小豆抗性淀粉含量及蒸煮后硬度分析

本文利用国内140个红小豆种质资源，探究其抗性淀粉含量与蒸煮后硬度的地域分布特征，分析蒸煮后硬度与营养指标的相关性，同时筛选抗性淀粉含量高与蒸煮后硬度低的种质资源，结果表明：140份红小豆抗性淀粉的平均含量为14.25 %，蒸煮后硬度的平均值为150.72 g。吉林地区红小豆抗性淀粉含量最高，为15.71 %；内蒙古地区红小豆蒸煮后硬度最低，为96.42 g。抗性淀粉与总淀粉之间呈极显著负相关；蒸煮后硬度与抗性淀粉之间呈显著正相关，但与总淀粉及蛋白质之间无显著相关。筛选出12份抗性淀粉含量>17.83 %的优异红小豆种质资源，可用于糖尿病人专用品种的选育及产品开发；9份蒸煮后硬度<76.48 g的优异红小豆种质资源可用于豆饭、豆粥产品的开发。

Analysis of adzuki bean resistant starch content and cooking hardness

To investigate the geographical distribution profile of adzuki bean resistant starch and cooking hardness, analyze the correlation between cooking hardness and nutritive index, and screen the high resistant starch content or low cooking hardness germplasm resource, 140 adzuki bean resources were collected from different provinces in China. The results were that: The average content of 140 adzuki bean resistant starch and cooking hardness were 14.25 % and 150.72 g, respectively. Adzuki bean germplasm resource in Jilin province had the highest resistant starch content (15.71 %), while in Inner Mongolia had the lowest cooking hardness (96.42 g). There was a highly significant negative correlation between total starch and resistant starch. Cooking hardness showed no significant correlation with total starch or protein, but positive and significant correlation with resistant starch. And 12 elite resources with resistant starch content > 17.83 % and 9 resources with cooking hardness < 76.48 g were screened respectively. The screened high resistant starch germplasm resources could be used for diabetic special adzuki bean breeding and product development, while the low cooking hardness resources could be utilized in bean meal or gruel manufacture.