三种杂豆淀粉理化特性的比较

以豇豆(Vigna unguiculata (L.) Walp.)、小黑芸豆(Phaseolus vulgaris L.)和小扁豆(Lens culinaris M.)为材料,采用湿磨法提取淀粉,以马铃薯淀粉和玉米淀粉作对照,对淀粉理化性质进行比较研究。结果表明,豇豆、小黑芸豆和小扁豆淀粉颗粒多为肾形,少数圆形,且偏光十字明显,表观直链淀粉含量分别为34.98%、45.35% 和37.24%。3 种淀粉的膨胀度和溶解度均随温度升高而增加,起糊温度在72.9～77.0℃之间,小黑芸豆淀粉起糊温度最高,峰值黏度、破损值、最终黏度和回生值最低。豇豆淀粉糊化特性与小黑芸豆淀粉相反,起糊温度较低,峰值黏度、破损值、最终黏度和回生值最高。3 种豆类淀粉To、Tp 和Tc 具有显著性差异,但焓值差异不显著,焓值大小顺序为小扁豆淀粉＞豇豆淀粉＞小黑芸豆淀粉。     

20种中国蚕豆淀粉的物理特性与糊化回生特性

以中国不同蚕豆主产区的20种蚕豆为研究对象,探索蚕豆原料的加工适用性。测定20种蚕豆淀粉的物理特性、升降温过程中的粘度变化、凝胶强度和冷藏稳定性等。20种蚕豆淀粉的物理特性和糊化回生特性因地域产地和品种不同而差异很大。平均持水力为97.97%;膨润力和溶解度在50℃以后随着温度的增加而剧增;冻藏缩水率、透光率分别以云南凤豆、曲靖小粒蚕淀粉糊最高。20种的蚕豆淀粉在60.25～73.08℃时开始糊化;峰粘度、保持强度、回生值、凝胶强度分别以保山大白蚕、浙江青皮蚕豆、大白黑脐蚕、崇礼蚕豆淀粉为最高。通鲜2号蚕豆淀粉凝胶在冷藏循环中表现出最低的缩水率。     

5种杂豆体外抗氧化性研究

对5个不同属的红小豆、小扁豆、红芸豆、蚕豆、鹰嘴豆等杂豆品种的体外抗氧化活性进行研究。结果表明,不同属的杂豆品种间抗氧化能力差异显著(P0.05);杂豆中总酚、总黄酮、原花青素含量分别在1.24~15.07、0.68~17.55、1.08~11.61 mg/g之间,其中小扁豆属的品种总酚含量最高;杂豆对DPPH·和·OH均具有一定的清除作用,小扁豆的铁还原能力(FRAP)(1 033.38~1 475.07μmol/g)、DPPH·清除能力(93.62%~95.96%)和亚铁离子螯合能力(10.48 mg/g)相对较高;菜豆属的品种对·OH清除能力较强(88.55%~93.59%),豇豆属的杂豆品种对·OH清除率较弱(59.74%~66.33%);蚕豆的亚铁离子螯合能力较强(9.07~9.18 mg/g),深红芸豆的亚铁离子螯合能力最弱(1.89 mg/g)。     

五种杂豆体外抗氧化性研究

对5个不同属的红小豆、小扁豆、红芸豆、蚕豆、鹰嘴豆等杂豆品种的体外抗氧化活性进行研究。结果表明,不同属的杂豆品种间抗氧化能力差异显著(P?相似文献   

挤压膨化小扁豆粉对面团特性及面条品质的影响

将质量分数0%、5%、10%、15%、20%、25%和100%的挤压膨化小扁豆粉添加到小麦粉中,研究了挤压膨化小扁豆粉对面团特性及面条品质的影响。结果表明,随着挤压膨化小扁豆粉添加量的增大,混合粉中蛋白质和灰分含量增大,水分和脂肪含量减小。混合粉面团形成时间和稳定时间显著减小,弱化度增大。当挤压膨化小扁豆粉添加量超过10%后,淀粉的糊化热稳定性和蒸煮稳定性均变差,淀粉酶解速率增大。挤压膨化小扁豆粉添加量10%～15%组面团黏弹性与对照面团最为接近,且在该范围添加量下,面条硬度和咀嚼性大小适宜,弹性良好。添加量0%～15%时挤压膨化扁豆粉的添加不影响面条的断条率和蒸煮损失率,综合考虑,推荐面条中挤压膨化小扁豆粉的添加量为10%。     

