绿豆品种间淀粉多样性及加工工艺对其结构、消化性及低GI产品的影响

发布时间：2021-12-21 18:26

　　绿豆种植区域广泛,因其良好的营养和保健功能受到亚洲国家的广泛接受。中国绿豆品种众多,然而针对不同品种的绿豆淀粉理化结构与消化特性的系统研究相对较少,不利于新型营养健康绿豆产品的原料筛选与加工利用。因此,本文针对性收集了一些中国新培育的绿豆品种,从中提取出绿豆淀粉,对其物化特性、消化特性进行系统对比分析,并结合加工方法对淀粉的消化特性的影响进行了研究。本研究从所收集的27个绿豆品种中,筛选出不同地区种植的15个品种,对其物化特性和血糖生成指数（GI）进行分析。结果表明,不同品种的绿豆淀粉中直链淀粉的含量范围为27.30³6.34（g/100g,干基）。DSC（差示扫描量热仪）显示,其峰值糊化温度范围为61.75?C⁷0.46℃。充分熟化样品中的抗性淀粉含量和体外血糖指数（eGI）范围分别为7.63¹5.42g/100g（干基）和76.47⁸1.48,且品种间具有显著性差异（p<0.05）。Pearson’s相关分析和线性判别分析（LDA）构建了相似的指数,但可能基于所选取不同品种起源差异较小、遗... 

【文章来源】：中国农业科学院北京市

【文章页数】：103 页

【学位级别】：博士

【文章目录】：
摘要
Abstract
CHAPTER 1 INTRODUCTION
    1.1 GENERAL INTRODUCTION OF MUNG BEAN
    1.2 USES OF MUNG BEAN
    1.3 PROTEINS / AMINO ACIDS OF MUNG BEAN
    1.4 OIL
    1.5 MINERALS
    1.6 PHYTOCHEMICALS
    1.7 CARBOHYDRATES
    1.8 AIMS AND OBJECTIVES
    1.9 TECHNICAL ROUTE MAP
CHAPTER 2 PHYSICOCHEMICAL PROPERTIES, IN VITRO DIGESTIBILITY AND ESTIMATED GLYCEMIC INDEX OF STARCH FROM NEWLY DEVELOPED AND ESTABLISED CHINESE MUNG BEAN CULTIVARS
    2.1 INTRODUCTION
    2.2 MATERIALS AND METHODS
        2.2.1 Materials
        2.2.2 Extraction of Starch
        2.2.3 Purity
        2.2.4 Amylose content
        2.2.5 In vitro digestibility
        2.2.6 Thermal properties
        2.2.7 Pasting properties
        2.2.8 Estimated glycemic Impact
        2.2.9 Estimated glycemic load
        2.2.10 Statistical analysis
    2.3 RESULTS AND DISCUSSION
        2.3.1 Purity
        2.3.2 Amylose contents
        2.3.3 In vitro digestibility
        2.3.4 Thermal properties
        2.3.5 Pasting properties
        2.3.6 Estimated glycemic index
        2.3.7 Estimated Glycemic load
        2.3.8 Correlation analysis
        2.3.9 Linear discriminant analysis
    2.4 CONCLUSIONS
    Supplementary data
CHAPTER 3 EFFECT OF CONTROLLED HYDROTHERMAL TREATMENTS ON MUNG BEAN STARCH STRUCTURE AND ITS RELATIONSHIP WITHDIGESTIBILITY
    3.0 INTRODUCTION
    3.1. MATERIALS AND METHODS
        3.1.1. Materials
        3.1.2 Preparation of starch dispersions and heat treatment
        3.1.3 Differential scanning colorimetry
        3.1.4 Rapid viscosity analysis (RVA)
        3.1.5. Starch morphology
        3.1.6. Wide angle X-ray diffraction
        3.1.7. Short range molecular order by Fourier transform infrared spectroscopy
        3.1.8. In vitro digestion kinetics
        3.1.9. Statistical analysis
    3.2 RESULTS AND DISCUSSION
        3.2.1 Thermal properties
        3.2.2 Pasting properties
        3.2.3 Morphology of starch
        3.2.4 X-ray Diffraction
        3.2.5 Short range molecular order by Fourier Transform Infrared spectroscopy
        3.2.6 In vitro digestion kinetics
        3.2.7 Pearson’s correlation analysis
    3.4 CONCLUSIONS
CHAPTER 4 EFFECT OF DIFFERENT THERMAL PROCESSING METHODS ON THE STRUCTURE AND DIGESTIBILITY IN MUNG BEAN POWDERS
    4.1 INTRODUCTION
    4.2 MATERIAL AND METHODS
        4.2.1 Materials
        4.2.2 Samples treatment
        4.2.3 Thermal properties
        4.2.4 Scanning electron microscopy
        4.2.5 Polarized light microscopy
        4.2.6 Wide angle X-ray diffraction
        4.2.7 Fourier transform infra-red spectrophotometry
        4.2.8 In vitro starch digestibility
        4.2.9 In vitro protein digestibility
        4.2.10 Statistical analysis
    4.3 RESULTS AND DISCUSSION
        4.3.1 Thermal properties
        4.3.2 Wide angle X-ray diffraction
        4.3.3 Morphological characteristics
        4.3.4 Fourier transform infra-red spectrophotometry
        4.3.5 In vitro starch digestibility
        4.3.6 In vitro protein digestibility
    4.4. CONCLUSION
CHAPTER 5 EFFECT OF DIFFERENT MILLING METHODS OF THE MUNG BEAN FLOUR, SENSORY QUALITY AND DIGESTIBLILITY IN MUNG BEANNOODLES
    5.0 INTRODUCTION
    5.1 MATERIALS AND METHODS
        5.1.1 Materials
        5.1.2 Milling of mung beans
        5.1.3 Starch damage Contents
        5.1.4 Rapid Viscosity analysis
        5.1.5 Differential Scanning colorimetry
        5.1.6 Noodles preparation
        5.1.7 Cooking properties
        5.1.8 Textural properties
        5.1.9 Sensory evaluation
        5.1.10 Scanning electron microscopy (SEM) analysis
        5.1.11 Estimated glycemic index
        5.1.12 Statistical analysis
    5.2 RESULTS AND DISCUSSION
        5.2.1 Flour properties
        5.2.2 Noodles properties
    5.3 CONCLUSIONS
CHAPTER 6 OVERALL CONCLUSIONS AND RECOMMENDATIONS
    6.1 CONCLUSIONS
    6.2 RECOMMENDATIONS
BIBLIOGRAPHY
ACKNOWLEDGEMENT
AUTHOR’S BIOGRAPHY


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期刊论文
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