为研究绿豆淀粉品质的品种变异性并从中筛选适宜加工的优良品种,选取我国16个绿豆品种,从中提取淀粉,并对淀粉的基本组成、糊化及凝胶特性进行了对比分析.结果表明,不同绿豆品种的总淀粉、直链淀粉及抗性淀粉含量存在不同程度的差异,其中总淀粉差异最小(变异系数2.32％)、抗性淀粉最大(变异系数22.77％),直链淀粉变幅为23.65％～34.08％.淀粉的糊化特性中,成糊温度的品种间差异最小、破损值差异最大,变幅分别为66.8～72.1℃及4.5～46.5 BU.凝胶特性中,硬度、黏附性和咀嚼度的差异尤为显著(变异系数＞40％).在所选取的绿豆样品中,中绿1号的淀粉易糊化,且淀粉糊的热稳定性强;郑绿8号及中绿10号的淀粉易老化、凝胶硬度大、弹性好.%In order to study the characteristics of starch from different mung bean cultivars, providing the basis for application of mung bean starch,and screening the suitable ones for processing,we collected 16 mung bean samples from the major production areas in China. The compositions, pasting and gel property of starches extracted from the samples mentioned above were compared. The results showed that,the contents of total starch,amylose and resistant starch demonstrated differences in varying degree, and the content of total starch had the lowest coefficient of variation (CV) ,which was 2.32%.In contrast,resistant starch content had the largest variation among cultivars with the CV of 22.77 %. And the amylose content varied from 23.65 % ~ 34.08 %. According to Brabender visoamylograph, the pasting temperatures of starches were similar,but the breakdown viscosities were significantly different, which varied from 66. 80 to 72.15 ℃ and from 4. 00 to 45. 50 BU respectively. Among the texture parameters of starch gel, the differences of hardness, adhesiveness and chewiness among different cultivars were significant (CV >40% ). According to the results,the starch form Zhonglv No. 1 was easily to paste,and had better thermal stability. On the contrary,the starches form Zhenglv No. 8 and Zhonglv No. 10 were easily to retrograde and form gels with strong hardness and springiness.
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