| The chickpea is the world’s second largest bean and has high nutritional value and healthcare. Therefore, it is meaningful for us to research on the chickpea starch with the purpose ofraising utilizing efficiency and economic benefit of chickpea. In this study, mung bean starch,potato starch and corn starch were selected as the control, chickpea starch was selected as testmaterial. It was studied in the different conditions by annealing treatment and heat-moisturetreating of the chickpeas starch physicochemical properties. The research results are asfollows:The treatment temperature (40℃,50℃) and processing time (24h,72h) affected thephysicochemical properties of starches. Annealed treatment reduced the solubility of chickpeastarch, mung bean starch and potato starches. As the annealing temperature rose, thesolubility of annealed starches reduced. Annealing treatment reduced the swelling power ofchickpea and mung bean starches. The swelling power of annealed starches decreased withthe treatment temperature increasing. The swelling power of chickpeas, green beans andpotato starch significantly reduced with the extension of annealing treatment time. The pastetransparency and the freeze-thaw stability of the annealed chickpea, mung bean and cornstarches increased significantly. With the increasing of treatment temperature and processingtime, the transparency and the peak viscosity of annealed starches paste showed a downwardtrend, and the pasting temperature showed an increasing trend. When the processingtemperature rose, the breakdown of chickpea, mung bean and potato starches declined and thesetback of mung bean, corn and potato starches increased. The final viscosity of chickpea,mung bean and corn starches decreased as the processing time increased.The impact of physicochemical properties of chickpea starch were studied byheat-moisture treatment with different moisture（20%，30%), temperature （80℃，100℃，120℃) and time（2h，6h). The results indicated the solubility and the swelling power of thechickpea starch lessened after the heat-moisture treatment. The solubility and swelling powerreduced along with the increasing of the moisture content, temperature and the longer thetime of heat-moisture treatment. The freeze-thaw stability of starch enhanced afterheat-moisture treatment. The condition of low moisture and high-temperature was beneficialto improve the freeze-thaw stability. The starch is more difficult to gelatinize afterheat-moisture treatment. As the moisture, heat, and time intensity increased, the viscosity values, peak viscosity, breakdown, setback and other viscosity character of generally reduced,the stability of the cold paste and hot paste enhanced, the pasting temperature rose, the starchwas not easy retrogradation. |
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