箭筈豌豆淀粉理化及消化特性研究

箭筈豌豆作为优良的绿肥和饲料作物,其食用开发价值受到愈发广泛的关注。本实验主要对箭筈豌豆淀粉的理化性质及消化特性进行探究。结果表明,箭筈豌豆淀粉具有较高的直/支链淀粉比值,在高温下具有较低的溶解度和膨润度；室温下透明度为 12.56%,并随着放置时间的延长而下降；淀粉糊静置 2 h 后上清液体积比高达 68.17%,凝沉速度快,易老化；冻融稳定性差,经过一次冻融后析水率便高达 62.17%；糊化温度高,具有良好的的热糊稳定性和冷糊稳定性。体外模拟消化结果显示,箭筈豌豆淀粉中可消化淀粉含量低于普通豌豆淀粉,具有更丰富的抗性淀粉含量。本实验结果为箭筈豌豆淀粉在功能性食品领域的开发利用提供数据支撑。

The Physicochemical and Digestive Properties of Common Vetch Starch

As an excellent green manure and fodder crop, edible value of common vetch has received more and more attention. This experiment mainly explores the physicochemical properties and digestive properties of common vetch starch. The results show that the sample has a higher amylose / amylopectin ratio and a lower solubility , swelling at high temperature. Transparency of sample is 12.56%, which decreased with prolonged storage time. The liquid volume ratio of starch paste supernatant was 68.17% after 2 hours of static storage, which had fast settling speed and aging rate. The freeze-thaw stability of sample was poor, and after one freeze-thaw cycle, the water precipitation rate was as high as 62.17%; In vitro simulated digestion results show that the content of digestible starch in common vetch starch is lower than that of ordinary pea starch, and has a richer resistant starch content. The results of this experiment provide data support for the development and utilization of common vetch starch in the field of functional foods.