食用豆品种萌发过程中γ氨基丁酸(GABA)含量变化

为研究不同食用豆品种萌发过程的GABA含量变化趋势,并为保健芽菜的开发提供技术和材料支持。选择优良的绿豆、大豆品种各3个,小扁豆和蚕豆品种各2个,进行发芽实验,通过测定不同萌发天数食用豆中GABA含量,发现不同食用豆间GABA含量的变化趋势存在较大差异;其中不同萌发天数绿豆GABA含量均较低,蚕豆中GABA含量在萌发第3d达到最大值;而大豆和小扁豆萌发第5d的GABA含量较高,变化范围为0.51~1.1mg/g·FW。萌发5d的大豆、小扁豆、蚕豆芽体中GABA含量高于子叶中含量。综合评价,S11、S12、L1、F2芽菜中GABA含量较高,适合开发为保健芽菜优良品种。     

蚕豆抗性淀粉的压热法工艺优化及其结构表征

本文利用单因素实验在压热过程中研究了淀粉乳浓度、压热温度、压热时间、回生温度和回生时间5个因素对蚕豆抗性淀粉得率的影响。在此基础上,结合响应面试验优化制备工艺,并进一步通过X-射线衍射、傅里叶红外光谱和扫描电子显微镜分析了蚕豆抗性淀粉的结构表征。结果表明,蚕豆抗性淀粉的最佳制备工艺为:淀粉乳浓度31%,121 ℃下压热38 min,4 ℃下回生32 h。在该条件下,抗性淀粉得率为26.80%±0.82%,与预测值26.13%±1.50%相近,证明响应面模型与实际情况拟合良好。X-射线衍射结果表明,蚕豆淀粉颗粒呈椭球形,为A型淀粉;而抗性淀粉颗粒为不规则片层状或多边形堆积块状,为C型淀粉。红外光谱结果表明,在通过制备蚕豆抗性淀粉的过程中,没有发生化学反应,但产生了大量的分子间氢键。综上,本试验研究结果可为蚕豆抗性淀粉的制备及开发提供参考。     

发芽处理对蚕豆主要营养成分与抗营养因子的影响

研究发芽处理对启豆2号蚕豆主要营养成分与抗营养因子含量的影响。对蚕豆发芽前后蛋白质、脂肪、淀粉、VC、氨基酸、植酸和单宁含量测定。结果表明：蚕豆在发芽1d时可溶性蛋白质含量显著增加,随后逐渐下降;粗脂肪和淀粉含量均呈下降趋势;发芽2d时VC含量显著增加,达到最大58.65mg/100g,随后逐渐下降,5d后VC含量仍高于未发芽的;发芽后1～2d蚕豆的氨基酸含量略有增加;发芽1d抗营养因子植酸含量下降了33.55%,随后平缓;发芽1d蚕豆的单宁含量增加到462.70mg/100g,2～3d增加比较平稳,5d急剧增加至1306.10mg/100g。可推知,将启豆2号蚕豆发芽1～2d的作为食用及加工的较佳时期。     

不同压热条件对蚕豆抗性淀粉制备的影响

采用高压灭菌锅时蚕豆淀粉进行压热处理,分析不同压热和回生条件对蚕豆抗性淀粉生成的影响.淀粉乳浓度、压热时间及温度、回生时间及温度对蚕豆抗性淀粉的终产率都有显著影响,适合蚕豆抗性淀粉生成的条件是:淀粉乳浓度30%、125℃压热处理45min、4%下回生24h,抗性淀粉产率为46.78%.     

