作者
Shuang-kui Du, Hongxin Jiang, Yongfeng Ai, Jay-lin Jane
发表日期
2014/8/8
期刊
Carbohydrate polymers
卷号
108
页码范围
200-205
出版商
Elsevier
简介
Physicochemical properties and digestibility of pinto bean, red kidney bean, black bean and navy bean starches were analyzed. All the common bean starches had oval and spherical granules with average diameter of 25.3–27.4 μm. Amylose contents were 32.0–45.4%. Black bean starch showed the highest peak viscosity, breakdown, final viscosity and setback, whereas red kidney bean starch showed the lowest pasting temperature, peak viscosity, breakdown, and setback. Pinto bean starch showed the highest onset and peak gelatinization temperatures, and the lowest gelatinization temperature range; whereas navy bean starch exhibited the lowest values. Amylopectin of red kidney bean had the highest molecular weight (Mw) and z-average gyration radius (Rz), whereas black bean amylopectin had the lowest values of Mw and Rz. The proportions of DP 6–12, DP 13–24, DP 25–36, and DP ≥ 37 and average …
学术搜索中的文章
S Du, H Jiang, Y Ai, J Jane - Carbohydrate polymers, 2014