西藏麻豌豆淀粉与绿豆淀粉、杨麦淀粉理化性质比较

Comparison of physicochemical properties of Tibetan pea starch with mung bean starch and poplar-wheat starch

中文关键词:  豌豆淀粉,绿豆淀粉,杨麦淀粉,理化性质

英文关键词:pea starch  mung bean starch  poplar-wheat starch  physicochemical properties

中文摘要:

      目的 比较西藏麻豌豆淀粉、绿豆淀粉和杨麦淀粉的理化性质。方法 研究3种淀粉的直链淀粉含量、颗粒形态、粒径分布、结晶结构、糊化特性、消化特性及热力学特性。结果 麻豌豆淀粉中直链淀粉含量占比显著低于绿豆淀粉和杨麦淀粉; 麻豌豆淀粉和杨麦淀粉颗粒主要呈椭圆形和肾形, 绿豆淀粉颗粒主要呈圆饼状和椭球形, 麻豌豆淀粉粒径平均值与其他两种淀粉对比存在显著性差异, 3种淀粉的相对结晶度无显著性差异; 麻豌豆与绿豆淀粉为典型的C-型结晶结构, 杨麦淀粉为A-型结晶结构; 绿豆淀粉与水结合能力更强, 吸水膨胀后淀粉糊更黏稠, 而麻豌豆淀粉与杨麦淀粉的热糊稳定性更好, 在高温环境有更强的耐热性和抗剪切力; 麻豌豆淀粉更易形成凝胶更易老化, 而杨麦淀粉不易老化, 杨麦淀粉成糊时间晚, 而麻豌豆淀粉成糊时间最早。麻豌豆淀粉的快消化淀粉含量和慢消化淀粉含量最高, 杨麦淀粉的抗性淀粉含量最高。麻豌豆淀粉和杨麦淀粉比绿豆淀粉更易糊化, 而绿豆淀粉不易糊化。结论 麻豌豆淀粉与杨麦淀粉在颗粒形状和热糊稳定性上相同, 其理化性质大部分与绿豆淀粉相同。

英文摘要:

      Objective To compare the physicochemical properties of Tibetan pea starch, mung bean starch, and poplar-wheat starch. Methods The amylose content, granule morphology, particle size distribution, crystalline structure, pasting properties, digestibility and thermodynamic properties of the 3 types of starch were studied. Results The amylose content in pea starch was significantly lower than that in mung bean starch and poplar-wheat starch; pea starch and poplar-wheat starch granules were mainly oval and kidney-shaped, while mung bean starch granules were mainly disc-shaped and ellipsoidal. The average particle size of pea starch was significantly different compared to the other 2 types of starch, and the relative crystallinity of the 3 types of starch types showed no significant differences; pea and mung bean starches had typical C-type crystalline structures, while poplar-wheat starch had an A-type crystalline structure. Mung bean starch had a stronger water-binding capacity, and the starch paste became more viscous after absorbing water and swelling, while pea starch and poplar-wheat starch had better thermal paste stability, with stronger heat resistance and shear resistance in high-temperature environments. Pea starch was more prone to gelation and aging, while poplar-wheat starch was less prone to aging. Poplar-wheat starch had a later pasting time, while pea starch had the earliest pasting time. Pea starch had the highest content of rapidly digestible starch and slowly digestible starch, while poplar-wheat starch had the highest content of resistant starch. Pea starch and poplar-wheat starch were easier to gelatinize than mung bean starch, which was less prone to gelatinization. Conclusion Tibetan pea starch and poplar-wheat starch are similar as granule shape and thermal paste stability, and most of their physicochemical properties are similar as those of mung bean starch.