Division of Food and Nutrition, Chonnam National University, Gwangju 61186, Republic of Korea.
National Institute of Crop Science, Rural Development Administration, Gyonggi 16429, Republic of Korea.
Food Chem. 2018 Oct 15;263:104-111. doi: 10.1016/j.foodchem.2018.04.114. Epub 2018 Apr 26.
Physicochemical properties of starches from 5 different Korean cultivars of cowpea and mungbean were examined. Starch granules had elliptical to spherical granules. Volume median diameter of granules ranged from 17.0 μm to 48.6 μm, with a significantly larger median granule diameter in cowpea starches than mungbean starches. Apparent amylose content ranged from 35.7% to 38.5%. Among cowpea starches, Seowon had a higher molecular weight and longer amylopectin average chain length than other cultivars. Between mungbean starches, Sohyun had a lower amylose molecular weight but a longer amylopectin average chain length than Dahyun. The relative crystallinity and gelatinization enthalpy of cowpea starches were greater than those of mungbean starches. Okdang had higher peak and final viscosities than other cowpea starches, whereas two mungbean varieties showed similar values for pasting parameters. Seowon in the cowpea starches and Sohyun in mungbean starches had higher gel hardness than other cultivars.
对来自 5 种不同韩国豇豆和绿豆品种的淀粉的物理化学性质进行了研究。淀粉颗粒呈椭圆形至球形。颗粒的体积中位径范围为 17.0μm 至 48.6μm，豇豆淀粉的颗粒中位径明显大于绿豆淀粉。直链淀粉含量范围为 35.7%至 38.5%。在豇豆淀粉中，Seowon 的分子量和支链淀粉平均链长均高于其他品种。在绿豆淀粉中，Sohyun 的直链淀粉分子量较低，但支链淀粉平均链长较长。豇豆淀粉的相对结晶度和凝胶焓大于绿豆淀粉。Okdang 的峰值和最终黏度高于其他豇豆淀粉，而两种绿豆品种的糊化参数值相似。豇豆淀粉中的 Seowon 和绿豆淀粉中的 Sohyun 的凝胶硬度高于其他品种。
