Improvement of Properties of Gelatinization and Retrogradation of Adzuki Bean Starch by Adding Glycolipid
文献类型： 外文期刊
作者： Shen, Huifang 1 ; Yao, Xinmiao 1 ; Zhou, Ye 1 ; Shen, Xinting 1 ; Wang, Yao 1 ; Wang, Fei 1 ; Li, Tie 4 ; Wang, Qiang 4 ; Zhao, Rui 1 ; Li, Zhebin 1 ; Xu, Na 1 ; Lu, Shuwen 1 ;
作者机构： 1.Heilongjiang Acad Agr Sci, Food Proc Res Inst, Harbin, Peoples R China
2.Heilongjiang Prov Key Lab Food Proc, Harbin 150086, Peoples R China
3.Heilongjiang Prov Engn Res Ctr Whole Grain Nutriti, Hefei, Peoples R China
4.Heilongjiang Acad Agr Sci, Crop Resources Inst, Harbin, Peoples R China
期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION （ 影响因子：2.5； 五年影响因子：2.6 ）
ISSN： 0145-8892
年卷期： 2023 年 2023 卷
页码：
收录情况： SCI
摘要： To improve the storage quality of adzuki bean paste from starch aging, the effects of glycolipid addition on the properties of gelatinization and retrogradation properties of adzuki flour obtained by the retrogradation inside adzuki bean during storage and transportation are investigated. The results indicate the significant differences in the gelatinization and the distribution of starch granules for different varieties of beans. The higher gelatinization temperature of adzuki flour results in the lower enthalpy of gelatinization with an undulating tendency of the retrogradation due to the short-term aging of amylose and long-term aging of amylopectin within adzuki flour. In the early stage of aging, the coexistence of protein, fat, and starch inside adzuki flour hinder the aging of starch. An Avrami equation is introduced to characterize the aging process of the starch-protein-fat-water system of different varieties of adzuki flours. The nucleation mode of the crystal nucleus has a significant effect on the aging rate of different varieties of adzuki flour. The fat in the system fails to demonstrate a significant effect on the nucleation mode of starch retrogradation. The addition of glycolipids increases the gelatinization enthalpy of adzuki flour. Glycolipids can reduce the aging degree of adzuki flour, and the inhibition effect on the retrogradation of sucrose monoester is greater than that of maltose monoester. The research results provide the valuable guidance for the high-quality processing and storage of adzuki bean paste from starch aging.
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