高直链玉米淀粉络合体的慢消化性与结构鉴定
Slow digestibility and structure of high amylose corn starch-emulsifier inclusion complex
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摘要: 以单硬脂酸甘油酯（GMS）、硬脂酰乳酸钙（CSL）、月桂酸单甘酯（GML）等乳化剂为客体,高直链玉米淀粉（HACS）为主体原料,采用酒精碱法制备高直链玉米淀粉-乳化剂络合体。在淀粉∶无水乙醇∶水∶3 mol/L KOH=1∶2.8∶4.2∶5（w/v/v/v）条件下,制备的高直链玉米淀粉-单硬脂酸甘油酯络合体、高直链玉米淀粉-硬脂酰乳酸钙络合体和高直链玉米淀粉-月桂酸单甘酯络合体的络合率分别达到62.3%、52.1%和40.6%,慢消化淀粉含量分别达到47.4%、39.4%和32.9%。红外光谱技术和X-射线衍射技术研究结果表明,上述客体乳化剂与高直链玉米淀粉形成了络合物,呈现V-型晶体结构。此外,DSC结果表明,三种络合体热稳定性显著提高,峰值温度均在98℃以上。综上所述,酒精碱法制备的三种高直链玉米淀粉-乳化剂络合体中慢消化淀粉含量高、热稳定性好,可作为慢消化淀粉制备的重要途径。Abstract: The starch inclusion complexes were prepared using high amylose corn starch(HACS) as host and glycerin monostearate(GMS),calcium stearoyl lacylate(CSL) and glycerin monolaurate(GML) as guest by the alcoholic-alkaline method. Under the conditions of starch∶ethanol∶water∶3 mol/L KOH=1∶2.8∶4.2∶5(w/v/v/v),the complex rate was 62.3% for the HACS-GMS complex,52.1% for the HACS-CSL complex,and 40.6% for the HACS-GML complex,respectively. The SDS content reached 47.4% for the HACS-GMS complex,39.4% for the HACS-CSL complex,and 32.9% for the HACS-GML complex,respectively. FT-IR and XRD analysis indicated that the three inclusion complexes displayed V-type crystallinity. Moreover,DSC analysis showed that the HACS-emulsifier complex displayed good thermal stability with the peak decomposition temperature over 98 ℃. These results suggest that the HACS-emulsifier complexes showed the slow digestibility and good thermal stability and were applicable to prepare slowly digestible starch.
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