5种豆类淀粉凝胶特性的比较研究
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摘要
选取绿豆、豌豆、白芸豆、白豇豆、鹰嘴豆为原料,提取其淀粉,并制备及测定几种豆类淀粉凝胶的特性(凝胶强度及硬度、弹性、黏性等),比较分析各种豆类淀粉特性的差异。结果表明,不同淀粉浓度下,均以豌豆淀粉的凝胶强度最大,白豇豆淀粉的最小;5种淀粉的TPA质构结果显示,白芸豆淀粉凝胶在高浓度下(8%和10%)具有较大的硬度、弹性、咀嚼性和回复性;豌豆淀粉在中等浓度下具有较高的硬度、弹性、咀嚼性,但其回复性在3个浓度下均是最小的;白豇豆淀粉凝胶的硬度和咀嚼性小于其他4种豆类淀粉,但其弹性和回复性却较大;5种豆类淀粉中,豌豆淀粉的凝胶强度和TPA质构特性受浓度的影响最大,且适合在中等浓度(8%)下制作凝胶制品。相关性分析发现,豆类淀粉的凝胶强度与直链淀粉含量呈极显著正相关,而黏聚性呈极显著负相关,而其他质构参数与直链淀粉含量的关系因浓度不同而呈现差异。
Starches were extracted from green bean, pea, white kidney bean, white cowpea and chickpea. The properties(including gel strength and TPA texture characteristics such as hardness, elasticity and viscosity) of beans starch gel was then prepared and determined. The results showed that the starch gel strength of pea starch was the greatest and the white cowpea starch was the smallest. The TPA texture results of the 5 kinds of starch showed that the white kidney bean gel had high hardness, springiness, chewiness and resilience at higher starch concentration of 8% and 10%. The pea starch had a high hardness, springiness and chewiness at medium concentration, but its resilience is the smallest in the three concentrations. Although the hardness and chewiness of the white cowpea starch gel are less than that of other bean starches, the springiness and resilience of the starch were not the smallest. The gel strength and TPA texture characteristics of pea starch were most affected by the starch concentration, and it was suitable for making gel products at medium concentration(8%). The correlation analysis showed that the gel strength of soybean starch was significantly correlated with amylose content and the cohesiveness was significantly negatively correlated. While, the relationships between the other texture parameters and amylose content vary according to starch concentration.
Starches were extracted from green bean, pea, white kidney bean, white cowpea and chickpea. The properties(including gel strength and TPA texture characteristics such as hardness, elasticity and viscosity) of beans starch gel was then prepared and determined. The results showed that the starch gel strength of pea starch was the greatest and the white cowpea starch was the smallest. The TPA texture results of the 5 kinds of starch showed that the white kidney bean gel had high hardness, springiness, chewiness and resilience at higher starch concentration of 8% and 10%. The pea starch had a high hardness, springiness and chewiness at medium concentration, but its resilience is the smallest in the three concentrations. Although the hardness and chewiness of the white cowpea starch gel are less than that of other bean starches, the springiness and resilience of the starch were not the smallest. The gel strength and TPA texture characteristics of pea starch were most affected by the starch concentration, and it was suitable for making gel products at medium concentration(8%). The correlation analysis showed that the gel strength of soybean starch was significantly correlated with amylose content and the cohesiveness was significantly negatively correlated. While, the relationships between the other texture parameters and amylose content vary according to starch concentration.
引文
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[14]张正茂, 阚玲. 不同来源淀粉凝胶质构特性的比较研究[J]. 食品科技, 2017(7): 216-222 ZHANG Z M, KAN L. Comparative study on gel textural properties of starch from different sources [J]. Food Science and Technology, 2017(7): 216-222
[15]杨玉玲, 张沫, 陈银基, 等. 绿豆淀粉凝胶的质构特性和超微结构研究[J]. 中国粮油学报, 2014, 9(4): 36-41YANG Y L, ZHANG M, CHEN Y J, et al. Textural properties and microstructure of starch gel from mung bean [J]. Journal of the Chinese Cereals and Oils Association, 2014, 9(4): 36-41
[16]廖卢艳, 吴卫国. 不同淀粉糊化及凝胶特性与粉条品质的关系[J]. 农业工程学报, 2014, 30(15): 332-338LIAO L Y, WU W G. Relationship between gelatinization and gel properties of different starch and their noodles [J]. Transactions of the Chinese Society of Agricultural Engineering, 2014, 30(15): 332-338
[17]FREDRIKSSON H, SILVERIO J, ANDERSSON R, et al. The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches [J]. Carbohydrate Polymers, 1998, 35: 119-134
[18]赵冰, 陈佩, 庞宇辰, 等. 不同直链淀粉含量大米淀粉性质的研究[J]. 食品工业科技, 2015, 36 (9): 72-75.ZHAO B, CHEN P, PANG Y C, et al. Study on properties of rice starches with different amylose content [J]. Science and Technology of Food Industry, 2015, 36 (9): 72-75.
