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张正茂,周颖.5种豆类淀粉凝胶特性的比较研究[J].中国粮油学报,2019,34(3):38-44

5种豆类淀粉凝胶特性的比较研究

Comparative study on starch gel properties of five legumes

投稿时间：2018-05-25 修订日期：2018-10-10

DOI：

英文关键词:Beans starch Gel strength TPA Texture characteristics

基金项目:

作者	单位	邮编
张正茂^*	湖北工程学院生命科学技术学院，湖北省植物功能成分利用工程技术研究中心	432000
周颖	湖北工程学院生命科学技术学院，湖北省植物功能成分利用工程技术研究中心

摘要点击次数: 462

全文下载次数: 240

中文摘要:

选取绿豆、豌豆、白芸豆、白豇豆、鹰嘴豆为原料，提取其淀粉，并制备及测定几种豆类淀粉凝胶的特性（凝胶强度及硬度、弹性、黏性等），比较分析各种豆类淀粉特性的差异。结果表明，不同淀粉浓度下，均以豌豆淀粉的凝胶强度最大，白豇豆淀粉的最小；5种淀粉的TPA质构结果显示，白芸豆淀粉凝胶在高浓度下（8%和10%）具有较大的硬度、弹性、咀嚼性和回复性；豌豆淀粉在中等浓度下具有较高的硬度、弹性、咀嚼性，但其回复性在3个浓度下均是最小的；白豇豆淀粉凝胶的硬度和咀嚼性小于其它4种豆类淀粉，但其弹性和回复性却较大；5种豆类淀粉中，豌豆淀粉的凝胶强度和TPA质构特性受浓度的影响最大，且适合在中等浓度（8%）下制作凝胶制品。相关性分析发现，豆类淀粉的凝胶强度与直链淀粉含量呈极显著正相关，而黏聚性呈极显著负相关，而其它质构参数与直链淀粉含量的关系因浓度不同而呈现差异。

英文摘要:

Starches were extracted from green bean, pea, white kidney bean, white cowpea and chickpea. The beans starch gel was prepared and determined the properties (including gel strength and TPA texture characteristics such as hardness, elasticity and viscosity). The results showed that the starch gel strength of pea starch was the greatest and the white cowpea starch was the smallest, and the order of gel strength was all the time. The TPA texture results of the 5 kinds of starch showed that the white kidney bean gel had high hardness, springiness, chewiness and resilience at higher starch concentration of 8% and 10%. The pea starch had a high hardness, springiness and chewiness at medium concentration, but its resilience is the smallest in the three concentrations. Although the hardness and chewiness of the white cowpea starch gel are less than that of other bean starches, but the springiness and resilience of the starch were not the smallest. The gel strength and TPA texture characteristics of pea starch were most affected by the starch concentration, and it was suitable for making gel products at medium concentration (8%). The correlation analysis showed that the gel strength of soybean starch was significantly correlated with amylose content and the cohesiveness was significantly negatively correlated. The relationship between the other texture parameters and amylose content was related to the starch concentration.

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