大豆肽和豌豆肽对大米淀粉理化性质的影响

以大米淀粉为原料,分别研究一定添加量(1%、5%、10%)的大豆肽和豌豆肽,与大米淀粉进行共糊化的相互作用及对其理化性质(透明度、凝沉性、溶解度、膨胀度、冻融稳定性、消化性能、糊化性质)的影响。结果表明,两者的加入对体系RVA值均有不同程度的降低。与原淀粉相比,豌豆肽的加入使大米淀粉糊的透明度显著增加,但大豆肽的添加对透明度的影响不显著。大豆肽和豌豆肽的加入均能显著改善原淀粉的冻融稳定性、溶解度和膨胀度,且大豆肽的影响比豌豆肽更明显。5%、10%的豌豆肽显著增加了大米淀粉的凝沉体积比,但大豆肽各添加量之间无显著性差异。大豆肽的加入使大米淀粉硬度显著下降。此外,加入豌豆肽和大豆肽后,RDS均有不同程度降低,大豆肽的效果显著大于豌豆肽,其中5%的大豆肽使SDS和RS增加最多。可见,豌豆肽和大豆肽能改善大米淀粉的糊化和老化性质。

Effect of Pea Peptides and Soybean Peptides on Physicochemical Properties of Rice Starch

In this paper, rice starch was used as raw material to study the interaction of pea peptides and soybean peptides (1%, 5% and 10%) with starch after co-gelatinization and their physicochemical properties such as transparency, retrogradation, solubility, swelling, freeze-thaw stability, digestive performance, pasting properties. The results showed that RVA were decreased by the addition of these peptides. The addition of pea peptides significantly increased its transparency compared with the original starch, while the effect of soybean peptide on transparency was not significant. The addition of soybean peptides and pea peptides significantly improved the freeze-thaw stability, solubility and swelling degree of the original starch, and the effect of soybean peptides was more obvious than that of pea peptides. The addition of 5% and 10% pea peptides significantly increased the sedimentation volume ratio of rice starch, but there was no significant difference in the amount of added soybean peptides. The addition of soybean peptides significantly reduced the hardness of rice starch. Furthermore, RDS was were reduced by the addition of soybean peptides and pea peptides, the effect of soybean peptides was significantly greater than that of pea peptides, especially the addition of 5% soybean peptides made SDS and RS increased the most. It can be seen that pea peptides and soybean peptides can improve the gelatinization and aging properties of rice starch.