[2]杨红丹, 杜双奎, 周丽卿, 等. 3 种杂豆淀粉理化特性的比较[J]. 食品科学, 2010, 31(20): 186-190YANG H D, DU S K, ZHOU L Q, et al. Comparative physico-chemical properties of starches from three kinds of legumes [J]. Food Science, 2010, 31(20): 186-190
[3]任顺成, 常云彩, 巩蔼. 云南特色豆类淀粉特性研究[J]. 中国粮油学报, 2014, 29(6): 33-37REN S C, CHANG Y C, GONG A. Starch properties of characteristic legume seeds grown in Yunnan [J]. Journal of the Chinese Cereals and Oils Association, 2014, 29(6): 33-37
[4]许鑫, 韩春然, 袁美娟, 等. 绿豆淀粉和芸豆淀粉理化性质比较研究[J]. 食品科学, 2010, 31(17): 173-174XUX, HAN C R, YUAN M J, et al. Comparative study of physico-chemical properties of kidney Bean and mung bean starche[J]. Food Science, 2010, 31(17): 173-174
[5]侯蕾, 韩小贤, 郑学玲, 等. 不同种类淀粉理化性质的比较[J]. 粮食加工, 2015, 40(2): 35-36HOU L, HAN X X, ZHENG X L, et al, Comparison of physicochemical properties of different types of starch [J]. Grain Processing, [5]2015, 40(2): 35-36
[6]HOOVER R, RATNAYAKE W S. Starch characteristics of black bean, chick pea, lentil, navy bean and pinto bean cultivars grown in Canada [J]. Food Chemistry, 2002, 78(4): 489-498
[7]任顺成, 李翠翠, 邓颖颖. 鹰嘴豆、饭豆、绿豆淀粉性质的比较[J]. 中国粮油学报, 2011, 26(1): 61-64REN S C, LI C C, DENG Y Y. Comparison of starch properties of chickpea, mung bean and rice bean [J]. Journal of the Chinese Cereals and Oils Association, 2011, 26(1): 61-64
[8]余永名, 马兴胜, 仪淑敏, 等. 豆类淀粉对鲢鱼鱼糜凝胶特性的影响[J]. 现代食品科技, 2016, 32(1) : 129-135YUY M, MA X S, YI S M, et al. Effect of bean starches on the gel properties of silver carp surimi [J]. Modern Food Science and Technology, 2016, 32(1) : 129-135
[9]SUN Q, XIONG S C L. Functional and pasting properties of pea starch and peanut protein isolate blends [J]. Carbohydrate Polymers, 2014, 101(1): 1134-1139
[10]缪铭, 江波, 张涛, 等. 不同品种鹰嘴豆淀粉的理化性质研究[J]. 食品科学, 2008, 29(6): 79-82MIAO M, JIANG B, ZHANG T, et al. Physico-chemical properties of starch from Kabuli and Desi chickpea cultivars [J]. Food Science, 2008, 29(6): 79-82
[11]杜双奎, 于修烛, 杨雯雯, 等. 扁豆淀粉理化特性分析[J]. 农业机械学报, 2007, 38 (9): 82-86DU S K, YU X Z, YANG W W, et al. Physical and chemical properties of haricot starch [J]. Transactions of the Chinese Society for Agricultural Machinery, 2007, 38 (9): 82-86
[12]任顺成, 李翠翠, 李想. 赤豆、刀豆、芸豆淀粉性质的比较[J]. 食品研究与开发, 2011, 32 (11): 36-39REN S C,LI C C,LI X, et al. Comparison of properties of red bean, sword bean and kindy bean starch [J]. Food Research and Development, 2011, 32 (11): 36-39
[13]OVANDO-MARTíNEZ M, BELLO-PéREZ L A, WHITNEY K, et al. Starch characteristics of bean ( Phaseolus vulgaris L.) grown in different localities [J]. Carbohydrate Polymers, 2011, 85(1): 54-64
[14]张正茂, 阚玲. 不同来源淀粉凝胶质构特性的比较研究[J]. 食品科技, 2017(7): 216-222 ZHANG Z M, KAN L. Comparative study on gel textural properties of starch from different sources [J]. Food Science and Technology, 2017(7): 216-222
[15]杨玉玲, 张沫, 陈银基, 等. 绿豆淀粉凝胶的质构特性和超微结构研究[J]. 中国粮油学报, 2014, 9(4): 36-41YANG Y L, ZHANG M, CHEN Y J, et al. Textural properties and microstructure of starch gel from mung bean [J]. Journal of the Chinese Cereals and Oils Association, 2014, 9(4): 36-41
[16]廖卢艳, 吴卫国. 不同淀粉糊化及凝胶特性与粉条品质的关系[J]. 农业工程学报, 2014, 30(15): 332-338LIAO L Y, WU W G. Relationship between gelatinization and gel properties of different starch and their noodles [J]. Transactions of the Chinese Society of Agricultural Engineering, 2014, 30(15): 332-338
[17]FREDRIKSSON H, SILVERIO J, ANDERSSON R, et al. The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches [J]. Carbohydrate Polymers, 1998, 35: 119-134
[18]赵冰, 陈佩, 庞宇辰, 等. 不同直链淀粉含量大米淀粉性质的研究[J]. 食品工业科技, 2015, 36 (9): 72-75.ZHAO B, CHEN P, PANG Y C, et al. Study on properties of rice starches with different amylose content [J]. Science and Technology of Food Industry, 2015, 36 (9): 72-75.