米淀粉为基质的脂肪替代品中麦芽糊精结构研究  

Study on Structure of Maltodextrin in Rice Starch-Based Fat Substitutes

作　　者：杨玉玲[1] 游远[1] 陈银基[1] 马云[1] 

机构地区：[1]南京财经大学食品科学与工程学院粮食储运国家工程实验室,南京210046

出　　处：《中国粮油学报》2013年第5期6-10,共5页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(31071570)

摘　　要：利用特异性酶解法研究了米淀粉为基质脂肪替代品中支链麦芽糊精的精细结构、直链麦芽糊精和支链麦芽糊精外链的平均链长;用X-Ray衍射法研究了脂肪替代品分子中的晶体结构。结果表明,脂肪替代品中支链麦芽糊精分子的A链∶B链为1.5∶1;支链麦芽糊精分子的内链平均链长为8.2个葡萄糖单位;DE值为2、3、4的脂肪替代品中直链麦芽糊精分子的链和支链麦芽糊精分子的外链的平均链长分别为15.6,12.6,10.4个葡萄糖单位。脂肪替代品中麦芽糊精和脂肪复合物形成了少量的V型晶体。The fine structure of branch - maltodextrin in rice starch - based fat substitutes was studied by specific enzymatic method, so was the average length of chains of amyl - maltodextrin and outer chains of branch - malto- dextrin. The crystal structure of rice starch - based fat substitutes molecules was determined using X - Ray diffraction method. The result showed that the ratio of chain A to chain B of branch - maltodextrin molecules was 1.5： 1 ; the av- erage length of inner chain of branch - maltodextrin molecules was 8.2 glucose units ; the average length of chains of amyl - maltodextrin molecules and outer chains of branch - maltodextrin molecules in fat substitutes of DE 2,3 and 4 were 15.6,12.6 and 10.4 glucose units ,respectively. There was a little V crystal formed by maltodextrin- fat com pound in fat substitutes.

关 键 词：脂肪替代品 麦芽糊精 淀粉 结构 链长 晶体 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]