摘要
以绿豆淀粉为原料,研究添加不同量小麦纤维对绿豆淀粉溶胀度、可溶指数、糊化特性、凝胶质构、消化性等理化指标影响。结果表明,添加小麦纤维后,绿豆淀粉溶胀度和可溶指数增加;其峰值粘度、谷值粘度、末值粘度、衰减值也增加;绿豆淀粉凝胶硬度随小麦纤维添加量增加而增大;且添加小麦纤维绿豆淀粉,其快速消化淀粉含量和抗性淀粉含量明显低于对照组,但慢速消化淀粉含量高于对照组。
The effect of wheat fiber on the swelling power, soluble index, pasting properties, gel properties, and digestibility of wheat starch were investigated in this paper. The results indicated that the swelling power and soluble index increased with increasing the content of the wheat fiber. With addition of wheat fiber, the peak viscosity, the trough viscosity, the final viscosity and the breakdown value increased. With addition of wheat fiber, the content of rapidly digestible starch and the resistant starch was lower, but the slowly digestible starch was higher than that of the control.
出处
《粮食与油脂》
北大核心
2013年第8期35-37,共3页
Cereals & Oils
关键词
绿豆淀粉
小麦纤维
淀粉理化特性
mung bean starch
wheat fiber
physico-chemical property of starch
