粮油食品科技Issue(4)：1-5,5.
六种杂豆淀粉的理化性质研究
Study on physicochemical properties of six kinds of beans starch
摘要
Abstract
Starches were extracted from mung beans,phaseolus vulgaris,red bean,pea,british red kid-ney beans and lentils by wet -grinding method.Their physicochemical properties were analyzed by com-pared with wheat and rice starches as the control groups.The results showed that starch's particles of the beans were similar with bigger granularity,and circular or elliptic shape,and good uniformity.There was significant difference of moisture,ash and protein between each of the beans prepared under the same conditions.The contents of amylose and retrograded starch among the beans starch had little difference,each above 40%.The starch swelling power and solubility increased along with the rise of temperature.There was significant difference in light transmittance among the beans starch which was better than that of wheat starch and rice starch.There was significant difference in gelatinization charac-teristics among the beans starch.Among the beans starch,there were no significant differences in ther-mal characteristics,and their crystallinity of the starch molecule were close,so did the gelatinization. There were significant difference in physicochemical properties between beans starch and wheat or rice starch.关键词
杂豆/淀粉/理化性质Key words
beans/starch/physicochemical property分类
轻工纺织引用本文复制引用
汪丽萍,刘艳香,田晓红,刘明,吴娜娜,谭斌..六种杂豆淀粉的理化性质研究[J].粮油食品科技,2014,(4):1-5,5.基金项目
“十二五”国家科技支撑计划课题 （）
