3种杂豆淀粉理化特性的比较.pdf

1862010,Vol.31,No.21食品科学※基础研究

3种杂豆淀粉理化特性的比较

杨红丹，杜双奎*，周丽卿，赵佳
(西北农林科技大学食品科学与工程学院，陕西杨凌712100)

摘要：以豇豆(Vignaunguiculata(L.)Walp.)、小黑芸豆(PhaseolusvulgarisL.)和小扁豆(LensculinarisM.)为材料，采
用湿磨法提取淀粉，以马铃薯淀粉和玉米淀粉作对照，对淀粉理化性质进行比较研究。结果表明，豇豆、小黑
芸豆和小扁豆淀粉颗粒多为肾形，少数圆形，且偏光十字明显，表观直链淀粉含量分别为34.98%、45.35%和
37.24%。3种淀粉的膨胀度和溶解度均随温度升高而增加，起糊温度在72.9～77.0℃之间，小黑芸豆淀粉起糊温度
最高，峰值黏度、破损值、最终黏度和回生值最低。豇豆淀粉糊化特性与小黑芸豆淀粉相反，起糊温度较低，

峰值黏度、破损值、最终黏度和回生值最高。3种豆类淀粉To、Tp和Tc具有显著性差异，但焓值差异不显著，
焓值大小顺序为小扁豆淀粉＞豇豆淀粉＞小黑芸豆淀粉。
关键词：豇豆；小黑芸豆；小扁豆；淀粉；理化性质

ComparativePhysico-chemicalPropertiesofStarchesfromThreeKindsofLegumes

YANGHong-dan，DUShuang-kui*，ZHOULi-qing，ZHAOJia
(CollegeofFoodScienceandEngineering,NorthwestA&FUniversity,Yangling712100,China)

Abstract：Starcheswereextractedfromblackeyepea(Vignaunguiculata(L.)Walp),blackbean(PhaseolusvulgarisL.)and
lentil(LensculinarisM.)bywet-grindingmethod,andwerecomparativelycharacterizedfortheirphysico-chemicalproperties
withsweetpotatoandcornstarchesasthecontrols.Mostoflegumestarchgranuleswerekidney-shaped,whileotherswere
spherical.Obviousbirefringencewasalsoobserved.Thecontentsofapparentamyloseinblackeyepea,blackbeanandlentil
starcheswere34.98%,45.35%and37.24%,respectively.Theswellingcapabilityandsolubilityoflegumestarchdisplayedan
increaseatahighertemperature.Thethreelegumestarchesdisplayedapastingtemperaturerangingfrom72.9to77.0℃.Black
beanstarchexhibitedthehighestpastingtemperatureaswellasthelowestpeakviscosity,breakdownvalue,finalviscosityand

retrogradationvalue.Thepastingpropertyofblackeyepeastarchwasoppositetothatofblackbeanstarch.TheTo,TpandTc
ofthethreelegumestarchesrevealedasignificantdifference.However,nosignificantdifferencewasobservedintheirenthalpy.
Theorderofstarchenthalpyfromstrongtoweakwaslentilstarch,blackeyepeastarchandblackbeanstarch.
Keywords：blackeyepea；blackbean；entil；starch；physico-chemicalproperty
中图分类号：TS231文献标识码：A文章编号：1002-6630(2010)21-0186-05

豇豆又名婆豇豆、饭豆、蔓豆和黑脐豆，豆科豇物、尿毒酶和多种球蛋白等独特成分，具有预防心脏
豆属一年生植物。在我国栽培历史悠久，全国各地均和肾脏疾病，降低糖尿病人血糖指数，抑制癌细胞扩
有栽培，南方各省市栽培较多。豇豆的蛋白质含量一散