DMSO/H_2O法制备高链玉米淀粉-脂肪酸包合物的热性质  

The Thermal Properties of High Amylose Corn Starch-Fatty Acids Assemblies Prepared by DMSO/H_2O Method

作　　者：王雨生[1,2] 陈海华[1] 秦福敏[1] 于真[1] Wang Yusheng Chen Haihua Qin Fumin Yu Zhen(College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109 Editorial Department of Journal of Qingdao Agricultural University ,Qingdao 266109)

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

出　　处：《中国粮油学报》2017年第6期121-127,共7页Journal of the Chinese Cereals and Oils Association

基　　金：山东省自然科学基金(ZR2016CM17);山东省高等学校中青年骨干教师国际合作培养项目(SD-20130825);国家级大学生创新教育立项(CX-201510435035);青岛农业大学研究生创新计划(QYC201419)

摘　　要：采用差示扫描量热仪和热重分析仪研究脂肪酸的链长和不饱和度对高直链玉米淀粉-脂肪酸包合物热性质的影响,并利用X-射线衍射仪对其结晶结构进行了分析。研究表明,高直链玉米淀粉-脂肪酸包合物的复合指数、糊化焓值和相对结晶度均随着脂肪酸碳链长度和不饱和度的增加而减小。与高直链玉米淀粉相比,高直链玉米淀粉-脂肪酸包合物的糊化起始温度、峰值温度和终止温度随脂肪酸碳链长度的增加而升高,分别增加了23~27、26~29、27~29℃;包合物的玻璃化转变温度和最快反应速率对应的温度随不饱和度的增加而降低,下降了约0.3~1.0℃。淀粉与脂肪酸复合后晶型由B型变为V型。The thermal properties and crystal structure of high amylose corn starch -fatty acid assemblies were studied with Differential Scanning Calorimetry, Thermogravimetric analyzer and X - ray diffraction. The results showed that complex index, gelatinization enthalpy and relative crystallinity of high amylose corn starch - fatty acid assemblies were lower while increasing the chain length and unsaturation of fatty acids. Compared with high amylose corn starch, the onset temperature, peak temperature and conclusion temperature of assemblies increased with increasing chain length of fatty acids by 23 ～ 27,26 ～29,27 ～ 29 ℃ ,respectively, and the glass transition temperature and temperature corresponding to the fastest reaction rate decreased while increasing unsaturation degree of fatty acids by 0. 3 - 1.0 ℃, respectively. After complexation with fatty acids, the crystal type of corn starch was transferred from B - type to V - type.

关 键 词：脂肪酸 高直链玉米淀粉 热性质 结构 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]