不同链长单甘酯-籼米淀粉复合物结构及体外消化特性  

Structure and in vitro Digestion Characteristics of Chain-Length Different Monoglyceride-Indica Rice Starch Complexes

作　　者：杨玥熹[1,2] 童姝 顾振宇 申毅[1] Yang Yuexi;Tong Shu;Gu Zhenyu;Shen Yi(School of Food Science and Biotechnology,Zhejiang Gongshang University,Hangzhou310018;National Experimental Teaching Center of Food Engineering and Quality Safety,Hangzhou310018)

机构地区：[1]浙江工商大学食品与生物工程学院,杭州310018 [2]国家级食品工程与质量安全实验教学中心,杭州310018

出　　处：《中国粮油学报》2020年第7期42-49,共8页Journal of the Chinese Cereals and Oils Association

基　　金：浙江省自然科学基金青年基金(LQ19C200002);国家级大学生创新创业训练计划(GJ201810012)。

摘　　要：研究不同链长脂肪酸单甘酯添加量变化时,单甘酯-籼米淀粉复合指数和糊化性质双变量相关性,通过傅里叶变换红外光谱仪、差示扫描量热仪、X-射线衍射分析仪和扫描电镜,研究单甘酯链长、添加量及温度对籼米淀粉-单甘酯复合物结构和体外消化特性的影响.研究结果表明:单甘酯碳链越长,与籼米淀粉的复合程度越高,且越易在冷却过程中形成黏度峰.相比于月桂酸单甘酯和硬脂酸单甘酯,棕榈酸单甘酯与籼米淀粉形成的复合物具有更高的焓变值、结晶度.硬脂酸单甘酯-籼米淀粉复合指数和糊化特性显著相关(除最低黏度值外);不同链长脂肪酸单甘酯-籼米淀粉复合指数与快消化淀粉含量显著负相关.The bivariate correlation between the complex index and the gelatinization proper ty of monoglyceride-Indica rice starch was studied firstly with the changes of addition amount of monoglyceride.Then,fourier transform infrared spectrometer(FT-IR),differential scanning calorimeter(DSC),X-ray diffraction analyzer(XRD)and scanning electron microscope(SEM)were used to study the effect of monoglyceride chain length,addition amount and temperature on the structure and in vitro digestion characteristics of Indica rice starch-monoglyceride complex.The results showed that the longer the chain length of monoglyceride,the higher the degree of complexation with rice starch and the easier it was to form a viscosity peak during cooling.Compared with and,had higher enthalpy change value crystallinity.The complex index and gelatinization properties of Indica rice starch were significantly correlated(except THR value);and the complex index of fatty acid monoglyceride-Indica rice starch was significantly negatively correlated with rapid-digested starch content.

关 键 词：籼米淀粉 脂肪酸单甘酯 结构表征 消化特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]