| 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） |
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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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