Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, Hebei 050051, People's Republic of China.
College of Biological Science and Engineering, Hebei University of Economics and Business, Shijiazhuang, Hebei 050061, People's Republic of China.
Food Chem. 2024 May 15;440:138228. doi: 10.1016/j.foodchem.2023.138228. Epub 2023 Dec 16.
The effects of heat moisture treatment (HMT) times on the physicochemical properties of three bean flours and their starch were analyzed. The colors of L*, b* and ΔE values increased significantly with time. The adzuki bean and pea flours showed better WAI and SP, and better gelation of starch at 2 h. The rheological properties of mixed HMT dough (3:7) exhibited the typical solid-like weak gel behavior. HMT had a significantly decreased on the pasting viscosity of bean flour starch with treated time. HMT caused the starch granules damage, but did not radically change the crystal type. FTIR results showed more proteins attached to the surface of starch granules, and the short-range molecular order decreased the DO at 2 h. In vitro digestibility inferred that RDS converted into SDS and RS. These results indicated that HMT significantly affected the digestibility and physicochemical properties of bean flours.
研究了湿热处理（HMT）时间对三种豆粉及其淀粉理化性质的影响。随着时间的推移，L*、b*和ΔE 值的颜色显著增加。红豆和豌豆粉在 2 小时时表现出更好的 WAI 和 SP，淀粉的凝胶性能更好。混合 HMT 面团（3:7）的流变特性表现出典型的固态弱凝胶行为。随着处理时间的增加，HMT 显著降低了豆粉淀粉的糊化粘度。HMT 导致淀粉颗粒受损，但没有从根本上改变晶体类型。傅里叶变换红外光谱（FTIR）结果表明，更多的蛋白质附着在淀粉颗粒表面，短程分子有序性在 2 小时时降低。体外消化推断，快速消化淀粉（RDS）转化为缓慢消化淀粉（SDS）和抗性淀粉（RS）。这些结果表明，HMT 显著影响了豆粉的消化率和理化性质。
