两种不同粒径的皱粒和圆粒豌豆粉的功能和淀粉消化率。
Functionality and starch digestibility of wrinkled and round pea flours of two different particle sizes.
机构信息
Department of Food and Bioproduct Sciences, University of Saskatchewan, Canada.
Crop Development Centre and Department of Plant Sciences, University of Saskatchewan, Canada.
出版信息
Food Chem. 2021 Jan 30;336:127711. doi: 10.1016/j.foodchem.2020.127711. Epub 2020 Jul 31.
Wrinkled and round peas (two varieties each type) cultivated in two locations were milled to obtain fine and coarse wrinkled (WPF) and round pea flour (RPF). WPF exhibited markedly increased pasting viscosities at 120 and 140 °C compared with 95 °C. Overall, the pasting properties of WPF were considerably lower than those of RPF. Resistant starch (RS) contents of cooked WPF (17.2-22.2%, dsb) were significantly larger than those of RPF (7.9-11.4%), resulting from higher starch gelatinization temperatures, greater amylose contents, and presence of more protein and fiber in WPF. The two particle sizes affected the water-holding capacity (WHC) of WPF, gelatinization enthalpy changes (ΔH) of WPF and RPF, and pasting properties and starch digestibility of RPF. Pearson correlation and principal component analysis (PCA) were conducted to reveal the relationships among the techno-functional parameters of pea flours. Wrinkled pea showed promise to generate new pea flours with distinct functionality and enhanced nutritional value.
皱粒圆粒豌豆（两种类型各两种）在两个地点种植，磨碎后得到细粒和粗粒皱粒豌豆粉（WPF）和圆粒豌豆粉（RPF）。与 95°C 相比，WPF 在 120°C 和 140°C 时表现出明显更高的糊化粘度。总体而言，WPF 的糊化特性明显低于 RPF。煮熟的 WPF（17.2-22.2%，干基）的抗性淀粉（RS）含量明显高于 RPF（7.9-11.4%），这是由于 WPF 具有更高的淀粉糊化温度、更多的直链淀粉含量以及更多的蛋白质和纤维。这两种颗粒大小影响了 WPF 的持水能力（WHC）、WPF 和 RPF 的糊化焓变化（ΔH）以及 RPF 的糊化特性和淀粉消化率。进行了 Pearson 相关性和主成分分析（PCA）以揭示豌豆粉的技术功能参数之间的关系。皱粒豌豆有望产生具有独特功能和增强营养价值的新豌豆粉。
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