食品科学2026，Vol.47Issue(7)：82-88,7.DOI:10.7506/spkx1002-6630-20251018-111
不同品种小扁豆淀粉的理化特性和体外消化特性
Physicochemical Properties and in Vitro Digestibility Characteristics of Starches from Different Lentil Cultivars
摘要
Abstract
This study analyzed the differences in physicochemical and functional properties of starches from five different sources of lentil(Shanxi lentil,Huining-1 lentil,Huining-2 lentil,Huanxian lentil,and Anding lentil).The results showed significant variations among lentil varieties in starch composition(amylose content 12.84%-20.35%),solubility(4.16%-6.67%),swelling power(9.32%-11.25%),and thermal properties(pasting temperature 61.706-64.118℃).Among them,Shanxi lentil starch exhibited the highest pasting temperature(To=64.118℃)and the lowest swelling power(9.32%),along with the highest gel hardness(2 843.504 g)and the best elasticity.In contrast,Huining-1 lentil starch showed the highest peak viscosity(6 521.333 cP)and swelling power(11.25%),while Huining-2 lentil starch showed the highest gel resilience(0.644)but the lowest hardness(2 198.089 g).Significant differences were also observed in the content of rapidly digestible starch(RDS).The resistant starch(RS)content of lentils ranged from 12.45%(Shanxi lentil)to 17.57%(Huining-2 lentil),indicating that lentils could serve as an excellent source of RS.Their high RS content suggests potential applications in regulating blood glucose and promoting intestinal health.Principal component analysis(PCA)revealed that starch composition,pasting properties,and texture characteristics were key indicators for distinguishing starches from different lentil varieties.The amylose content of lentil starch influenced the thermal stability and gel strength,while the amylopectin content affected the peak viscosity and swelling properties.These findings provide a theoretical basis for the targeted application of different lentil varieties in gelled products,thickeners,and rapidly processed foods.关键词
小扁豆淀粉/理化特性/糊化特性/凝胶质构特性/消化特性Key words
lentil starches/physicochemical properties/gelatinization properties/gel texture properties/digestive properties分类
轻工纺织引用本文复制引用
汪诗茗,林锐康,周航,马智昊,沈群,赵卿宇..不同品种小扁豆淀粉的理化特性和体外消化特性[J].食品科学,2026,47(7):82-88,7.基金项目
国家自然科学基金青年科学基金项目(32301983) （32301983）
