酶促合成肉豆蔻酸淀粉酯的性质及结构表征  

Properties and Structure of Myristate Acid Starch Esters Prepared by Lipase

作　　者：包雪梅[1] 牛黎莉[1] 汪月[1] 曾著莉 赖兴娟 贾志春[1] 张盛贵[1] Bao Xuemei Niu Lili Wang Yue Zeng Zhuli Lai Xingjuan Jia Zhichun Zhang Shenggui(College of Food Science and Engineering, Gansu Agriculture University, Lanzhou 73007)

机构地区：[1]甘肃农业大学食品科学与工程学院,兰州730070

出　　处：《中国粮油学报》2017年第4期52-57,63,共7页Journal of the Chinese Cereals and Oils Association

基　　金：基金项目:甘肃省农业生物技术研究与应用开发(GNSW-2014-10);甘肃省农业科技创新(GNCX-2012-43)

摘　　要：为提高淀粉的反应活性,采用氢氧化钠尿素法对马铃薯原淀粉进行处理,以处理后的马铃薯淀粉和肉豆蔻酸为原料,Novozyme 435为催化剂,在无溶剂体系中制备了取代度为0.018~0.065的肉豆蔻酸淀粉酯,并对其部分理化性质进行研究。结果表明:与原淀粉相比,预处理淀粉溶解度和透明度显著增加(P<0.05),其膨胀度、冻融稳定性、乳化性和乳化稳定性均显著降低(P<0.05)。同时,肉豆蔻酸淀粉酯的性质与其取代度密切相关,与原淀粉相比,随着取代度的增加,酯化淀粉冻融稳定性、乳化性和乳化稳定性随之升高,而其溶解度、膨胀度和透明度随之下降。扫描电子显微镜(SEM)、傅里叶红外光谱分析(FTIR)、疏水性测定对预处理淀粉及不同取代度的肉豆蔻酸淀粉酯进行观察、测定、分析,结果表明,淀粉颗粒结构被破坏,酯化淀粉具有较好的疏水性,FTIR验证了预处理淀粉及酯化淀粉的生成。To improve the reactivity of starch, NaOH/urea was used to treat the potato starch and the treated potato starch and nutmeg acid were taken as raw materials. In the solvent -free system, substitution starch myristate （DS =0. 018 -0.065） was prepared using Novozyme 435 as catalyst, and its physicochemical characters were also studied. The results showed that compared with native potato starch, the solubility and the transparency of pretreated starch significantly increased （P 〈 0.05 ） , but the swelling power, freeze - thaw stability, emulsion ability and emul- sion stability index significantly reduced （P 〈 0.05 ）. Meanwhile, comparing with native potato starch, the increase of DS, the swelling power, freeze - thaw stability and emulsion stability index increased ; but the solubility, emulsion ability and transparency decreased. The pretreated starch and the myristate acid starch esters with different DS were characterized by SEM, FTIR, and the determination of hydrophobic. The results indicated that the structure of starch granule was destroyed, esterified starch had good hydrophobicity compared with the native starch, and the generation of pretreated starch and esterified starch was verified by FTIR.

关 键 词：酶促合成 马铃薯 淀粉 肉豆蔻酸淀粉酯 性质 

分 类 号：S532[农业科学—作物学]