臭氧预处理与月桂酸复合改性对香蕉淀粉结构和性质的影响  

Effects of Ozone Pretreatment and Lauric Acid Modification on the Structure and Properties of Banana Starch

作　　者：从小飞 郑丽丽 郑晓燕[2] 校导 艾斌凌 杨旸 盛占武 杨劲松[1] CONG Xiaofei;ZHENG Lili;ZHENG Xiaoyan;XIAO Dao;AI Binling;YANG Yang;SHENG Zhanwu;YANG Jinsong(School of Food Science and Engineering,Hainan University,Haikou 570228,China;Agricultural Products Processing Research Institute,Chinese Academy of Tropical Agricultural Sciences,Zhanjiang 524001,China)

机构地区：[1]海南大学食品科学与工程学院,海南海口570228 [2]中国热带农业科学院农产品加工研究所,广东湛江524001

出　　处：《食品科学》2024年第24期69-80,共12页Food Science

摘　　要：为探究臭氧预处理与脂质复合改性对淀粉结构和性质的影响,以青香蕉淀粉为原料,通过臭氧预处理和月桂酸复合改性制备臭氧预处理香蕉淀粉-月桂酸复合物,并分析复合改性对香蕉淀粉理化性质和消化性的影响。结果表明,与天然香蕉淀粉相比,臭氧预处理香蕉淀粉与月桂酸的复合指数提高了12.67%,复合改性所形成的复合物水溶性、溶胀力和析水率显著提高,糊化温度由104.24~135.23℃提高至155.60~161.68℃,抗性淀粉质量分数提高6.71%,但碘结合力降低。扫描电镜和原子力显微镜结果显示,月桂酸结合在淀粉粒表面与淀粉形成复合物,提高了淀粉粒表面高度。傅里叶变换红外光谱和X射线衍射结果表明,香蕉淀粉与月桂酸通过氢键和疏水效应形成了非“V”型包合物和“V”型包合物。接触角和热重分析结果表明,复合物的疏水性和热稳定性增强。因此,通过臭氧预处理与月桂酸复合改性能够改善香蕉淀粉的水溶性、溶胀力和热稳定性,并进一步提高淀粉的抗消化性。本研究结果将有助于拓展淀粉在食品领域的应用前景。In order to investigate the impact of ozone pretreatment and lipid modification on the structure and properties of starch,ozone-pretreated banana starch-lauric acid complexes were prepared and their physicochemical properties and digestibility were evaluated.Results showed that in comparison with the native starch,the complexation index(CI)of the pretreated starch with lauric acid increased by 12.67%;the resulting complexes exhibited a significant increase in water solubility,swelling power and syneresis,an elevation in gelatinization temperature from 104.24–135.23℃to 155.60–161.68℃,and a 6.71%increase in resistant starch,but a decrease in iodine binding capacity.Scanning electron microscopy(SEM)and atomic force microscopy(AFM)demonstrated that lauric acid was bound to the surface of starch granules to form a complex,thereby increasing the surface height of starch granules.Fourier transform infrared spectroscopy(FTIR)and X-ray diffraction(XRD)revealed that banana starch and lauric acid formed non-V-type and V-type complexes through hydrogen bonding and hydrophobic interactions.The results of contact angle and thermogravimetric(TG)analysis demonstrated that the hydrophobic properties and thermal stability of the complexes were improved.Consequently,the combination of ozone pretreatment and lauric acid modification could enhance the water solubility,swelling capacity,and thermal stability of banana starch,further improving its digestibility resistance.These findings will expand the application potential of starch in the food field.

关 键 词：臭氧 香蕉淀粉 月桂酸 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]