甘油对高直链玉米淀粉成膜性能的影响  

Effect of Glycerol on Film-forming Capability of High-amylose Cornstarch

作　　者：刘早[1] 陈玲[1] 李丹[1] 蒲华寅[1] 王雪毓[1] 杜云翔[1] 李晓玺[1] 

机构地区：[1]华南理工大学轻化工研究所,广东广州510640

出　　处：《食品科学》2009年第21期59-62,共4页Food Science

基　　金：国家自然科学基金青年基金项目(20606014);"十一五"国家科技支撑计划项目(2006BAD27B04);广东省自然科学基金研究团队项目(05200617)

摘　　要：研究甘油添加量为0～40%的高直链玉米淀粉糊的流变性能。采用流延法将添加了甘油量为0～40%的高直链玉米淀粉糊成膜,并对其结晶结构和耐酸性能进行研究。制备以VB1为功能因子的淀粉薄膜包衣微丸,系统考察不同甘油添加量的高直链玉米淀粉包衣微丸在模拟人体消化道环境中的控缓释性能。结果表明:随着甘油添加量的增加,高直链玉米淀粉糊的黏度下降,膜的结晶性能和耐酸性能下降。通过调节甘油添加量和包衣厚度,使得高直链玉米淀粉能够抵御胃酸的作用而到达小肠,包衣后的微丸具有一定的控缓释功能。Investigations on the rheological property of high-amylose cornstarch paste with glycerol （0 -- 40%） were carried out. High-amylose cornstarch paste with glycerol revealed a film-forming characteristic. The film obtained was evaluated for crystal structure and acid resistance. Furthermore, thiamine micro-pills coated with this starch film were prepared to study the controlled release in simulated in vitro gastrointestinal digestion. Results indicated that larger amount of glycerol addition resulted in a reduction in viscosity of high-amylose cornstarch paste, crystallization capability and acid resistance. The micro- pills with the coating of this film could enhance the resistance to degradation in gastric acid and the controlled release of core functional factor through adjusting amount of glycerol addition and thickness of coating film.

关 键 词：甘油 高直链玉米淀粉 膜性能 

分 类 号：O636.1[理学—高分子化学]