Journal of Food Processing and Preservation

Research Article

Improvement of Properties of Gelatinization and Retrogradation of Adzuki Bean Starch by Adding Glycolipid

Table 1

Gelatinization parameters of different adzuki bean flour (bean coat removed), starch, and defatted starch under DSC measurement.

Sample category

Adzuki bean flour

Starch

Defatted starch

/°C

/J/g

/°C

/J/g

/°C

/J/g

Longyin 09-05

63.71 ± 0.45^c

69.36 ± 0.32^c

79.27 ± 0.65^c

3.66 ± 0.13^c

60.60 ± 0.57^c

66.60 ± 0.62^d

72.4 ± 0.83^d

9.57 ± 0.16^c

61.55 ± 0.48^c

67.09 ± 0.28^c

73.59 ± 0.68^c

9.96 ± 0.22^a

Zhonghong No.7

62.22 ± 0.74^d

68.40 ± 0.54^c

78.80 ± 0.63^c

3.91 ± 0.11^b

59.23 ± 0.46^d

66.35 ± 0.58^d

72.93 ± 0.72^d

9.41 ± 0.30^d

60.44 ± 0.82^d

66.47 ± 0.75^d

71.40 ± 0.57^d

9.08 ± 0.19^c

Jiahong No.1

68.60 ± 0.59^a

75.36 ± 0.65^a

80.87 ± 0.42^b

2.35 ± 0.09^e

62.33 ± 0.32^a

72.11 ± 0.89^a

77.16 ± 0.59^a

10.43 ± 0.11^a

62.90 ± 0.25^a

72.46 ± 0.21^a

78.02 ± 1.03^a

9.91 ± 0.23^ab

Xiaofeng No.2

68.31 ± 0.31^a

75.45 ± 0.72^a

82.57 ± 0.47^a

3.44 ± 0.16^d

58.93 ± 0.57^d

65.60 ± 0.73^e

74.40 ± 0.82^bc

8.96 ± 0.53^d

59.77 ± 0.74^e

66.11 ± 0.57^d

74.72 ± 0.89^b

8.74 ± 0.61^c

Baoqing Red

67.63 ± 0.59^a

75.01 ± 0.49^a

80.72 ± 0.51^b

2.40 ± 0.14^e

59.34 ± 0.69^d

67.54 ± 0.41^b

75.71 ± 0.26^a

10.23 ± 0.26^b

60.12 ± 0.43^e

68.72 ± 0.64^b

76.91 ± 0.72^a

9.34 ± 0.52^b

Baohang Red

65.95 ± 0.62^b

72.11 ± 0.63^b

78.56 ± 0.73^c

4.08 ± 0.18^b

62.43 ± 0.43^a

67.90 ± 0.57^b

73.76 ± 0.37^c

9.90 ± 0.19^b

62.54 ± 0.16^a

68.03 ± 0.73^bc

73.70 ± 0.23^c

10.51 ± 0.12^a

Tianjin Red

64.56 ± 0.43^c

71.51 ± 0.36^b

77.97 ± 0.89^d

2.47 ± 0.20^e

60.99 ± 0.87^c

68.01 ± 0.32^b

75.33 ± 0.72^a

8.71 ± 0.23^e

61.17 ± 0.37^c

68.62 ± 0.24^b

75.29 ± 0.67^b

9.89 ± 0.67^ab

Pearl Red

63.52 ± 0.72^c

71.68 ± 0.66^b

79.75 ± 0.69^bc

5.49 ± 0.29^a

61.32 ± 0.76^b

67.20 ± 0.13^c

75.12 ± 0.63^ab

9.67 ± 0.31^c

61.84 ± 0.56^b

68.06 ± 0.61^b

73.74 ± 0.82^c

10.55 ± 0.24^a

Note: , , and represent the starting temperature, peak temperature, and ending temperature of the gelatinization process, respectively, and is the enthalpy value. The superscript letters represent the significance of the difference.