Comparison of Structure and Physicochemical Properties of Kidney Bean Starch and Resistant Starch from Different Varieties

被引：0
|
作者：
Liu S. [1 ]
Wang Y. [1 ,2 ,3 ]
Wang Z. [1 ,2 ]
Wang D. [1 ]
Zhang Y. [1 ]
Zuo Z. [1 ]
机构：
[1] College of Food, Heilongjiang Bayi Agricultural University, Daqing, 163319, Heilongjiang
[2] National Coarse Cereals Engineering Research Center, Daqing, 163319, Heilongjiang
[3] Key Laboratory of Agro-products Processing and Quality Safety of Heilongjiang Province, Daqing, 163319, Heilongjiang
来源：
Journal of Chinese Institute of Food Science and Technology | 2020年 / 20卷 / 04期
关键词：
Kidney beans; Physical and chemical properties; Resistant starch; Starch; Structure;
D O I：
10.16429/j.1009-7848.2020.04.007
中图分类号：
学科分类号：
摘要：
The purpose was to explore the structural characteristics and physicochemical properties of different varieties kidney bean starch and resistant starch. Using kidney beans as raw materials, kidney beans starch and resistant starch were prepared by alkaline method and autoclaved enzymolysis respectively, the molecular structure and physicochemical properties of them were studied by scanning electron microscope, Fourier infrared spectrometer, RVA viscosity meter, etc. The results showed that compared with the original starch, the morphology and crystal structure of the resistant starch particles changed; the functional groups and chemical bond composition of kidney bean starch were the same as resistant starch. Red kidney bean starch had the lowest gelatinization temperature, higher final viscosity and higher regeneration value. Compared with starch, the gelatinization temperature of each resistant starch significantly increased, and the paste viscosity decreased. The solubility and swelling of kidney bean starch and resistant starch were all related to temperature with a positive correlation, and the freeze-thaw stability of kidney bean resistant starch decreased. Conclusion: Different varieties of kidney beans have the same molecular structural characteristics and different physical and chemical properties; autoclaved enzymatic hydrolysis changes the morphology and crystal structure of resistant starch granules; different varieties of kidney beans have different physical and chemical properties. © 2020, Editorial Office of Journal of CIFST. All right reserved.
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页码：49 / 56
页数：7
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