挤压改性小扁豆全粉营养蛋糕的研制

小扁豆富含优质植物蛋白质、膳食纤维、多酚等营养物质。以挤压物理改性小扁豆全粉代替部分小麦粉为原料开发营养蛋糕。采用正交试验研究了改性小扁豆粉、泡打粉、白砂糖和鸡蛋添加量对蛋糕焙烤品质的影响。通过感官评定和质构分析,确定了改性小扁豆全粉营养蛋糕制作的最佳配方为粉料100%(挤压小扁豆粉40%、低筋粉60%)、鸡蛋200%、糖60%、牛奶25%、黄油15%、泡打粉3.5%、盐1.5%。     

凉粉草胶与不同淀粉混合体系糊化和质构性质的研究

凉粉草胶(MBG)与淀粉作用可以形成凝胶。为比较不同淀粉与MBG混合体系糊化和凝胶性质的差异,选取玉米等八种常见淀粉,利用Brabender糊化仪、质构仪、对MBG与不同淀粉混合体系的糊化和质构性质进行了研究。结果发现,MBG对谷类淀粉(大米、小麦、玉米)和豆类淀粉(绿豆、豌豆)的糊化性质的影响都比较显著,对薯类淀粉(木薯、马铃薯、甘薯)的不显著,但MBG与薯类淀粉混合体系的黏度远高于MBG与豆类和谷类淀粉的;MBG与大米淀粉形成的凝胶硬度最大,与马铃薯淀粉形成的凝胶硬度次之,与豌豆淀粉形成的凝胶硬度最小。淀粉与MBG之间相互作用的强弱可以从Brabender糊化曲线上的特征点值E-D来比较。     

淀粉的慢消化性能与酶水解速率研究

研究了体外模拟条件下不同淀粉中营养片断,同时建立了酶水解动力学方程来探讨慢消化性能与酶水解速率的关系。结果表明,相比马铃薯与绿豆淀粉,玉米、蜡质玉米、小麦、糯米、大米等谷物淀粉属于理想的慢消化淀粉,它们的酶动力学水解速率小于1h-1,而马铃薯与绿豆淀粉的水解速率大于1h-1。淀粉的水解过程的反应动力学速率比Englyst法更能准确反映淀粉的消化性能。     

Physicochemical, pasting and thermal properties of tuber starches as modified by guar gum and locust bean gum

This study was carried out in order to compare the functional characteristics of isolated starch from five tuber crops, yam, taro, sweet potato, yam bean and potato, as well as effect of guar gum (GG) and locust bean gum (LBG) on pasting and thermal properties of tuber starches. The results showed that total amylose content of five tested starches ranged from 17.85% to 30.36%. The results of pasting behaviour showed that potato starches exhibited the highest peak viscosity and yam starch presented a stable curve with little breakdown viscosity. Addition of GG and LBG resulted in a significant increase in peak, final viscosity, breakdown and setback viscosity for all tuber starches ( P  < 0.05), but a slight decrease in pasting temperature. The gelatinisation enthalpy (Δ H ) for starches with GG and LBG was slightly lower than those of the starches alone in yam and sweet potato, but not in taro and yam bean.     

Pasting and Thermal Properties of Potato and Bean Starches

Starches from potato (Mainechip, ND651-9 and Commercial) and Navy and Pinto bean were isolated and the pasting and thermal properties examined. Analysis by Rapid Visco-Analyzer (RVA) showed potato starches had lower pasting temperatures, higher peak viscosity, and lower setback than bean starches. High intrinsic viscosity values obtained for the potato starch indicated higher average molecular weight for the potato starches compared to the bean starches. Characterization of thermal (gelatinization and retrogradation) properties of starches by Differential Scanning Calorimetry (DSC) showed that potato starches had sharp, well-defined gelatinization thermograms, while bean starches had broad, shallow thermograms with higher peak temperature (Tp). Potato starches required higher gelatinization enthalpies than bean starches. In comparison with gelatinization, the retrogradation thermograms of starches stored at three different temperatures (23,4 and −10°C) were broader and occurred at the lower temperatures. Compared to potato starches, Navy and pinto bean starches showed a higher retrogradation enthalpy at 4 and 23°C storage temperatures, but a lower enthalpy at −10°C.     

