆淀粉，扁豆淀粉为CC-型晶体，其余为C_A-型晶体，样品间的相对结晶度差异较大(27.6%～38.5%)。4种杂豆淀粉的糊化特性差异显著，糊化温度均较高(75.3～82.8℃)，不易糊化。豇豆淀粉直链淀粉含量最低(26.3%)，其热糊稳定性优于其他杂豆淀粉，具有不易老化的特性。红芸豆淀粉的直链淀粉含量最高(31.5%)，回生值最高(3 182.3 mPa·s)，最易发生老化行为。综上，4种杂豆淀粉的颗粒形貌相似，均为C-型晶体，分子结构和糊化特性差异较大，凝沉特性相近。     

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。     

Resistant starch and thermal,morphological and textural properties of heat‐moisture treated rice starches with high‐, medium‐ and low‐amylose content

This study investigated the effects of heat‐moisture treatment (HMT) on the resistant starch content and thermal, morphological, and textural properties of rice starches with high‐, medium‐ and low‐amylose content. The starches were adjusted to 15, 20 and 25% moisture levels and heated at 110°C for 1 h. The HMT increased the resistant starch content in all of the rice starches. HMT increased the onset temperature and the gelatinisation temperature range (T_finish–T_onset) and decreased the enthalpy of gelatinisation of rice starches with different amylose contents. This reduction increased with the increase in the moisture content of HMT. The morphology of rice starch granules was altered with the HMT; the granules presented more agglomerated surface. The HMT affected the textural parameters of rice starches; the high‐ and low‐amylose rice starches subjected to 15 and 20% HMT possessed higher gel hardness.     

豆类纤维素和蛋白质对豆淀粉理化性质影响研究

选取豌豆、红豆和绿豆三种样品豆,并分别制备豆全粉、除纤维素豆粉、豆淀粉三种样品,研究它们溶胀度、可溶指数、直链淀粉含量、糊化性、质构性等性质。结果表明,三种样品豆的豆全粉、除纤维素豆粉、豆淀粉的粘度差异较大,其中以豆淀粉粘度最高,除纤维素豆粉次之,豆全粉粘度最低;豆淀粉硬度、胶粘性和咀嚼性高于豆全粉和除纤维素豆粉;随温度升高,三种样品豆的豆全粉、除纤维素豆粉、豆淀粉溶胀度和可溶指数均呈现递增趋势,其中豆全粉可溶指数明显高于除纤维素豆粉和豆淀粉;在较高温度下,豆淀粉溶胀度要高于除纤维素豆粉和豆全粉。     

Effect of Acetylation on Some Properties of Corn and Potato Starches

Corn starch and starches separated from different potato cultivars were acetylated to evaluate the effect of plant source on the physicochemical, morphological, thermal, rheological, textural and retrogradation properties of the starches. Corn starch showed a lower degree of acetylation than potato starches under similar experimental conditions. The degree of acetylation for different potato starches also differed significantly. Morphological examination revealed that the granules of acetylated Kufri Chandermukhi and Kufri Sindhuri starches tended to appear as fused and less smooth than native starch granules. Acetylation of corn and potato starches decreased the transition temperatures and enthalpy of gelatinization and increased swelling power and light transmittance. However, the change in these was greater in the potato starches with higher percentage of small sized granules. Acetylated starches showed higher peak G', G'' and lower tan δ than their counterpart native starches during heating. Among the starches from different cultivars, the change in the rheological parameters after acetylation differed to a significant extent. The retrogradation was observed to be negligible in the acetylated cooked starch pastes. Results implied that the change in functional properties of starches with acetylation depends on source and granule morphology of native starch.     

