脂肪酸不饱和度对高直链玉米淀粉-脂肪酸复合物结构和热性能的影响

米红波; 苏情; 李政翰; 仪淑敏; 李学鹏; 励建荣

doi:10.13386/j.issn1002-0306.2020.03.006

脂肪酸不饱和度对高直链玉米淀粉-脂肪酸复合物结构和热性能的影响

渤海大学食品科学与工程学院, 辽宁省食品安全重点实验室, 生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心, 国家鱼糜及鱼糜制品加工技术研发分中心, 辽宁锦州 121013

基金项目:

中国博士后基金(2016M592021

2016M602635)。

辽宁省博士启动基金(20170520114)

辽宁省兴辽英才计划项目(XLYC1807133)

国家自然科学基金(31701629

31571868)

详细信息

作者简介:
米红波(1986-),女,博士,副教授,研究方向:水产品贮藏与加工,E-mail:mihongbo1001@163.com。

通讯作者:
励建荣(1964-),男,博士,教授,研究方向:水产品和果蔬贮藏加工、食品安全,E-mail:lijr6491@163.com。

中图分类号: TS232
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出版历程
- 收稿日期: 2019-05-07
- 网络出版日期: 2020-11-12
- 刊出日期: 2020-01-31

Effect of Unsaturation of Fatty Acid on Structure and Stability of High Amylose Corn Starch-Fatty Acid Complex

College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou 121013, China

摘要

摘要: 本文研究了脂肪酸不饱和度对高直链玉米淀粉-脂肪酸复合物热性能、微观结构、粒径分布及Zeta电位的影响。结果表明,高直链玉米淀粉与脂肪酸形成复合物后热稳定性降低,且复合物的热稳定性随脂肪酸不饱和度的增加而降低;高直链玉米淀粉与脂肪酸形成复合物的结晶结构为V型,结晶度随着不饱和度的增加而减小;高直链玉米淀粉-脂肪酸复合物有两种存在形式,分别为颗粒表面凸起的球晶和嵌在颗粒表面的层状或絮状结构,后者存在形式随脂肪酸中双键个数的增加而减少;高直链玉米淀粉与脂肪酸形成复合物后淀粉颗粒变小,分散液稳定性增加。总之,脂肪酸不饱和度对高直链玉米淀粉-脂肪酸复合物的结构和热性能具有明显影响。
- 高直链玉米淀粉 /
- 不饱和脂肪酸 /
- 复合物 /
- 结构 /
- 稳定性
Abstract: The effects of fatty acid unsaturation on the thermal properties,microstructure,particle distribution and Zeta potential of high amylose corn starch-fatty acid complexes were investigated. The results showed that the stability decreased when complexes achieved with high amylose corn starch and fatty acid, the thermal stability of starch-fatty acid complexes decreased with the increase of fatty acid unsaturation. The V-type crystal structure of high amylose corn starch-fatty acid complexes was formed and the crystallinity decreased with the increasing of unsaturation. There were two forms of high amylose corn starch-fatty acid complexes,which were convex spherulites on the surface of particles and layered or flocculent structure embedded on the surface of the particles,and the existence of the latter decreased with the increase of the number of double bonds in the fatty acids. The particle size of starch became smaller and the stability of dispersion increased compared with control starch. In conclusion,there was significant influence of fatty acid unsaturation on the structure and thermal properties of high amylose corn starch-fatty acid complexes.
- high amylose corn starch /
- unsaturated fatty acid /
- complex /
- structure /
- stability

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