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。     

Physicochemical and Functional Characterization of Baby Lima Bean (Phaseolus lunatus) Starch

One potential source of starch is the tropical legume baby lima bean (Phaseolus lunatus) that contains around 56—60% of starch. The objectives of this work were to evaluate this starch's physicochemical and functional properties and compare it with the properties of other starches. The chemical composition of lima bean starch was: 10.16% moisture, 0.20% protein, 0.67% fiber, 0.14% ash, 0.54% fat, 98.43% starch and 0.013% phosphorus. The amylose content was higher (32.7%) than that of other cereal and tuber starches but similar to other legume starches. The average granule size (diameter 17.9 μm) was comparable to that of corn starch and of other legume starches. The granule was heterogeneous, presenting an oval shape. The gelatinization temperature was 80.16 °C (range 75—87 °CC), which is similar to other legume starches but higher than that of corn starch. The molecular size (alkali number 3.22), was smaller than that of potato starch but similar to that of corn starch. Compared to corn starch, the gels were firmer and presented a higher degree of retrogradation even at high concentrations. The water solubility was positively correlated with the temperature: i.e., 1.8, 3.4, 8.5 and 12.3% at 60, 70, 80 and 90 °C, respectively. The swelling power had the same behaviour: 2.6, 3.3,12.8 and 19.9 g of water/per gram of starch at 60, 70, 80 and 90 °C, respectively. The amylogram showed that the viscosity (680 Brabender units) and stability were higher than those of commercial corn starch (252 Brabender units). The use of this starch in the preparation of syrups with high glucose contents, as well as in baked and canned products that require heating, is suggested.     

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。     

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.     

Isolation of Velvet Bean (Mucuna pruriens) Starch: Physicochemical and Functional Properties

The velvet bean (Mucuna pruriens) is an excellent potential starch source as it contains approximately 52 % of this carbohydrate. The physicochemical and functional properties of velvet bean starch were evaluated and compared to those of other starches. The chemical composition was: moisture 10.78 %; solid matter: protein 0.71 %; fiber 0.54 %; ash 0.28 %; fat 0.40 %; starch 98.1 %; and phosphorus 0.015 %. Amylose content was higher (39.21 %) than in tuber and cereal starches but similar to other legume starches. Average granule size was 23.6 μm, granules having an oval shape. Paste properties were: gelatinization temperature, 74.82 °C; gelatinization temperature range, 70—80 °C; and alkali number, 3.22. Gels produced with velvet bean starch were firmer than those produced with corn starch, and had a higher degree of retrogradation, even at high concentrations. At 90 °C, solubility was 16.2 % and swelling power was 16.17 g of water/g of starch. Given these properties, velvet bean starch has potential applications in food products requiring high temperature processing, such as jams, jellies and canned products.     

Thermal and Rheological Properties of Mung Bean Starch Blends with Potato,Sweet Potato,Rice, and Sorghum Starches

Blending diverse starches is green and easy to diversify starch functionalities and to lower the cost of food production. Mung bean starch is commonly used to make starch noodles with good quality. Other starches may replace the mung bean starch to reduce the production cost. Four common starches (potato, sweet potato, rice, and sorghum) were added to mung bean starch with the mixing ratio up to 100 %. The gelling, thermal, pasting, steady shear, and dynamic rheological properties of these starch systems were studied and compared. One thermal endotherm was found in all starch blends, but individual components still tended to gelatinize separately based on calculations of melting enthalpy data. However, nonlinear changes in rheological and gelling properties were mostly found, and the data can be fitted by polynomial equations (order 2), indicating the existence of interactions among components during these tests. Granule size and amylose content of starch played important roles in the nonadditive behaviors.