摘要
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。
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.
出处
《食品科学》
CAS
CSCD
北大核心
2008年第6期79-82,共4页
Food Science
基金
国家自然科学基金项目(20436020)
关键词
鹰嘴豆
淀粉
品种
理化性质
chickpea
starch
variety
physico-chemical properties
