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中国精品科技期刊2020
王萍萍, 李弘, 谭森, 罗志刚. 直链淀粉/大豆卵磷脂包合物的制备及其性质研究[J]. 食品工业科技, 2016, (22): 254-258. DOI: 10.13386/j.issn1002-0306.2016.22.041
引用本文: 王萍萍, 李弘, 谭森, 罗志刚. 直链淀粉/大豆卵磷脂包合物的制备及其性质研究[J]. 食品工业科技, 2016, (22): 254-258. DOI: 10.13386/j.issn1002-0306.2016.22.041
WANG Ping-ping, LI Hong, TAN Sen, LUO Zhi-gang. Preparation and properties of amylose / soy lecithin inclusion complex[J]. Science and Technology of Food Industry, 2016, (22): 254-258. DOI: 10.13386/j.issn1002-0306.2016.22.041
Citation: WANG Ping-ping, LI Hong, TAN Sen, LUO Zhi-gang. Preparation and properties of amylose / soy lecithin inclusion complex[J]. Science and Technology of Food Industry, 2016, (22): 254-258. DOI: 10.13386/j.issn1002-0306.2016.22.041

直链淀粉/大豆卵磷脂包合物的制备及其性质研究

Preparation and properties of amylose / soy lecithin inclusion complex

  • 摘要: 目的:为了制备直链淀粉-大豆卵磷脂包合物并优化包合工艺以及对制得的直链淀粉包结络合大豆卵磷脂样品的结构性质进行分析研究。方法:本文以木薯淀粉为原料,加入普鲁兰酶酶解制备直链淀粉;在酶解后的淀粉中加入大豆卵磷脂溶液,制备直链淀粉-大豆卵磷脂包合物;通过单因素实验考察大豆卵磷脂的添加量、反应时间、反应温度对直链淀粉包结络合大豆卵磷脂反应效率的影响,采用X-射线衍射(XRD)、傅立叶变换红外光谱(FT-IR)、13C固体核磁共振谱(13C CP/MAS NMR)和差示扫描量热法(DSC)表征其结构。结果:直链淀粉-大豆卵磷脂包合工艺的最佳条件为:每克木薯干基淀粉添加0.16 g大豆卵磷脂,反应时间2 h,反应温度60℃。在最佳条件下得到包合物中大豆卵磷脂的含量为116.28 mg/g,包合率达到63.02%。XRD、FT-IR、DSC结果表明直链淀粉与大豆卵磷脂发生了包结络合作用,13C CP/MAS NMR结果表明是与大豆卵磷脂上的脂肪酸烃基发生了包结络合,大豆卵磷脂分子的其他基团位于直链淀粉螺旋空腔的外部。 

     

    Abstract: Objective: In order to prepare amylose- soybean lecithin complex,optimize the inclusion process and study the structure and properties of the amylose- soybean lecithin complex. Method: This paper produced amylose by adding pullulanase with cassava starch as raw material. Soybean lecithin solution was added to the amylose,and the solution was stirred for preparing amylose soybean lecithin inclusion complexes at a certain temperature for certain time. Through the single factor experiment,the effects of soybean lecithin concentration,reaction time and temperature on reaction efficiency of amylose- soybean lecithin complex were studied and using XRD,FT- IR,~(13)C CP / MAS NMR,DSC to characterize the structure. Result: The result showed that the optimum conditions for preparing amylose / soybean lecithin inclusion complexes were soybean lecithin 0.16 g per 1 g amylose,reaction time 2 h,and reaction temperature 60 ℃.Under the optimum conditions,the content of soybean lecithin in amylose soybean lecithin inclusion complexes was 116.28 mg / g and the rate of the inclusion was 63.02%.The result of ~(13)C CP / MAS NMR suggested that the amylose / soybean lecithin inclusion complexes was formed by the hydrophobic interactions between alkyl chain of soybean licithin and helical cavity of amylose,with rest groups of soybean lecithin lie outside the helix cavity.

     

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