张书艳,朱杰,李琳,王强.淀粉链/支比和脂肪酸链长对淀粉-脂肪酸复合物结晶结构的影响[J].中国粮油学报,2018,33(6):27-32
淀粉链/支比和脂肪酸链长对淀粉-脂肪酸复合物结晶结构的影响
Effect of Amylose/amylopectin Ratio and Fatty Acid Chain Length on Crystalline Structure of Starch-fatty Acid Complex
投稿时间:2017-11-17  修订日期:2018-01-11
DOI:
中文关键词:  淀粉  脂肪酸  复合指数  链/支比  结晶结构
英文关键词:Starch  Fatty acid  Complex index  Amylose/amylopectin ratio  Crystalline structure
基金项目:国家重点基础研究发展计划(973计划)
作者单位邮编
张书艳 东莞理工学院 化学工程与能源技术学院 523808
朱杰* 东莞理工学院 化学工程与能源技术学院 523000
李琳 东莞理工学院 化学工程与能源技术学院 
王强 中国农业科学院农产品加工所 
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中文摘要:
      为研究淀粉和脂肪酸分子结构对淀粉-脂肪酸复合行为的影响,以不同链/支比玉米淀粉和不同链长脂肪酸为复合对象,采用紫外分光光度计和X-射线衍射仪分别测定了不同复合条件、脂肪酸链长及淀粉链/支比对淀粉-脂肪酸复合指数(CI)及淀粉结晶结构的影响。实验结果表明,随着反应时间的延长、反应温度的升高,淀粉-脂肪酸的CI值呈先上升后下降趋势,反应温度80 °C时达到44.67%,反应时间30 min时达到30.45%;随着脂肪酸添加量的增加,淀粉-脂肪酸的CI值达到最大值(46.01%)后趋于平衡。脂肪酸碳链越长,淀粉-脂肪酸的CI值越大,同时形成更加完全的V型结晶结构;随着直链淀粉含量的增加,CI值也呈上升趋势,复合物中保留更完整的淀粉结晶结构。以上淀粉-脂肪酸复合过程中结晶结构的形成特点可为淀粉-脂肪酸复合物在健康食品开发应用提供参考。
英文摘要:
      The study investigated the complexation mechanisms of starch-fatty acid complex based on the structure of starch and fatty acid, which was with different amylose/amylopectin ratio and chain length, separately. UV spectrophotometer and X-ray diffraction technologies (XRD) were applied to characterize the value of starch-fatty acid complex index (CI) and changes of crystalline structure considering the discrepancy of reaction condition, chain length of fatty acid, and starch with different amylose/amylopectin ratio. The results showed that CI of starch-fatty acid complexes went up first and dropped after with the increase of reaction time and temperature, and reached the maximum value of 44.67% and 30.45% with temperature of 80 °C and reaction time of 30 min, for another, the CI value rose 46.01% before leveling off with increase of fatty acids. The longer chain length of fatty acid, the higher CI would be, and more V-type crystallization structure was formed in starch-fatty acid complexes. Along with increasing amylose/amylopectin ratio, a higher value of CI was observed in the complex, however, the crystalline structure of starch was undermined relatively. These results could be applied to broad the application of starch-fatty acid complex in the field of health food.
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