Zhang Zuosheng, Tian Xiaolin, Wang Peng, Jiang Hao, Li Wenhao
Department of Arts and Sciences Yangling Vocational and Technical College Yangling China.
College of Food Science and Engineering Northwest A&F University Yangling China.
Food Sci Nutr. 2019 Jul 18;7(8):2485-2494. doi: 10.1002/fsn3.865. eCollection 2019 Aug.
Starches of four legume varieties grown in China were evaluated for composition, granule structure, turbidity, swelling power, solubility, and thermal and pasting properties. The similar granule shapes, surface fissures, polarized crosses, inner structure characteristics, and granule sizes could be observed among all legume varieties through a variety of microscopy techniques such as light microscopy, scanning electron microscopy, and confocal laser scanning microscopy. Amylose contents were in the range of 30.61%-33.55%. All of the starch varieties showed C-type X-ray pattern, but exhibited different relative crystallinity percentage. Significant differences were observed among starch varieties in swelling power, solubility, and light transmittance. Thermal analysis and pasting profile of legume starches showed that all the varieties' differences are probably due to variation in amylose content. The thermal and pasting parameters of starches were evaluated using differential scanning calorimeter and Rapid Visco-Analyser, respectively, and significant differences were observed in individual pasting and thermal parameters. The present study can be used for identifying differences between legume varieties for starch structural and physicochemical characteristics and could provide guidance to possible industries for their end use.
对在中国种植的四个豆类品种的淀粉进行了组成、颗粒结构、浊度、膨胀力、溶解度以及热性能和糊化性能的评估。通过光学显微镜、扫描电子显微镜和共聚焦激光扫描显微镜等多种显微镜技术，可以观察到所有豆类品种之间相似的颗粒形状、表面裂缝、偏光十字、内部结构特征和颗粒大小。直链淀粉含量在30.61%-33.55%范围内。所有淀粉品种均呈现C型X射线图谱，但相对结晶度百分比不同。淀粉品种在膨胀力、溶解度和透光率方面存在显著差异。豆类淀粉的热分析和糊化曲线表明，所有品种的差异可能是由于直链淀粉含量的变化。分别使用差示扫描量热仪和快速粘度分析仪评估淀粉的热性能和糊化参数，在各个糊化和热性能参数上观察到显著差异。本研究可用于识别豆类品种之间淀粉结构和理化特性的差异，并可为其最终用途的潜在行业提供指导。
