大米淀粉-甘油单棕榈酸酯复合物的制备及其老化性质研究  

Preparation of rice starch-glycerol monopalmitate complexes and their aging properties

作　　者：孙梦 窦博鑫[1] 贾健辉 刘颖[1] 王子妍 张煜 张娜[1] SUN Meng;DOU Bo-Xin;JIA Jian-Hui;LIU Ying;WANG Zi-Yan;ZHANG Yu;ZHANG Na(College of Food Engineering,Harbin University of Commerce,Harbin 150028,China;College of Life Science and Technology,Mudanjiang Normal University,Mudanjiang 157011,China;College of Food Engineering,East University of Heilongjiang,Harbin 150076,China)

机构地区：[1]哈尔滨商业大学食品工程学院,哈尔滨150028 [2]牡丹江师范学院生命科学与技术学院,牡丹江157011 [3]黑龙江东方学院食品与环境工程学院,哈尔滨150076

出　　处：《食品安全质量检测学报》2022年第23期7660-7668,共9页Journal of Food Safety and Quality

基　　金：黑龙江省“百千万”工程科技重大专项(2020ZX08B02);国家自然科学基金项目(32072258);国家重点研发计划项目(2021YFD2100902-3);中央财政支持地方高校发展专项资金优秀青年人才支持计划项目。

摘　　要：目的减缓大米淀粉在加工过程中的老化,延长大米淀粉制品的货架期,制备具有抗老化效果的大米淀粉-甘油单棕榈酸酯复合物。方法以复合指数为评价指标,通过单因素及响应面试验对复合物制备工艺中甘油单棕榈酸酯添加量、复合温度和复合时间进行优化,对大米淀粉及最优条件下制备的大米淀粉-甘油单棕榈酸酯复合物的溶解度、膨胀度、冻融稳定性和糊化特性进行了测定。结果试验得到的最佳制备工艺参数为:甘油单棕榈酸酯添加量5%、复合温度80℃、复合时间30 min。同时与大米淀粉相比,大米淀粉-甘油单棕榈酸酯复合物的溶解度、膨胀度、糊化特征参数呈下降趋势,其中冻融后复合物的析水率下降了35.62%。X衍射结果表明,复合物的晶型由A型向V型转变。结论大米淀粉和甘油单棕榈酸酯复合在一定程度上可延缓淀粉老化。Objective To prepare rice starch-glycerol monopalmitate complexes with anti-aging effects to delay the aging of rice starch during processing and extend the shelf life of rice starch products.Methods Taking the complexation index as the evaluation index,the addition amount of glycerol monopalmitate,the complexation temperature and the complexation time in the complex preparation process were optimized by single factor and response surface tests,The solubility,expansibility,freeze-thaw stability and gelatinization characteristics of rice starch and the rice starch-glycerol monopalmitate complexes prepared under optimal conditions were determined.Results The optimum preparation parameters were as follows:Glycerol monopalmitate dosage 5%,compound temperature 80℃,compound time 30 min.The solubility,swelling,and pasting properties of rice starch-glycerol monopalmitate complexes showed a decreasing trend compared with rice starch,in which the water precipitation rate of the complexes decreased by 35.62%after freeze-thawing.X-ray diffraction results showed that the crystalline shape of the complexes changed from A-type to V-type.Conclusion The rice starch-glycerol monopalmitate complex can retard the aging of starch to some extent.

关 键 词：大米淀粉 甘油单棕榈酸酯 复合 老化 性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]