研究了新疆产鹰嘴豆淀粉的一些基本性质,并与玉米淀粉进行比较,发现鹰嘴豆淀粉中直链淀粉质量分数为31.8％,高于玉米淀粉的直链淀粉质量分数(26.6％);通过电镜扫描发现鹰嘴豆淀粉颗粒表面光滑,形状多数为椭圆形、鹅卵石状,少数为圆形,而玉米淀粉颗粒多为圆形,呈多角状;粒度分析表明鹰嘴豆淀粉的粒径范围是6.39 ～41.80 μm,体积平均粒径是16.77 μn,而玉米淀粉粒径范围是4.02～33.35 μm,体积平均粒径是14.60 μm;鹰嘴豆淀粉持水力、溶解度优于玉米淀粉,透光率低于玉米淀粉;差示扫描量热( DSC)分析发现鹰嘴豆淀粉糊化温度为60.6 ～71.8℃,相变热焓值为7.12 J/g;玉米淀粉糊化温度为65.4～75.1℃,相变热焓值为10.61 J/g.%In this paper, some basic properties of Xinjiang chickpea starch was researched, and then compared with those of corn starch. It has been found that the mass fraction of amylose starch in chickpea starch was 31. 8% , which was higher than that (26.6% ) of the corn starch; by scanning starch granules with an electron microscopy,it was found that chickpea starch grain was smooth in surface, mainly in the form of oval and cobblestone and rarely in round,while the corn starch grain was mainly round with multiple angles. The particle size analysis showed that the particle size of chickpeas starch ranged from 6.39 to 41.80μm,and the volume average particle size was 14.60μm, while those of the corn starch were from 4.02 ~ 33.35μm and 14.60μm respectively. Besides,the water holding capacity and solubility of chickpea starch were better than those of the corn starch, of which the light transmittance was lower than that of the corn starch. The differential scanning calorimetry ( DSC) analysis showed that the gelatinization temperature of the chickpea starch was between 60. 6℃ and 71. 8 ℃,and the phase transition enthalpy value was 7. 12 J/g, while those of the corn starch was between 65.4℃ and 75. 1 ℃ and 10.61 J/g respectively.
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