板栗淀粉-脂质复合物对淀粉老化性质的影响  

Effects of fatty acids and cooking methods on aging properties of chestnut starch

作　　者：董慧娜 汪磊[1] 陈洁[1] 陈玲[2] 许飞 DONG Huina;WANG Lei;CHEN Jie;CHEN Ling;XU Fei(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China;School of Food Science and Engineering,South China University of Technology,Guangzhou 510640,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]华南理工大学食品科学与工程学院,广东广州510640

出　　处：《河南工业大学学报（自然科学版）》2022年第1期49-57,共9页Journal of Henan University of Technology：Natural Science Edition

基　　金：国家重点研发计划项目(2019YFD1002300);河南工业大学自科创新基金支持计划(2020ZKCJ13)。

摘　　要：为了减缓板栗淀粉在食品加工过程中的老化,延长板栗食品的货架期,研究了不同蒸煮方式下,月桂酸、肉豆蔻酸、棕榈酸与板栗淀粉复合抑制其短期老化的效果。在常压和高压作用下,脂肪酸与板栗淀粉中的直链淀粉分子相互作用形成复合物,分析复合物的复合指数、析水率、结晶结构、微观结构与短期老化的关系。结果表明:加入月桂酸、肉豆蔻酸、棕榈酸均能降低淀粉凝胶的析水率、相对结晶度和溶胀程度;同种蒸煮方式下,板栗淀粉-月桂酸复合物变化最为明显,依次为板栗淀粉-肉豆蔻酸复合物、板栗淀粉-棕榈酸复合物;与常压蒸煮相比,高压蒸煮的复合物微观结构有较多孔洞,溶胀更高且分子间距离较大,表明持水能力更好,而且复合指数更高,结晶度也相对较低。由此可知,在板栗淀粉短期老化过程中,高压蒸煮抗老化效果优于常压蒸煮,而在同一蒸煮条件下,板栗淀粉-月桂酸复合体系对板栗淀粉的短期老化抑制效果更为显著。The effects of lauric acid(lauric acid, LA), myristic acid(myristic acid, MA) and palmitic acid(palmitic acid, PA) on the formation of starch-lipid complex, and short-term aging characteristics of chestnut starch(CS)-lipid complex under normal pressure cooking and high pressure cooking were studied.Starch aging includes two processes: short-term aging and long-term aging. In the early stage of starch aging, short-term aging is attributed to amylose content. The short term aging of starch is caused by rapid recrystallization of amylose. A series of rearrangement of amylose occurs in the short term aging process. At present, the processing temperature of most starch lipid complexes is 100 ℃, and there is no comparative study on the preparation of starch lipid complexes at different temperatures above 100 ℃ and below 100 ℃. Compared with the original chestnut starch gelatinization, the incorporation of fatty acids reduced the water swelling rate of starch granules in varying degrees, suppressing the short-term aging of starch. This may be because the starch lipid complex wrapped on the surface of starch granules during starch gelatinization, preventing the dissolution of amylose and the fusion of water molecules and chestnut starch.Therefore, the rate of water absorption and expansion of starch granules can be slowed down to a certain extent.In this study, the effects of different fatty acids(PA, MA, and LA) on short-term aging of chestnut starch were studied by X-ray diffraction, Fourier transform infrared spectroscopy, laser confocal microscopy and texture analysis under the conditions of normal pressure and high pressure, where different fatty acids interacted with amylose molecules in chestnut starch to form a complex. The relationship between the complex index, syneresis rate, crystal structure, laser confocal microscopy and scanning electron microscopy was analyzed. The results showed that the LA, MA and PA could reduce the syneresis rate, relative crystallinity and swelling degree of starch gels, and th

关 键 词：板栗淀粉 短期老化 常压蒸煮 高压蒸煮 

分 类 号：TS201.2[轻工技术与工程—食品科学]