不同品种鹰嘴豆淀粉理化性质研究.PDFVIP

※基础研究 食品科学 2008, Vol. 29, No. 06 79 1,2 1,2, 1,2 2 缪 铭 ，江 波 * ，张 涛 ，刘 坚 (1.食品科学与技术国家重点实验室(江南大学) ，江苏无锡 214122 ；2.江南大学食品学院，江苏无锡 214122) ：本实验系统研究了不同品种鹰嘴豆淀粉的各种理化性质。结果表明，实验室碱法提取Kabuli 和Desi 鹰嘴 豆淀粉中直链淀粉含量分别为31.8 和35.2 ，蓝值为5.8 和6.8 。淀粉颗粒多呈椭圆的卵形，少数圆形，且偏光十字 明显。淀粉的膨胀度和溶解度均随着温度升高而增加，淀粉碘复合物可见光吸收光谱的最大吸收波长为625nm 。两 种淀粉的酸解和酶解过程基本相似，Kabuli 淀粉糊的透明度、冻融稳定性、凝沉性优于Desi 淀粉糊，但沉降体积 却小于Desi 淀粉糊。 ：鹰嘴豆；淀粉；品种；理化性质 Physico-chemical Properties of Starch from Kabuli and Desi Chickpea Cultivars MIAO Ming 1,2 ，JIANG Bo 1,2,* ，ZHANG Tao 1,2 ，LIU Jian2 (1.State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China ； 2.School of Food Science and Technology, Jiangnan University, Wuxi 214122, China) Abstract：The physico-chemical properties of different varieties of chiakpea starch were systematically studied. The amylose contents of Kabuli and Desi starch are 31.8 and 35.2, and blue values are 5.8 and 6.8 respectively. Most of the granules are oval olivary shape, while others are spherical. Obvious birefringence also were observed. The swelling power and solubility enhance with temperature riseing. The compound of chickpea starch with iodine has maximal absorbance at the 625 nm. Acid and enzyme hydrolysis courses of two starches are similar. The transparency, freeze-thaw stability and degree of retrogradation of Kabuli starch are better than Desi starch, but the sedimentation volume is less. Key words ：chickpea ；starch ；variety ；physico-chemical properties 中图分类号：TS235.3 文献标识码：A 文章编号：1002-6630(2008)06-0079-04 鹰嘴豆，是豆科鹰嘴豆属中一年生或越年生草本植 量元素和维生素等[2-4] 。尽管淀粉是鹰嘴豆的主要成分， 物，因形如鹰头在种脐附近有喙状突起而得名，别名