关键词: 食品科学与工程, 鹰嘴豆淀粉, 品种, 结构, 功能性质, 低血糖生成指数

Abstract:

The granular morphology and size, molecular weight distribution, crystal structure, thermodynamic properties, structural character, digestibility and glycaemicindex of starch from Kabuli and Desi chickpeas cultivars were investigated using scanning electron microscope (SEM), high performance liquid chromotagraphy (HPLC), Xray diffraction (XRD), differential scanning calorimetry (DSC), infrared spectrum (IR) and other modern analytical methods. Results show that the surface of granules is smooth, most of the granules are in cobble shape and others are spherical. Plot of molecular weight distribution has a single peak and the high molecular weight occupies a larger proportion. Chickpea starches are attributed to Cctype crystal structure and own αDpyranose ring structure with hydroxyl group of primary alcohol and secondary alcohol. The gelatinization temperature of the chickpea starch is higher than 60 ℃, and it is a low glycaemicindex starch.

Key words: food science and technology, chickpea starch, variety, structure, functional property, low glycaemicindex