摘要
通过对芸豆萌发前后各时期淀粉理化特性进行研究,采用扫描电子显微镜法、激光粒度分布仪、X-射线衍射等方法测定淀粉理化特性变化并进行分析。结果表明:萌发过程中淀粉酶活性增加,在酶的作用下淀粉发生降解,淀粉的结构、组成等发生变化,从而影响淀粉的特性,对食品加工产生影响。随着萌发的进行,淀粉颗粒形态发生变化,完整的淀粉颗粒被破坏,表面出现不规则的缺痕和孔道,直链淀粉、支链淀粉含量比例先减小后增加,淀粉的溶解度先降低后增加,膨胀度先增加后降低。
The changes of physicochemical properties of the kidney bean starches during kidney bean germination were investigated and analyzed by Scanning Electron Microscope method,Laser Particle Size Distribution Analyzer and X-Ray Diffraction. The results showed that the germination process increased enzyme activation,the starch degraded by the enzyme,the structure and component of starch changed. The results may affect the food quality during processing. Starch particle morphology changed,it was destroyed after germination and pits and holes appeared on the surface of some starch granules. The amylopectin/amylose ratio decreased first,then increased during germination. The changes of solubility were similar to the ratio,the changes of swelling were opposite to the ratio.
出处
《黑龙江八一农垦大学学报》
2016年第3期87-94,138,共9页
journal of heilongjiang bayi agricultural university
基金
黑龙江省科技攻关项目(GC12B401)
国家星火计划项目(2013GA670001)
国家杂粮工程技术研究中心组建项目(2011FU125X07)
关键词
萌发
芸豆淀粉
理化特性
germination
kidney bean starch
physicochemical properties
