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中国农学通报

中国农学通报 ›› 2018, Vol. 34 ›› Issue (6): 143-148.doi: 10.11924/j.issn.1000-6850.casb17050120

• 食品 营养 检测 安全 • 上一篇    下一篇

几种红小豆理化特性及淀粉性质研究

唐偲雨   

  1. 重庆市农业科学院农业质量标准与检测技术研究所
  • 收稿日期:2017-05-26 修回日期:2017-07-04 接受日期:2017-07-21 出版日期:2018-02-26 发布日期:2018-02-26
  • 通讯作者: 唐偲雨
  • 基金资助:
    重庆市农科院良种创新暨重大科技推广项目项“重庆特色豆类营养功能因子指纹建立及其安全性评估”(NKY-2016AB009)；重庆市社会民 生专项“谷物全粉加工关键技术及应用示范”(cstc2015shmszx80017)。

Physicochemical Properties and Starch Characteristics of Adzuki Beans

  • Received:2017-05-26 Revised:2017-07-04 Accepted:2017-07-21 Online:2018-02-26 Published:2018-02-26

摘要： 旨在通过比较不同品种红小豆的理化特性及淀粉性质，筛选优质红小豆品种。本试验以7个不同产地不同品种红小豆为代表性的试验材料，进行理化测定，包括豆粒水分、百粒重、直链淀粉、出沙率。通过湿法提取淀粉，测定其基本性质（水分、脂肪、灰分、粒径、颗粒形貌及黏度）。结果表明：7个品种红小豆理化性质具有显著性差异，豆粒水分含量10.27%~16.35%，百粒重7.02~14.45 g，直链淀粉28.30%~35.43%以及出沙率60.40%~67.85%，理化性质测定中5号样品均为最高值。几种红小豆淀粉特性具有显著性差异，灰分0.05%~0.43%，水分8.85%~9.64%，脂肪0.04~0.13 g/100 g，粒径值549.32~1460.40 nm。峰值黏度为2459.50~4121.00 cp，最终黏度为4054.50~4765.50 cp，跌落值178.50~1257.50 cp，5 号样品回升值最高为2201.50±13.435 cp。豆粒水分、百粒重、直链淀粉含量、出沙率是影响红小豆品质的主要因子。淀粉颗粒粒度、形貌及黏度可作为红小豆加工品质评价的依据，本试验筛选出5 号‘天津红’加工品质优于其他6种红小豆。

关键词: 叶菜, 叶菜, 采后, 供应链, 损耗率

Abstract: This study aims at selecting high quality adzuki bean by comparing the physicochemical properties and starch Characteristics of different varieties. In the experiment, seven varieties of adzuki bean from different origins were used as test materials. Their physicochemical properties were tested, including bean grain water content, hundred grain weight, amylose, rate of bean paste production. The starch was extracted by wet method, and the basic properties (water content, fat, ash content, particle size, particle morphology and viscosity) were determined. The results showed that: the physicochemical properties of seven varieties of adzuki bean had significant differences, the moisture content was 10.27%-16.35%, hundred grains weight was 7.02-14.45 g, amylose content was 28.30%-35.43% and bean paste rate was 60.40%-67.85%. Sample No.5 had all the highest value of physicochemical properties. Starch characteristics of the seven varieties of adzuki bean had significant differences, ash content was 0.05%-0.43%, moisture was 8.85%-9.64%, fat content was 0.04- 0.13 g/100 g, and partical size was 549.32-1460.40 nm. The peak viscosity was 2459.50-4121.00 cp, final viscosity was 4054.50-4765.50 cp, falling value was 178.50-1257.50 cp, breakdown and setback of sample No.5 was the highest, 2201.50±13.435 cp. Moisture content, hundred grain weight, amylose content and bean paste rate were the main factors affecting the quality of adzuki bean. Starch grain size, morphology and viscosity can be used as the basis for evaluating processing quality. This study screens out that sample No.5 ‘tianjin red’adzuki bean has better processing quality than the other six varieties.