直链淀粉-香叶醇包合物的制备及其性质  

Preparation and Properties of Amylose-Geraniol Inclusion Complex

作　　者：宁珂 李松原 赵凯[1] NING Ke;LI Songyuan;ZHAO Kai(College of Food Engineering,Harbin University of Commerce,Harbin 150028,China)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150028

出　　处：《食品科学技术学报》2024年第3期139-146,158,共9页Journal of Food Science and Technology

基　　金：黑龙江省自然科学基金资助项目(LH2020C062)。

摘　　要：为探究直链淀粉含量对直链淀粉-香叶醇包合作用的影响,以蜡质玉米淀粉为原料,采用普鲁兰酶进行脱支处理,通过控制酶解条件制备不同直链淀粉含量的壁材,对香叶醇进行包合,以包埋率为指标评价制备的包合物对香叶醇的保护作用,并通过X-射线衍射仪、扫描电子显微镜、红外光谱仪、差示扫描量热仪和热重分析仪对包合物的形貌结构和稳定性进行表征。结果表明:直链淀粉含量与包埋率之间无线性关系,直链淀粉质量分数为5.86%时,包埋率最高,为9.05%。X-射线衍射结果表明,包合物形成后,衍射峰位置改变,包合作用改变了壁材晶型,由A型变为A+V型,同时提高了包合物稳定性。扫描电镜结果显示,壁材随直链淀粉含量的提高,表面越加凹陷,而包合物局部表面较为完整。红外光谱分析结果表明,随包埋率升高,特征峰发生蓝移,包合物中未出现香叶醇的特征峰。热焓特性分析表明,随着包埋率升高,相变焓及热重二阶段失重率均增高,进一步验证包合物的形成提高了香叶醇的稳定性。对蜡质玉米淀粉脱支处理后,基于形成的直链淀粉对香叶醇进行包合,能够使香叶醇稳定性提高,有望为直链淀粉包埋活性物质应用研究提供参考。In order to investigate the effect of amylose content on the inclusion of amylose-geraniol,using waxy maize starch as raw material,geraniol was included by wall materials with varying amylose contents prepared by enzymatic hydrolysis with different pullulanase debranching conditions.The embedding rate was used as the index to evaluate protection of the inclusion complex on geraniol, and the morphology and stability of the inclusion complex were characterized by X-ray diffractometer, scanning electron microscope, infrared spectrometer, differential scanning calorimeter and thermogravimetric analyzer. The results showed that there was no linear relationship between the content of amylose and the embedding rate, and the highest embedding rate was 9.05%, acquired at an amylose concentration of 5.86%. X-ray diffraction results indicated that the position of the diffraction peaks changed after the formation of the inclusion complex and the inclusion changed the crystalline pattern of the wall material from A-type to A+V-type. The stability of the inclusion complex was improved. Scanning electron microscopy results showed that the surface of the wall material became more and more concave with the increase of the content of amylose, while the local surface of the inclusion complex was relatively intact. Infrared spectrum results revealed that the characteristic peaks were blue shifted with the increase of the embedding rate, and the characteristic peaks of geraniol did not appear in the inclusion complex. The analysis of the enthalpy characteristics indicated that the enthalpy of phase transformation and the rate of thermogravimetry second stage weight loss increased with the increase of embedding rate. The above result further conformed that inclusion complex formation improved the stability of geraniols. In summary, the debranching treatment of waxy corn starch and the inclusion of geraniol based on the formed amylose could improve the stability of geraniol, and this study hoped to provide a reference for the embedding

关 键 词：蜡质玉米淀粉 直链淀粉 香叶醇 包合物 结构特征 酶解 

分 类 号：TS326.9[轻工技术与工程]