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| 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 between Tibetan Pea Starch and Mung Bean Starch and Wheat Starch |
| 投稿时间：2024-11-18 修订日期：2025-05-11 |
| DOI： |
| 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, Wheat starch, Physicochemical properties |
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| 中文摘要: |
| 对西藏麻豌豆淀粉、绿豆淀粉和杨麦淀粉进行理化性质比较。方法? 研究三种淀粉的直链淀粉含量、颗粒形态、粒径分布、X-射线衍射特征、糊化特性、消化特性及热力学特性。结果? 绿豆淀粉和杨麦淀粉中直链淀粉占比显著高于豌豆淀粉,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,三种淀粉粒径平均值和相对结晶度存在显著性差异；豌豆与绿豆淀粉为典型的C-型结晶,杨麦淀粉为A-型结晶；绿豆淀粉与水结合能力更强,吸水膨胀后淀粉糊更粘稠,而豌豆淀粉与杨麦淀粉的热稳定性较好,豌豆淀粉冷糊的稳定性更高,易形成凝胶更易老化。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。豌豆淀粉和杨麦淀粉易糊化,吸热量较高,其淀粉更易糊化。 |
| 英文摘要: |
| A comparison of the physicochemical properties of Tibetan pea starch, mung bean starch, and wheat starch was conducted. Methods: The amylose content, particle morphology, particle size distribution, X-ray diffraction characteristics, pasting properties, digestibility, and thermodynamic properties of the three types of starch were studied. Results: The proportion of amylose in mung bean starch and wheat starch was significantly higher than that in pea starch. The particles of pea starch and wheat starch were mainly oval and kidney-shaped, while the particles of mung bean starch were mainly disc-shaped and ellipsoidal. There were significant differences in the average particle size and relative crystallinity among the three types of starch; both pea and mung bean starches exhibited typical C-type crystallization, while wheat starch showed A-type crystallization. Mung bean starch had a stronger water-binding capacity, and its paste became more viscous after absorbing water and swelling. However, pea starch and wheat starch had better thermal stability, with pea starch showing higher stability in cold paste, easier gel formation, and a tendency to age more quickly. Pea starch had the highest content of rapidly digestible starch and slowly digestible starch; wheat starch had the highest content of resistant starch. Pea starch and wheat starch were easy to gelatinize, requiring more heat for gelatinization, making their starches more susceptible to gelatinization. |
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