The Research Of Physico-chemical Properties Of Flours And Starches From Different Kidney Bean

Kidney beans belong to leguminous annual herb, it is kidney bean seeds to eat commonbean object. Kidney bean grain nutritious, containing protein, fat, carbohydrates and Bvitamins. Kidney beans mainly consists is starch, starch can be used as raw material processedinto food.Therefore, systematic research the kidney bean starch physical, chemical properties,and function characteristics, reveal the different varieties of kidney bean powder and starchfeatures, provide theoretical guidance for processing and using the resources of kidney bean.This research as the breeding Nayr ROG, XiYun1, YD02E-18, YD03-26and LongYun5in recent years, five varieties as materials. Five varieties was analyzed respectively in thekidney bean grain in heilongjiang province Wudalianchi, Chifeng in Inner Mongolia andXinjiang Urumqi these three regional growth characteristics and nutritional quality. Kidneybean powder physical and chemical properties and functional characteristics, kidney beanstarch morphology, particle diameter and crystallite structure, retrogradation, transparency,freeze-thaw stability, pasting properties, enthalpy characteristics and textural characteristic,and effect of food additives to kidney bean starch paste retrogradation, transparency,freeze-thaw stability. The conclusions as follows:（1）Testing kidney bean varieties grown in different ecological zones, the breeding traits,economic characters and yield have differences. In comparison Heilongjiang WudalianchiPlanting overall performance: the number of pods per plant and pod are relatively small, butthe yield is low; planted in Inner Mongolia Chifeng overall performance: the number of podsper plant and pod relatively high, but yield medium; in Xinjiang Urumqi the overallperformance of planted production is relatively high. In the three ecological zones, YD03-26fewer pods per plant, yield lower; LongYun5pods grain number is much; YD02E-18haveless number of pods per plant; Nayr ROG have more pod number per plant; XiYun1yield ishigher.（2）Testing varieties grown harvested grain nutritional quality in different areas andkidney bean powder physical and chemical properties have certain difference. In comparison,Heilongjiang Wudalianchi area of kidney bean starch, fat and ash content average higher,protein, moisture content and gelatinization temperature average lower, poor pasting properties and hydrophilicity and gelling ability, excellent gel properties. Chifeng in InnerMongolia area of kidney bean starch content, fat content, ash content, springiness, bulkdensity, peak viscosity and trough viscosity average lower, and water absorbing capacity andadhesiveness average higher, hydrophilic and gelling ability is better. Xinjiang Urumqi areaof kidney bean of starch content, protein content, moisture content, oil absorption capacityand bulk density average higher, pasting properties is good, but gel structure features is poor.Different testing varieties of kidney bean grain nutritional quality and kidney beanpowder physical and chemical properties have obvious difference. XiYun1starch and ashcontent of grain is higher, grain powder has a relatively high water absorption ability, and thehydrophilic and gelling ability is better; Nayr ROG grain powder has a higher viscosity andeasy pasting; YD02E-18grain have a higher fat content, starch content is lower, grain powderabsorbing water ability is low, thermal properties is bad, and it is not easy to paste,springiness and chewiness is bad too; LongYun5grain protein content is higher, and grainpowder has high oil absorption capacity, But the gel structure characteristics and gellingability are relatively poor; YD03-26grain have low fat and protein content, grain powder oilabsorption capacity is low, but easy to paste, and springiness is good.（3）Testing varieties kidney bean starch granule surface is smooth, shape is ovoid andkidney-shaped, round ball. Kidney bean starch structure of X-ray diffraction are A type.Kidney bean starch solubility and swelling degree were increases with the rise of temperature,the solubility of kidney bean starch than potato starch is poor. Kidney bean starchtransparency is lower, and starch paste retrogradation features is good, easy to aging. Kidneybean starch freeze-thaw drainage rate, viscosity, breakdown and setback have significantdifference. Kidney bean starch gel hardness, cumminess and chewing has significantdifference, starch gel springiness and adhesiveness have differences, but the difference wasnot significant. Kidney bean starch gelatinization T₀, T_p, Tcand ΔH have differences.（4）The addition of food additives on the kidney bean starch effect its physical andchemical properties. Kidney bean starch of12%sucrose and5%NaCl retrogradationsupernatant volume percentage increases with time, retrogradation than without addingadditives of kidney bean starch slow, retrogradation is abate, and the aging speed is alsoreduced. Kidney bean starch with add food additives freeze-thaw drainage times for3times,so additives make the kidney bean starch freeze-thaw stability increase. Add food additivesmake kidney bean starch transparencies significantly increased and kidney bean starch pastetransparency raised.