燕麦淀粉-硬脂酸复合物的制备及其性质研究  

Study on preparation and properties of oat starch-stearic acid complex

作　　者：董吉林[1] 杨溢[1] 申瑞玲[1] 聂莹华 DONG Ji-lin;YANG Yi;SHEN Rui-ling;NIE Ying-hua(College of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou 450000,Henan,China)

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450000

出　　处：《粮食与油脂》2019年第5期15-19,共5页Cereals & Oils

基　　金：国家自然科学基金项目(31671856);公益性行业(农业)科研专项经费(201303069);河南省农业科技攻关项目(152102110103)

摘　　要：采用稀碱法制备燕麦淀粉(OS),研究用HCl/KOH沉淀法制备燕麦淀粉-硬脂酸复合物(OS-S)的工艺,比较了燕麦淀粉及其复合物的微观结构、热特性、溶解度及膨胀度。结果表明:燕麦淀粉与硬脂酸形成复合物的最佳工艺条件为燕麦淀粉与硬脂酸的质量比为12∶1、结晶温度为60℃、0.1 mol/L HCl添加量为12 mL、保温时间为30 min,最佳复合指数为39.86%;相比于OS,OS-S的红外光谱图在波数为1705 cm^(-1)处有一个明显特征峰;DSC研究表明,复合物的T_o、T_p、T_c均略有升高,ΔH下降;复合物的溶解度和膨胀度均有所降低。Oat starch(OS) was prepared by dilute alkali method. The preparation process of oat starch-stearic acid complex by HCl/KOH method was studied obtained. The microstructure,thermal properties, solubility and swelling degree of oat starch and the complex were analyzed.The results showed that the optimum conditions for the formation of oat starch-stearic acid complex were as followed: the mass ratio of oat starch and stearic acid was 12 ∶ 1, crystallization temperature was 60 ℃, the additive amount of 0.1 mol/L HCl was 12 mL, the holding time was 30 min, and the best composite index was 39.86%;DSC thermograms showed that To, Tp and Tc with OS-S were slightly higher,ΔH was decreased;OS-S had an distinct peak at 1 705 cm-1;the solubility and swelling of OS-S were decreased than oat starch.

关 键 词：燕麦淀粉 硬脂酸 复合物 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]