甘肃主要杂豆淀粉理化特性分析

以甘肃产三角豌豆、白豌豆、小白芸豆、麻豌豆为材料,采用湿磨法提取淀粉,以玉米、马铃薯及绿豆淀粉为对照,对杂豆淀粉的理化特性进行分析。结果表明：参试杂豆淀粉颗粒多呈卵圆形,偏光十字较明显,多呈“X”形和斜十字形,部分淀粉颗粒呈现明显多脐点现象,平均粒径为21～29μm,其中三角豌豆淀粉的粒径最大而麻豌豆淀粉颗粒最小;淀粉颗粒的结晶类型与绿豆淀粉相同,为C型。其直链淀粉含量远高于玉米淀粉和马铃薯淀粉,且麻豌豆＞小白芸豆＞白豌豆＞三角豌豆淀粉。杂豆淀粉属限制型膨胀淀粉,起糊温度为72.6～78.8℃,且具有较好的热糊和冷糊稳定性,淀粉糊的透明度较高,但凝沉速度均极快,冻融稳定性也都较差。4种杂豆淀粉的理化特性与绿豆淀粉相近,可耐受高温处理,但不宜用于冷冻类食品的生产。     

Proximate Composition of Triangular Pea,White Pea,Spotted Colored Pea,and Small White Kidney Bean and Their Starch Properties

Physicochemical properties of beans and starches extracted from triangular pea, white pea, spotted colored pea, and small white kidney bean grown in China were investigated. Results pointed out that each of the different legumes might be a good resource of starch and protein, which could be utilized for specific applications in food processing. Starches separated from different legumes differed significantly with respect to their protein content, amylose/amylopectin ratio, lipid content, ash content, swelling power, and solubility. The scanning electron micrographs revealed the presence of kidney or elliptical- to irregular-shaped granules and with a diameter ranging from 5 to 40 μm. All starches exhibited a C-type X-ray diffraction pattern. The pasting properties were tested in a Rapid Visco Analyser and thermal properties with a differential scanning calorimeter. Small white kidney bean had the highest peak, trough, breakdown, and final viscosity among various starches. Triangular pea starch showed the highest gelatinization transition temperatures (T _o, T _p, and T _c) and enthalpy of gelatinization, while white pea starch showed the lowest transition temperatures and gelatinization enthalpy. The results obtained provide a technical basis for processing these legumes and starches.     

绿豆淀粉和芸豆淀粉理化性质比较研究

对绿豆淀粉和芸豆淀粉的颗粒形态及大小、溶解度、膨润力、透光率、糊化特性、老化特性等理化性质差异进行比较。结果表明：芸豆淀粉颗粒多呈椭圆形,粒径大小范围是17.89～28.80μm;绿豆淀粉颗粒呈现圆形或椭圆,形粒径大小范围是10.50～27.59μm;绿豆淀粉的膨润力、溶解度开始上升的温度较芸豆淀粉的早,并且芸豆淀粉的膨润力和溶解度在任意相同温度下都略小于绿豆淀粉;芸豆淀粉比绿豆淀粉的透明度先增加又随后降低,并且绿豆淀粉的透明度变化比较缓慢,而芸豆淀粉的透明度变化非常明显;绿豆淀粉比芸豆淀粉易于糊化;芸豆淀粉老化的速度高于绿豆淀粉。     

Modification of bean starch by γ-irradiation: Effect on functional and morphological properties

Starches isolated from Red, White, Yellow and Black Kidney beans were treated by γ-irradiation doses of 5, 10 and 20 kGy. Physicochemical, morphological and pasting properties of irradiated bean starches were investigated. Microscopic observation under scanning electron microscope (SEM) showed that some of the bean starch granules were destroyed by γ-irradiation and the breakage was greater at a higher dose (20 kGy). Physicochemical properties differed significantly and showed strong dose-dependent relationship. Carboxyl content, solubility, water absorption capacity and transmittance increased, whereas swelling power, apparent amylose content, syneresis and pasting properties decreased upon the irradiation of kidney bean starch. Radiation doses were positively correlated with water absorption capacity and solubility index and negatively correlated with swelling index, peak viscosity, trough viscosity, breakdown and final viscosity. There were high positive correlations between pasting properties. X-ray diffraction pattern remained same upon irradiation but a decrease in crystallinity was observed with increasing irradiation dose.     

