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《奶白花芸豆淀粉颗粒结构及理化特性研究-论文.pdf》由会员上传分享,免费在线阅读,更多相关内容在行业资料-天天文库。
1、※基础研究食晶科学2012,Vo1.33,No.0363奶白花芸豆淀粉颗粒结构及理化特性研究韩春然,姚珊珊,许鑫(哈尔滨商业大学食品工程学院,黑龙江省高校食品科学与工程重点实验室,黑龙江哈尔滨150076)摘要:研究奶白花芸豆淀粉的颗粒结构及基本理化性质。结果表明:奶白花芸豆中直链淀粉含量较高,为37.1%;芸豆淀粉.碘的最大吸收光谱在波长617nm附近;芸豆淀粉颗粒较大的呈现卵形,颗粒大小分布较均匀。x射线衍射分析表明,该芸豆淀粉属于A型结晶结构;芸豆淀粉的粒度均呈光滑单峰型,分布曲线为正态分布,高峰出现在21.12~23.51/am处。芸豆淀粉颗
2、粒偏光十字极其明显。芸豆淀粉糊凝沉性质表明该淀粉容易老化;芸豆淀粉糊的透光率在0~12h内没有显著变化,12~24h内透明度呈显著下降趋势,24~48h内没有显著变化。在质量浓度为2g/100mL时,析水率最高,冻融稳定性最差;差示扫描量热仪(DSC)分析结果表明,起始糊化温度为61.3℃,2个糊化峰值温度分别为73℃和74.6℃,糊化结束温度为83.4℃,糊化所需焓值为50.55Jig。淀粉糊质量浓度对其黏度具有显著影响,4g/100mL为该芸豆淀粉成糊临界质量浓度。关键词:奶白花芸豆;颗粒形貌;理化特性GranuleStructureandPhy
3、sico—chemicalPropertiesofLightSpeckledKidneyBeanStarchHANChun—ran,YAOShan.shan,XUXin(Heilon~iangProvincialKeyLaboratoryofFoodScienceandEngineering,CollegeofFoodEngineering,HarbinUniversityofCommerce,Harbin150076,China)Abstract:Thegranulestructureandbasicphysico—chemicalproperti
4、esofstarchfromlightspeckledkidneybeangrowninHeilongjiangprovincewerestudied.Theamylosecontentoflightspeckledkidneybeanstarchwas37.1%.Thestarchshowedmaximumabsorbanceat617nlTlaftercomplexingwithiodine.Thestarchgranuleswerelargeandovalinshapeandshowedanuniformsizedistribution.The
5、crystalstructureofthestarch,asindicatedbyX—rayanalysis,belongedtotypeA.Thegranularitydistributionshowedasinglesmoothpeakat21.12—23.51umandWasinanormalmanner.ThebirefringencecrossofstarchgranulesWasveryobviousandthestarchrevealedanobviousretrogradationproperty.Inaddition,the~ans
6、parencyofthestarchgelhadnosignificantchangeduring0-12hand24—48h.whileasignificantchangeWasobserveddunng12—24h.Thefreeze—thawstabilityWastlleweakestattheconcentrationof2%.DSCresultsshowedthattheoriginalpastingtemperaturewas61.3℃andthatthepastingpeaktemperatureswere73℃and74.6℃.re
7、spectively.Thecompletepastingtemperaturewas83.4℃andtheenthalpyrequkedforcompletepastingwas50.55J/g.Theconcenfationofthestarchhadasignificanteffectonviscosity.ThecriticalconcenfationforthepastingofthestarchWas4%.Keywords:lightspeckledkidneybeen;granulemorphology:physico—chemical
8、properties中图分类号:TS235.3文献标识码:A文章编号:1002.6630(2012)03.0
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