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

Table 3

Component contents of different adzuki bean varieties (species) flour with bean coat removed.

Variety	Protein (drybase, %)	Fat (dry base, %)	Starch (dry base, %)	Amylose (dry base, %)	Amylopectin (dry base, %)
Longyin 09-05	27.73 ± 0.52^b	1.08 ± 0.01^c	56.20 ± 0.41^d	11.60 ± 0.71^d	44.60 ± 0.41^d
Zhonghong No.7	23.80 ± 0.63^d	0.82 ± 0.11^e	59.28 ± 0.13^a	13.94 ± 0.24^a	45.34 ± 0.23^c
Jiahong No.1	25.78 ± 0.25^c	0.95 ± 0.03^d	56.82 ± 0.27^c	12.37 ± 0.12^b	44.45 ± 0.44^d
Xiaofeng No.2	28.67 ± 0.17^a	1.14 ± 0.12^c	55.52 ± 0.64^e	11.77 ± 0.56^c	43.75 ± 0.21^e
Baoqing Red	28.04 ± 0.20^b	1.14 ± 0.02^b	57.35 ± 0.21^b	10.86 ± 0.79^d	46.49 ± 0.24^b
Baohang Red	25.91 ± 0.54^c	1.38 ± 0.04^a	59.20 ± 0.07^a	12.25 ± 0.19^c	46.95 ± 0.18^a
Tianjin Red	28.75 ± 0.11^a	1.24 ± 0.09^b	56.48 ± 0.43^d	12.71 ± 0.13^b	43.77 ± 0.82^e
Pearl Red	22.83 ± 0.76^e	1.37 ± 0.05^a	59.10 ± 0.15^a	13.04 ± 0.21^b	46.06 ± 0.11^b

Note: The superscript letters represent the significance of the difference.