Effect of Sucrose on Properties of Different Red Adzuki Bean Starch

ZHAI Aihua; WEI Zhi; WANG Xuechun; ZHANG Dongjie

doi:10.13386/j.issn1002-0306.2022030154

Volume 44 Issue 2

Jan. 2023

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Science and Technology of Food Industry > 2023 > 44(2): 83-89. > DOI: 10.13386/j.issn1002-0306.2022030154

ZHAI Aihua, WEI Zhi, WANG Xuechun, et al. Effect of Sucrose on Properties of Different Red Adzuki Bean Starch[J]. Science and Technology of Food Industry, 2023, 44(2): 83−89. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022030154.

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Effect of Sucrose on Properties of Different Red Adzuki Bean Starch

ZHAI Aihua^{1, 2,},
WEI Zhi¹,
WANG Xuechun¹,
ZHANG Dongjie^{1, 2}

1.
College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
2.
National Coarse Cereals Engineering Research Center, Daqing 163319, China

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Received Date: March 14, 2022
Available Online: November 13, 2022

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Abstract

Abstract

Taking three kinds of red adzuki bean starch as raw materials, the pasting properties, thermodynamic properties and digestive performance of starch were analyzed before and after adding sucrose, and the effects of sucrose on starch properties were explored. The results showed that pearl red adzuki bean starch with higher amylose content had larger particle size, higher peak viscosity and resuscitation value, but its pasting temperature and final viscosity were lower. When 10% sucrose was added, the average particle size, peak viscosity, retrogradation and rapidly digestible starch of three kinds of starches decreased significantly (P<0.05), while the pasting temperature, enthalpy value, resuscitation value and attenuation value of three kinds of starches increased significantly (P<0.05). The content of slowly digestible starch increased significantly except pearl red adzuki bean starch (P<0.05), while the starch gelatinizing property and resistant starch decreased without significance. The addition of sucrose promoted the resuscitation of adzuki bean starch. The gelatinization of starch was inhibited, and the anti-aging and digestibility were reduced.
- red adzuki bean starch,
- sucrose,
- gelatinization characteristics,
- digestive properties

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References (39)

References

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