共轭亚油酸对小麦淀粉理化性质的影响  

Effect of Conjugated Linoleic Acid on the Physicochemical Properties of Wheat Starch

作　　者：赵阳[1] 王雨生[1,2] 陈海华[1,3] 王文敬[1] 

机构地区：[1]青岛农业大学食品科学与工程学院,青岛266109 [2]青岛农业大学学报编辑部,青岛266109 [3]山东农业大学食品科学与工程学院,泰安271018

出　　处：《中国粮油学报》2015年第10期21-24,31,共5页Journal of the Chinese Cereals and Oils Association

基　　金：山东省高等学校优秀中青年骨干教师国际合作培养项目(SD-20130875);山东农业大学博士后经费(76414);国家级大学生创新创业训练计划项目(201310435028);青岛农业大学研究生创新计划(QYC201310);青岛农业大学实验技术研究课题(QSY20132608)

摘　　要：为研究共轭亚油酸(CLA)对小麦淀粉(WS)理化性质的影响,采用快速黏度计、差示扫描量热仪、动态流变仪等,研究了小麦淀粉-共轭亚油酸(WS-CLA)复合体系的糊化性质、热性质、流变性质。结果表明,CLA影响WS的理化性质。CLA阻碍WS吸水溶胀,使其峰值黏度降低、糊化焓升高。CLA使WS抗老化能力增强、更易形成弹性凝胶,表现为老化率和tanδ降低。To determine the effect of conjugated linoleic acid on the physicochemical properties of wheat starch, the pasting properties, thermal properties, and rheological properties of WS - CLA mixtures have been studied by rapid viscosity analyzer （RVA）, differential scanning calorimeter（DSC） as well as dynamic rheometer. The results showed that the gelatinizing properties of wheat starch could be significantly influenced by conjugated linoleic acid. Along with increasing addition of conjugated linoleic acid, the swelling of wheat starch was gradually obstructed to be reflected by lower peak viscosity and higher enthalpy. Elastic gel formation capacity and anti - retrogradation capacity of wheat starch paste were enhanced, which was indicated by the lowered retrogradation rate and tanδ.

关 键 词：共轭亚油酸 小麦淀粉 理化性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]