Journal of Food Processing and Preservation

Research Article

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

Table 2

Retrogradation 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

53.51 ± 0.62^c

62.89 ± 0.31^b

71.13 ± 0.24^a

1.27 ± 0.12^a

48.55 ± 0.32^d

58.13 ± 0.23^c

64.98 ± 0.41^c

3.47 ± 0.31^e

51.58 ± 0.51^c

60.30 ± 0.31^d

67.45 ± 0.19^a

4.98 ± .12^d

Zhonghong No.7

48.76 ± 1.02^e

59.96 ± 0.67^c

71.24 ± 0.11^a

0.98 ± 0.04^b

47.86 ± 0.67^e

57.95 ± 0.60^d

65.05 ± 0.32^c

3.89 ± 0.15^d

52.13 ± 0.43^c

60.63 ± 0.23^c

67.28 ± 0.24^b

4.85 ± 0.51^c

Jiahong No.1

57.93 ± 0.62^a

65.40 ± 0.26^a

71.00 ± 0.32^b

1.12 ± 0.03^a

48.50 ± 0.19^d

59.29 ± 0.49^b

68.43 ± 0.54^a

4.72 ± 0.11^b

51.93 ± 0.72^c

57.59 ± 0.67^e

65.30 ± 0.56^c

5.49 ± 0.13^b

Xiaofeng No.2

51.82 ± 0.84^d

59.41 ± 0.79^c

70.48 ± 0.19^b

0.37 ± 0.01^d

49.24 ± 0.41^c

58.78 ± 0.61^b

65.40 ± 0.21^b

3.14 ± 0.43^e

53.06 ± 0.34^b

61.04 ± 0.29^b

65.09 ± 0.63^c

3.79 ± 0.41^e

Baoqing Red

52.94 ± 0.67^c

63.61 ± 0.14^b

69.56 ± 0.44^c

0.29 ± 0.09^d

49.83 ± 0.32^c

59.09 ± 0.37^b

65.48 ± 0.57^b

4.01 ± 0.13^c

53.22 ± 0.17^b

61.44 ± 0.41^b

65.55 ± 0.47^c

4.30 ± 0.27^e

Baohang Red

56.90 ± 0.41^a

63.62 ± 0.29^b

70.63 ± 0.82^b

0.42 ± 0.12^d

49.48 ± 0.24^c

59.41 ± 0.42^b

64.42 ± 0.82^c

5.30 ± 0.08^a

53.02 ± 0.15^b

62.70 ± 0.13^a

66.62 ± 0.34^b

6.38 ± 0.11^a

Tianjin Red

55.66 ± 0.82^b

63.57 ± 0.38^b

71.05 ± 0.23^b

0.40 ± 0.11^d

51.01 ± 0.11^b

60.23 ± 0.11^a

65.50 ± 0.44^b

4.33 ± 0.14^c

53.29 ± 0.21^a

62.38 ± 0.16^a

65.64 ± 0.30^c

5.35 ± 0.07^b

Pearl Red

54.11 ± 0.35^c

63.36 ± 0.42^b

70.94 ± 0.20^b

0.80 ± 0.19^c

51.62 ± 0.17^a

60.46 ± 0.19^a

65.27 ± 0.61^b

4.26 ± 0.17^c

53.77 ± 0.14^a

62.13 ± 0.21^a

67.45 ± 0.21^a

4.77 ± 0.39^c

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.