关键词: Beans Digestibility Heat moisture treatment Physicochemical properties

Mesh : Vigna / chemistry Flour Phaseolus / metabolism Pisum sativum Hot Temperature Starch / chemistry

来  源:   DOI:10.1016/j.foodchem.2023.138228

Abstract:
The effects of heat moisture treatment (HMT) times on the physicochemical properties of three bean flours and their starch were analyzed. The colors of L*, b* and ΔE values increased significantly with time. The adzuki bean and pea flours showed better WAI and SP, and better gelation of starch at 2 h. The rheological properties of mixed HMT dough (3:7) exhibited the typical solid-like weak gel behavior. HMT had a significantly decreased on the pasting viscosity of bean flour starch with treated time. HMT caused the starch granules damage, but did not radically change the crystal type. FTIR results showed more proteins attached to the surface of starch granules, and the short-range molecular order decreased the DO at 2 h. In vitro digestibility inferred that RDS converted into SDS and RS. These results indicated that HMT significantly affected the digestibility and physicochemical properties of bean flours.
摘要:
分析了热湿处理(HMT)次数对三种豆粉及其淀粉理化性质的影响。L*的颜色,b*和ΔE值随时间显著增加。小豆和豌豆粉表现出更好的WAI和SP,混合HMT面团(3:7)的流变特性表现出典型的固体状弱凝胶行为。随着处理时间的延长,HMT对豆粉淀粉的糊化粘度有明显的降低。HMT造成淀粉颗粒的破坏,但并没有从根本上改变晶体的类型。FTIR结果显示更多的蛋白质附着在淀粉颗粒表面,2h时,短程分子顺序降低了DO。体外消化率推断RDS转化为SDS和RS。这些结果表明,HMT显着影响豆粉的消化率和理化性质。
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