| Common vetch was an important cash crop which is used for fertilizer,forage and grain in China.Its seeds were rich in protein and starch,which are widely needed in the market.But there were few researches on their theory,development and utilization.Therefore,this paper took common vetch as the research object,compared the differences of phenotypic traits and qualities among different accessions,focused on the protein and starch of common vetch accessions with development value,studied the diversity of starch and protein properties in different common vetch accessions,which will provide references for their future application.The main research results were as follows:(1)In terms of phenotypic traits,there was significant difference in plant height of common vetch,which is generally higher and range from 45 cm to 112 cm.The total petiole length of common vetch was between 2.2 cm and 3.4 cm.The leaflet shape of common vetch was mostly oval and oblong,the leaflet apex shape was recessed,truncated and bulge,and the leaflet arrangement of most common vetch accessions were alternate and opposite.There were obvious differences in nutritional qualities among different common vetch accessions.The content of HCN was between 0.07 mg/kg and 74.02 mg/kg,the values of crude protein and true protein varied from 31.8% to 42.3% and from 5.44% to 12.56%,the content of resistant starch ranged from 1.08% to 9.97%,and the starch content of common vetch ranged from 20.56% to 47.53%,among which amylose accounts for 17.75~38.68%,amylose/amylopectin ratio is between 0.32 and 0.88.In general,the protein and starch content of common vetches were higher than that of peas and chickpeas.(2)The starch granule size of some common vetches were uneven,with the average size of starch granules changed from 7.77 ?m to 23.16 ?m.All starches exhibited similar shapes,such as spherical,oval,irregular or the kidney shapes.There were some wrinkles and internal fissures on the surface of starch granules.The crystalline structures of all starches were C-type and the relative crystallinty of common vetch starches ranged from 22.70% to 34.32%.There were no significant differences in thermal properties of common vetch starches,and the transition temperatures of common vetch starches were similar to that of chickpea,but lower than that of peas.The ?H values of common vetch starches were between 8.94 J/g and 11.08 J/g,which were smaller than that of chickpea YZ2 and pea.There were significant differences in pasting characteristics of different common vetch accessions,which were determined by RVA.Some accessions with lower BD and SB values will have better application potential in food industry.(3)The molecular weight of common vetch proteins was in the range of 18-93 KD,and mainly in the range of 18-22 KD,33-40 KD and 43-66.2 KD.The essential amino acid(EAA)composition of common vetch proteins is ideal,as the contents of all EAA exceeded the WHO/FAO requirements for adults,except for methionine(Met).There were significant differences in surface hydrophobicity of common vetch proteins,changing from 792.58 to 871.91.There were significant differences in solubility of common vetch protein under different pH conditions,and they all showed the lowest solubility in pH=4-6.Under the condition of pH=7,there were significant differences in water absorption capacity,emulsifying activity and emulsion stability of common vetch preteins,but there were little differences in oil absorption capacity,foaming capacity and foam stability.The higher solubility,water absorption capacity,emulsifying activity and foam stability of common vetch proteins makes them have great potential used in the formulation of food products under appropriate conditions. |
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