湿磨辅助制备淀粉-脂质复合物及其结构和性能研究  

Preparation of starch-lipid complex assisted by wet grinding and its structure and properties analysis

作　　者：董营 代养勇[1,2] 曹健 侯汉学[1,2] 王文涛[1,2] 张慧 丁秀臻[1,2] 李诚 王斌[1,2] DONG Ying;DAI Yangyong;CAO Jian;HOU Hanxue;WANG Wentao;ZHANG Hui;DING Xiuzhen;LI Cheng;WANG Bin(College of Food Science and Engineering,Shandong Agricultural University,Tai′an 271018,China;Engineering and Technology Center for Grain Processing in Shandong Province,Tai′an 271018,China;College of Biological Engineering,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018 [2]山东省粮食加工技术工程技术研究中心,山东泰安271018 [3]河南工业大学生物工程学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2023年第5期61-68,共8页Journal of Henan University of Technology：Natural Science Edition

基　　金：山东省自然科学基金项目(ZR2022MC185)。

摘　　要：基于湿磨在改善淀粉性能方面具有良好的潜力,探究湿磨对淀粉-脂质复合物结构和性质的影响。以玉米淀粉与月桂酸为原料,采用先复合后湿磨(C/WG)和先湿磨后复合(WG/C)两种处理方式制备淀粉-脂质复合物。X射线衍射结果显示未进行湿磨处理的对照组、先复合后湿磨组(CS-C/WG)和先湿磨后复合组(CS-WG/C)样品具有强烈的V型晶体特征衍射峰;傅里叶变换红外光谱显示样品在2850 cm^(-1)和1740 cm^(-1)处出现了两个新的吸收峰,表明玉米淀粉和月桂酸形成了淀粉-脂质复合物;与对照组相比,CS-WG/C和CS-C/WG表现出了更高的复合指数、V型晶体特征衍射峰强度与焓变值,并且,先湿磨后复合的制备方式更有利于形成更多的淀粉-脂质复合物。湿磨可显著提高淀粉的热稳定性和抗消化性,且适当的湿磨处理有助于促进淀粉-脂质复合物的形成。Based on the good potential of wet grinding in improving starch properties,this study aimed to explore the effect of wet grinding on the structure and properties of starch-lipid complexes.Corn starch and lauric acid were used as raw materials,and starch-lipid complex was prepared by the two treatment methods of compound before wet grinding(C/WG)and wet grinding before compound(WG/C).X-ray diffraction results showed that Control,CS-WG/C and CS-C/WG samples represented strong V-type crystal characteristic diffraction peaks.Fourier-transform infrared showed that samples had two new absorption peaks at 2850 cm^(-1) and 1740 cm^(-1).Control had the endothermic peak of type I complex at 87-95℃and typeⅡcomplex at 107-113℃.CS-WG/C and CS-C/WG had an endothermic peak of typeⅡcomplex at 106-122℃.These results confirmed the formation of starch-lipid complexes between corn starch and lauric acid.Meanwhile,with the increase of wet grinding time from 0 min to 10 min,the composite index,the intensity of V-type crystal characteristic diffraction peak,T′p,T′c andΔH′of CS-WG/C and CS-C/WG gradually increased.It suggested that proper wet grinding treatment could promote the formation of starch-lipid complex.In addition,compared with CS-C/WG at the same WG time,CS-WG/C granules showed a higher composite index,V-type crystal characteristic diffraction peak intensity andΔH′.It was thus clear that WG/C was more beneficial to the formation of more starch-lipid complexes.The formation of starch-lipid complex endowed starch with higher thermal stability and lower digestibility,solubility and swelling power.CS-WG/C-10 had the highest content of resistant starch(36.32%),the lowest solubility(3.9%)and the lowest swelling power(7.8 g/g).This study could provide a theoretical basis for the application of wet grinding treatment in the production of starch lipid complexes.

关 键 词：湿磨 玉米淀粉 月桂酸 淀粉-脂质复合物 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]