月桂酸对不同直链淀粉含量小麦淀粉黏滞性和质构特性的影响  

Effect of Luaric Acid on the Viscosity and Textural Properties of Wheat Starch with Varying Amylose Content

作　　者：宋一诺 谢新华[1] 艾志录[1] 王娜[1] 徐超[1] 潘治利[1] 贺平[1] 

机构地区：[1]河南农业大学食品科学技术学院,郑州450002

出　　处：《中国粮油学报》2016年第9期52-56,63,共6页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(31101341);"十二五"国家科技支撑计划(2012BAD37B06-04)

摘　　要：为了解月桂酸对小麦淀粉黏滞性和质构特性的影响,利用X-射线衍射仪、快速黏度分析仪和质构仪测定月桂酸和3种不同直链淀粉含量小麦淀粉混合体系的晶体结构、黏滞性和质构特性。结果表明:复合指数随月桂酸用量和直链淀粉含量的增加而增大;小麦淀粉的晶体结构为A-型,淀粉和月桂酸复合后出现V-型结构吸收峰,结晶度随复合指数增大而增大;月桂酸显著影响小麦淀粉的黏滞性和质构特性,使小麦淀粉的最终黏度增大,热糊黏度、硬度和咀嚼性减小。1.5%的月桂酸与小麦淀粉复合程度最大,对淀粉黏滞性和质构特性的影响最大。The effect of lauric acid on the viscosity and textural properties of wheat starches with different amy- lose content was studied by X - ray diffractometer, rapid visco analyzer and texture analyzer. The results showed that the complexing index gradually increased with the increasing amylose content and lauric acid level. The wheat starch was in A - type crystal structure. With the recombination oflauric acid, X - ray diffraction pattern of wheat starch generates V -type peak and the relative crystallinity gradually increased with complexing index. Lauric acid could change the viscosity and textural properties of wheat starch observably. After adding lauric acid, the holding viscosi- ty, hardness and chewiness were decreased, whereas the final viscosity was increased. Lauric acid at 1.5 % level had the highest ability to form the complex and the most outstanding effect on the viscosity and textural properties of wheat starch.

关 键 词：月桂酸 小麦淀粉 黏滞性 质构特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]