綠豆種植區(qū)域廣泛,因其良好的營養(yǎng)和保健功能受到亞洲國家的廣泛接受。中國綠豆品種眾多,然而針對不同品種的綠豆淀粉理化結(jié)構(gòu)與消化特性的系統(tǒng)研究相對較少,不利于新型營養(yǎng)健康綠豆產(chǎn)品的原料篩選與加工利用。因此,本文針對性收集了一些中國新培育的綠豆品種,從中提取出綠豆淀粉,對其物化特性、消化特性進(jìn)行系統(tǒng)對比分析,并結(jié)合加工方法對淀粉的消化特性的影響進(jìn)行了研究。本研究從所收集的27個綠豆品種中,篩選出不同地區(qū)種植的15個品種,對其物化特性和血糖生成指數(shù)（GI）進(jìn)行分析。結(jié)果表明,不同品種的綠豆淀粉中直鏈淀粉的含量范圍為27.30³6.34（g/100g,干基）。DSC（差示掃描量熱儀）顯示,其峰值糊化溫度范圍為61.75?C⁷0.46℃。充分熟化樣品中的抗性淀粉含量和體外血糖指數(shù)（eGI）范圍分別為7.63¹5.42g/100g（干基）和76.47⁸1.48,且品種間具有顯著性差異（p<0.05）。Pearson’s相關(guān)分析和線性判別分析（LDA）構(gòu)建了相似的指數(shù),但可能基于所選取不同品種起源差異較小、遺... 

【文章來源】：中國農(nóng)業(yè)科學(xué)院北京市

【文章頁數(shù)】：103 頁

【學(xué)位級別】：博士

【文章目錄】：
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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期刊論文
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