Starch Characteristics of Main Varieties of Broad Bean and Pea in Qinghai
In order to enhance the comprehensive utilization and processing of broad bean and pea starches in Qinghai,we selected four varieties of broad beans and five varieties of peas to extract starches.We then conducted a comprehensive analysis of their structural and physicochemical properties.The results showed that the surface of starch granules of all varieties were smooth and mostly ovoid or kidney-shaped.The smaller granules were spherical,all of which were C-type starch.The content of amylose and relative crystallinity the content of fast-digestible starch and slow-digestible starch of all pea starch samples were higher than those of broad bean starches,while the resistant starch content was lower.In addition,the gel transparency and coagulability of pea starches were higher than that of broad bean starches,but both of them had poorer freeze-thaw stability.The pea starches had higher gelatinization enthalpy,and all the pasting properties except gelatinization temperature were higher than that of the broad bean starches.Moreover,there were significant increases in the content of fast digestible starch of all starches after pre-gelatinization,while the content of slow digestible starch and resistant starch decreased significantly.This study would provide theoretical support for the development and processing utilization of broad bean and pea in Qinghai province.
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