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中国精品科技期刊2020
黄承刚,李津源,徐任园,等. 直链淀粉含量对淀粉-脂肪酸复合物形成及理化特性的影响[J]. 食品工业科技,2022,43(13):49−55. doi: 10.13386/j.issn1002-0306.2021090258.
引用本文: 黄承刚,李津源,徐任园,等. 直链淀粉含量对淀粉-脂肪酸复合物形成及理化特性的影响[J]. 食品工业科技,2022,43(13):49−55. doi: 10.13386/j.issn1002-0306.2021090258.
HUANG Chenggang, LI Jinyuan, XU Renyuan, et al. Effect of Amylose Content on the Formation and Physicochemical Properties of Starch-Fatty Acid Complex[J]. Science and Technology of Food Industry, 2022, 43(13): 49−55. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021090258.
Citation: HUANG Chenggang, LI Jinyuan, XU Renyuan, et al. Effect of Amylose Content on the Formation and Physicochemical Properties of Starch-Fatty Acid Complex[J]. Science and Technology of Food Industry, 2022, 43(13): 49−55. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021090258.

直链淀粉含量对淀粉-脂肪酸复合物形成及理化特性的影响

Effect of Amylose Content on the Formation and Physicochemical Properties of Starch-Fatty Acid Complex

  • 摘要: 本研究以不同直支比的玉米淀粉和硬脂酸为原料制备了三种不同的淀粉-脂质复合物,并采用扫描电镜、X射线衍射、傅里叶红外光谱等分析方法对淀粉-脂质复合物外部形态、晶体结构、抗消化性、缓释性等进行了表征与测定。结果表明:在扫描电镜下观察,与原淀粉相比,复合物的体积增大,同时表面凹凸不平。红外光谱证明淀粉-脂质复合物的形成,同时氢键的增加可能会导致抗性淀粉含量增加。复合物的形成使得晶体构象变为V型结构。普通玉米淀粉(normal)及高直链玉米淀粉(G60)在处理后快消化淀粉(RDS)含量减少,慢消化淀粉(SDS)含量增加,抗性淀粉(RS)含量增加,其中抗性淀粉含量分别达到52.0%和52.4%。硬脂酸在复合物内的释放分为两个阶段呈现先快后慢的趋势,并且直链淀粉含量的增加能够显著提高复合物对于硬脂酸的缓释能力。本文可为进一步提高直链淀粉的应用范围提供参考依据。

     

    Abstract: In this study, three different starch-lipid complexes were prepared using corn starch and stearic acid with different straight branch ratios as raw materials. Then the external morphology, crystal structure, digestibility, sustained release and other characteristics of the starch-lipid complex were determined by scanning electron microscopy, X-ray diffraction and fourier transform infrared spectroscopy. The results showed that: Compared with the original starch, the volume of the compound was increased, and the surface was uneven by scanning electron microscope. Infrared spectroscopy proved the formation of starch-lipid complexes, and the increase in hydrogen bonds might lead to an increase in resistant starch content. The complexs generated a diffraction angle of the V-type crystal structure. After treatment, normal corn starch (normal) and high amylose corn starch (G60) reduced the content of rapidly digestible starch (RDS), increased the content of slowly digestible starch (SDS), and increased the content of resistant starch (RS). The content of resistant starch reached to 52.0% and 52.4%. The release of stearic acid in the compound was divided into two stages, showing a trend of fast first and then slow, and the increase of amylose content could significantly improve the sustained release ability of the compound for stearic acid. This article could provide a reference for further improving the application scope of amylose.

     

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