食品科学2018，Vol.39Issue(7)：41-46,6.DOI:10.7506/spkx1002-6630-201807007
红小豆蒸煮过程中的糊化特性及微观结构
Pasting Properties and Microstructure of Adzuki Beans during Cooking
摘要
Abstract
The hardness, pasting properties and microstructure of adzuki beans during different cooking times were studied by using a texture analyzer, a rapid viscosity analyzer, a scanning electron microscope, X ray diffraction (XRD) and Fourier transform infrared (FTIR) spectroscopy. The correlation among basic components, hardness, crystallinity, gelatinization degree and pasting properties was also analyzed. The results showed that the contents of starch and protein, pasting properties, hardness and crystallinity showed a descending trend followed by leveling off with the increase of cooking time, while the gelatinization degree showed the opposite trend. However, there was no significant change in fat content (P < 0.05). During cooking, the cross-sectional microstructure of cotyledon cells in adzuki beans changed significantly. The starch granules were completely exposed and showed smooth and regular spherical particles as a result of wider cell gap and the disappearance of cell contour. The infrared spectra showed that cooking could decrease characteristic peak intensity in the sensitive regions, and some fingerprint regions also decreased or even disappeared. Both XRD and FTIR confirmed that structural changes of adzuki bean starch during cooking. Correlation analysis showed that starch, gelatinization degree, pasting properties, hardness and crystallinity had a very significant correlation with each other (P < 0.01).关键词
红小豆/蒸煮/糊化特性/结晶度/红外光谱/微观结构Key words
adzuki bean/cooking/pasting properties/crystallinity/infrared spectroscopy/microstructure分类
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白洁,刘丽莎,李玉美,彭义交,田旭,金杨,张清,张小飞,郭宏..红小豆蒸煮过程中的糊化特性及微观结构[J].食品科学,2018,39(7):41-46,6.基金项目
"十三五"国家重点研发计划重点专项(2016YFD0400402) （2016YFD0400402）
北京市优秀人才培养项目(2016754154700G145) （2016754154700G145）