Morphological,thermal, rheological and retrogradation properties of potato starch fractions varying in granule size

The physicochemical properties of small, medium and large starch granules separated from four potato cultivars were investigated to reveal whether functional properties differed among the various size classes of the starches. Large‐size fractions showed higher amylose content and light transmittance and lower swelling power than small‐size fractions. The granules from the three fractions had diameters of 5–20, 25–40 and 40–85 µm respectively. The large and medium granules were ellipsoidal to irregular or cuboidal while the small granules were spherical or ellipsoidal in shape. The transition temperatures and gelatinisation temperature range of the fractionated starches increased while the enthalpy of gelatinisation decreased with decreasing granule size. Rheological parameters such as peak storage (G′) and loss (G″) moduli increased in the order small‐, medium‐ and large‐granule starches when subjected to temperature sweep testing. The breakdown in peak G′ during the heating cycle and retrogradation during storage were found to be highest for large‐ and lowest for small‐size fractions. The differences in functional properties among the different size fractions suggested that the granule size distribution is an important parameter that can influence the behaviour of potato starch during processing. Copyright © 2004 Society of Chemical Industry     

三种天然植物淀粉辅料对米粉丝品质特性的影响

以天然绿豆淀粉、玉米淀粉及马铃薯淀粉3种天然植物淀粉为原料,探讨其作为辅料添加对米粉丝蒸煮品质和质构特性的影响。结果表明,添加适量的绿豆淀粉、玉米淀粉或马铃薯淀粉可显著提高米粉丝的烹煮品质及质构特性。绿豆淀粉添加量在0.5~1.5%时加工的米粉丝具有较高的烹煮品质,其添加量在1%时可以显著提高米粉丝的质构特性;玉米淀粉的添加量为6%时米粉丝的烹煮品质较佳,其添加量在4~6%时可显著提高米粉丝的质构特性;马铃薯淀粉的添加量为2%时,米粉丝具有最高的烹煮品质,其添加量在2~3%时可使米粉丝的质构特性显著提高。综合考虑,当绿豆淀粉、玉米淀粉或马铃薯淀粉的添加量分别达到1%、6%和2%时能够显著改善米粉丝的蒸煮和质构品质特性。     

Morphological,thermal, rheological and noodle‐making properties of potato and corn starch

A comparison between the morphological, thermal, rheological and noodle‐making properties of corn starch and potato starches separated from five different potato cultivars was made. The granule size and shape of all starches differed significantly. Potato starch granules were comparatively larger than corn starch granules, while the transition temperatures were found to be higher for corn starch. Consistency coefficients and flow behaviour indices measured by back extrusion were higher for potato starches than for corn starch. Stickiness of cooked starch pastes was observed to depend upon their consistency coefficient. The gels made from all potato starches showed higher gel strength than those from corn starch. The gel strength of starches from both corn and potato increased during refrigerated storage. The amylose content, swelling power, solubility and light transmittance values of potato starches were significantly higher than those of corn starch. Noodles made from potato starches had higher cooked weight and cooking loss than corn starch noodles. Texture profile analysis revealed that potato starch noodles also had higher hardness and cohesiveness than corn starch noodles. Hardness of cooked noodles from all starches increased and cohesiveness decreased during storage. Noodles made from starches of higher viscosity exhibited higher hardness and cohesiveness. Textural differences among cooked starch noodles appeared to be associated with morphological, thermal and rheological properties of corn starch and potato starches. © 2002 Society of Chemical Industry     

Myrosma cannifolia,chemical composition and physicochemical properties of the extracted starch

Myrosma cannifolia Lf (Maranthaceae) is a tuber‐producing plant which is native to Apure State in Venezuela and is consumed by the Pumé Amerindians of the region. Its chemical composition and physical characteristics were determined. The chemical, physicochemical, morphometric characteristics and rheological properties of starch isolated from Myrosma were studied. The starch yield was 438.6 g kg ⁻¹ (DW). Starch granules were oval, elliptical, irregular and polyhedric, with granules of 9.5–21.25 μm wide and 9.6–19.05 μm long. Scanning electron micrographs revealed the presence of smooth surfaces. The starch showed a characteristic ‘A‐pattern’ of cereal starches by X‐ray diffraction, with zones of high crystallinity. The amylographic study showed a rapid gelatinisation with high stability during heating and cooling cycles. The starch might be a potential ingredient for food products manufactured using different temperatures during processing. © 1999 Society of Chemical Industry     

