食品工业科技2024，Vol.45Issue(7)：59-67,9.DOI:10.13386/j.issn1002-0306.2023050027
金冠豆角籽粒淀粉组成及性质研究
Composition and Properties of Starch from Golden Crown Bean
宋永 1贾璐泽 1张一婷 2刘佳莉 2刘大军 3孙庆申1
作者信息
- 1. 黑龙江大学,生命科学学院,农业微生物技术教育部工程研究中心,黑龙江省寒区植物基因与生物发酵重点实验室,黑龙江省普通高校分子生物学重点实验室,黑龙江省普通高校微生物重点实验室,黑龙江哈尔滨 150080
- 2. 河北环境工程学院,河北省农业生态安全重点实验室,河北秦皇岛 066102
- 3. 黑龙江大学现代农业与生态环境学院,黑龙江哈尔滨 150080
- 折叠
摘要
Abstract
In order to clarify the basic properties of Golden Crown Bean starch,the Golden Crown Bean seed residues after extraction of salt soluble protein were used as raw materials,of which the starch was obtained by water extraction.The morphology of starch particles was observed,and the composition,particle size,physicochemical properties and in vitro anti-digestibility of the starch were determined.The results showed that the content of amylose and amylopectin in the starch of Golden Crown bean seeds was 47.39%and 52.07%,respectively.The morphology of the starch particles was similar to that of pea starch,with an oval or spherical shape.The surface of the particles was smooth and complete,with a particle size of 75.10 μm.The peak viscosity(212.20 RVU)and attenuation value(68.50 RVU)of Golden Crown Bean starch were lower,but the retrogradation value(96.80 RVU)was higher than that of corn starch;the starting temperature(T0),peak temperature(Tp)of starch gelatinization in Golden Crown Beans were significantly higher than those of pea starch(P＜0.05).The retrogradation value of Golden Crown Bean starch was close to 80%at 90 min,the retrogradation speed was significantly higher than that of corn starch.The transmittance of Golden Crown Bean starch was between pea starch and corn starch.The water holding capacity(WHC)and oil holding capacity(OHC)were 1.08 and 1.00 g/g respectively,the gel hardness was small,belonging to easy retrogradation starch.The content of resistant starch(RS)was 68.43%,which was higher than that of corn starch and pea starch(P＜0.05),exhibiting an excellent anti-digestibility feature.关键词
金冠豆角籽粒/淀粉/理化性质/抗消化特性Key words
Golden Crown Bean seed/starch/physicochemical properties/anti-digestibility分类
轻工纺织引用本文复制引用
宋永,贾璐泽,张一婷,刘佳莉,刘大军,孙庆申..金冠豆角籽粒淀粉组成及性质研究[J].食品工业科技,2024,45(7):59-67,9.