Properties of Korean Amaranth Starch Compared to Waxy Millet and Waxy Sorghum Starches

Characteristics of waxy type starches isolated from amaranth, waxy millet and waxy sorghum harvested in Korea were evaluated. Shapes of all starch granules were polygonal or slightly round and the surfaces of waxy millet and waxy sorghum starch granules showed visible pores. Amylose contents of the three starches were between 3.2–6.0% and amaranth starch showed the highest water binding capacity (WBC) (130.7%). The swelling power and solubility of amaranth starch studied at 65.0–95.0°C increased about 13.7‐ and 14.0‐fold, respectively, with increase in temperature. Swelling power of waxy sorghum starch was the highest (72.6 at 95°C) among the starches studied, while amaranth starch had a constant swelling power and its rate of solubility increasely only slowly at temperatures higher than 75°C. From RVA data, initial pasting temperatures of amaranth, waxy sorghum and waxy millet starches were 75.7, 73.3 and 75.2°C, respectively. Peak viscosity, breakdown, and setback from trough of amaranth starch were 68.3, 16.7 and 7.5 RVU, respectively, which were the lowest values among the starches investigated. Using DSC, onset temperature of gelatinization of amaranth starch was 1.5–4.0°C higher than those of waxy sorghum and millet starches, corresponding to the RVA result. The enthalpies of gelatinization of the starches studied in our laboratory were in the range of 8.5–12.7 J/g with decreasing order of waxy sorghum > amaranth > waxy millet starch.     

Effects of Granule Sizes on Physicochemical Properties of Cross‐linked and Acetylated Wheat Starches

Large and small wheat starch granules were used for cross‐linking and acetylation to determine effects of granule sizes on physicochemical properties of the modified starches. The native and cross‐linked starches from the small granules showed higher phosphorus contents than did those from the large granules. However, the level of phosphate substituents in the modified starches was not significantly different between the large and small granules under the same conditions. In contrast, the large granules had a higher reactivity with acetic anhydride than did the small granules. The phosphate group cross‐linked starch (CS), acetylated starch (AS) and acetylated cross‐linked starch (ACS) from the large granules had lower gelatinization temperatures and higher enthalpies than those from the small granules. The paste viscosities of the CSs from the large granules decreased rapidly, whereas those of the AS or ACS increased significantly as compared with those from the small granules. The pastes of cross‐linked starches from the small granules were more stable than those from the large granules, whereas the pastes of AS and ACS from the large and small granules had similar resistance to freeze‐thaw treatment. Scanning electron microscopy (SEM) also showed that the small granules were less damaged after modification than the large ones. Thus, the different granule sizes resulted in different physicochemical properties of starch after modification.     

Influence of prior acid treatment on physicochemical and structural properties of acetylated sorghum starch

Influence of prior acid treatment on acetylation of starch isolated from an Indian sorghum cultivar was investigated. The starch was acid thinned (AT) using 0.1, 0.5, and 1 M HCl for 1.5 h and then acetylated (Ac) with acetic anhydride (8% w/w). The acid thinning and subsequent acetylation appeared to reduce the percentage acetylation as indicated by degree of substitution. Ac‐AT starches exhibited significantly different physicochemical, thermal, pasting, and gel textural properties from those of AT and Ac starches. Starches after dual modification showed higher solubility, lower AM content, gelatinization temperatures, retrogradation, peak viscosity, and gel hardness than native starch. Enthalpy and range of gelatinization were observed to be higher in dual modified starches than native starch. However, no significant changes in granule morphology or crystalline pattern of Ac‐AT starches were observed compared with native starch.     

不同植物来源淀粉之间的理化性质的比较

本研究比较了绿豆淀粉、马铃薯淀粉、红薯淀粉、大米淀粉及玉米淀粉的理化性质,结果如下：绿豆淀粉具有最高的直链淀粉渗滤和胶凝值,并且这两个指标均与表观和总直链淀粉含量呈高度的相关关系。尽管绿豆淀粉具有最高的直链淀粉含量,但它并不显示出热糊稳定性。红薯淀粉在加热过程中具有高的膨润力和峰值黏度、高的崩溃值以及低的离水率,这表明红薯淀粉颗粒在加热时能够自由膨胀,糊的热稳定性差,淀粉的老化速率较低,而大米淀粉则与红薯淀粉相反。五种淀粉具有不同的胶稠度,马铃薯淀粉最高,而大米淀粉最低。离水率与直链淀粉含量不呈现明显的相关关系,因此其值的大小可能受其他因素的影响。     

Comparative Studies on Physico-Chemical Properties of Starches from Jackfruit Seed and Mung Bean

The physico-chemical properties of starch from jackfruit seed and mung bean were investigated. Jackfruit seed starch had much higher resistant starch content (26.99%) than that of mung bean starch (4.04%). Furthermore, jackfruit seed starch had a higher gelatinization temperature (T_o) that required more gelatinization energy (ΔH) compared to mung bean starch. However, mung bean starch had higher amylose content and its granules were much larger than that of jackfruit seed starch. Mung bean starch had the highest peak viscosity, breakdown, and setback whereas jackfruit seed starch had the highest pasting temperature. Amylopectin chain length of mung bean starch contained higher proportion of short chains (degrees of polymerization 6–12) but lower proportion of very long chains (degrees of polymerization > 37 ) comparing with jackfruit seed starch. The X-ray diffraction patterns showed both starches to be Type-A crystallinity. In addition, both starch gels showed higher the storage modulus (G′) than the loss modulus (G?) designating as rubber like material. However, mung bean starch gel exhibited higher G’ and less tan δ than that of jackfruit seed starch indicating much stronger of gel structure.     

A current review of structure,functional properties,and industrial applications of pulse starches for value-added utilization

Pulse crops have received growing attention from the agri-food sector because they can provide advantageous health benefits and offer a promising source of starch and protein. Pea, lentil, and faba bean are the three leading pulse crops utilized for extracting protein concentrate/isolate in food industry, which simultaneously generates a rising volume of pulse starch as a co-product. Pulse starch can be fractionated from seeds using dry and wet methods. Compared with most commercial starches, pea, lentil, and faba bean starches have relatively high amylose contents, longer amylopectin branch chains, and characteristic C-type polymorphic arrangement in the granules. The described molecular and granular structures of the pulse starches impart unique functional attributes, including high final viscosity during pasting, strong gelling property, and relatively low digestibility in a granular form. Starch isolated from wrinkled pea—a high-amylose mutant of this pulse crop—possesses an even higher amylose content and longer branch chains of amylopectin than smooth pea, lentil, and faba bean starches, which make the physicochemical properties and digestibility of the former distinctively different from those of common pulse starches. The special functional properties of pulse starches promote their applications in food, feed, bioplastic and other industrial products, which can be further expanded by modifying them through chemical, physical and/or enzymatic approaches. Future research directions to increase the fractionation efficiency, improve the physicochemical properties, and enhance the industrial utilization of pulse starches have also been proposed. The comprehensive information covered in this review will be beneficial for the pulse industry to develop effective strategies to generate value from pulse starch.     

Physicochemical Properties of Field Pea, Pinto and Navy Bean Starches

Legume starches were compared for physicochemical properties that may explain differences in functional properties. Field pea starch had higher amylose, greater swelling power and solubility, and lower pasting temperatures than pinto and navy bean starches. Scanning electron microscopy (SEM) showed that field pea starch had larger, more irregularly shaped granules and more broken large granules than pinto or navy starches. The most starch damage was observed for field pea. Pinto and navy bean starches had greater resistance to swelling at 60°C than field pea indicating a more strongly bonded micellar network. Higher cold paste viscosity was observed for navy bean and field pea.